There is honestly nothing better than a batch of cinnamon rolls baking away in your oven. You can see the original cinnamon rolls I grew up on here, but sometimes a girl (and guy!) just needs some cream cheese frosting on top of those fluffy rolls of cinnamon! I absolutely love the simplicity of this recipe and how easy these rolls come together. That’s why I call them homestyle! The base sweet roll is my Grandma’s recipe and boy, she sure knows how to make a good cinnamon roll! I’m glad I got the family gene.
I had never baked cinnamon rolls in a cast iron skillet before and it seemed to be the cool and hip thing to do nowadays, so I gave it a whirl. Honestly to me, it’s more so for looks and a “homey” feel for your rolls, but there was not much cooking difference between using the skillet or a baking pan. If you are using a cast iron skillet, make sure it has been properly seasoned prior.
Cream cheese frosting, to me, is the best of all the frostings out there. I add just a little vanilla to mine, but also go down the almond extract road every once in awhile instead. The rolls are always best right out of the oven with a smear of cream cheese frosting melting away into the ever-so-coveted center piece.
Homestyle Cinnamon Rolls with Cream Cheese Frosting
- 1 Tablespoon dry active yeast
- 1/4 cup warm water
- 1 cup sugar, plus 1 Tablespoon
- 2 sticks (1 cup) butter, plus 3 Tablespoons all at room temperature
- 1 cup milk
- 2 eggs
- 4 cups flour
- 3/4 teaspoon salt
- 1 Tablespoon cinnamon
- 1 8 oz package cream cheese, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- In a small bowl, mix together the yeast, 1 Tablespoon sugar and warm water together until combined. Set aside to let the yeast activate.
- In a small saucepan on low heat, melt 1/2 cup butter and the milk until smooth. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, 1/2 cup sugar and the salt until combined. Slowly whisk in the butter and milk mixture followed by the yeast mixture. Fold in the flour until the dough is combined and forms a loose ball. Cover the bowl with plastic wrap and set in a warm area (top of stove, sunny window) to let the dough rise for 1-1 1/2 hours.
- Preheat your oven to 350 degrees.
- Roll the dough out on a lightly floured surface into a 1/2 inch thick rectangle. Melt the 3 Tablespoonsof butter and spread a thin layer of melted butter across the surface of the dough, approximately 1/4 of the melted butter. Dust the top of the buttered surface with the remaining 1/2 cup of sugar in an even layer, followed by the cinnamon in the same method.
- Starting at one end of the rectangle, roll the dough into a log until reaching the other end of the rectangle. Slice the roll into 12-15 individual cinnamon rolls and place them in a sprayed cast iron skillet or baking pan.
- Bake for 25-30 minutes until the cinnamon rolls are golden brown on top. While the cinnamon rolls are baking, whip the remaining one stick of butter, cream cheese, powdered sugar and vanilla together in a medium size bowl until smooth and creamy. Spread the frosting on top of the cinnamon rolls.