Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Super Cinnamon Rolls

This is a classic cinnamon roll, but just a little extra. We’ve got lots of gooey butter, a rich pillowy dough, and tons of cinnamon. Top that off with a sweet cream cheese and vanilla bean frosting. Make these the night before, allow to rise overnight, and bake in the morning!

  • Yield: 9 large rolls/12 medium rolls 1x

Ingredients

Units Scale

For the dough:

  • 3/4 cup warmed milk
  • 1 packet active dry yeast (approx 2 1/4 tsp)
  • 1/2 cup granulated sugar
  • 3 3/4 cups all purpose flour
  • 1 tsp kosher salt
  • 2 eggs, room temp
  • 1/2 tsp vanilla extract
  • 1/2 cup unsalted butter, room temp

For the filling:

  • 1/2 cup salted butter, softened (or unsalted + 1/2 tsp salt)
  • 3/4 cup brown sugar
  • 3 tbsp cinnamon

For the frosting:

  • 4 oz cream cheese, room temp
  • 1 cup powdered sugar, sifted
  • 1/2 tsp vanilla bean paste
  • 1 tbsp milk
  • pinch of salt

Instructions

  1. Make your dough. In a large mixing bowl, combine sugar, active dry yeast, and warmed milk. Mix to combine, cover with a kitchen towel, and let sit 5-10 minutes until foamy. Add your flour and salt and with a stand mixer fitted with a dough hook, knead on medium until it begins to come together. Add eggs and vanilla and continue mixing. Once dough becomes a ball, add room temp butter one tablespoon at a time. Wait until each chunk of butter is incorporated until adding the next. Once all the butter is incorporated, knead another 3-5 mins until the dough begins to bounce back when poked.
  2. Proof your dough. Turn it out into a large, oiled bowl and cover with plastic wrap. Place the bowl in a warm (75 degree), non-drafty spot for 2 hours.
  3. Make your filling. In a medium mixing bowl, combine softened butter, cinnamon, and brown sugar. Put some muscle into it and mix with a spatula until smooth. Set aside.
  4. Turn out proofed dough onto a smooth, well-floured surface. Dough will be very loose and supple, so proceed with caution. Shape and roll out the dough to a rectangle about 10 inches x 18 inches. Using your fingers or spatula, smooth the filling in an even layer over the rectangle.
  5. Roll the rectangle on the long side into a long log. Using a serrated knife or dental floss, cut the log into 9 evenly sized rolls. Place in a greased 9×9 square pan or dish, cover with plastic wrap, and place in the fridge to rise at least 12 hours or overnight.
  6. In the morning, take the rolls out of the oven and allow to come to room temperature for 1 hour, or rise a bit more. Preheat your oven to 350 degrees F. Bake rolls for 40-45 minutes, tenting with foil halfway through if browning quickly.
  7. Mix together your frosting. Using a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add vanilla bean paste and combine. Add sifted powdered sugar and salt and beat on low until smooth. Add milk and beat on medium-high for a minutes or two until fluffy and completely smooth.
  8. Remove cooked rolls from oven and allow to cool about 10 minutes before spreading on the frosting. Serve warm! Rolls keep well in the fridge for 4-5 days. They also re-warm in the microwave (zap for 30 secs-1 min) very very well.

Notes

  • See my Tips + Tricks for info about proofing your dough.
  • These could be made immediately rather than overnight. After assembling the rolls and placing in your baking dish, simply allow to rise again for 1-2 hours until they puff up a bit. Bake as directed.
  • Unflavored dental floss is the key to perfect spirals on your rolls that aren’t squished or mis-shaped. Just cut a long string, wrap it around the log, and pull ends together tightly to cut each roll.
  • This recipe can also be made into 12 medium sized rolls in a 9×13 inch pan. Simply decrease baking time to 30-40 minutes (it took me 35 minutes), tenting with foil as needed.
  • Author: Caroline Crockett