Cinnamon Rolls
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
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.
Cinnamon Rolls
Ingredients
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
Instructions
- 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.
Notes
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
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
This is the only kind of breakfast sweet that the hubs will eat. I should make these for Easter.
What beautiful cinnamon rolls! My mother in law used to make cinnamon rolls. I miss them.
They look absolutely scrumptious
I love that thick frosting and that oozing cinnamon syrup. They sound delicious.