Cinnamon Rolls with Cream Cheese Icing
User Reviews
4.8
Cinnamon Rolls with Cream Cheese Icing
Description
This recipe begins by activating instant dry yeast in warm milk, then mixing it with sugar, eggs, melted butter, flour, and salt to form a dough. Kneading develops gluten for a smooth, elastic texture. The dough rises until doubled, then is rolled out into a large rectangle. A cinnamon and dark brown sugar filling made with melted butter is evenly spread across the surface before the dough is rolled into a log and sliced into individual rolls.
The rolls proof again to become puffy and then are baked until golden brown and cooked through, resulting in soft, fluffy interiors where the cinnamon-sugar filling creates a sweet, aromatic swirl. Once slightly cooled, a cream cheese icing made from softened cream cheese, butter, powdered sugar, salt, and vanilla is spread over the rolls, providing a creamy and slightly tangy contrast to the sweet dough and filling.
Cinnamon rolls are typically served warm for best flavor and texture, making them a popular treat for breakfast or brunch. They store well at room temperature for a couple of days or refrigerated to extend freshness. Freezing before or after baking is an option that allows batch preparation, with thawing and warming required before serving.
For different textures or flavors, additives like nuts, chocolate chips, or citrus zest can be incorporated into the filling. Baking in a 9x13-inch pan yields rolls that touch and create soft edges, while spacing rolls on a half-sheet pan allows for more defined shapes.
Ingredients
For the Dough:
- 1 cup milk warmed to 105 to 110 degrees F, whole
- 1 tablespoon instant dry yeast
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 6 tablespoons butter melted, unsalted
- 4 cups bread flour
- 1 teaspoon salt
For the Filling:
- 6 tablespoons unsalted butter melted
- 1 cup dark brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 ounces cream cheese room temperature
- 6 tablespoons butter room temperature, unsalted
- 1 cup powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Make the Dough: Pour the milk into the bowl of a stand mixer (or large mixing bowl). Sprinkle the yeast over the milk, then add the sugar, melted butter, egg, and egg yolk. Use a wooden spoon to mix everything together. Add the flour and salt and stir with the wooden spoon until a shaggy dough is formed.
- Using the dough hook, knead on medium-low speed until a smooth, shiny ball of dough is formed, 3 to 6 minutes. (You can also knead by hand until smooth ball is formed.) Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free spot until doubled in size, 60 to 90 minutes.
- Make the Filling: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until the sugar is completely moistened and everything has been thoroughly combined.
- Assemble the Rolls: Remove the dough to a clean work surface and roll into a 12x18-inch rectangle. Spread the filling all over the surface of the dough (an offset spatula is perfect for this!), leaving a ½-inch border around the edges.
- Starting with the short side of the dough, roll the dough up tightly into a cylinder, sealing the edges by pinching them together. Slice off about ½ to 1 inch of the ends, so you have clean edges.
- Using a very sharp serrated knife, slice the log into 12 equal pieces.
- Place the cinnamon rolls into a greased 9x13-inch baking pan, evenly spaced apart. Cover with plastic wrap and a kitchen towel, and let rise in a warm, draft-free spot until nearly doubled in size and puffy, 30 to 45 minutes.
- Bake the Cinnamon Rolls: Preheat oven to 350 degrees F.
- Remove the towel and plastic wrap and bake the cinnamon rolls until lightly golden brown on top and an instant-read thermometer inserted into the center reads 190 degrees F, about 22 to 27 minutes. Remove from the oven and set aside while you make the icing.
- Make the Cream Cheese Icing: In a medium bowl, stir together the cream cheese and butter until smooth and combined. Add the powdered sugar and vanilla, and stir vigorously until smooth and the consistency of icing. (You can also mix this using a hand or stand mixer, but if your butter and cream cheese are softened enough, I find it easy enough to do with a large spoon.)
- Using an offset spatula, spread the icing evenly over the warm cinnamon rolls. Let sit for at least 15 minutes, then serve warm or at room temperature.
Notes
- Use a 9x13-inch pan for closely packed rolls or a rimmed half-sheet pan for separated rolls with less touching.
- Optional mix-ins like chocolate chips, nuts, or citrus zest can enhance flavor variety.
- Store cinnamon rolls tightly covered at room temperature up to 2 days or refrigerate for up to 7 days to prolong freshness.
- Prepare rolls through slicing, refrigerate overnight covered, then allow to rise before baking for a make-ahead option.
- Freeze rolls before baking (covered) for up to 3 months; thaw and bake as usual. Freeze baked rolls after cooling for up to 2 months; thaw and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 248mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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