Cinnamon rolls certainly aren’t the easiest things to make on the planet, but when you get to enjoy the final result, it makes all the hard work worth it. I always make my kids help me with whatever part of the process they can, just because I know that they are going to be eating the majority of them anyways. Eventually, if my plan works out as I think it will, they will be able to make these all by themselves. Then, I can sit back and relax while they do all the work. Make a big batch at a time and you won’t have to be in the kitchen so often!
Check out what they are saying about this recipe over at Life In The Lofthouse:
“The dough is so soft it almost melts in your mouth and the cinnamon/sugar ratio in the center is just right.”
You are going to fall in love with these cinnamon rolls!
Ingredients
1/2 cup Land O’ Lakes butter, softened
2 cups Domino brown sugar
2 Tablespoons ground cinnamon
8 ounces Philadelphia cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
2 pounds powdered sugar
1/4 cup milk
Instructions
ROLLS: Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point) Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Then let cool until warm. (If mixture is too hot it will kill the yeast.)
Add the yeast and eggs and mix until combined.
Gradually add in the flour. (I used exactly 12 cups of flour. You may need more or less depending on humidity and how you measure flour. Also, because of how much flour this recipe requires your mixer will be full!) The dough should be soft but slightly sticky. Knead for 2 to 3 minutes. Transfer dough to a large greased bowl. Cover and let rise until doubled in size.
Divide dough in half. Place dough onto a floured surface and roll each half of dough into an 18×12 inch rectangle.
FILLING: Spread 1/4 cup softened butter over each rectangle. Stir together brown sugar and cinnamon. Sprinkle half over each rectangle. Starting with the longer end, roll up tightly then pinch at the seam. Cut each roll into 12 equal portions. (You’ll have 24 rolls total.)
Line 2 large baking sheets with parchment paper. Place 12 rolls onto each lined baking sheet. (3 across, 4 down) Cover pans with kitchen towels and let rolls rise until doubled in size.
Preheat oven to 350° F. Bake rolls 20 to 22 minutes or until golden on top. Remove from oven and let cool completely before frosting.
CREAM CHEESE FROSTING: In a large bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, vanilla and salt. Continue to beat until creamy and combined. Spread frosting over cooled cinnamon rolls and enjoy!!
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Quick Tip: These can be frozen and reheated later perfectly!
Thanks again to Life In The Lofthouse for this awesome recipe.
