Perfect Cinnamon Rolls with Cream Cheese Frosting

I don't know that I have ever made cinnamon rolls from scratch since I have been married. My mom used to make them when I was little. This weekend was the LDS church's General Conference. I thought it would be the perfect time to make cinnamon rolls since we would be home listening to it all day. And I thought I would try a new recipe while I was at it. Many people recommended The Pioneer Woman's cinnamon rolls. Her recipe makes way more then my little family can eat, so I halved the recipe and made a few minor adjustments. I used Mel's Kitchen Cafe's Cream Cheese frosting recipe, also with a few minor adjustments.

Cinnamon Rolls

2 cups while milk*
1/2 cup coconut oil (or canola oil)
1/2 cup sugar
1 package Dry Active Yeast, 0.25 oz package (2 1/4 teaspoons)
4 cups flour (plus an additional 1/2 cup, reserved
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 Tbsp salt
1/4 cup butter, melted (Plus an additional 2 Tbsp butter, melted, reserved)
1 cups sugar
1-2 Tbsp cinnamon


In a medium sauce pan, scald milk, oil and sugar. Do not let it come to a boil. Remove from heat just as it begins to form bubbles around the edges of the pan. Pour into the bowl of a stand mixer. Allow to cool until 100-130 degrees. Once cooled, sprinkle yeast on top and allow to sit for 1-2 minutes.

Sprinkle 4 cups flour on top of milk and yeast mixture. Using the dough hook, mix until just combined. Cover with a clean kitchen towel and allow to rise for 1 hour. (I usually preheat my oven to the lowest setting for 2-3 minutes then turn it off and allow my dough to rise in the warm oven.)  after 1 hour, remove towel and sprinkle on top the remaining 1/2 cup flour, baking powder, baking soda, and salt. Using the bread hook, mix until thoroughly combined.

Immediately roll dough out on a floured surface in a rectangle to about 1/4 inch thick. Using a pastry brush, spread 1/4 cup melted butter on rolled dough. Combine cinnamon and sugar in a small bowl, then sprinkle over butter. Starting along the long edge furthest away from you, roll the tough tightly toward you, ending with seam side down. Cut the roll into 3/4 inch slices.

Pour 2 Tbsp melted butter in the bottom of a 9x13 baking dish. Using the pastry brush, spread it around and up the edges. Place slices in bottom of pan, leaving space for them to rise. Allow to rise, covered with a kitchen towel, for at least 20 minutes.

While rolls are rising, preheat oven to 375 degrees. Bake rolls at 375 degrees for 12-15 minutes, or until lightly brown on top. Allow to cool slightly. The rolls are easier to remove from the pan when they are warm. Top with cream cheese frosting (recipe follows.)

*If you are like me and do not have whole milk, but always have 1% milk and heavy cream, you can use 2 Tbsp heavy cream and add 1% milk to make 2 cups.

Cream Cheese Frosting

4 oz cream cheese, softened to room temperature
1/4 cup butter, softened room temperature
1/2 tsp vanilla
1 1/2 cups powdered sugar
Heavy whipping cream as needed to thin to desired consistency

Combine cream cheese and butter until smooth. Add vanilla and sugar and beat until combined. Add heavy cream as needed to thin to desired consistency.