Why You'll Love It! These homemade cinnamon rolls are baked in a muffin pan then topped with a cream cheese frosting while still warm! Ready to eat in only 45 minutes.
- Flour - White and brown sugars - Milk and butter - Apple cider vinegar - Cinnamon - Baking powder, baking soda, salt
- Powdered sugar - Cream cheese - Butter - Milk - Vanilla extract - Salt
Pour the wet ingredients into the bowl of dry ingredients and mix well until a consistent dough forms. Use your hands to shape the dough into a ball.
Lay a piece of parchment paper on a flat surface and sprinkle it with flour. Place the dough on top and sprinkle additional flour on top. Add another piece of parchment paper on top of the floured dough and roll it into an approximately 8-inch by 14-inch rectangle.
Melt the remaining 4 tablespoons of butter and evenly spread onto the dough (a pastry brush works well for this step).
In a small bowl, combine the remaining 2 tablespoons of sugar with the brown sugar and cinnamon. Sprinkle evenly on top of the buttered dough.
Starting with one of the short ends of the dough, use the bottom piece of parchment paper to help you roll the dough into a tight log. Pinch the ends shut and use a knife to slice the dough into 6 even pieces.
Place the rolls into the prepared muffin pan and bake for 13-15 minutes.
While cinnamon rolls are baking, prepare the frosting. Blend cream cheese and butter. Blend in vanilla extract and powdered sugar. Add milk until smooth.
Remove the cinnamon rolls from the muffin pan and spread the icing evenly on top of warm cinnamon rolls. Yum!