Sunday Brunch: Easy Cinnamon Rolls

Posted at 10:24 AM, Dec 20, 2020
and last updated 2020-12-20 12:24:57-05


For the Rolls

  • 2 ¾ c. all-purpose flour
  • ¼ c. sugar
  • 1 packet (2 ¼ tsp.) instant yeast
  • ½ tsp. salt
  • ½ c. whole milk, heated to around 115 degrees
  • ¼ c. butter, melted
  • 1 egg, room temp.
  • 5 tbsp. butter, room temp.
  • ½ c. brown sugar
  • 1 ½ tbsp. cinnamon

For the Frosting

  • 4 oz. cream cheese, softened
  • 1 c. powdered sugar
  • ½ tsp. vanilla
  • 1/8 tsp. salt


  1. In a large mixing bowl, whisk together the flour, sugar, yeast, and ½ tsp. salt.
  2. Pour in the warmed milk, melted butter, and the egg and mix with a wooden spoon until a dough forms.
  3. Lightly dust a work surface with flour and knead the dough for 5 minutes. The dough should be a little sticky, but not stick to the work surface or your hands.
  4. Place the dough in a lightly greased bowl, cover with a kitchen towel and let rest for 10 minutes.
  5. As the dough rests, make the filling by adding the 5 tbsp. of softened butter with the brown sugar and cinnamon in a mixing bowl. Stir to combine.
  6. After the dough has rested, return it to the work surface and roll into a rectangle about 14x9 inches and ¼ inch thick.
  7. Spread the filling on the dough leaving a bit of uncovered dough on the edge away from you.
  8. Roll the dough into a log and then cut it into 1 inch pieces with a serrated knife or floss. This should yield 10-12 rolls.
  9. Place the rolls into a greased 13x9 baking dish. Cover with plastic and let them rise for 1 hour.
  10. Preheat your oven to 350.
  11. Remove the plastic and bake for 20 minutes.
  12. As they bake, make the frosting by combing the cream cheese with the powdered sugar, vanilla, and 1/8 tsp. salt.
  13. Let the cinnamon rolls cool 10 minutes after removing from the oven and then frost and serve. Enjoy!