Cinnamon Rolls with Cream Cheese Frosting Recipe
Ingredients
For the Cinnamon Rolls:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened (for filling)
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for thinning)
Instructions
Making the Dough:
- Prepare the Yeast: In a large mixing bowl, combine the warm milk, yeast, and 1/4 cup of sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy. This step is crucial as it activates the yeast, ensuring that your cinnamon rolls rise properly.
- Mixing the Dough: Add the melted butter, eggs, and salt to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Kneading: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment, kneading the dough on medium speed for about 5 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
Filling and Shaping the Rolls: 5. Prepare the Filling: In a small bowl, mix together 1/2 cup of granulated sugar and the ground cinnamon. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 16×12 inches.
- Add the Filling: Spread the softened butter evenly over the surface of the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture over the buttered surface, ensuring an even distribution.
- Roll and Cut: Starting from the longer edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 12 even rolls. Place the rolls in a greased 9×13-inch baking dish, spacing them slightly apart.
- Second Rise: Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have doubled in size.
Baking the Rolls: 10. Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake: Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. Keep an eye on them towards the end of the baking time to avoid over-browning.
Making the Cream Cheese Frosting: 12. Cream the Butter and Cream Cheese: In a medium-sized bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is smooth and fluffy. If the frosting is too thick, you can add milk, one tablespoon at a time, until you reach your desired consistency.
Assembling and Serving: 14. Frost the Rolls: Once the cinnamon rolls are baked and slightly cooled, generously spread the cream cheese frosting over the top of each roll. The warmth of the rolls will cause the frosting to melt slightly, seeping into all the nooks and crannies for an extra indulgent treat.
- Serve: Serve the cinnamon rolls warm, with a cup of coffee or tea. These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for about 20 seconds before serving.
Tips for Perfect Cinnamon Rolls
- Room Temperature Ingredients: Ensure that your eggs, butter, and cream cheese are at room temperature before you start. This helps them incorporate more easily into the dough and frosting, resulting in a smoother texture.
- Even Spreading: When spreading the butter and cinnamon-sugar mixture, make sure to spread them evenly across the dough. Uneven distribution can lead to some parts being less flavorful.
- Cutting the Rolls: For cleaner cuts, use unflavored dental floss instead of a knife to cut the dough into rolls. Slide the floss under the dough, cross the ends over the top, and pull tight to slice through.
- Overnight Prep: If you want to prepare the rolls ahead of time, you can refrigerate them after the second rise. Cover the baking dish with plastic wrap and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30 minutes before baking as directed.
- Storing Leftovers: If you have leftovers, store them in an airtight container. To reheat, simply pop a roll in the microwave for 15-20 seconds or warm them in a low oven until heated through.
- Adjusting Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar in the cream cheese frosting. Taste as you go to find your perfect balance.
Variations
- Nuts: Add chopped pecans or walnuts to the filling for added crunch and flavor.
- Fruit: Incorporate dried fruits like raisins or chopped dates into the filling for a fruity twist.
- Glaze: For a lighter topping, drizzle a simple powdered sugar glaze over the rolls instead of cream cheese frosting.
These cinnamon rolls with cream cheese frosting are the ultimate comfort food, perfect for breakfast, brunch, or a sweet treat any time of day. The combination of the soft, fluffy rolls, the warm cinnamon filling, and the rich cream cheese frosting makes them an irresistible indulgence that you’ll want to make again and again. Enjoy!
