Description
A recipe for making soft, fluffy cinnamon rolls with a sweet cream cheese icing.
Ingredients
Scale
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 1 teaspoon for yeast
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted (for filling)
- 3/4 cup packed brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 8 ounces cream cheese, softened (for icing)
- 1/2 cup unsalted butter, softened (for icing)
- 3 cups powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 1 tablespoon milk or cream (for icing)
Instructions
- Warm the milk until it reaches 105-115°F. Stir in 1 teaspoon of sugar and the yeast. Let stand for 5-10 minutes until foamy.
- In a large bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time.
- Mix the yeast mixture into the butter mixture.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
- Brush the surface evenly with the 1/2 cup melted butter for the filling. Mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough.
- Starting with the long edge, roll the dough tightly into a log. 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 loosely and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.
- Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the icing: Beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and 1 tablespoon of milk or cream until the icing is creamy.
- Remove the rolls from the oven and immediately spread the cream cheese icing over the warm rolls. Serve warm.
Notes
- For the softest rolls, make sure your milk is warm enough to activate the yeast but not so hot that it kills it.
- If you want a gooier center, use slightly more butter and cinnamon-sugar filling.
- You can let the dough rise slowly in the refrigerator overnight for better flavor development.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg