The Best Homemade Cinnamon Rolls Ever

Add the flour to the bowl of your stand mixer. Set aside.
4¼ cups all-purpose flour (510 g)
In a separate bowl, add the white granulated sugar, room-temperature eggs, salt, and melted butter. Mix well with a fork and set aside.
2 large room-temperature eggs, 6 tbsp salted butter, ½ cup white granulated sugar, 1 tsp salt
Activate your yeast. In a small glass measuring cup, heat the milk in the microwave until it reaches about 110°. Add the honey and stir until dissolved. Add the yeast and stir until you don't see any large clumps. Allow the mixture to sit for a few minutes, or until the yeast activates and you see tiny bubbles forming on the surface.
1 cup milk, 2½ tsp instant or active dry yeast, 1 tbsp honey
Make a well in the flour in the bowl of your stand mixer. Pour in the egg mixture and the yeast mixture. Stir with a spoon or spatula until all ingredients are incorporated and a shaggy dough has formed. Make sure you scrape the sides and bottom of the bowl so all the flour is mixed in well.
Knead the dough. Using the dough hook attachment, mix the dough on low speed (I use speed 2 on my KitchenAid) for 7-9 minutes.
At the 2-minute mark, the dough should be starting to pull away from the sides of the bowl to form a ball. If it is not, the dough may be too wet. Add 1 extra tbsp of flour (maximum 2 tbsp), after which you should see the dough start to pull away from the sides.
First rise. Place the dough into a greased bowl (I use about 2 tsp avocado oil to grease the bowl) and cover with plastic wrap that has been sprayed with cooking spray. Put the bowl in a warm place and allow the dough to rise until just doubled (about 1 hour).
2 tsp avocado oil
Make the filling while the dough is rising. Mix the very softened butter (nearly melted) with the brown sugar and cinnamon in a small bowl. It should form a spreadable paste. Set aside.
½ cup salted butter, 1 cup light brown sugar, 2 tbsp cinnamon
On a lightly floured surface, use a floured rolling pin to roll the dough into a rectangle measuring approximately 24" wide by 15" high, focusing on maintaining an even thickness. Spread the filling evenly over the entire surface of the dough using an offset spatula.
Note: If your filling is not easily spreadable, microwave it for 10-15 seconds, or until it reaches a thin enough consistency to spread easily with the offset spatula.
Roll up the dough lengthwise to form a log. If the ends of the log are small or lacking filling, cut them off. Cut the remaining log into 12 equal-sized cinnamon rolls using a very sharp serrated knife. Place the rolls in a sprayed 9" x 13" baking dish or pan.
Second rise. Cover the pan of rolls with plastic wrap (sprayed with cooking spray) and place them in a warm place to rise for 20-30 minutes. Preheat your oven to 375°.
Heat heavy cream in the microwave for 20-30 seconds, or until it's just barely warm. Pour or spoon the heavy cream over the cinnamon rolls and along all four edges of the pan/dish.
⅓ cup heavy cream
Bake the cinnamon rolls uncovered for 15 minutes at 375°. Then, cover the pan with tin foil and bake for another 10-14 minutes at 375°, or until the rolls are golden and their internal temperature is about 190°-195°.
Make the frosting. Mix together softened cream cheese, softened butter, powdered sugar, vanilla extract, and maple syrup in a medium bowl until well combined.
6 oz cream cheese, 6 tbsp salted butter, 2 cups powdered sugar, plus 1 tbsp, 1 tbsp pure maple syrup, ½ tsp vanilla extract
Spread the frosting over the cinnamon rolls while they are still warm from the oven. Enjoy!

The Best Homemade Cinnamon Rolls Ever

Equipment (Shop on Amazon)

Ingredients

Cinnamon Roll Dough

Cinnamon Roll Filling

Maple Cream Cheese Frosting

Instructions

Notes from the Happy To Be Here Kitchen

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