Cinnamon Rolls

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These homemade cinnamon rolls are so simple to make, delicious to eat & will make your home smell amazing. Enjoy!

Recipe by Lia Weber for Fleischmann’s Yeast

Cinnamon roll dough:

  • 1 cup warm milk (110 degrees) 

  • 1/2 cup + 1 Tbsp sugar, divided

  • 1 Tbsp Fleischmann's Active Dry yeast

  • 6 Tbsp unsalted butter, melted 

  • 2 eggs, room temperature 

  • 1 tsp vanilla extract 

  • 4 cups all purpose flour 

  • 1 tsp salt 

  • 1 tsp cinnamon 

  • 3 Tbsp Oliver Farm Pecan Flour

Cinnamon-sugar filling: 

  • 1 cup brown sugar 

  • 6 Tbsp butter, softened 

  • 2 1/2 Tbsp cinnamon

Cream cheese icing: 

  • 8 oz cream cheese

  • 1/4 cup unsalted butter, softened 

  • 1 1/2 to 2 cups powdered sugar 

  • 1/2 tsp vanilla extract 

  • Pinch of salt 


  • Chopped roasted pecans 

  • Preparation: 

| Preparation |

For the dough: 

Combine warm milk (110 degrees), 1 Tbsp sugar and Fleischmann’s active dry yeast into the bowl of your stand mixer fitted with the dough hook attachment. You can mix by hand instead if you do not have a stand mixer. 

Stir and let set for 5 minutes until the yeast is activated and foamy. 

Add the remaining 1/2 cup of sugar, melted butter, eggs and vanilla into the yeast mixture and stir to combine. 

Next add the flour, salt, cinnamon and pecan flour to the bowl and mix to combine. Knead the dough using the dough hook until a smooth ball is formed. If the dough seems too sticky you can add a little more flour in 1 Tbsp at a time. The dough should be slightly tacky and not dry. 

After the ball has formed, remove the dough from the bowl and place it onto a lightly floured surface. Knead the dough by hand for 3 to 5 minutes until it is smooth and elastic.

Place the dough into a greased bowl and cover with plastic wrap or a warm towel (do not let the wrap or towel touch the dough) and put the bowl in a warm place to rise. Let the dough rise until it has doubled in size, approximately 1 hour. 

While the dough is rising, make the cinnamon-sugar filling. Place the softened (almost melted) butter, brown sugar and cinnamon in a bowl. Stir to combine to make a paste. Set aside. 

After the dough has risen, gently punch it down to release the gas. Place onto a lightly floured surface and form into a rectangle. Roll the dough into a 24-by-12-inch rectangle, roughly 1/4 inch thick.  Spread the cinnamon sugar paste onto the dough using an offset spatula, leaving a little room around the edges of the dough. Roll up the dough and cut into 12 pieces, around 2 inches thick.  

Lightly butter a 9-by-13-inch baking dish and place the rolls in four rows of three, evenly spaced. Cover and let rise until doubled in size. 

Preheat the oven to 350 degrees. 

Once they have doubled in size, the sides of the rolls should be nearly touching each other. Place in oven and bake for approximately 20 minutes until golden brown, rotating the pan halfway through. 

While the rolls are baking, prepare the cream cheese frosting. Using a mixer, beat the softened cream cheese and butter on medium speed until smooth and there are no lumps. Add in vanilla and slowly add in powdered sugar, mix to combine. Scrape down the sides of the bowl and continue mixing until the icing is smooth and fluffy. 

Once the rolls are baked, remove from the oven and place onto a cooling rack. While the rolls are still warm, spread the icing over the rolls, top with chopped roasted pecans and serve.