Sweet Cream Cheese Cinnamon Rolls
Soft yeast rolls with a brown sugar cinnamon swirl, baked golden and topped with tangy cream cheese frosting.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Rolling Pin
Ingredients
Main Ingredients
- 1 cup warm milk warm but not hot
- 2 tsp active dry yeast plus 1/4 teaspoon
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- 4 cup all purpose flour plus 1/2 cup more
- 1 tsp salt
- ½ cup unsalted butter softened, for the filling
- 1 cup brown sugar packed
- 2 tbsp ground cinnamon
- 4 oz cream cheese softened, for the frosting
- ¼ cup unsalted butter softened, for the frosting
- 1 cup powdered sugar plus 1/2 cup more
- ½ tsp vanilla extract
- 1 tbsp milk to thin the frosting if needed
Instructions
Cooking
- Bloom. Stir the warm milk, yeast, and sugar and let stand 5 minutes until frothy.
- Knead. Mix in the butter, eggs, flour, and salt, then knead 5 to 7 minutes and let rise 1 hour.
- Fill. Roll into a rectangle, spread with the butter, brown sugar, and cinnamon, roll tightly, and cut into 12 pieces.
- Rise. Arrange in a greased dish, cover, and rise 30 minutes.
- Bake. Bake at 350 F for 20 to 25 minutes until golden.
- Frost. Beat the frosting ingredients until smooth and spread over the warm rolls.
Notes
Substitutions: Use instant yeast mixed into the flour.
Tips: Shape the rolls the night before and refrigerate for a fast morning bake.
Storage: Keep covered at room temperature for up to 3 days.
Nutrition is calculated for one frosted roll.