Classic Cinnamon Rolls With Vanilla Icing Bake It With Love

Jump to Recipe Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts. Classic cinnamon rolls are easy to make and filled with rich flavors!! No matter if you grew up calling these amazing comfort food rolls ‘cinnamon buns’ or ‘cinnamon scrolls’ they’re always a treat to eat! Classic Cinnamon Rolls with Vanilla Icing are a delicious treat for breakfast or dessert! They’re perfectly suited to those mornings when the kids are sleeping in and you can treat them to the aroma of fresh-baked cinnamon rolls. Of course, starting any day out with the gooey deliciousness of soft cinnamon rolls made from scratch is an unbeatable treat!! Now the great debate of cinnamon rolls…do you top them with my vanilla icing (as shown here) or with cream cheese icing?? Table of contentsCinnamon Roll IngredientsHow To Make Cinnamon Rolls with Vanilla IcingUsing a food processorUsing a stand mixerMixing by handContinue Making the Cinnamon RollsVanilla Icing For Cinnamon RollsCream Cheese Icing for Cinnamon Rolls In our home, I’m the only one that has a strong preference as I’m not wildly in love with all cream cheese-based frostings. So I suppose if my husband or daughter really wanted cinnamon rolls with cream cheese icing, they’d better get busy and make their own. To be fair to everyone, I have included both the vanilla icing and cream cheese icing options in the classic cinnamon rolls recipe instructions below. Don’t let the number of instructions on the included recipe card intimidate you if you are new to making cinnamon rolls! I have broken down the instructions into methods including using a food processor (so easy!), a stand mixer, or mixing the dough by hand. I have also included both icing options, and that is why the instructions are a bit long-winded. 🙂 Use your leftover cinnamon rolls in my amazing cinnamon roll bread pudding for a fantastic dessert! Cinnamon Roll Ingredients My homemade Cinnamon Rolls with Vanilla Icing are made with the base ingredients of flour, yeast, sugar, milk, vanilla extract, eggs, butter, and salt. I like to add ground cinnamon into the cinnamon roll dough as well. Your icing for cinnamon rolls will vary upon taste, but the two most popular icings are either a vanilla icing or cream cheese icing. How To Make Cinnamon Rolls with Vanilla Icing Make your dough using one of these methods, then continue on to the kneading instructions below: Using a food processor In the bowl of your food processor, combine ingredients (flour, yeast, sugar, warmed milk (105ºF / 40ºC), eggs, melted butter, vanilla extract, salt, and cinnamon) without adding the salt directly onto the yeast. Salt can retard yeast activation.Combine the ingredients by pulsing the food processor, just until the flour is incorporated into the wet ingredients.The dough will be tacky and sticking to the food processor bowl, use oiled fingers or spatula to remove the dough to your generously floured (½ cup flour) working surface. Using a stand mixer In the bowl of your stand mixer, combine warmed milk (105ºF / 40ºC), yeast, and 1 tablespoon of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.Add the sugar (½ cup portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment. Add the flour (4 cup portion), salt, and cinnamon and stir using the dough hook attachment, at low speed, until combined.Continue mixing at low speed (setting 2), kneading the cinnamon roll dough for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, gradually add 1 tablespoon portions of additional flour at a time and continue kneading on the low speed setting 2.Turn the dough out onto a lightly floured working surface. Mixing by hand In a large mixing bowl, combine the warmed milk (105ºF / 40ºC), yeast, and 1 tablespoon of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.Add the sugar (½ cup portion), eggs, melted butter, vanilla extract and stir to combine. Add the salt and cinnamon, and the first 2 cups (of the 4 cups) of flour. Stir until the flour is incorporated to the wet ingredients.Add the next 2 cups of flour to the bowl (this is hard to mix!) OR turn out your dough into the remaining 2 ½ cup portion of flour on your working surface (this is my preferred method).Work the flour into the dough until you have a somewhat tacky ball of dough that is easy to handle. Continue Making the Cinnamon Rolls Knead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, and formed into a ball.Place the kneaded dough into a well-greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.Once the dough has doubled in size, punch the center of the risen dough down about halfway and turn out to a lightly floured working surface.Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and ¼ inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough. I skip this and place the first two rolls from each end into a smaller baking dish with my center 8 going into the 9 x 13 pan.Spread the melted butter ( from the cinnamon roll filling ) on the rolled-out dough, leaving approximately a 1-inch border on the 24-inch long end (or side) to seal up the rolled cinnamon roll dough.In a small bowl, combine the brown sugar and cinnamon then sprinkle the mixture over the sheet of dough that was buttered. Beginning on the opposite 24-inch long end, roll the dough up tightly and pinch the non-buttered end to seal up the roll.Using a sharp knife, or unflavored plain dental floss, cut into approximately 2-inch portions, or 12-15 cinnamon rolls. *If using dental floss, use a long enough piece to work with. A piece of floss that is cut too short will make the cutting of the cinnamon rolls harder than it needs to be 🙂 trust me, I know from experience!Bake your cinnamon rolls in a preheated oven at 350ºF (175ºC) for 20-25 minutes, or until golden brown. Remove from the oven and allow to cool slightly before frosting with one of my two icing recipes below. Vanilla Icing For Cinnamon Rolls In a small bowl, combine the melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar can be added if the icing is too thin, or a bit of warm water can be used to reach the desired icing consistency if the icing is too thick. Spread the vanilla icing on slightly cooled cinnamon rolls and serve them while warm. Cream Cheese Icing for Cinnamon Rolls In a small to medium-sized mixing bowl, beat together the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream ( or milk ) using a hand mixer until the icing is smooth and creamy. A pinch of salt can be added to the icing, to taste, if desired. Spread the cream cheese icing on slightly cooled cinnamon rolls and serve them while warm. Please post any additional questions you may have in the comments section below. Enjoy!

