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Anna Schultz-Cinnamon Rolls Driping With Icing
Anna Schultz / Her Campus

Cinnamon Roll Recipe

The opinions expressed in this article are the writer’s own and do not reflect the views of Her Campus.

Ever since the weather turned a couple of weeks ago, all I have wanted to do is cozy up inside and bake some warm, tasty treat. When I was home over Thanksgiving, my mom and I leaned into this feeling, deciding that we had to make cinnamon rolls for the rest of my family one chilly morning. Here’s the recipe we used; you won’t be disappointed! 


  • 2% Milk
  • Yeast
  • Eggs
  • Butter 
  • Sugars
  • Flour 
  • Cinnamon 
  • Heavy Cream 
  • Cream Cheese 
  • Powdered Sugar 
  • Vanilla Extract


  • For the dough combine…
    • 1 cup warm milk 
    • 2.5 teaspoons instant dry yeast
    • 2 eggs 
    • ⅓ cup of softened butter
    • ½ cup of sugar 
    • 1 teaspoon of salt
    • 4.5 cups of flour 
  • For the cinnamon filling combine…
    • ½ cup of melted butter
    • 1 cup of packed brown sugar
    • 2 tablespoons of cinnamon
  • For the frosting combine…
    • 6 ounces of softened cream cheese 
    • ⅓ cup of softened salted butter
    • 2 cups of powdered sugar 
    • ½ tablespoon of vanilla extract
  • For assembling your rolls…
    • let the dough rise in a covered greased bowl for 30 minutes 
    • once the dough has risen, roll it out into a large 24×15 rectangle 
    • spread cinnamon filling over rolled out rectangular dough
    • once the filling is spread, roll the dough up tightly and cut into 12 slices
    • Once you have your 12 pieces cut, place them in a greased 9×13 baking pan. 
    • Set the pan aside for 20 minutes so the rolls can continue to rise 
    • Preheat the oven to 375 degrees 
    • Directly before you put the rolls into the oven, pour your warm heavy cream over the top
    • Bake for 20-22 minutes 
    • Allow rolls to cool before spreading frosting over the top of the rolls 
Beatrice is a first-year, planning to concentrate in political science.
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