Sweet Icing Cinnamon Rolls

Light and fluffy homemade cinnamon rolls that are easy to make and then topped with a sweet icing that will remind you of those store-bought rolls in a tube, but only way better!

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cinnamon rolls

Prep Time 20

Cook Time 25

Proofing 2

Total Time 2 45

Ingredients

Cinnamon Roll Dough

1 cup milk
¼ cup granulated sugar (divided)
¾ Tbsp active yeast (or instant yeast)
4 Tbsp butter, melted (or ¼ cup)
½ tsp salt
1 large egg
3 to 4 cups flour

Cinnamon Sugar Filling

⅔ cups brown sugar
1 ½ Tbsp cinnamon
4 to 6 Tbsp butter, softened

Sweet Icing

2 cups powdered sugar
¼ cup butter, melted
2 tsp vanilla
2 to 4 Tbsp milk
⅛ tsp salt (only if used unsalted butter)

Optional Ingredient

¼ to ½ cup heavy cream

Instructions

First, make your dough. Warm milk to around 105 to 115º Fahrenheit. Pour into a stand mixer bowl. Whisk in ¼ teaspoon of sugar and the active yeast into the milk. Allow it to sit 5 to 10 minutes or until foamy. (If using instant yeast, skip the waiting.)
Add in the remaining sugar, melted butter, salt, egg, and 3 cups of flour. Mix using a dough hook at low speed. Add more flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl. It should be slightly sticky but not leave much residue when touched. Continue to knead for 3 to 4 minutes.
Move the dough to a lightly greased bowl. Cover with a damp towel or plastic wrap. Allow to rise until doubled (usually around an hour).
Meanwhile, mix together the brown sugar and cinnamon in a small bowl for the filling. Set aside for now. Also, make sure the butter for the filling is softened.
Once the dough has doubled, punch it down and dump it onto a clean surface. Shape it into a large rectangle. Spread the softened butter over the entire surface. You may not need to use all of the butter. Sprinkle the prepared cinnamon sugar filling evenly over the butter and press it in lightly.
Cut the cinnamon rolls into 12 equally sized rolls. (See different ways of cutting the rolls in the article above. I use a pizza cutter to create 12 strips. Then I roll each one up individually.)
Place the rolls into a greased 9 x 13" pan in four rolls of three. Cover the pan with a damp dish towel or plastic wrap and allow to rise until doubled. (Can take around an hour or more.)
Once doubled, they are ready for baking. If baking right away, preheat oven to 350º Fahrenheit. (Alternatively, place them still covered in a refrigerator to bake later in the day or in the morning.)
If desired, add heavy cream over the top of the rolls before baking to make them extra moist. Bake for 20 to 25 minutes or until golden brown. Allow the cinnamon rolls to cool before frosting. (If baking after refrigeration, uncover the rolls and place them in the oven while it preheats. Or, allow them to come to room temperature, then bake like normal.)
While the cinnamon rolls are cooling, mix together the sweet icing. In a medium bowl, whisk together the powdered sugar, melted butter, vanilla, and 2 tablespoons of milk. If the icing seems too thick, add an additional tablespoon of milk. Repeat until the icing reaches your desired consistency. Pour evenly over cooled cinnamon rolls and enjoy!