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Cinnamon Rolls with Vanilla Icing

Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts. Classic cinnamon rolls are easy to make and filled with rich flavors!! No matter if you grew up calling these amazing comfort food rolls ‘cinnamon buns’ or ‘cinnamon scrolls’ they’re always a treat to eat!

Author | Angela

Servings: 12 cinnamon rolls Calories: 554kcal Prep 10 minutes Cooking 25 minutes Dough Rising Time 2 hours Total Time 2 hours 35 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3xCinnamon Rolls▢ 4 ½ cups all-purpose flour (divided - 4 cups and ½ cup portions - spooned and leveled - bread flour can also be used)▢ 2 ¼ teaspoon active dry yeast (1 packet)▢ ½ cup sugar (use an additional 1 tablespoon sugar if activating yeast in a stand mixer or bowl vs food processor)▢ 1 cup milk (warm milk to 105 degrees F (40 degrees C), about 1 minute in the microwave - can also use half & half)▢ 2 large eggs (at room temperature)▢ 6 tablespoon butter (salted, melted and cooled)▢ ½ tablespoon vanilla extract▢ 1 teaspoon salt▢ 1 teaspoon ground cinnamonCinnamon Roll Filling▢ 6 tablespoon butter (salted, melted and cooled)▢ 1 cup brown sugar▢ 2 tablespoon ground cinnamonVanilla Icing▢ 4 tablespoon butter (salted, melted and cooled)▢ 2 cups confectioners sugar▢ 2 teaspoon vanilla extract (I use the clear vanilla for this icing)Cream Cheese Icing▢ 4 oz cream cheese (half of an 8 oz package)▢ ¼ cup butter (½ stick - salted, softened at room temperature)▢ 1 cup confectioners sugar▢ 1 teaspoon vanilla extract▢ 1 ½ tablespoon heavy cream (or use half & half or whole milk)

