90-Minute Cinnamon Rolls with Cream Cheese Icing

I really don’t need buns of steel, I would be happy with buns of cinnamon.

-Ellen Degeneres

Is there anything better than warm cinnamon rolls on a Sunday morning? NOPE!

Every once in a while I like to have a “treat yo self” Sunday where I actually wake up a few minutes earlier than Ryan and make us breakfast…normally he’s on his own on that one.

When I do feel like being nice, I try to make him something that will compete for his love of Waffle House aka something deliciously savory!

Last year, many Sunday mornings were full of our Copycat Taco Bell Breakfast Quesadillas but this year, I stepped up my A-game with something even better…my incredibly simple but mouth watering 90-Minute Cinnamon Rolls with Cream Cheese Icing!

These cinnamon rolls are easy to make, take 1/8 the time of typical overnight rolls & are sure to please everyone in your house!

How to make these tasty Cinnamon Rolls:

To start, preheat your oven to 200 degrees.

Yes, 200, we are going to speed up the “proofing” process of these rolls to make these 4x as fast without loosing the overall fluffiness that you expect.

Next, warm 1/2 cup of milk in either the microwave or over the stove until it reaches 110-115 degrees. When your milk is warm, add in your yeast, stir it around then let it sit for 5 minutes so your yeast can activate.

**DO NOT add yeast into milk if it is too hot or your yeast will not activate properly!

While your yeast is activating, grab your stand mixer and add in sugar, salt, 1 egg, vanilla and melted butter. When your yeast is ready, add it into the bowl and mix everything together.

Next, add your dough hook to the mixer & turn it on a medium speed. Slowly incorporate 1/2 cup of flour at a time until all flour is mixed in. The dough will be a sticky consistency when finished!

Take a large bowl & lightly grease it with baking spray. Place your dough into the bowl & cover with a kitchen towel.

Turn off your oven & place the bowl inside. Allow dough to rise for 30 minutes.

While dough is proofing make your cinnamon roll filling.

To do this, cut 2 1/2 tbsp of butter and sit out to soften. Into a small bowl, add 1/3 cup of brown sugar & 1 tbsp of ground cinnamon. Mix the two ingredients together & set aside until needed.

When your dough is ready, remove from the oven and place onto a floured surface. Roll your dough out into a large rectangle (that is 1/4 inch thick).

Using a knife or spatula, spread your softened butter onto the dough covering completely.

Then, sprinkle on your cinnamon sugar mixture, again covering the entire piece of dough.

Next, tightly roll your dough (horizontally). Using a sharp knife, cut the roll into 1 inch rounds. **This should make 12 cinnamon rolls)

Place your rolls onto a baking sheet, cover again with a kitchen towel and allow to dough to rise for 20 minutes.

While your dough is rising, preheat your oven to 375 degrees.

When oven and rolls are ready, place cinnamon rolls into oven (uncovered) and bake for 15 minutes.

While your cinnamon rolls are baking, it is time to make your cream cheese icing.

To do this add 2 oz softened cream cheese, 1/2 cup powdered sugar 3 tbsp of softened butter & 1 tsp of vanilla into a bowl. Stir together until all ingredients are combined.

When your rolls are ready (aka have a beautiful golden brown color on them), remove from oven.

Allow to cool for a few minutes then add your cream cheese icing on top and allow to melt into your rolls.

Serve immediately & enjoy!

These Cinnamon Rolls are the perfect weekend breakfast! Not only do they take less than 2 hours to make, but they are packed with a cinnamon sugar filling and topped with the most incredible cream cheese icing that will have you licking the plate!

**Side Note: Make sure your don’t tell anyone how easy they are to make or your family will be begging for them every weekend!

ENJOY!