This dreary fall weather is trying to make my pant size go up! Way up! I feel so tired and lazy, and all I want to do is sit at home eating Amy’s Amazing Cinnamon Rolls with Cream Cheese Frosting! This recipe makes a dozen or so. If you’re looking for a recipe that makes more, try these Lunch Lady Cafeteria Cinnamon Rolls.
My friend, Amy, is the Cinnamon Roll Queen. Amy originally got the recipe on Food.com. I blame her for my addiction to these cinnamon rolls. It all started when she made a batch for a bake sale we had last November.
I was lucky enough or…..cursed (however you want to look at it) to snag a plate of them before they flew off the shelf. All except for the tiny piece of one I kindly shared with my husband–I am SO nice!–I ate them all. 🙂
Breakfast Recipes You will Love
- Overnight Butterscotch Monkey Bread
- The Best Baked Oatmeal
- Refrigerator Bran Muffins
- The Best Skillet Potatoes with Cheese and Bacon
- Down Home Biscuits and Gravy
- Copy Cat Diner Style Pancakes
I had to have the recipe!!!
Anyone who tastes these cinnamon rolls begs for the recipe. They are sooooooo good!
I usually don’t appreciate a cinnamon roll that is topped with cream cheese frosting (I think it’s because my mom always frosted hers with maple frosting), but this is not normal Cream Cheese Frosting! It is the perfect combination of cream cheese, butter, and powdered sugar, and it perfectly accents the amazing texture and flavor of these fabulous rolls.
Dang! Now I want to go eat the last one I hid on top of the fridge. Just talking about them is making my mouth water! Somebody stop me!
Truth be told, they are worth EVERY calorie! Try not to eat all 12 by yourself! 🙂
HOW TO MAKE AMY’S AMAZING CINNAMON ROLLS WITH CREAM CHEESE FROSTING
- In a large mixing bowl mix yeast and warm milk together. Let stand for 5 minutes.
- Next, add sugar, salt, eggs, and butter. Mix until combined.
- Add flour and stir until combined.
- On a floured surface with flour-dusted hands knead the dough for 3-5 minutes.
- Form dough into a ball and place into a lightly greased glass bowl. Cover and let rise for about 1 hour in a warm area in your kitchen.
- After the dough has risen, preheat the oven to 400 degrees.
- Lightly grease a baking sheet. Set aside.
- Roll dough out into a 21×16 inch rectangle. The dough should be 1/4-inch thick.
- Spread softened butter onto the top of the dough rectangle, trying to cover every inch.
- In a small mixing bowl, combine cinnamon and brown sugar. Sprinkle the mixture evenly over the dough that you spread with softened butter.
- Starting on one side, roll dough carefully until you have a 21-inch roll in front of you.
- Cut dough into 1 3/4 inch slices. I like to use dental floss.
- Place rolls onto the lightly greased baking sheet.
- Bake at 400 degrees for 10-12 minutes or until they are a very light golden brown.
- While rolls are baking, use a hand mixer to combine softened cream cheese, softened butter, powdered sugar, vanilla, and salt to make the frosting.
- Generously frost warm rolls when they come out of the oven.
- Enjoy!
Tips for making Amy’s Amazing Cinnamon Rolls
- I used butter instead of margarine for the filling and icing. In the dough, I used melted Butter Flavor Crisco.
- Instead of regular whole milk, I used dry milk reconstituted in warm water for the warm milk in this recipe.
- To let the dough rise, I like to barely heat my oven, turn it off, and put the dough in the oven to rise. Don’t let it heat up past 200 degrees before you turn it off and put the dough in.
- I sliced the dough using dental floss and made the rolls a little thinner than the recipe suggests, which yielded 15 rolls.
baker’s tools:
Delicious Breakfast Recipes for a 9x13 Pan
- Dough
- 1 (.25 oz) package dry yeast (approx. 2¼ tsp)
- 1 cup warm milk
- ½ cup granulated sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- ⅓ cup margarine (can substitute butter or melted Butter Flavor Crisco)
- 4 cups all-purpose flour
- Cinnamon Filling
- ¼ cup softened butter
- 2½ tbsp cinnamon
- 1 cup brown sugar
- Cream Cheese Frosting
- 2 oz softened cream cheese
- ½ cup softened butter, salted
- 1½ cups powdered sugar
- ½ tsp vanilla
- dash of salt
- In a large mixing bowl mix yeast and warm milk together. Let stand for 5 minutes.
- Next, add sugar, salt, eggs, and butter. Mix until combined.
- Add flour and stir until combined.
- On a floured surface with flour-dusted hands knead the dough for 3-5 minutes.
- Form dough into a ball and place into a lightly greased glass bowl. Cover and let rise for about 1 hour in a warm area in your kitchen.
- After the dough has risen, preheat the oven to 400 degrees.
- Lightly grease a baking sheet. Set aside.
- Roll dough out into a 21x16 inch rectangle. The dough should be ¼-inch thick.
- Spread softened butter onto the top of the dough rectangle, trying to cover every inch.
- In a small mixing bowl, combine cinnamon and brown sugar. Sprinkle the mixture evenly over the dough that you spread with softened butter.
- Starting on one side, roll dough carefully until you have a 21-inch roll in front of you.
- Cut dough into 1¾ inch slices. I like to use dental floss.
- Place rolls onto the lightly greased baking sheet.
- Bake at 400 degrees for 10-12 minutes or until they are a very light golden brown.
- While rolls are baking, use a hand mixer to combine softened cream cheese, softened butter, powdered sugar, vanilla, and salt to make the frosting.
- Generously frost warm rolls when they come out of the oven.
- Enjoy!
For the Muffin Lovers
#october give away