Big, pillowy cinnamon rolls with soft pull-apart layers, buttery cinnamon-brown-sugar centers, gooey bottoms and plenty of cream cheese frosting.
♡ Ingredients
Dough
- 1 cup whole milk, warmed to 105–110°F
- 4½ tsp Fleischmann’s Bread Machine Instant Yeast
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 6 tbsp unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 4 cups (480 g) all-purpose flour
- 1 tsp fine salt
Cinnamon Filling
- ½ cup (8 tbsp / 1 stick) unsalted butter, very soft
- 1 cup packed dark brown sugar
- 3 tbsp ground cinnamon
- Pinch of salt
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2–4 tsp whole milk or heavy cream, only if needed
For the Gooey Centers
- 6 tbsp warm heavy cream
♡ Instructions
Make the Dough
Fit your KitchenAid stand mixer with the dough hook.
Add the warm milk, sugar, eggs, melted butter, vanilla and instant yeast.
Add 4 cups all-purpose flour and 1 teaspoon salt.
Mix on Speed 1 for 1–2 minutes until a shaggy dough forms.
Increase to Speed 2 and knead for 6–8 minutes.
The finished dough should be smooth, stretchy, very soft and slightly tacky.
First Rise
Place the dough into a lightly greased bowl. Cover and let rise somewhere warm for approximately 60–90 minutes, or until roughly doubled in size.
Go by the dough rather than strictly by the clock.
Make the Filling
Combine 1 cup dark brown sugar, 3 tablespoons cinnamon and a pinch of salt.
Keep the ½ cup softened butter separate.
Roll It Out
Gently deflate the risen dough.
On a lightly floured surface, roll it into approximately an 18 × 14-inch rectangle.
Spread the ½ cup softened butter evenly over the dough, leaving approximately ½ inch bare along one long edge.
Sprinkle the cinnamon-brown-sugar mixture evenly over the butter and gently press it down.
Roll & Cut
Starting from the 18-inch side, roll the dough into a snug log. Pinch the seam closed.
Cut into 12 equal rolls, approximately 1½ inches each.
Dental floss works beautifully here because it won’t crush your spirals.
Arrange all 12 rolls in a greased 9 × 13-inch pan.
Second Rise + Heavy Cream
Cover and let them rise for approximately 30–45 minutes.
They should become very puffy and start touching one another.
Bake
Bake at 350°F for 20–25 minutes. Start checking at 20 minutes.
You’re looking for lightly golden tops with soft centers. The center rolls should reach approximately 190°F internally.
Make the Frosting
Switch your KitchenAid to the flat or flex-edge beater.
Beat the 8 oz cream cheese + 6 tbsp softened butter on Speed 4 for 1–2 minutes, until completely smooth.
Add the powdered sugar, vanilla and salt.
Start on Speed 1, then increase to Speed 4 for 1–2 minutes.
Only if necessary, add milk or heavy cream 1 teaspoon at a time until thick but easily spreadable.
Frost
Let the cinnamon rolls rest for approximately 5 minutes after baking.
Spread the cream cheese frosting generously over them while they’re still warm.
Some should melt down into the spirals while the rest stays creamy on top.
Kaaay’s Kitchen
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