Homemade Moist Cinnamon Rolls

Read Time4 Minute, 44 Second

So, over the weekend, I made cinnamon rolls.

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I have a lot of yeast and I’m not entirely sure why I bought it to begin with. I was lucky enough to find homemade science experiments that needed yeast but other that, I just had it chilling in my kitchen.

One of my good friends, Estella, recommended I use my yeast for homemade cinnamon rolls. I figured, why not? I’ve never made those before and there was a first time for everything.

Now, I have to warn you – I should’ve added more cinnamon and more powdered sugar to this recipe. However, it came out great and the cinnamon rolls turned out huge!

Are you ready? Let’s go!

I started off by making the dough first, which was really the simplest part.

To make your eggs room temperature, put them in warm water for a few minutes. Make sure the water is warm, and not hot. You don’t want hard-boiled eggs.

Once the dough rose to my standard, I rolled it out as flat as I could get it. I spread the cinnamon/butter combo all over the dough. I should’ve used more cinnamon.

Then I waited some more. I should let you know this is a recipe you should either make at night when you have time or early in the morning when you have time. Because it was my first time doing this recipe, it took about two hours.

But it’s two hours that are so worth it.

I cut the dough jelly-roll style and waited so they could rose again. Here’s the before:

And the after:

I waited until the dough was doubled again before I poured the half and half in. Some are probably wondering why I used half and half at all. It’s to make the cinnamon rolls moist, but it won’t make them soggy.

This is with the half and half added in.

I let it bake for about 20 minutes. And voila!

I mixed the frosting together – cream cheese, butter, and powdered sugar:

And once the rolls were cooled down, on it went!

For the Dough:

1 cup warm milk (not hot)
2 1/2 teaspoons instant dry yeast (this will automatically be measured in a packet so you don’t have to worry about it.)
2 large eggs at room temperature
1/3 cup butter melted
4 1/2 cups all-purpose flour
1/2 cup granulated sugar

For the Filling:

1/2 cup butter almost melted
1 cup packed brown sugar
3 tablespoons cinnamon
1/2 cup half and half cream (for pouring over the risen rolls)

For the Frosting:

6 ounces cream cheese (softened)
1/3 cup butter (softened)
2 cups powdered sugar
Cinnamon

Directions:

Pour the warm milk in the bowl of a stand mixer and pour the yeast in.
Add the eggs, butter, and sugar.
Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with plastic wrap.
Set the bowl in a warm place and allow the dough to rise until double. It normally takes about 20-30 minutes for the dough to rise.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle wax paper generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a large rectangle. If it’s not perfect, it’s okay!
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly-roll style.
Cut into 12 slices and place in a greased 9×13 baking pan. (You can use Pam, shortening, or butter.)
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Preheat the oven to 375 degrees.
Warm the half and half until the chill is off. It should be warm, but not hot..
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 375 degrees for 20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25 minutes.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.