Breads & Bakingchewoutloud4.7
Cinnamon Rolls with Cream Cheese Frosting
Homemade Cinnamon Rolls with Cream Cheese Frosting beats store-bought cinnamon rolls, hands down. These are soft, fluffy, and irresistible.
👥 12 Servings⏱️ Prep & Cook: 5h 20m⏳ Prep: 5h🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- microwave
- baking dish
- knife
- pan
- oven
- spatula
📝 Preparation Steps
1
Frosting
2
For the icing (can be made ahead of time): Combine all frosting ingredients and blend together at low speed in standing mixer for ⏱️ 1 minute. Increase speed to high and mix until frosting is smooth and free of lumps, about ⏱️ 2 minutes. Transfer to small bowl and cover. Refrigerate until ready to use.
3
Cinnamon Filling
ground cinnamon3 tablespoons
4
Cinnamon filling: Mix together the three filling ingredients in small bowl and set aside until ready to use.
ground cinnamon3 tablespoons
5
Mix
6
Make the dough: Heat milk and butter in microwave or saucepan until about 100F. In bowl of standing mixer fitted with paddle, mix water, yeast, sugar, egg, yolks at low speed until mixed through. Add salt, warm milk mixture, and 2 cups flour. Mix at medium until blended, about ⏱️ 1 minute.
large egg1egg yolks2
7
Knead dough
8
Switch to dough hook, add 2 more cups of flour, and knead at medium until dough is smooth and clears sides of bowl, adding 1 TB flour at a time (up to 1/4 cup), only as needed. Do not add too much; just until dough comes together and is smooth and soft.
9
Rise
10
Knead ⏱️ 10 minutes. Shape dough into a ball and place in lightly oiled large bowl. Cover with plastic wrap. Let rise in warm, draft free place until doubled in bulk. About ⏱️ 2 hours, but depends on room temp.
11
Sprinkle
12
After dough has doubled, press/punch it down and place on lightly floured surface. Roll out to a rectangle, roughly 16x12, with the lengthier side facing you. Sprinkle cinnamon mixture evenly over the dough, leaving a half inch border at the far edge.
ground cinnamon3 tablespoons
13
Roll the dough, starting with the long edge closest to you. Roll tightly but carefully until you reach the far edge. Moisten far edge with water and seal the roll well. Press on roll gently if needed, to make a uniform cylinder.
14
Cut
15
Grease a 13x9 baking dish and an 8x8 baking dish. Cut roll into 12 equal pieces using sharp knife, lightly oiled if needed. Place rolls evenly in baking dishes. Cover tightly with plastic wrap.
16
Rise
17
If baking the same day: Place rolls in warm, draft-free spot until doubled in bulk, approx. ⏱️ 2 hours, depending on room temperature. If baking the next morning: Place rolls in fridge to sit overnight - bottom of rolls may grow a bit wet, which is ok. The next morning, place rolls, still covered, in cool oven. With oven off, place a large pan of boiling water on the rack below. Let rolls gradually rise for about ⏱️ 30 minutes or until they look fluffy and almost doubled. Take rolls and pan of water out of oven. Preheat oven to 350F while rolls finish rising on the counter.
18
Bake at 350F for ⏱️ 20-25 min or just until golden brown on top. Watch carefully to be sure they don't over-bake. When done, invert rolls onto wire rack and cool ⏱️ 5-10 min.
19
Frost
20
Transfer to serving plate and spread on thin layer of icing or drizzle on with piping bag - I use a Ziploc bag with tiny hole cut at end. You can also spread icing on with a rubber spatula. Serve immediately, while still warm.
Nutrition Facts
calories
432 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
3 g
sugar Content
29 g
sodium Content
350 mg
protein Content
7 g
trans Fat Content
0.3 g
cholesterol Content
76 mg
carbohydrate Content
64 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...