Homemade Cinnamon Roll Recipe With Cream Cheese Frosting

Do you enjoy the smell of homemade cinnamon rolls in the oven? We sure do! When the dough was rising, Austin was totally excited by the smell! He knew something yummy was in the works. There is nothing quite like a fresh, warm cinnamon roll with a glass of milk (or coffee if it cool outside).

I have tried several recipes over the last several years and truly think this one is really going to be my favorite! I started with Laura’s recipe and then made two more batches with adjustments to suit my families taste buds. Do you know that day and really all week, we had cinnamon rolls coming out our ears? A full batch makes about 60 cinnamon rolls, but don’t worry you can freeze some (instructions below) or even make a half a batch!

Homemade Cinnamon Roll Recipe

Ingredients for the Dough:

1 Cup of really warm Water
2 Tablespoons of Yeast
2 Tablespoons of Honey
1/2 Cup of Butter
1/2 Cup of Honey
2 teaspoons of Sea Salt
9 Cups of Flour (we use whole wheat)

Ingredients for the inside of your Cinnamon Rolls:

1/2 Cup of Butter
1 Cup of Sucanat or Sugar
4 Teaspoons of Cinnamon

Cream Cheese Frosting:

8 oz Cream Cheese
4 Tablespoons of Milk
6 Tablespoons of Honey

Directions:

In a large glass bowl, mix together your water/hot water, 2 Tablespoons of yeast and 2 Tablespoons of honey. Stir it together and set it aside for about 10 minutes to let the yeast activate. When it is ready you should have a nice thick and bubbly mixture.

Melt a stick of butter in a large saucepan and add 1/2 cup of honey, 2 teaspoons of salt, and 2 1/2 cups of milk. Heat this on low-medium heat until about 120 degrees. You do not want to let it boil. Pour your heated milk mixture into your yeast mixture and stir.

Now is the time to start adding your flour. Add about 2 cups at a time and stir or work into the mixture with your hands. Knead your dough for 5-6 minutes. Place it into a bowl and cover it. Allow it to rise for about an hour to hour and a half. This depends on the temperature, but it should double in size.

After the dough rises, punch out the air bubbles and knead until it is smooth. Cut your dough in half (unless you have made 1/2 a batch) to make two sets of cinnamon rolls.

On a well cleaned & floured surface, roll the dough into a rectangle about 1/4″ thick. Although I never am able to make a rectangle shape completely, as close as you can is fine.

Now is time to melt your additional butter for the inside. Mix your sugar and cinnamon in a small bowl.

Once you have your semi-rectangle, brush the dough with your melted butter. Sprinkle on about half of your sugar-cinnamon mixture over the butter. Start with one side and roll up your dough. try to have it a tight as possible without smooching the dough.

Once you have your dough rolled-up, cut it into 1/2″ thick and place in a baking dish or on a cookie sheet. The ends don’t look quite as pretty but they sure do taste good! Repeat the process with your second set of dough.

Allow your cinnamon tolls to rise another 30 minutes or so. Look at how delicious they look now being all fluffy!

Now bake them at 350 degrees for 25 minutes. The tops should be lightly golden brown. They smell so good!

Cream Cheese Frosting:

To make your frosting, take your cream cheese out when start your cinnamon roll dough. With a mixer, beat your cream cheese, milk and honey until smooth.

Allow your cinnamon rolls to slightly cool and then add a dollop of frosting to each cinnamon roll. Refrigerate your leftovers.

To Freeze:

Before you allow the cut cinnamon rolls to rise, place them in a pan or on a baking dish where the edges are not touching. Place the dish in the freezer for 25 minutes. Use a spatula to remove from the pan and then place in a freezer bag or mason jar. You can remove them directly from the freezer and bake for 30 minutes. Just make your frosting as you go along. Enjoy!