This is my go-to for Cinnamon Rolls! These freeze really well, too! I make them completely, frost, then cover and freeze. They never get the chance to stay in the freezer for more than a month around here, but are for sure good that long. I just thaw them out and microwave right before serving.
This recipe uses 1/2 batch of my favorite dough. I use the same dough for cinnamon rolls, dinner rolls, monkey bread, and more. I’m all about making life easy 🙂 1/2 batch of dough will make 1-13×9 pan or 2- 8×8 pans. To use the entire batch of dough, double the cinnamon roll filling and frosting and prep twice the amount of pans 🙂
Cinnamon Roll Recipe
You will need 1/2 batch of my favorite Roll Dough
For the filling
- 1/4 Cup- or 1/2 Stick Butter, softened
- 1 Cup Brown Sugar
- 4 teaspoons Cinnamon
Frosting
- 1/2 8 oz Package Cream Cheese, softened
- 1/4 Cup- or 1/2 Stick Butter, softened
- 1 Cup Powdered Sugar
- 1/2 teaspoon Vanilla
- 2 teaspoons Milk
For the rolls-
- Grease you pan(s).
Roll the dough out into roughly a 10″x17″-12″x18″ rectangle.
- Spread the butter out all around the dough, except for about 1″ along one of the long sides.
- Combine the brown sugar and cinnamon, and spread all over the buttered part of the dough.
- Now, roll up the dough, starting at the long side with butter and sugar, and ending at the side you left plain. Pinch the dough together all along the long side.
- Slice into rolls with a sharp knife.
I usually make 12 rolls for a 13×9 pan, or 16 rolls if I’m using 2- 8×8 pans.
Place the rolls into the prepared pan or pans, and gather up whatever cinnamon mixture you can from the counter and sprinkle over the rolls.
- Allow to rise while you heat your oven to 350. You can allow to rise for up to 45 minutes, but I usually give them the 15 it takes to heat the oven.
- Bake for 15-20 minutes. I check at 15, then every 2 minutes until done. We like them on the gooey side, so it’s up to you. I pull them when they’re just barely golden at the edges, and when you can pull two apart toward the center of the pan, and they just barely flake apart, as opposed to being a goo ball.
For the frosting-
- Beat the butter and cream cheese in your mixer til combined.
- Gradually add powdered sugar with the mixer on low.
- Add your vanilla and milk once the powdered sugar is mixed in, and continue mixing til everything is smooth. You may have to stop the mixer and scrape down the sides, then mix again.
- Frost those cinnamon rolls and enjoy 🙂
The roll dough recipe is here 🙂
