Buttery, flaky, over-sized cinnamon rolls oozing with plenty of brown sugar, cinnamon and raisins, topped with plenty of cream cheese frosting.
These ooey gooey cinnamon rolls have been making a regular appearance on my kitchen table..in fact, my 17 year old son made a special request that I make them every week. YES! They are THAT GOOD!
Think You Can’t Bake?
You can SO do this! I’ve always been a great cook, but a horrible baker. And if I can do this – I know that you can. PLUS I made it super easy and bought cream cheese frosting in the tub, so all you have to do is mix up the dough, let it rise, smear some cinnamon sugar on, roll ’em up and bake them.
Make Ahead and Refrigerate
What I love to do is make these the night before, store in the refrigerator and bake in the morning. It’s so easy! Just pop the pan of rolls in the fridge overnight, bring them out in the morning, let them come to room temperature for 15 minutes, then bake in a pre-heated 350 degree oven for 30 minutes. Follow with frosting and that’s it!
Storage (if there are any leftover)
Wrap the leftovers up on a plate covered in saran wrap for up to 5 days. Pop in the microwave for a few seconds to warm and they are magically ooey gooey once again. Serve with a warm cup of coffee or cocoa.
The Best Cinnamon Rolls
- 1 pkg quick rise yeast
- 1 cup whole milk warmed
- 1 tbsp granulated sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tbsp salted butter softened
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- 4 cups flour
- 4 tbsp salted butter melted
- 1 1/4 cup light brown sugar
- 3 tbsp cinnamon
- 1 cup raisins
Cream Cheese Frosting
- 2 tubs cream cheese frosting such as Betty Crocker room temperature
- Combine package of yeast, warm milk and 1 tbsp sugar in mixing bowl and let sit until fully bloomed (puffy), about 5 minutes.
- Add remaining sugar, eggs, butter, vanilla, cinnamon and salt and mix to combine.
- Stir in flour, one cup at a time, until fully combined.
- Remove to a lightly floured surface and knead for about 3 minutes, then form into a ball.
- Place in a buttered bowl and cover with a damp towel. Set aside in a warm place and let rise for an hour until doubled in size.
- Roll out dough and form a rectangle shape, approximately 11' x 18'
- Prepare filling and follow filling instructions.
- Starting at the longest size, furthest away from you, roll dough towards you. Make sure you keep the roll tight and even. Roll all the way until you reach the end closest to you.
- Using a piece of string or a metal kitchen scraper, cut roll into 8 even sections. Should be about 2.25 inches for each section.
- Place rolls in a rectangle baking dish (it's o.k. if they do not touch)
- Place a damp towel over the top and let rise another 30 minutes.
- Bake in a pre-heated oven at 350 degrees for 30 minutes.
- I like to use 1 tub cream cheese frosting when the rolls first come out of the oven, then the second tub when they have cooled.
- Brush melted butter evenly over rolled out dough
- Combine light brown sugar and cinnamon in a small bowl. Sprinkle evenly over rolled out dough, then top with raisins.