These cinnamon rolls are a perfect soft and tender roll full of cinnamon sugar and topped with the best vanilla icing. They’re easy and delicious and everyone loves them!
Photos Updated: 6/9/16
Did you know, that my mom and I are mormon? I think we’ve mentioned activities that we’ve done in church or assignments that we have at church, and I live in Utah, so maybe you assumed. I don’t want this fact to discourage anyone from reading our blog, so of course we won’t go into any big details of our religion here, but if you do have questions, know that we are happy to help.
Anyway, I grew up eating pillsbury cinnamon rolls for breakfast almost every Sunday before church. They are so easy and quick and delicious. Two times a year we have what is called General Conference, and instead of going to church on Sunday we have the opportunity to listen to our prophet and other speakers from our church at home, on tv or online. Well this was 2 weeks ago, and since I didn’t have to rush getting ready for church on this Sunday I decided I had time to make breakfast at home. I decided to make homemade cinnamon rolls. You know, keep up the tradition.
These rolls aren’t quite as quick as canned biscuits (don’t you just love the pop when you open those!) but they are still easy and probably more delicious. (FYI: These are not a Pillsbury copy cat recipe)
What are some of your family’s traditions?
These cinnamon rolls are a perfect soft and tender roll full of cinnamon sugar and topped with the best vanilla icing. They're easy and delicious and everyone loves them!
- 2 1/2 tsp yeast (1 package)
- 1 cup milk (warmed)
- 1/3 cup sugar
- 1/2 cup butter (1 stick)
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1/3 cup butter
- 1 cup brown sugar
- 2 TBS cinnamon
- 2 cups powdered sugar
- 1 tsp vanilla
- 3 TBS half and half
- 1/4 tsp salt
- 3 oz cream cheese
- 1 3/4 cup powdered sugar
- 3/4 tsp vanilla
- 1 TBS milk
Dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs and flour to the bowl and mix well.
Once the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.
Lightly flour your counter top and roll the dough out until it is approximately 16x21 inches, and 1/4 inch thick.
Preheat your oven to 400 degrees.
Combine brown sugar and cinnamon in a small bowl.
Melt butter for filling.
Spread butter over the surface of your dough.
Sprinkle the cinnamon sugar mixture generously over the surface of the dough (using the butter to make it stick).
Carefully roll the dough from the long top edge to the bottom edge.
Using thread (wrap the thread around the bottom of the roll, bring up and cross over each other and pull tight), or a knife, cut dough into 1 inch slices.
Lightly grease a baking pan (or 2)
Place rolls in baking pan and bake for about 12-14 minutes until they turn a lighten golden color.
While they are baking combine frosting ingredients (both recipes are delicious). Add more powdered sugar to the frosting if it is too runny, add more milk or half and half if it is too thick.
Remove rolls from oven and allow them to cool for about 5 minutes before frosting.
Apply frosting generously to rolls.