How to make it

  • For the dough: In a large bowl whisk the eggs, sugar, butter, and milk.
  • Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
  • Add all but 3/4 cup of the remaining flour and knead with dough hooks on low speed for 5 minutes.
  • Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed for 5 minutes longer or until dough forms a ball.
  • Turn the dough out onto a lightly floured surface; knead by hand for 30 seconds.
  • Lightly oil a large bowl.
  • Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in size, 2 to 2 1/2 hours.
  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
  • Set aside until ready to use.
  • Butter a 9 by 13 inch glass baking dish.
  • Turn the dough out onto a lightly floured surface.
  • Gently shape the dough into a rectangle with the long side nearest you.
  • Roll into an 18 by 12 inch rectangle. Brush the dough with 1 1/2 tablespoons of melted butter, leaving 1/2 inch border along the top edge.
  • Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge; gently press the filling into the dough.
  • Beginning with the long edge nearest you, roll the dough into a tight cylinder.
  • Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
  • Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, yielding 12 rolls. Arrange rolls cut edge down in the baking dish; cover lightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  • Remove the rolls from the refrigerator and place in an oven that is turned off.
  • Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls.
  • Close the oven door and let the rolls raise until they look slightly puffy; approximately 30 minutes.
  • Remove the rolls and the pan of water from the oven. Preheat the oven to 350°F. When the oven is ready, place the rolls on the middle rack and bake for 30 minutes or until golden brown.
  • While the rolls are cooling slightly, make the icing by mixing the cream cheese, and milk and mix until combined.
  • Add the powdered sugar and mix until smooth.
  • Spread over the rolls and serve immediately.

Reviews & Comments 4

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  • bootlady 6 years ago
    although they are good fresh, once they sit for the day, they become stale. they actually have to sit in frig overnight, and rising time is 2 1/2 hrs. You should change the prep time.
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  • ttaaccoo 10 years ago
    Lovely instructions. as a newbie to yeast baking, is your milk heated? Does it matter?

    thanks. I will bookmark this cinnamon rolls recipe!!
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    " It was excellent "
    momo_55grandma ate it and said...
    great cinnamon rolls thanks
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    " It was excellent "
    henrie ate it and said...
    Love cinnamon rolls - this sounds easy when you have a good mixer that will knead for you ;0) Love my kitchenaid! You have my 5, thanks for posting.
    Was this review helpful? Yes Flag

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