Old-Fashioned Cinnamon Rolls from Scratch

These Old-Fashioned Cinnamon Rolls are to die for! The buttery cream cheese icing melts in your mouth! If you've been intimidated by making from-scratch cinnamon rolls, I take you step-by-step.

Course Breakfast

Cuisine American

Keyword bread, cinnamon rolls, yeast

Prep Time 30

Cook Time 25

Raising Time 2

Total Time 2 55

Servings

Calories 443kcal

Ingredients

2¼ tsp. yeast instant, rapid, quick-rise, or active dry yeast
1 ½ c. water lukewarm, see directions for temperature
6 tbsp. butter, melted and cooled slightly (85 g.)
6 tbsp. granulated sugar
1 tsp. salt
1 egg, beaten room temperature
4 - 4 ½ c. all-purpose flour

Filling

6 tbsp. butter, softened (85 g.)
¼ c. granulated sugar
1 tbsp. cinnamon

Frosting

2 oz. cream cheese, softened (56 g.)
7 tbsp. butter, softened (100 g.)
1 tsp. vanilla extract
2 tbsp. milk or more as needed
¼ tsp. salt
1 ½ c. powdered sugar sifted

Instructions

Add the yeast to lukewarm water (between 120° to 130℉ for instant, rapid, or quick-rise yeast OR between 90° to 110℉ for active dry yeast). If active dry yeast, let proof for 5 to 10 minutes, or until bubbly.
Mix the butter, sugar, salt, and egg into the yeast mixture.
Stir in the flour one cup at a time. Knead for about 5 minutes in a stand mixer with a dough attachment, or 10 minutes, by hand. The dough should have a or until the dough has a smooth consistency and not stick to the side of the bowl or your hands.
Place a small amount of oil in a large bowl and coat your loaf. Cover the dough with a kitchen towel and let it rise until doubled, about 1 hour.
Once the dough has doubled in size, place it on a countertop and roll dough into an 18 inch square.

Filling

Mix the filling ingredients together in a bowl.
Spread the filling evenly over the rolled-out dough.

Cutting Rolls

Starting on the long side of the rectangle, roll the dough up. Pinch the end of the dough to the roll to seal it.
Cut the roll in half in the middle and divide each half into halves again. Cut each quarter into thirds for a total of 12 cinnamon rolls.
Spray two 9-inch pie pans or cake pans. You may also use a lasagna pan (14X13-inches).
Arrange the rolls in pans, with the cut sides up.
Cover the pan and let the rolls rise for 45 minutes to an 1 hour or until doubled.
If you are baking the rolls at a later time, cover them with plastic wrap and refrigerate them fgor up to 2 days.
When ready to bake, preheat the oven to 350°F.
Uncover and bake them for 25 to 30 minutes, or until golden brown.

Frosting

While the rolls are baking, mix together the cream cheese and butter in a small bowl. Mix until smooth.
Add the vanilla, salt, and powdered sugar. Mix for several minutes for a light and fluffy frosting.
If needed for consistency, add a little bit of milk or just enough to get your frosting spreadable
Once the rolls are finished baking, remove them from the oven and spread the frosting over the warm rolls.

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