This recipe makes perfectly soft, gooey, and generously coated cinnamon rolls with a decadent cream cheese frosting. Making a large batch of cinnamon rolls on a sheet pan is ideal for hosting family and friends and a great year-round recipe; not just for the holiday season! My blueberry cinnamon rolls, pumpkin cinnamon rolls, and orange cinnamon rolls are all tried-and-true recipes, too if you need more cinnamon roll inspiration.
Bread flour: I love the flavor of these cinnamon rolls with bread flour, but all-purpose flour is wonderful, too. I have tested the recipe using both for you! Active dry yeast: See the recipe notes below on how to make these cinnamon rolls with instant yeast. Cinnamon: of course. Unsalted Butter: This recipe calls for a lot of butter 🤣 melted butter is added to the dough for a rich, buttery flavor and tender cinnamon roll. You’ll also spread softened butter on the rolls with the cinnamon and brown sugar. Lastly, you need butter for the cream cheese frosting. Sugar: Both granulated and brown sugar will be used. Granulated sugar helps to sweeten the cinnamon roll dough, and brown sugar is used to create those cinnamon roll swirls. Dark brown is preferred, but light works, too. Whole milk: Use whole milk for an improved texture and dough structure. You can also use 2% milk. I have not tested this recipe with water or any other milk variety. See my success tips below for heating milk to the proper temperature. Eggs & egg yolks: I like adding the extra egg yolks to add richness to the dough and to make it more tender and indulgent. Cream cheese: be sure the cream cheese is softened to room temperature.
Room-temperature eggs and yolks: The yeast likes a warm environment, and the dough will be smoother and have a much better rise. Prepping the bowl for the 1st rise: lightly grease a large bowl, then place the dough in the bowl. Then, spray the plastic wrap you’re using to cover the dough with oil or baking spray to prevent the dough from sticking as it rises. Where to rise the dough: don’t stress about this too much. Many people will tell you it needs to rise in a relatively warm environment, in a draft-free place. This is true, however if your kitchen runs a little cold the day you’re baking, just know the rise time might take a little longer. I usually just place my bowl on the kitchen counter, and it rises within 1 1/2 – 2 hours for the first rise. Flour your surface: be sure to lightly flour your clean work surface, rolling pin, hands, and the dough to prevent anything from sticking. Don’t overstuff the cinnamon rolls: Spread the softened butter over the dough, and then sprinkle and press the brown sugar and cinnamon on top, leaving about a 1-inch border around the perimeter. Overstuffing them can lead to leaking and burning in your oven. You can always line the bottom rack with a large piece of aluminum foil to catch any drips to keep the oven clean.
