Description
Delicious homemade cinnamon rolls topped with cream cheese frosting.
Ingredients
Scale
- 1 cup warm water (100-110℉ (38-42℃))
- 1 teaspoon dry active yeast
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 2 cups all-purpose flour (+ ½ cup more if needed)
- 3 tablespoons melted unsalted butter (divided)
- ⅓ cup light or dark brown sugar (or granulated sugar or coconut sugar)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 pound bread dough (using recipe provided or frozen and thawed store-bought dough)
- ½ cup sifted powdered sugar
- 2 tablespoons full-fat cream cheese (at room temperature)
- 1 teaspoon lemon juice
- 1 tablespoon milk (any fat percentage)
Instructions
- If using frozen store-bought bread dough, place 1 pound of frozen dough into a greased large bowl, cover with plastic wrap, and let thaw overnight in the refrigerator and skip the directions for homemade dough.
- For homemade dough, mix together 1 cup warm water, 1 teaspoon dry active yeast, and 1 tablespoon honey in a large mixing bowl. Let the mixture sit for 5 to 10 minutes until the yeast is a bit foamy.
- In a large mixing bowl or bowl of a stand mixer, combine the 1 teaspoon kosher salt and 2 cups all-purpose flour. Pour the foamy yeast mixture into the flour mixture and stir together until the dough just comes together, adding up to an additional ½ cup of flour if needed. Knead the dough by hand on a floured surface or with the dough hook on a stand mixer until the dough forms a smooth ball.
- Place the dough into a greased bowl, cover the dough with a towel or plastic wrap, and let rise for 1 hour in a warm place, or until doubled in size.
- Grease an 8×8 baking dish with 1 tablespoon of melted butter, being sure to brush evenly over the bottom and sides of the pan.
- In a small mixing bowl combine ⅓ cup light or dark brown sugar, 1 teaspoon ground cinnamon, and ⅛ teaspoon ground cloves. Set aside.
- On a lightly floured surface, roll the prepared dough into a 9×13-inch rectangle, brush the dough with 1 tablespoon melted butter. Sprinkle the cinnamon-sugar mixture over the dough up to the edges.
- Roll the dough up lengthwise. Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls.
- Place rolls evenly spaced apart in a baking dish and cover the dish tightly with plastic wrap. Refrigerate overnight or for up to 16 hours.
- To prepare the cream cheese frosting mix together 2 tablespoons full-fat cream cheese, 1 teaspoon lemon juice, and 1 tablespoon milk together in a mixing bowl until smooth and creamy. Add ½ cup sifted powdered sugar and whisk until smooth, adding up to ½ cup more powdered sugar to make your glaze as thick as desired. Cover and refrigerate overnight along with the cinnamon rolls.
- In the morning, remove the cinnamon rolls and frosting from the refrigerator. Let the cinnamon rolls rise until puffy and fully come to room temperature. This will take 60-90 minutes depending on the temperature of your kitchen.
- Once the cinnamon rolls have risen, heat the oven to 350℉. Remove the plastic wrap from the baking dish, brush the rolls with the remaining 1 tablespoon of melted butter, and bake for 23-27 minutes, or until just lightly golden.
- Once the cinnamon rolls are baked, give the prepared icing a good whisk, adding a teaspoon or two of milk if needed to reach the consistency desired. Spread over warm cinnamon rolls and serve warm.
Notes
- These cinnamon rolls can be made ahead of time and refrigerated overnight for convenience.
- For best results, allow rolls to fully rise before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg