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? Instant potato flakes make the dough so soft and flavorful.
Skeptical? We were too, but just give it a shot. You won’t regret it.
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.
Try this recipe out and let us know what you think!
Cinnamon Rolls with Cream Cheese Vanilla Bean Frosting
- 1 ½ Tbsp Active Dry Yeast
- 3 c milk
- 1/2 cup butter
- ¼ cup shortening
- 1 cup instant potato flakes
- ¾ cup sugar
- 1 Tbsp salt
- 4 eggs
- 7-8 cups Lehi Mills Peacock Flour
- 2 cups brown sugar
- 3 Tbsp ground cinnamon
- 1 cup butter softened
- 1/2 cup butter
- 12 oz cream cheese
- 4-5 cups powdered sugar
- 1 tsp vanilla bean paste
- 2 tsp vanilla
- Mix yeast with ¼ cup warm water and ½ tsp sugar in a small bowl. Set aside and let sit 5-10 minutes.
- 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.
- 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.
- 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.
- Let the dough rise in a warm place for one hour or until doubled in size.
- While the dough is rising, make the filling. Mix brown sugar and cinnamon in a bowl and set aside
- Divide dough in two equal balls. Roll out one ball on floured countertop into a large rectangle until it is uniformly ½-inch thick.
- 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.
- 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.
- Repeat for the remaining dough.
- Let both pans of rolls rise in a warm place for 1 hour.
- Bake at 350 for 15 minutes or until cooked through and light golden brown.
- Make the frosting. Soften the butter and cream cheese and mix with the powdered sugar, vanilla bean paste, and vanilla extract. Beat until creamy.
- Frost the cinnamon rolls when cool. Enjoy!