1. In the stand mixer bowl, pour the warm milk and sprinkle the yeast on top.
2. Combine the eggs, butter, and sugar in a mixing bowl. Mix until everything is well blended.
3. Add in the salt and 4 cups of flour (keep the other ½ cup for later) and mix with the beater blade only until the ingredients are barely blended. Allow for a 5-minute rest period to allow the flour to absorb the liquids.
4. Remove the dough off the beater blade with a scraper. Afterward, attach the dough hook
5. On medium speed, beat the dough, adding up to 1⁄2 cup more flour if necessary to form a dough. Knead the dough for 5-7 minutes, or until it’s elastic and smooth. The dough should still stick to the sides of the bowl and be tacky. At this point, resist the urge to add more flour. Usually, one could add approximately 4 ½ cups, but 4 cups is a good place to start.
6. Coat a large mixing bowl in cooking spray.
7. Remove the dough from the mixer bowl and transfer it to the greased big bowl with a rubber spatula.
8. Using a towel or wax paper, cover the bowl.
9. Allow the dough to rise until it has doubled in size in a warm place. For 1-2 minutes, turn on the oven to the lowest level. Then turn the oven off and place the dough in there to rise. The dough usually takes around 30 minutes to rise. Allowing the dough to rise too much will result in fluffy cinnamon rolls.
10. Prepare the cinnamon filling while the dough rises. Combine the soft butter, brown sugar, and cinnamon in a medium mixing basin and stir until thoroughly blended. Remove from the equation.
11. Using a pastry mat, liberally dust it with flour. Sprinkle more flour on top of the dough before turning it onto the pastry mat.
12. Roll the dough out to approximately a 24×15 rectangle with a floured rolling pin. (The rectangle’s size can vary…it doesn’t have to be precise!)
13. Smooth the cinnamon filling over the entire dough rectangle using a rubber spatula.
14. Begin rolling the dough firmly in the jelly roll style from the long end.
15. Place in a greased 9×13 baking pan and cut into 12 slices.
16. Allow the rolls to rise in the pan for 20 minutes or nearly double.
17. Preheat the oven to 375 degrees Fahrenheit.
18. Warm the heavy cream until it is no longer cold. It shouldn’t be too hot. You don’t want it to be too cold. It should feel warm when you touch it.
19. Pour the heavy cream over the top of the rolls when they have risen, allowing it to soak.
20. Bake for 20-22 minutes, or until the rolls are softly golden brown and the center rolls are cooked through, at 375 degrees. Note that the time will vary depending on the size of the rolls, the type of pan used, and how tightly the rolls are packed, among other factors. They may take up to 25-27 minutes. Then, after 20 minutes, check the rolls. Then, cover loosely with foil for the remaining baking time if they become too brown.
21. Prepare the cream cheese icing while the rolls are cooling.
22. Combine the softened cream cheese and butter in a large mixing dish using a hand mixer. Blend thoroughly.
23. Add the powdered sugar and your chosen extract. Mix everything until it’s smooth.
24. Over the cooled rolls, spread the icing.
25. Store in a sealed container.

This recipe for cinnamon rolls promises amazing, mouthwatering results. The total cooking time for this cinnamon roll recipe is 1 hour 59 minutes, including 30 minutes prep time, 22 minutes cook time, and 1 hour 10 minutes rise time.

Are you looking for more recipe ideas for cinnamon rolls? You should check out this video recipe.