Cinnamon Rolls



  • 1 Tbsp dry yeast
  • 1 cup milk, warm
  • ½ cup butter, melted
  • ⅓ cup sugar
  • 1 tsp salt
  • 2 eggs
  • 4 ¼ cup flour


  • ¼ C butter, softened
  • 1 C brown sugar
  • 2 ½ Tbsp cinnamon
  • ¾ tsp ground nutmeg


  • 1 ½ C powdered sugar
  • ¼ C heavy whipping cream
  • 4 oz cream cheese, softened
  • ½ C butter, softened
  • 1 tsp vanilla
  • Pinch of salt


  1. In a large mixing bowl, whisk yeast in warm milk and let rest for 10 minutes or until the yeast begins to foam. Add the butter, sugar, salt, and eggs, and mix until smooth. Slowly add flour until mixed well -(dough will be sticky).
  2. Coat a separate bowl with oil or butter and transfer dough. Cover with a damp towel and let it rise in a warm place until it doubles in size (about 60 minutes).
  3. In a small bowl, mix the filling ingredients and set aside.
  4. Once the dough has risen, turn out onto a floured surface and roll into a ¼” thick rectangle. Don’t handle too much as it will become tough.
  5. Spread the filling mixture onto the dough evenly and roll up lengthwise. Slice into 12 pieces and place in greased 9×13 pan. Refrigerate overnight.
  6. Place cinnamon rolls in oven and preheat to 200 degrees (this allows the rolls to quickly rise a second time). After about 20 minutes, without removing the rolls, preheat oven to 400 and bake for approximately 22 minutes until rolls are golden brown and no longer doughy.
  7. While the rolls are cooking, in an electric mixer, mix powdered sugar and heavy whipping cream until smooth. Add the cream cheese, butter, vanilla, and salt, and whip until fluffy. Spread over cinnamon rolls while they are fresh out of the oven.
  8. Serve with a tall glass of milk and enjoy!

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