If you haven’t made homemade cinnamon rolls, this is the recipe to try. It only takes 1 hour from start to finish and results in a delicious soft, pillowy cinnamon roll.
1. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for dough to mixing bowl.
2. Mix the dough until a dough ball forms on low speed, then increase to medium speed and knead 5 minutes.
3. Transfer dough to a lightly greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap. Allow to sit for 20 minutes.
4. Meanwhile preheat oven to 200F and make filling. In a medium bowl, stir together brown sugar and cinnamon.
5. Roll dough on a lightly floured surface into a 12x18 inch rectangle. Spread 6 tablespoons softened butter over dough. Sprinkle brown sugar cinnamon mixture over butter, and rub gently with your hand to evenly distribute the mixture over the entire rectangle.
6. Roll dough, starting at long edge, into a cylinder. Using dental floss or a serrated knife, cut into 12 rolls. Place in lightly greased 8x8 pan. Cover pan with plastic wrap, then place in preheated oven. Turn oven OFF.
7. Allow dough to rise for 20 minutes, then remove from oven. Pour 1/3 cup whole milk over cinnamon rolls (this helps them get ultra soft).
8. Place rolls in cold oven, then turn oven on to 375F. Bake for 15-20 minutes, or until rolls are golden brown in color.
9. While the rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Gradually and slowly add in powdered sugar until combined. Beat until frosting is fluffy. Sread over slightly cooled rolls. Enjoy!
