Cinnamon Rolls


2 hours 50 minutes

Serving Size:

15 rolls



2 1/4 teaspoons of yeast

1 cup of warm milk

1/2 cup of sugar

1/3 cup of softened butter

1 teaspoon of salt

2 eggs

4 cups of flour


1 cup of dark brown sugar

3 tablespoons of cinnamon

1/3 cup of softened butter


6 tablespoons of softened butter

1 1/2 cups of powdered sugar

1/4 cup of softened cream cheese

1 teaspoon of vanilla extract

1/8 teaspoon of salt



Do not overheat milk, you will kill the yeast if the milk it too hot, 105F - 110F is ideal. If the yeast is not foaming up, start again the rolls will not rise properly. You can place a bit of sugar, yeast reacts to sugar.

Combine yeast and warm milk in a large bowl and let sit for 5 minutes.

Add in a separate bowl combine sugar, butter, eggs and flour until well incorporated.

Pour milk into the flour mixture and knead for 10 minutes.

Place ball of dough into an oiled bowl, cover with a wet paper towel and let rise for 1 hour.

In the meantime, combine the filling ingredients together.

Grease a 9 x 13 baking dish.

Roll out dough to approximately 1/4" thickness.

Spread the filling mixture all over the dough leaving a bit empty for the rolling, on the long side.

Start rolling from the long edge to the edge that you left space for to close, try to roll as tight as you can.

Cut in about 1" slices and place in pan, cover and let rise for an additional hour.

Preheat oven to 350 degrees and bake for 20 minutes or until golden.

While rolls are baking whip all the icing ingredients together.

When rolls are done top with a dollop of icing and Enjoy!