Go Back

Butter Cream Cinnamon Rolls

These Butter Cream Cinnamon Rolls are a decadent cinnamon roll topped with a light and fluffy Butter Cream frosting. The perfect make ahead recipe for the holidays or a long weekend.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 3 dozen cinnamon rolls

Ingredients
  

Cinnamon Roll Dough

  • 2 tbsp yeast
  • 1 tsp white sugar (to help activate your yeast)
  • 1 cup warm milk
  • ⅔ cup butter
  • 2 tsp salt
  • 7-8 cups flour

Cinnamon Roll Filling

  • 1 ½ cups softened butter
  • 1 ½ cups brown sugar
  • 1 ½ cups white sugar
  • 6 tbsp cinnamon

Butter Cream Frosting

  • 2 ½ tbsp flour
  • ½ cup milk
  • 7 tbsp butter
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 pinch salt

Instructions
 

Make the dough

  • Put your milk and water into a sauce pan. Heat it up until it's a touch warmer than luke warm. You don't want it too hot or else your yeast will die. And you don't want it too cold or else your yeast will not grow.
  • Sprinkle in your yeast and a teaspoon of sugar. The sugar will feed the yeast as it grows. Set your bowl aside for at least 5 minutes to make sure that your yeast has activated. After 5 minutes you should have a growing layer of yeast at the top of your bowl. If not, start over and try again. This step is crucial in having cinnamon rolls that rise.
  • Once you have activated your yeast, you'll add in your sugar, softened butter, salt and eggs. Mix until it's fairly combined (it's okay if your butter isn't incorporated all the way).
  • Slowly mix in 6 cups of flour one at a time. The dough will appear sticky. Your seventh cup of flour will be the one you use to get rid of some of that stickiness. I usually add in a quarter of a cup at a time. The dough will be somewhat sticky to the touch, but not so sticky that you can't get it off your finger.
  • Cover your dough with a clean dish towel and set aside. The longer you let your dough rise, the better it will be! I prefer letting it double in size in the bowl.

Assembling the cinnamon rolls

  • Turn the risen dough out onto a lightly floured work surface and, using a rolling pin, roll into a rectangle.
  • Spread 1/3 of your softened butter onto the dough rectangle (remember, you're making 3 dozen). You can add more or less butter. I typically add a bit more than the recommended amount of butter.
  • Top evenly with 1/3 of your brown sugar, white sugar and cinnamon. Feel free to add more or less of each ingredient. I prefer adding a bit more cinnamon. There isn't a right or wrong way to add the cinnamon and sugars. Just make sure they're sprinkled somewhat evenly.
  • Tightly roll up the dough to form a log. Cut 1-2 inch even rolls and place them in a greased 9x13 pan.
  • Cover with a clean towel and let them rise for another 30 minutes to an hour. The longer you let them rise, the fluffier they'll be!
  • Preheat your oven to 350°. Bake your cinnamon rolls for 25-30 minutes. You'll want to check the center cinnamon roll to make sure it's completely done. That center one tends to take a bit longer to bake.
  • Once your cinnamon rolls are baked completely, take them out of the oven and let them cool before frosting them.

Butter Cream Frosting Instructions

  • In a saucepan add the flour and milk. Cook on low and whisk until the two make a doughy ball. Set aside and let it cool completely before starting the next steps.
  • Mix together the butter and sugar until creamy. Add in a pinch of salt and 1 tsp vanilla. Mix again until incorporated.
  • Add the cooled ball of flour mixture to the butter and sugar mixture. Beat on high until your frosting is light and fluffy.
  • Frost the cinnamon rolls and enjoy! I love serving the frosting over warmed cinnamon rolls. It turns into a melted butter situation that is delicious!

Freezing Instructions

  • If you are planning on freezing your cinnamon rolls for later, you can bake them first. Freeze the cinnamon rolls and the frosting separately
    Let the cinnamon rolls cool completely and then cover with several layers of plastic wrap. When you're ready to eat them, pull them out of the freezer a few hours before serving to thaw. Then pop into a 350° oven for around 10 minutes or until they're warmed up.
    For the frosting- make ahead of time. Then promptly put into a gallon ziploc freezer bag. The night before serving, place the freezer bag of frosting into your fridge. It'll be ready to use in the morning!