Cinnamon Rolls with Cream Cheese Vanilla Bean Frosting

Cinnamon Rolls with Cream Cheese Vanilla Bean Frosting

There’s nothing quite like a pan of warm, gooey cinnamon rolls. They’re a comfort food that just makes life a little easier! If you’re a cinnamon roll fan, you have to try out this recipe. These are the very best cinnamon rolls that you’ll ever make.

There’s a secret to these rolls that makes them taste so much better than the rest...

Instant potatoes! You know, the kind they served in the school cafeteria Skeptical? We were too, but just give it a shot. You won’t regret it. Instant potato flakes make the dough so soft and flavorful.

Top these delicious cinnamon rolls with the best Cream Cheese Vanilla Bean Frosting. Don’t skimp on the vanilla bean paste. It gives the frosting a strong vanilla flavor and the most wonderful speckled pattern.

If you decide to try out this cinnamon roll with cream cheese vanilla bean frosting recipe, take a photo and share it with us on social media! Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily or #harvesttohome. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account! Don’t forget to follow us on our YouTube channel to be one of the first to see new recipes!

Cinnamon Rolls with Cream Cheese Vanilla Bean Frosting

Ingredients

Cinnamon Rolls:

  • 1 1/2 tablespoon of Active Dry Yeast
  • 3 cups of milk
  • 1/2 cup of butter
  • 1/4 cup of shortening
  • 1 cup of instant potato flakes
  • 34 cup of sugar
  • 1 tablespoon salt
  • 4 eggs
  • 7-8 cups of Lehi Mills Peacock Flour

Filling:

  • 2 cups of brown sugar
  • 3 tablespoons of ground cinnamon
  • 1 cup of butter, softened

Frosting:

  • 1/2 cup of butter
  • 12 oz of cream cheese
  • 4-5 of cups powdered sugar
  • 1 teaspoon of vanilla bean paste
  • 2 teaspoon of vanilla extract

Directions

  1. Mix yeast with 1/4 cup warm water and 1/2 tsp sugar in a small bowl. Set aside and let sit 5-10 minutes.
  2. Meanwhile, heat milk in a medium-sized bowl and mix in the butter and shortening. Add the potato flakes, sugar, and salt. Let sit on the countertop until it cools slightly.
  3. In the bowl of a stand mixer, beat 4 eggs and add the above milk mixture. Make sure the milk isn’t too hot but is warm. Add the yeast.
  4. Mix on low speed and slowly add the flour until the dough pulls away from the sides of the mixer. Sometimes it might need all 8 cups, but sometimes you will only need 7.
  5. Let the dough rise in a warm place for one hour or until doubled in size.
  6. While the dough is rising, make the filling. Mix brown sugar and cinnamon in a bowl and set aside
  7. Divide dough in two equal balls. Roll out one ball on floured countertop into a large rectangle until it is uniformly 1/2-inch thick.
  8. Melt 1/2 cup (1 stick) butter in a bowl. Spread across dough with a pastry brush. Sprinkle half of the brown sugar cinnamon mixture across the dough evenly.
  9. Roll the rectangle lengthwise and slice into 12 even slices. Each slice should be roughly 1-inch thick. Place 12 rolls on a greased or lined cookie sheet.
  10. Repeat for the remaining dough.
  11. Let both pans of rolls rise in a warm place for 1 hour.
  12. Bake at 350 for 15 minutes or until cooked through and light golden brown.
  13. Make the frosting. Soften the butter and cream cheese and mix with the powdered sugar, vanilla bean paste, and vanilla extract. Beat until creamy.
  14. Frost the cinnamon rolls when cool. Enjoy!
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