Some people prefer to eat cinnamon rolls in the morning with their breakfast. I on the other hand prefer to eat them later in the day with some coffee or milk. I can’t seem to have anything too sweet in the morning. I like  to have a lot of vegetables and protein as my first food of the day. It definitely keeps me full a lot longer. But hey if you prefer warm cinnamon rolls with your breakfast, by all means. Just take into account, the total dough rising time will take about 1 hour and  45 minutes. Maybe that’s another reason why I prefer to make them later in the day. I’m not a morning person, and probably never will be lol.

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Ingredients:

Dough:
1 1/2 cups milk
2 Tbsp sugar
1 tbsp yeast
4 1/2 cups flour
1/4 tsp salt
1/4 cup sugar
2 eggs
4 tbsp butter, melted
1 tsp vanilla extract

Filling:
3/4 cup butter, softened (1 1/2 sticks)
1 cup brown sugar
1 tbsp cinnamon
1 1/2 cup pecans, chopped

Cream cheese icing:
2 (8 oz) pkg. cream cheese
1/2 cup butter (1 stick)
2 cups powdered sugar
3/4 cup half and half
1 tsp vanilla extract

Instructions:

1. Warm the milk in a large measuring cup and add 2 tablespoons of sugar. Give it a quick stir then add the yeast. Let it sit in a warm place until it becomes frothy (about 12 minutes).

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2. In the bowl of a stand mixer, add flour, salt, 1/4 cup sugar, 2 eggs, yeast mixture, and melted butter. Set the speed to low, just for a few seconds, then add 1 tsp vanilla extract.

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3. Using the hook attachment, set the speed to medium high until all of the dough is combined.

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4. Transfer the dough to a large bowl and cover with plastic wrap and let it sit in a warm palace for 1 hour. The dough will be soft and slightly sticky, that’s what you want to see if you want fluffy rolls.

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5. Meanwhile beat together 3/4 cup butter, 1 cup brown sugar, 1 tbsp cinnamon, and 2 tsp vanilla using an electric mixer. This will be the filling.

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6. Once the dough is done rising. Transfer to a lightly floured surface and roll it out to a 24 x 16 inch rectangle.

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7. Evenly spread the filling onto the dough. Chop the pecans and spread them on top of the filling. Roll up the dough beginning with the longer side.

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8. Slice the roll into 2 inch pieces. You can either use a knife or thin thread. I prefer to use thread, as it gives a cleaner cut.

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9. Line a 9×13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place one last time until the dough doubles in size (about 30 minutes depending on temperature).

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10. Bake at 350 degrees Fahrenheit for 12 minutes or until nicely browned.

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11. While the rolls are baking, in a bowl blend  cream cheese, 1/2 cup butter, powdered sugar, half & half, and 1 tsp vanilla.

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13. Once the rolls are baked, generously spread the cream cheese spread on top.

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Cinnamon Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 rolls
Ingredients
  • Dough:
  • 1½ cups milk
  • 2 Tbsp sugar
  • 1 tbsp yeast
  • 4½ cups flour
  • ¼ tsp salt
  • ¼ cup sugar
  • 2 eggs
  • 4 tbsp butter, melted
  • 1 tsp vanilla extract
  • Filling:
  • ¾ cup butter, softened (1½ sticks)
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1½ cup pecans, chopped
  • Cream cheese icing:
  • 2 (8 oz) pkg. cream cheese
  • ½ cup butter (1 stick)
  • 2 cups powdered sugar
  • ¾ cup half and half
  • 1 tsp vanilla extract
Instructions
  1. Warm the milk in a large measuring cup and add 2 tablespoons of sugar. Give it a quick stir then add the yeast. Let it sit in a warm place until it becomes frothy (about 12 minutes)
  2. In the bowl of a stand mixer, add flour, salt, ¼ cup sugar, 2 eggs, yeast mixture and melted butter. Set the speed to low, just for a few seconds, then add 1 tsp vanilla extract.
  3. Using the hook attachment, set the speed to medium high until all of the dough is combined.
  4. Transfer the dough to a large bowl and cover with plastic wrap and let it sit in a warm palace for 1 hour. The dough will be soft and slightly sticky, that's what you want to see if you want fluffy rolls.
  5. Meanwhile beat together ¾ cup brown sugar, 1 cup brown sugar, and 2 tsp vanilla using an electric mixer. This will be the filling.
  6. Once the dough is done rising. Transfer to a lightly floured surface and roll it out to a 24 x 16 inch rectangle.
  7. Evenly spread the filling onto the dough. Chop the pecans and spread them on top of the filling. Roll up the dough beginning with the longer side.
  8. Slice the roll into 2 inch pieces. You can either use a knife or thin thread. I prefer to use thread, as it gives a cleaner cut.
  9. Line a 9x13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place one last time until the dough doubles in size (about 30 minutes depending on temperature).
  10. Bake at 350 degrees Fahrenheit for 12 minutes or until nicely browned.
  11. While the rolls are baking, in a bowl blend cream cheese, ½ cup butter, powdered sugar, half & half, and 1 tsp vanilla.
  12. Once the rolls are baked, generously spread the cream cheese spread on top.