InstructionsFood Processor InstructionsIn a food processor, combine ingredients (flour, yeast, sugar, warmed milk, eggs, melted butter, vanilla extract, salt and cinnamon) pulsing until the flour is incorporated to the wet ingredients. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)Stand Mixer InstructionsIn the bowl of your stand mixer, combine warmed milk, yeast and 1 tablespoon of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.Add the sugar (½ c portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment.Add the flour (4 c portion), salt and cinnamon and stir using the dough hook attachment, on low speed, until combined.Continue on low speed (setting 2), kneading the cinnamon roll dough, for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, add 1 tablespoon portions of additional flour at a time and continue kneading on low speed. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)Hand Mixing InstructionsIncorporate ingredients in a large mixing bowl. Combine the warmed milk, yeast and 1 tablespoon of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.Add the sugar (½ c portion), eggs, melted butter, vanilla extract and stir to combine.Add the salt and cinnamon, and the first 2 cups (of the 4 c) of flour. Stir until the flour is incorporated to the wet ingredients. You can add the next 2 cups flour in the bowl (this is hard to mix!) or turn out your dough into the remaining 2 - 2 ½ cup portion of flour on your working surface (this is my preferred method).Work the flour into the dough until you have a somewhat tacky dough that is easy to handle. (Continue with cinnamon rolls instructions)Cinnamon Rolls InstructionsKnead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, formed into a ball.Place kneaded dough into a well greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.Once the dough has doubled in size, punch the center of the risen dough down and turn out to a lightly floured working surface. Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and ¼ inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough.Spread melted butter (from the cinnamon roll filling) on the rolled out dough, leaving approximately a 1 inch border on the 24 inch long end (or side) to seal up the rolled cinnamon roll dough. In a small bowl, combine the brown sugar and cinnamon then sprinkle the mixture over the sheet of dough that was buttered.Beginning on the opposite 24 inch long end, roll the dough up tightly and pinch the un-buttered end to seal up the roll. Using a sharp knife, or unflavored plain dental floss, cut into approximately 2 inch portions, or 12-15 cinnamon rolls.Place cut cinnamon rolls into a buttered or non-stick cooking spray coated 9 x 13 baking dish (I place 8 of my rolls into my 9 x 13 and the remaining rolls into a smaller baking dish) and allow the rolls to double in size, about 45 minutes to an hour. *Or refrigerate overnight to bake in the morning. Allow refrigerated cinnamon rolls to come to room temperature before baking, about 45 minutes to an hour.Bake in preheated oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly before frosting.Vanilla Icing InstructionsIn a small bowl, combine melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar, or a bit of warm water can be used to reach the desired icing consistency. Spread vanilla icing on slightly cooled cinnamon rolls and serve warm.Cream Cheese Icing InstructionsIn a small to medium sized bowl, beat together the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. A pinch of salt can be added to the icing, if desired. Spread cream cheese icing on slightly cooled cinnamon rolls and serve warm. NutritionCalories: 554kcal (28%) | Carbohydrates: 96g (32%) | Protein: 8g (16%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Cholesterol: 100mg (33%) | Sodium: 422mg (18%) | Potassium: 155mg (4%) | Fiber: 3g (13%) | Sugar: 57g (63%) | Vitamin A: 823IU (16%) | Calcium: 82mg (8%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! cinnamon roll icing, Cinnamon Rolls, cinnamon rolls from scratch, Classic Cinnamon Rolls, Classic Cinnamon Rolls with Vanilla Icing, cream cheese icing, dessert, homemade cinnamon rolls, vanilla icing, yeast rolls Course Bread Recipes, Breakfast, Brunch Recipes, Pastries, Yeast RollsCuisine American, Danish, Finnish, SwedishAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Classic Cinnamon Rolls with Vanilla Icing are a delicious treat for breakfast or dessert!

They’re perfectly suited to those mornings when the kids are sleeping in and you can treat them to the aroma of fresh-baked cinnamon rolls. Of course, starting any day out with the gooey deliciousness of soft cinnamon rolls made from scratch is an unbeatable treat!!

Now the great debate of cinnamon rolls…do you top them with my vanilla icing (as shown here) or with cream cheese icing??

