By the end of this post you will either love me or hate me. You may love me because I introduced you to the best homemade cinnamon rolls in the world or you may hate me because I am the reason you need to spend an extra hour at the gym.

Either way, you get the softest, gooiest, sweetest homemade cinnamon rolls you have ever tasted.

By the end of the morning there were four rolls left and four people to share them amongst for the next day. Easy right? Everyone gets one cinnamon roll for the following day.

Wrong.

In fact, my family decided to fight over them to see if they could get more then one cinnamon roll for the next day. That’s how good these cinnamon rolls are. 

*This post may contain affiliate links. If you choose to purchase from a link, I may receive a commission at no extra cost to you. Please note- I only recommend products that I LOVE and use myself!*

Step #1: Check to make sure you have the necessary ingredients for the best Homemade Cinnamon Rolls in the world:

Dough:

• 1 cup warm milk
• 1 Tablespoon instant dry yeast
• 1 Teaspoon salt
• 3 Tablespoons salted butter, softened
• 1 Large egg
• 3 Cups all-purpose flour
• 2 Tablespoons white granulated sugar

Filling:

• 1/2 cup of salted butter, melted
• 2 Tablespoons ground cinnamon
• 1 cup brown sugar

Glaze:

• 4 ounces cream cheese, softened
• 1/4 cup salted butter, softened
• 1 to 2 Tablespoons Milk
• 1- 1 1/2 cups powdered sugar
• 1/2 Teaspoon vanilla extract

Step #2: Putting it all together:

1. In a mixing bowl or automatic mixer, put the large egg, milk, yeast, granulated sugar, salt and butter on a low speed and start mixing. This can also be done by hand. As you start mixing begin to add in the flour. Add in the flour slowly and as the dough begins to form you can turn the mixer to a medium speed. Keep mixing the dough until the dough has formed a ball and is no longer stuck to the sides of the bowl.
2. As the dough mixes it will begin to peel off the side of the bowl, when there is no more dough attached to the side of the bowl, you know you are done. You may need to add more flour based on how the consistency of the dough is coming out, this is OK. The dough should be pliable but should not stick to your hands when you take it out of the mixer.
3. Take the dough and place it in a lightly greased mixing bowl. Cover the bowl with a towel and let the dough rise until it is about double the size. This may take 45 minutes- 1 hour.
4. After the dough has risen, place it on a lightly greased baking sheet and begin to roll the dough out. The dough should be rolled out into a approximately 12 x 18 inch rectangle.
5. Once that is completed, mix together the brown sugar, and cinnamon in a small mixing bowl. Set aside the brown sugar and cinnamon and paint the melted butter onto the top of the dough.  You may not use all of the melted butter, that is OK. When you have painted the butter onto the dough, begin evenly sprinkling the brown sugar and cinnamon mixture on top.
6. Once the filling has been placed on top of the dough, begin tightly rolling the dough.
7. Once the dough is rolled, cut the roll into 1 inch slices and place into a lightly greased baking pan.
8. From here you have two options. If you would like to continue making the cinnamon rolls all the way through, then cover the baking pan with plastic and let sit for about 45 minutes – 1 hour to let the dough rise. Continue to step 9. If you would like to continue making the cinnamon rolls in the morning, then you can place the baking pan in the fridge covered in plastic. If you choose to wait until the morning continue to step 10.
9. OVERNIGHT: The following morning remove the cinnamon rolls from the fridge and let them come to room temperature (about an hour) before baking as normal.
10. ALL: Bake the cinnamon rolls at 325 degrees Fahrenheit. Start by putting the rolls in for about 14 minutes. Increase by two minutes until the edges of the rolls are golden brown. It may take up to 20 minutes.

Putting Together the Icing:

1. While Baking, begin to mix the confectioners sugar, milk, vanilla extract, cream cheese and salted butter. Continue to mix until the mixture becomes a soft consistency. Immediately put on the baked cinnamon rolls and spread evenly.

Best when enjoyed hot but can be placed in the fridge and are good for up to 5 days.

These homemade cinnamon rolls are some of the best cinnamon rolls you will ever try. Trust me.

Let me know what you think in the comments below! I just brought these out to the guys at the barn and they were a huge hit! Now everyone at my barn knows that I love to cook and bake and they are expecting something… whoops.

Happy Baking!

Other Products I Used and Loved With This Recipe:

Roller Pin: I used this roller pin to roll out the dough

Kitchen Aid Mixer: There is a dough attachment for the kitchen aid mixers that works incredibly well with this recipe! I have doubled the recipe before and this mixer was still able to handle mixing everything together! I have had the mixer for years (or I should say my mom has had it for years…) and it still works perfectly! I’m not sure what I would do without this amazing mixer!

Oven to Table Serving Set: I use these serving dishes ALL the time! They are perfect for cooking dishes for dinner parties or simply because you want nice dishes to cook in. I use them all the time since they look so pretty. They can bake in the oven up to 400F (which works perfectly for this recipe). It also comes with 8 different sized pieces for any dish you plan on cooking!

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