Easy Cinnamon Rolls

5 from 7 votes

Soft, flake easy cinnamon rolls with cream cheese frosting that are ready in a hour!

Prep Time10

Cook Time26

Rise Time50

Total Time1 26

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 491kcal

½ cup unsalted butter softened (*see note)
½ cup brown sugar packed
½ cup granulated sugar
2 Tablespoons cinnamon
1 teaspoon vanilla extract
¼ - ½ cup heavy cream room temperature (for pouring over rolls after rising, but before baking)

Line a 9”x13” baking dish with parchment paper. Set aside.
In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dishtowel and let the yeast proof for 10 minutes.
While your yeast is proofing, combine softened butter, sugars, cinnamon, and vanilla in a medium mixing bowl. Set aside.
After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
Spread filling over the entire surface of the dough.
Beginning at the short side, roll the dough up.
Use a serrated knife cut the dough into 12 rolls.
Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
Preheat the oven to 350℉. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!

No overnight rise is required! These rolls are fluffy and tender and have a gooey filling that is divine!
Lukewarm is between 98℉ and 105℉. If your milk is too warm, it will kill the yeast and prevent the rolls from rising. I used a thermometer to check to temperature.
For very easy rolling, I love to use a Silpat or non-stick baking mat because it grips the counter and when rolling out the dough, it doesn’t move. The reader may also use a piece of parchment paper.
For the filling, the butter can be slightly warmer than at room temperature. The softer the butter is, the easier it will be to combine the filling. You don’t want it melted, but it can be very soft. In order to achieve this, I heated the stick of butter in the microwave for 20-25 seconds, stopping every 5 seconds to flip the stick, end to end.
To cut the dough into 12 rolls of similar thickness, I use the serrated knife and lightly press it into the dough creating a “guide” for cutting. First in the very middle, to divide the dough in half. Then I place a mark dividing each half into half and then each half into 3 equal parts. The rolls will be about 1 inch thick.
What is the purpose of the heavy cream? Drizzling the cinnamon rolls with heavy cream creates a gooey cinnamon roll. I use cream that is room temperature by taking it out of the fridge when I start the recipe. As long as it is out no more than 2 hours, it is safe to consume.