Table of contentsCinnamon Roll IngredientsHow To Make Cinnamon Rolls with Vanilla IcingUsing a food processorUsing a stand mixerMixing by handContinue Making the Cinnamon RollsVanilla Icing For Cinnamon RollsCream Cheese Icing for Cinnamon Rolls

In our home, I’m the only one that has a strong preference as I’m not wildly in love with all cream cheese-based frostings.

So I suppose if my husband or daughter really wanted cinnamon rolls with cream cheese icing, they’d better get busy and make their own.

To be fair to everyone, I have included both the vanilla icing and cream cheese icing options in the classic cinnamon rolls recipe instructions below.

Don’t let the number of instructions on the included recipe card intimidate you if you are new to making cinnamon rolls! I have broken down the instructions into methods including using a food processor (so easy!), a stand mixer, or mixing the dough by hand.

I have also included both icing options, and that is why the instructions are a bit long-winded. 🙂

Use your leftover cinnamon rolls in my amazing cinnamon roll bread pudding for a fantastic dessert!

Cinnamon Roll Ingredients

My homemade Cinnamon Rolls with Vanilla Icing are made with the base ingredients of flour, yeast, sugar, milk, vanilla extract, eggs, butter, and salt. I like to add ground cinnamon into the cinnamon roll dough as well.

Your icing for cinnamon rolls will vary upon taste, but the two most popular icings are either a vanilla icing or cream cheese icing.

How To Make Cinnamon Rolls with Vanilla Icing

Make your dough using one of these methods, then continue on to the kneading instructions below:

Using a food processor

In the bowl of your food processor, combine ingredients (flour, yeast, sugar, warmed milk (105ºF / 40ºC), eggs, melted butter, vanilla extract, salt, and cinnamon) without adding the salt directly onto the yeast. Salt can retard yeast activation.Combine the ingredients by pulsing the food processor, just until the flour is incorporated into the wet ingredients.The dough will be tacky and sticking to the food processor bowl, use oiled fingers or spatula to remove the dough to your generously floured (½ cup flour) working surface.

Using a stand mixer

In the bowl of your stand mixer, combine warmed milk (105ºF / 40ºC), yeast, and 1 tablespoon of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.Add the sugar (½ cup portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment. Add the flour (4 cup portion), salt, and cinnamon and stir using the dough hook attachment, at low speed, until combined.Continue mixing at low speed (setting 2), kneading the cinnamon roll dough for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, gradually add 1 tablespoon portions of additional flour at a time and continue kneading on the low speed setting 2.Turn the dough out onto a lightly floured working surface.

Mixing by hand

In a large mixing bowl, combine the warmed milk (105ºF / 40ºC), yeast, and 1 tablespoon of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.Add the sugar (½ cup portion), eggs, melted butter, vanilla extract and stir to combine. Add the salt and cinnamon, and the first 2 cups (of the 4 cups) of flour. Stir until the flour is incorporated to the wet ingredients.Add the next 2 cups of flour to the bowl (this is hard to mix!) OR turn out your dough into the remaining 2 ½ cup portion of flour on your working surface (this is my preferred method).Work the flour into the dough until you have a somewhat tacky ball of dough that is easy to handle.

Continue Making the Cinnamon Rolls

Knead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, and formed into a ball.Place the kneaded dough into a well-greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.Once the dough has doubled in size, punch the center of the risen dough down about halfway and turn out to a lightly floured working surface.Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and ¼ inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough. I skip this and place the first two rolls from each end into a smaller baking dish with my center 8 going into the 9 x 13 pan.Spread the melted butter ( from the cinnamon roll filling ) on the rolled-out dough, leaving approximately a 1-inch border on the 24-inch long end (or side) to seal up the rolled cinnamon roll dough.In a small bowl, combine the brown sugar and cinnamon then sprinkle the mixture over the sheet of dough that was buttered. Beginning on the opposite 24-inch long end, roll the dough up tightly and pinch the non-buttered end to seal up the roll.Using a sharp knife, or unflavored plain dental floss, cut into approximately 2-inch portions, or 12-15 cinnamon rolls. *If using dental floss, use a long enough piece to work with. A piece of floss that is cut too short will make the cutting of the cinnamon rolls harder than it needs to be 🙂 trust me, I know from experience!Bake your cinnamon rolls in a preheated oven at 350ºF (175ºC) for 20-25 minutes, or until golden brown. Remove from the oven and allow to cool slightly before frosting with one of my two icing recipes below.

