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Cinnamon Rolls
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5 from 2 votes

Perfect Cinnamon Rolls

The most flavorful, tender, moist, fluffy cinnamon rolls ever. These really are perfect!
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24
Author Holly

Ingredients

Cinnamon Rolls:

  • 4 cups milk (I use 2% milk)
  • 1 cup salted butter
  • 1 cup granulated sugar
  • 2 teaspoons salt
  • 1 ½ Tablespoons instant yeast
  • 4 large eggs, beaten
  • 12 cups all-purpose flour

Filling:

  • 1/2 cup salted butter softened
  • 2 cups brown sugar
  • 2 Tablespoons ground cinnamon

Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 pounds powdered sugar
  • 1/4 cup milk

Instructions

  • ROLLS: Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point) Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Then let cool until warm. (If mixture is too hot it will kill the yeast.)
  • Add the yeast and eggs and mix until combined.
  • Gradually add in the flour. (I used exactly 12 cups of flour. You may need more or less depending on humidity and how you measure flour. Also, because of how much flour this recipe requires your mixer will be full!) The dough should be soft but slightly sticky. Knead for 2 to 3 minutes. Transfer dough to a large greased bowl. Cover and let rise until doubled in size.
  • Divide dough in half. Place dough onto a floured surface and roll each half of dough into an 18x12 inch rectangle.
  • FILLING: Spread 1/4 cup softened butter over each rectangle. Stir together brown sugar and cinnamon. Sprinkle half over each rectangle. Starting with the longer end, roll up tightly then pinch at the seam. Cut each roll into 12 equal portions. (You'll have 24 rolls total.)
  • Line 2 large baking sheets with parchment paper. Place 12 rolls onto each lined baking sheet. (3 across, 4 down) Cover pans with kitchen towels and let rolls rise until doubled in size.
  • Preheat oven to 350° F. Bake rolls 20 to 22 minutes or until golden on top. Remove from oven and let cool completely before frosting.
  • CREAM CHEESE FROSTING: In a large bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, vanilla and salt. Continue to beat until creamy and combined. Spread frosting over cooled cinnamon rolls and enjoy!!

Notes

**These rolls freeze beautifully! Place 2 frosted rolls in a large freezer ziplock bag. Squeeze out as much air as possible then seal shut. Freeze up to 1 month. To reheat: Place one roll at a time in microwave and heat 1 1/2 minutes.
**This recipe also can be halved easily to make 12 rolls.