Quick & Easy Cinnamon Rolls
Soft yeast-raised cinnamon rolls filled with cinnamon sugar and finished with a smooth cream cheese frosting.
Ingredients
- 3-1/2 cups warm water
- 3/4 cup granulated sugar
- 1/2 cup oil or melted butter
- 6 Tablespoons dry yeast
- 1 Tablespoon salt
- 3 whole eggs beaten
- 10-1/2 cups all-purpose flour
Cinnamon Sugar
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon or to taste
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- 1-2 Tablespoons heavy cream or milk
- 3-1/2-4 cups powdered sugar
- 1 pinch salt
Instructions
Make the Dough
- In a large bowl, combine warm water, yeast, sugar, and oil. Stir and let sit until foamy.Add salt, eggs, and about 6 cups flour. Mix until smooth.Gradually add remaining flour until a soft dough forms.Knead for 5–8 minutes, until smooth and elastic.Cover and let rest while preparing the filling.In a small bowl, mix sugar and cinnamon. Set aside.Roll dough into a large rectangle about 1/4 inch thick.Spread melted butter evenly over the dough, then sprinkle with cinnamon sugar.Roll dough tightly into a log.Slice rolls about 1 inch thick and place in greased baking pans.Cover and let rise until doubled in size.Preheat oven to 400°F.Bake for 12–15 minutes, until lightly golden.
Make the Frosting
- Beat butter and cream cheese until smooth.Add vanilla, powdered sugar, cream, and salt. Beat until fluffy.Spread frosting over warm rolls.
Notes
- Rolls can be assembled ahead and refrigerated overnight before baking.Baked rolls freeze well for up to 2 months; thaw and warm before serving.For clean cuts, use unflavored dental floss or string instead of a knife.Frosting can be thinned for a drizzle or thickened for a bakery-style finish.These rolls are best enjoyed warm, fresh from the oven.
