These Cinnamon Rolls with Cream Cheese Icing are a decadent treat, perfect for breakfast or a sweet indulgence. Soft, fluffy rolls swirled with cinnamon sugar and topped with a rich cream cheese icing, they are sure to become a favorite for any occasion.
Why You’ll Love This Recipe:
- Soft and Fluffy Dough: Made with a buttery dough that rises beautifully, resulting in tender cinnamon rolls.
- Irresistible Cinnamon Filling: A blend of brown sugar and cinnamon creates a sweet and spicy swirl inside each roll.
- Cream Cheese Icing: Rich and creamy icing made with cream cheese, butter, powdered sugar, and vanilla adds the perfect finishing touch.
- Homemade Goodness: Enjoy the aroma of freshly baked cinnamon rolls straight from your oven, bringing warmth and comfort to your kitchen.
Ingredients:
Dough:
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 tablespoons (43g) unsalted butter
- 1 standard packet (2 and 1/4 teaspoons) instant yeast
- 1 large egg, at room temperature
Filling:
- 3 tablespoons (43g) unsalted butter, softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing:
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions:
Make the Dough:
- In a large bowl, whisk together the flour, granulated sugar, and salt. Set aside.
- In a heatproof bowl, combine the milk and butter. Microwave or heat on the stove until the mixture is warm to the touch (about 110°F/43°C), and the butter has melted. Stir in the instant yeast until dissolved.
- Pour the milk mixture into the dry ingredients. Add the egg. Stir with a sturdy spatula or use a stand mixer with a paddle attachment on medium speed until a soft dough forms.
- Transfer the dough to a lightly floured surface. Knead for 3-5 minutes until smooth, adding more flour if necessary. Place the dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes.
Fill the Rolls:
- After resting, roll the dough out into a 14×8-inch (36×20-cm) rectangle. Spread softened butter over the dough.
- In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Roll up the dough tightly into a 14-inch log. Cut into 10-12 even rolls and place them in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Rise:
- Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a warm place for 60-90 minutes or until doubled in size.
Bake the Rolls:
- Preheat the oven to 375°F (190°C). Bake the rolls for 24-27 minutes, or until lightly browned. If the tops brown too quickly, tent loosely with foil. The internal temperature should reach 195–200°F (91–93°C).
- Remove from the oven and place on a wire rack to cool slightly.
Make the Cream Cheese Icing:
- In a medium bowl, beat the softened cream cheese on high speed until smooth. Add the softened butter and beat until combined.
- Gradually add the confectioners’ sugar and vanilla, beating until smooth and creamy.
Serve:
- Spread the warm rolls with cream cheese icing using a knife or icing spatula. Serve immediately and enjoy the deliciousness!
Storage Options:
- Store leftover rolls tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Tips:
- For a quicker rise, place the covered rolls in a slightly warmed oven or near a warm stovetop.
- Customize with chopped nuts or raisins in the filling for added texture and flavor.
- Reheat leftover rolls briefly in the microwave or toaster oven before serving for a warm, fresh taste.
Enjoy baking and savoring these homemade Cinnamon Rolls with Cream Cheese Icing! If you have any more questions or need further assistance, feel free to ask.
