These are the BEST Cinnamon Rolls! Made with the softest dough, stuffed with a gooey cinnamon sugar filling, and slathered in a tangy cream cheese frosting.
Servings: 12 rolls
- 1 1/2 cups fat free buttermilk warmed to 100 - 110 degrees F
- 2 (1/4 oz) packets active dry yeast not instant yeast
- 1/2 cup unsalted butter melted (1/2 cup = 1 stick)
- 1/2 cup dark brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons salt
- 7 cups all-purpose flour use the spoon & level technique to measure
- 2 cups dark brown sugar packed
- 4-5 tablespoons ground cinnamon
- 1 cup unsalted butter softened to room temperature (1 cup = 2 sticks)
- 1 (8 oz) block cream cheese softened
- 1/2 cup unsalted butter softened to room temperature (1/2 cup = 1 stick)
- 1/2 cup sour cream room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Place warm milk, yeast, melted butter, and brown sugar into the bowl of the stand mixer.
Mix, using the paddle attachment or flat beater, to combine, then let sit for 10 minutes.
Add in eggs and salt, then mix for 30 seconds.
Add in flour and mix until the ingredients are *just* combined, about 30 seconds.
Scrape the dough off the sides of the bowl, then scrape the dough off the beater blade and remove it.
Allow the mixture to rest for 5 minutes.
Attach the dough hook, then beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth.
Spray a large bowl with cooking spray.
Remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel and allow the dough to rise for 60 minutes at room temperature.
While the dough is rising, prepare the filling.
Combine brown sugar and cinnamon in a medium sized bowl. Set aside.
Grease an unlined rimmed baking sheet with cooking spray. Set aside.
Generously sprinkle a clean work surface with flour.
Turn out the dough and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to large rectangle that is approx. 1/8 inch thick.
Use a rubber spatula to smooth 1 cup softened butter over the dough rectangle.
Sprinkle on the cinnamon sugar mixture, then use your hands to press it into the butter.
Roll the dough up, then use floss to cut the roll into 12 slices.
Place the slices 2 inches apart on the prepared baking sheet.
Cover the pan with a towel and allow the rolls to rise for 60 minutes.
Preheat the oven to 375 degrees F.
Uncover the rolls and bake in the preheated oven for 20-25 minutes or until the rolls are lightly golden brown and the center rolls are cooked through.
Remove from oven and cool.
While the rolls are cooling, prepare the cream cheese frosting.
Place cream cheese, butter, and sour cream into a large bowl.
Use a hand mixer to beat until well combined.
Add in powdered sugar, vanilla, and salt.
Beat again until well combined.
Spread the frosting over the cooled rolls and enjoy!
I highly recommend watching the video to see dough consistency, how to roll the dough, etc.
You may not use all the frosting!
Serving: 1roll | Calories: 939kcal | Carbohydrates: 136g | Protein: 12g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 610mg | Potassium: 223mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1278IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 4mg