These Cinnamon Rolls are so delightful, I’m sure you will enjoy them and make them time-and-time again. Pillowy-soft dough that practically melts in your mouth. Cream Cheese Icing. Filled with buttery brown sugar and cinnamon. Pecans and Raisins. So yummy.
This is a recipe that my mom makes in her bread machine, but I’ve adapted it to fit my needs. Wrapped inside these lovely rolls you’ll find melted butter, brown sugar, cinnamon, raisins, and chopped pecans. My husband insists that any good cinnamon roll should have pecans and raisins. But if you prefer them plain, go ahead and make them your way!
Cinnamon Roll Baking Pan Test
The last time I made these rolls, I experimented with how I baked them. Half of the recipe went into a square cake pan, and the other half I put on a half-sized baking sheet.
The differences were as expected. Those in the cake pan were taller and more soft and pillowy. The rolls on the baking sheet were more spread out. They were still soft, but not pillowy soft. But they could be served individually without cutting into the one beside it, and the caramelized sugar on the bottom was more pronounced.
Which did I prefer best? I actually gravitated toward those on the baking sheet. I love being able to unroll them as I eat!
Ingredients for Cinnamon Rolls
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. We’ll begin with the cinnamon roll dough.
Prepare the Dough
In a small saucepan, combine over medium heat the whole milk, warm water, and butter. Heat until butter begins to melt.
Pour the warm milk mixture into a large mixing bowl. Add in the granulated sugar, salt and large egg, mixing to combine.
In a large bowl, combine the all-purpose flour and instant yeast. Gradually add the flour mixture to the liquids. Mix together until smooth. Continue adding the remaining flour until dough is easy to handle and forms into a ball.
Knead dough on lightly floured surface or by machine with a dough hook for 4-5 minutes. Place dough in a greased bowl. Cover and allow to rise until doubled, about 1 1/2 hours.
Assemble the Rolls
While the dough is rising, gather the filling ingredients. Melt butter in the microwave. Chop the pecans with a nut chopper or knife.
When the dough has doubled, gently punch down. Roll out on a lightly floured surface into a 15″ x 9″ rectangle.
Spread 1/3 cup melted butter over dough. Sprinkle buttered dough with 1 cup brown sugar and cinnamon. If desired, top that with raisins and chopped nuts.
Roll up the dough, beginning with a long edge, and pinch ends together to seal. Cut into 12 slices.
I recently began using plain dental floss to slice my cinnamon rolls. It works like a charm to make clean slices. Simply glide the floss beneath the roll, then raise the floss up and cross over. Easy-peasy!
Option to Freeze the Cinnamon Rolls
At this point, you may freeze the rolls to bake at a later time. Set the sliced rolls on a baking sheet lined with waxed paper and place in the freezer for 30 minutes. Then place frozen rolls in a plastic freezer bag until ready to use. When ready to bake, bring to room temperature while still in freezer bag. Then remove from bag and cover with plastic wrap or tea towel and allow to rise until double. Bake and finish as instructed. .
Prepare To Bake The Rolls
Preheat oven to 350°F. Coat the bottom of a 9″ x 12″ baking pan or baking sheet (depending on how you want to bake the rolls) with the remaining melted butter and brown sugar. Place cinnamon rolls on top of the buttered sugar. Cover with plastic wrap or a clean cotton towel and allow to rise until nearly double, about 40-50 minutes.
Bake in preheated oven for 25-30 minutes until golden brown. Remove from oven and allow to cool for a few minutes.
Make the Cream Cheese Icing
While the rolls are baking, prepare the Cream Cheese Icing. In a small bowl, mix together softened cream cheese, butter, powdered sugar, and vanilla extract. Add hot water 1 tablespoon at a time until the icing reaches desired consistency.
Spread the icing over warm rolls. For greatest enjoyment serve the rolls while warm. Makes 12 rolls.
Cinnamon rolls are always best the day they are made. Even more so, when they are still warm from the oven!
I like that this recipe makes just enough. A dozen rolls. Enough for a small family gathering but not so much that you end up with lots of leftovers. To store, cover the cinnamon rolls with plastic wrap or in a freezer bag. Store at room temperature for up to 3 days.
I hope you will enjoy these Cinnamon Rolls with Cream Cheese Icing as much as we do! Serve with a large glass of ice cold milk.
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Cinnamon Rolls
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Ingredients
Dough
- 1/2 cup whole milk (warmed)
- 1/2 cup warm water
- 1/3 cup butter (room temperature)
- 5 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
Filling
- 1/2 cup melted butter (divided)
- 1 1/3 cups brown sugar (divided)
- 2 tablespoons ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped pecans
Cream Cheese Icing
- 4 oz. cream cheese (room temperature)
- 1/4 cup butter (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 3-4 tablespoons hot water
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Dough
- In a small saucepan, combine over medium heat the whole milk, warm water, and butter. Heat until butter begins to melt.
- Pour the warm milk mixture into a large mixing bowl. Add in the granulated sugar, salt, and large egg, mixing to combine.
- In a large bowl, combine the all-purpose flour and instant yeast. Gradually add the flour mixture to the liquids. Mix together until smooth. Continue adding the remaining flour until dough is easy to handle and forms into a ball.
- Knead dough on lightly floured surface or by machine with a dough hook for 4-5 minutes. Place dough in a greased bowl. Cover and allow to rise until doubled, about 1 1/2 hours.
Assemble the Rolls
- While the dough is rising, gather the filling ingredients. Melt butter in the microwave. Chop the pecans with a nut chopper or knife.
- When the dough has doubled, gently punch down. Roll out on a lightly floured surface into a 15″ x 9″ rectangle.
- Spread 1/3 cup melted butter over dough. Sprinkle buttered dough with 1 cup brown sugar and cinnamon. If desired, top that with raisins and chopped nuts.
- Roll up the dough, beginning with a long edge, and pinch ends together to seal. Cut into 12 slices. (I like to use plain dental floss for slicing the rolls.)
Prepare to Bake the Rolls
- Preheat oven to 350°F. Coat the bottom of a 9″ x 12″ baking pan or baking sheet (depending on how you want to bake the rolls) with the remaining melted butter and brown sugar. Place cinnamon rolls on top of the buttered sugar. Cover with plastic wrap or a clean cotton towel and allow to rise until nearly double, about 40-50 minutes.
- Bake in preheated oven for 25-30 minutes until golden brown. Remove from oven and allow to cool for a few minutes.
Make the Cream Cheese Icing
- In a small bowl, mix together softened cream cheese, butter, powdered sugar, and vanilla extract. Add hot water 1 tablespoon at a time until the icing reaches desired consistency.
- Spread the icing over warm rolls. For greatest enjoyment serve the rolls while warm. Makes 12 rolls.
There is nothing better than homemade cinnamon rolls… YUM!
Very true, Pam. Thanks for stopping by to say hi!