Cinnamon Rolls with Cream Cheese Icing
Soft, tender cinnamon rolls filled with butter, brown sugar, and cinnamon, then topped with a rich cream cheese icing. The dough rises twice for fluffy rolls with lightly browned tops.
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Ingredients
- 344 g all-purpose flour (Plus more for dusting and kneading as needed)
- 50 g granulated sugar
- 0.5 tsp salt
- 185 g whole milk
- 43 g unsalted butter (For the dough)
- 7 g instant yeast
- 1 large egg (At room temperature)
- 43 g unsalted butter (Extra softened, for spreading over the dough)
- 67 g light or dark brown sugar (Packed)
- 1 tbsp ground cinnamon
- 113 g full-fat block cream cheese (Softened to room temperature)
- 28 g unsalted butter (Softened to room temperature, for the icing)
- 80 g confectioners' sugar
- 1 tsp pure vanilla extract
Steps
- 1
Whisk the flour, granulated sugar, and salt together in a large mixing bowl. Set the dry mixture aside.
- 2
Place the milk and 43 g of butter in a heatproof bowl. Microwave them, or warm them on the stovetop, just until the butter melts and the mixture feels warm to the touch, about 43°C; do not let it get hotter.
- 3
Whisk the instant yeast into the warm milk mixture until dissolved.
- 4
Pour the milk mixture into the dry ingredients. Add the room-temperature egg, then stir with a sturdy rubber spatula or wooden spoon, or mix with a stand mixer fitted with a paddle attachment on medium speed, until a soft dough forms.
- 5
Transfer the dough to a lightly floured work surface. With floured hands, knead for 3–5 minutes, until smooth and formed into a ball. If it is exceptionally soft or sticky, knead in a small amount of additional flour.
- 6
Place the dough in a lightly greased bowl, cover loosely, and let it rest for about 10 minutes while you prepare the filling.
- 7
Roll the dough on a lightly floured surface into a rectangle approximately 36 × 20 cm.
- 8
Spread the softened 43 g of butter evenly over the surface of the dough.
- 9
Mix the ground cinnamon and packed brown sugar together, then sprinkle the mixture evenly over the buttered dough.
- 10
Roll the dough up tightly from one long side to form a log about 35 cm long.
- 11
Cut the log into 10–12 even rolls. Arrange them cut-side up in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- 12
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a relatively warm place for 60–90 minutes, until doubled in size.
- 13
When the rolls have doubled, preheat the oven to 190°C.
- 14
Bake the rolls for 24–27 minutes, until lightly browned. If the tops brown too quickly, loosely tent the pan with aluminum foil and continue baking. For a precise check, the center should register about 91–93°C on an instant-read thermometer.
- 15
Remove the pan from the oven and place it on a wire rack. Prepare the icing while the rolls cool slightly; the icing can also be made while the rolls are baking.
- 16
Place the softened cream cheese in a medium bowl. Using a handheld mixer or a stand mixer fitted with a paddle or whisk attachment, beat it on high speed until smooth and creamy.
- 17
Add the softened 28 g of butter and beat until completely smooth and combined.
- 18
Beat in the confectioners' sugar and vanilla extract until the icing is smooth and combined.
- 19
Spread the icing over the warm rolls with a knife or icing spatula. Serve immediately.
- 20
Cover leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
The source specifies a 10–12-roll yield. Store leftovers tightly covered; refrigerated rolls may be gently rewarmed before serving.
Nutrition per serving
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