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The Best Homemade Cinnamon Rolls


  • 1 1/8 Cup Jackson Morgan Southern Cream Brown Sugar and Cinnamon
  • 3 Cups Flour
  • 1 Cup Powdered Sugar Sifted
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Warm Water
  • 2 Sticks Butter Soft
  • 1 Egg
  • 2+ TBS White Sugar use a pinch for the yeast
  • 2 TBS Cream Cheese Room Temp
  • 1 1/2 TBS Cinnamon
  • 2 1/4 tsp Yeast
  • 1 tsp Salt


  1. Gently heat 1 Cup Jackson Morgan Cream Brown Sugar Cinnamon.

    Mix 1/4 Cup butter with 1/8 Cup Brown Sugar and 2TBS White Sugar, salt, and Warmed Cream in mixing bowl with a dough hook. 

    Mix dry yeast with 1/4 Cup Warm Water and 1 tsp of sugar.

    Add yeast and egg to sugar and cream mix. 

    Slowly add Flour until dough forms a ball around the hook. It should be sticky, but not too sticky. 

    Place the dough in a greased bowl, and cover for 90 min. The dough should be nearly double the original size. 

    Once the dough has risen, roll it into a rectangle approximately 12 x 16".

    Mix the remaining brown sugar and cinnamon in a small bowl. 

    Spread 1 stick of softened butter on the dough and sprinkle with cinnamon sugar mixture.

    Roll the dough tightly and pinch the dough closed to keep it together. 

    Slice the roll into 8 equal parts and place in a lightly greased pan.

    Bake at 350* for 20-22 minutes. 

    While the cinnamon rolls are baking, mix up the icing. 

    Use a whisk and mix Cream Cheese, remaining butter, remaining Jackson Morgan Cream, and powdered sugar until smooth. 

    Spread over Cinnamon Buns.