Description
A recipe for making soft, fluffy cinnamon rolls with a rich, sweet cream cheese glaze.
Ingredients
Scale
- 1 cup whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 2 tablespoons for filling
- 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
- 1 large egg
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons ground cinnamon
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
- Stir in 1/2 cup sugar, 1/2 cup softened butter, egg, and salt into the yeast mixture.
- Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
- In a small bowl, mix the 2 tablespoons of sugar, 2 tablespoons of softened butter (melted slightly if needed), and cinnamon for the filling. Spread this mixture evenly over the dough, leaving a 1-inch border on one long edge.
- Tightly roll the dough up starting from the long edge opposite the border. Pinch the seam closed.
- Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
- Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until golden brown.
- While the rolls bake, make the icing: Beat the softened cream cheese, vanilla extract, and powdered sugar together until smooth. Add a tablespoon of milk if the icing is too thick.
- Remove the rolls from the oven and immediately spread the cream cheese icing over the warm rolls.
Notes
- For the softest rolls, ensure your milk is warm, not hot, to activate the yeast properly.
- If you prefer a thinner icing, add milk one teaspoon at a time until you reach your desired consistency.
- You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before rolling and filling.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg