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Every other Wednesday at school they make cinnamon rolls for breakfast. It’s always one of my favorite breakfast days. I get one every time and I eat it happily but some days they are better then other. This week they were soft, fluffy, and covered in frosting. Some days they are small, a little dry, and don’t have much icing on them.
Regardless, I still love them and enjoy them. I haven’t really made many cinnamon rolls myself at home. Sometimes I’ll buy the ones that come in a can in the refrigerator and heat them up in the oven as a treat but I usually don’t have the time to make them from scratch.
This recipe from cinnamon rolls is semi-homemade but they are amazing. Whenever I bake at home I rarely eat an entire cookie, slice of cake, or anything else I make but in this case I ate the whole cinnamon roll and didn’t even think twice about it. Instead of making the dough from scratch I used frozen bread dough and went from there.
After thawing and letting it rise I filled it with a brown sugar and cinnamon filling and rolled it up. I let the dough rise a little more then baked them in the oven. Once they came out I frosting them with the best vanilla cream cheese frosting I’ve made in a long time.
These cinnamon rolls are awesome. The are soft, fluffy, and full of cinnamon goodness. The frosting is sweet, creamy, and pairs so well with the rolls. Semi-homemade Cinnamon Rolls would be a delicious baked good to make for a breakfast or brunch and they are perfect for Mother’s Day.
For the cinnamon rolls:
- 1 loaf frozen bread dough
- 4 Tablespoons butter, melted
- 1/2 c. brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
For the frosting:
- 4 oz cream cheese, softened
- 1/4 c. butter, softened
- 1 1/2 c. powdered sugar
- 1 teaspoon vanilla
- Thaw the bread dough in a loaf pan and allow it to rise.
- Turn the dough onto a lightly floured surface and roll into a rectangle.
- In a small bowl combine the butter, brown sugar, cinnamon, and salt. Mix well.
- Spread the brown sugar mixture onto the dough leaving a half inch edge on all sides.
- Roll the dough starting at one of the long ends. When you get to the end pinch the seams closed.
- Cut a half inch off each side of the dough then cut the dough with a serrated knife into 8 pieces. Each piece should be about 2 inches thick.
- Place the cinnamon rolls in a cake pan and cover with plastic wrap. Allow to rise for 45 minutes.
- Preheat the oven to 350 degrees.
- Bake for 17-20 minutes or until the cinnamon rolls are brown. Remove from oven.
- To make the frosting beat the cream cheese and butter in a large bowl with a mixer on medium speed. Add in the powdered sugar a half cup at a time and mix until smooth. Stir in the vanilla.
- Frost the still warm cinnamon rolls and enjoy.
Recipe adapted from Walking on Sunshine
Brunch Ideas for Mother’s Day
- Cinnamon Rolls by Hezzi-D’s Books and Cooks
- Framboise Whipped Stilton Cheese Toasts by Culinary Adventures with Camilla
- Katsu Sando Finger Sandwiches by A Kitchen Hoor’s Adventures
- Lavender Tea Bread with Fresh Lemon Glaze by Our Good Life
- Slow Cooker Mexican Breakfast Casserole by A Day in the Life on the Farm
- No-Bake Strawberry Yogurt Pie by Art of Natural Living
- Zucchini Tomato Gratin by Karen’s Kitchen Stories