This Cinnamon Rolls are irresistible .It is very easy to prepare than you think. Homemade cinnamon Rolls with cream cheese frosting is really a treat. You will love how easy it is to prepare this cinnamon rolls and these always disappears fast. This cinnamon rolls just need 2 hours to make and most of the time is the rising time.

Treat yourself with this easy to make cinnamon Rolls and enjoy!!

Happy Baking!!

Ingredients

Ingredients for Cinnamon Rolls:
1 cup warm milk, (not hot)
2 & 1/4 tsp instant yeast
1 large egg (@room temp)
2 Tbsp unsalted butter , melted, divided
4 Tbsp granulated sugar
1/2 tsp salt
3 cups all-purpose flour, plus 2 to 4 Tbsp (and more to dust)

For the Cinnamon Roll Filling:
6 Tbsp unsalted butter , softened, plus more to for grease pan
1/4 cup granulated sugar
2 Tbsp ground cinnamon

For the Cream Cheese Icing:
4 Tbsp unsalted butter , softened
113 gms cream cheese , softened
1/2 Tbsp vanilla essence
1 cup powdered sugar

Instructions

In a large mixing bowl , add 1 cup warm milk and sprinkle with 2 & 1/4 tsp instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

Add 3 cups flour and stir in with a firm spatula or wooden spoon. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise at room temp for 1 hour, until doubled in size.

Generously dust a clean work surface with flour and turn the dough out onto the floured surface. Sprinkle dough lightly with flour and roll into even rectangle, squaring off the sides. Dot the surface of dough with 6 Tbsp softened butter and spread it out evenly all the way to the edges.

In a small bowl, stir together 1/4 cup sugar and 2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.

Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in room temp 50-60 min, until puffed. Do not proof too long.

Brush tops with 1 Tbsp melted butter and bake at 180 degrees for 22-24 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze.

How to Make Cinnamon Roll Icing: In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 113gms cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.