These cinnamon rolls are very moist and decadently rich. My family and friends can’t stay out of them! You can make the rolls the night before and let them rise overnight in the refrigerator, then bake them in the morning.
Pat’s Homemade Cinnamon Rolls
These cinnamon rolls are very moist and decadently rich. My family and friends can't stay out of them! You can make the rolls the night before and let them rise overnight in the refrigerator, then bake them in the morning.
Ingredients
- 1 cup milk
- ½ cup butter
- 1 cup water
- 1 tablespoon active dry yeast
- 1 cup white sugar
- 1 teaspoon salt
- 2 large eggs
- 6 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 cups dark brown sugar
- ½ cup butter softened
- 2 cups confectioners’ sugar
- 1 3 ounce package cream cheese, softened
- 1 tablespoon butter softened
- ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Warm 1 cup of milk in a small saucepan until it just starts to bubble, then remove from heat. Add ½ cup of butter and stir until melted. Add water and let cool until lukewarm.
- Place lukewarm milk mixture, yeast, white sugar, salt, eggs, and 2 cups flour in a large bowl; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide dough into two equal pieces. Using a floured rolling pin, roll each piece into a 12×9-inch rectangle.
- Stir cinnamon and brown sugar together in a bowl. Spread each piece of rolled dough with ¼ cup butter and half of the cinnamon sugar mixture.
- Roll up dough, using a little water to seal the seam.
- Cut each roll into 12 slices using a very sharp knife. Arrange rolls cut-side down onto two 9×13-inch greased baking pans. Cover with greased plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake cinnamon rolls in preheated oven until golden brown, 20 to 25 minutes.
- Meanwhile, make the frosting: Beat confectioners sugar, softened cream cheese, 1 tablespoon softened butter, and vanilla together in a bowl. Add milk gradually until frosting reaches a spreading consistency.
- Spread frosting over warm (but not hot) cinnamon rolls.
- Serve and enjoy.
Notes
To make the cinnamon rolls ahead of time, follow the recipe up to step 7, but no need to let the rolls rise. Arrange rolls on baking sheets, cover with greased plastic wrap, and refrigerate overnight. The rolls will rise slowly during the night. The next morning, remove the plastic wrap, set the baking sheets on the counter, and let them sit for about 20 minutes while the oven is preheating. Bake as directed.