Vanilla Icing For Cinnamon Rolls

In a small bowl, combine the melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar can be added if the icing is too thin, or a bit of warm water can be used to reach the desired icing consistency if the icing is too thick.

Spread the vanilla icing on slightly cooled cinnamon rolls and serve them while warm.

Cream Cheese Icing for Cinnamon Rolls

In a small to medium-sized mixing bowl, beat together the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream ( or milk ) using a hand mixer until the icing is smooth and creamy. A pinch of salt can be added to the icing, to taste, if desired.

Spread the cream cheese icing on slightly cooled cinnamon rolls and serve them while warm.

Please post any additional questions you may have in the comments section below. Enjoy!

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews

Cinnamon Rolls with Vanilla Icing

Author | Angela

Servings: 12 cinnamon rolls Calories: 554kcal Prep 10 minutes Cooking 25 minutes Dough Rising Time 2 hours Total Time 2 hours 35 minutes

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 5 reviews

Cinnamon Rolls with Vanilla Icing

Author | Angela

Servings: 12 cinnamon rolls

Calories: 554kcal

Prep 10 minutes

Cooking 25 minutes

Dough Rising Time 2 hours

Total Time 2 hours 35 minutes

Ingredients 1x2x3xCinnamon Rolls▢ 4 ½ cups all-purpose flour (divided - 4 cups and ½ cup portions - spooned and leveled - bread flour can also be used)▢ 2 ¼ teaspoon active dry yeast (1 packet)▢ ½ cup sugar (use an additional 1 tablespoon sugar if activating yeast in a stand mixer or bowl vs food processor)▢ 1 cup milk (warm milk to 105 degrees F (40 degrees C), about 1 minute in the microwave - can also use half & half)▢ 2 large eggs (at room temperature)▢ 6 tablespoon butter (salted, melted and cooled)▢ ½ tablespoon vanilla extract▢ 1 teaspoon salt▢ 1 teaspoon ground cinnamonCinnamon Roll Filling▢ 6 tablespoon butter (salted, melted and cooled)▢ 1 cup brown sugar▢ 2 tablespoon ground cinnamonVanilla Icing▢ 4 tablespoon butter (salted, melted and cooled)▢ 2 cups confectioners sugar▢ 2 teaspoon vanilla extract (I use the clear vanilla for this icing)Cream Cheese Icing▢ 4 oz cream cheese (half of an 8 oz package)▢ ¼ cup butter (½ stick - salted, softened at room temperature)▢ 1 cup confectioners sugar▢ 1 teaspoon vanilla extract▢ 1 ½ tablespoon heavy cream (or use half & half or whole milk)

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Bread Recipes, Breakfast, Brunch Recipes, Pastries, Yeast RollsCuisine American, Danish, Finnish, Swedish

Cinnamon Roll Ingredients#

How To Make Cinnamon Rolls with Vanilla Icing#

Using a food processor#

Using a stand mixer#

Mixing by hand#

Continue Making the Cinnamon Rolls#

Vanilla Icing For Cinnamon Rolls#

Cream Cheese Icing for Cinnamon Rolls#

Cinnamon Rolls with Vanilla Icing#

Nutrition#

Cinnamon Roll Ingredients

How To Make Cinnamon Rolls with Vanilla Icing

Using a food processor

Using a stand mixer

Mixing by hand

Continue Making the Cinnamon Rolls

Vanilla Icing For Cinnamon Rolls

Cream Cheese Icing for Cinnamon Rolls

Cinnamon Rolls with Vanilla Icing

Nutrition