I want to thank whoever made it socially acceptable to eat cinnamon rolls for breakfast! A sweet bread, rolled up with butter, sugar, and cinnamon. Then topped with an out of this world cream cheese frosting. Sounds like the perfect way to start my morning!
Breakfast or Dessert?
To be honest, I am not a huge sweet breakfast fan but I will still make these and eat them for any opportunity of dessert I can get! Just finished lunch… dessert time! Just finished dinner… dessert time! Kids just went to bed… dessert time! This recipe is the perfect dessert in my book! Or a special breakfast surprise!
We recently made these for my hubbies birthday breakfast. The whole fam was overly excited about eating these cinnamon rolls!
The bread is perfect! Not dry at all and has the perfect amount of sugar and cinnamon twisted up into the perfect roll.
And the frosting! Yum! Creamy and with seamless sweetness. The perfect combo!
Let my little lady and I show you how easy it is to make these. Then you need to go and make these right away! Trust me when I say you need these in your life!
- Perfect Cinnamon Rolls
- ¾ cup milk
- ½ cup sugar
- 1 ¼ tsp salt
- ½ cup butter
- 2 heaping tbs. active dry yeast
- 1 tsp. sugar
- 1/3 cup warm water
- 3 eggs, room temp
- 5 ½ - 6 ½ cups all purpose flour
- ½ cup butter at room temp
- 1 cup sugar
- 1 cup brown sugar
- 1 tbs. cinnamon
- 8 oz. cream cheese at room temp.
- ½ cup salted butter at room temp
- 4 cups powdered sugar
- 1 tsp vanilla
- In a medium saucepan melt together milk, sugar, salt, and butter. Stir and heat until sugar is dissolved and butter is completely melted. Don’t bring to a boil.
- Let cool until lukewarm.
- Dissolve yeast and sugar in warm water in the mixing bowl of your standing mixer.
- Let stand for 5 – 10 minutes.
- Add milk mixture and eggs. Lightly mix just until egg yolks have broken and mixed a little.
- Add in 5 cups of flour.
- Using dough hook, mix on slow for about 2 minutes until all ingredients are combined.
- Continue on low speed and add in remaining flour, ¼ cup at a time, letting mix for 2 minutes before adding more flour.
- Stop adding flour once dough clings to hook and cleans sides of bowl.
- Continue to knead with dough hook for an additional 2 minutes.
- Form dough into a ball and place in a greased bowl, turning to grease top of dough.
- Cover with towel and let rise in a warm place until dough has doubled in size, 30-60 minutes.
- Once dough has completed rising, on a lightly floured surface, punch down dough and roll out into a rectangle.
- Spread butter evenly out over dough.
- In a small bowl, mix together sugars and cinnamon.
- Sprinkle evenly over dough and butter.
- Starting on one long end of your dough, start rolling dough on itself.
- Using a piece of thread or floss, slide string under roll, pull ends of string up and cross pulling firmly to slice through the roll.
- Try to cut rolls around 1 ½ inches wide.
- Place cut rolls in a greased baking dish. Cover with towel.
- Let rise for 15-20 minutes until just about doubled in size.
- Bake at 350 for 15-20 minutes depending on how thick your rolls are.
- For the frosting, in the bowl of a standing mixer, start by creaming together the cream cheese and butter together until completely combined and softened.
- Add in powdered sugar and vanilla. Slowly start mixing.
- Once most sugar is incorporated, you can turn the speed of your mixer up to medium speed and mix for an additional two minutes until light and creamy.
- Let rolls cool (at least a little) before frosting.