Fluffy Cinnamon Rolls with Cream Cheese Icing
Fluffy Cinnamon Rolls with Cream Cheese Icing
Ingredients
For the Dough
- 1/2 cup warm milk, (105-115°F)
- 1 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the Cinnamon Filling
- 3 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Pan Mixture
- 1 tablespoon unsalted butter, melted
- 2 tablespoons light brown sugar, packed
For the Cream Cheese Icing
- 2 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the remaining 1 tablespoon of granulated sugar, all-purpose flour, salt, melted butter, and egg to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 5 minutes. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix thoroughly until a thick, paste-like consistency is achieved.
⏱️ 5 min
- 5
Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x8 inches.
⏱️ 10 min
- 6
Evenly spread the prepared cinnamon filling across the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 5 min
- 7
Starting from the long edge opposite the border, carefully roll the dough up tightly into a log.
⏱️ 5 min
- 8
Using a piece of unflavored dental floss or string, slide it under the log, cross the ends over the top, and pull to cut the log into 4 equal-sized rolls.
⏱️ 5 min
- 9
Preheat your oven to 375°F. In a 8x8 inch baking pan, melt 1 tablespoon of butter and spread it evenly. Sprinkle the 2 tablespoons of light brown sugar over the melted butter. Arrange the cut cinnamon rolls in the pan, leaving some space between them.
⏱️ 5 min•🌡️ 375
- 10
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 20-30 minutes, or until puffy.
⏱️ 30 min
- 11
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If they start browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, beating until light and fluffy. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Generously spoon and spread the cream cheese icing over the warm rolls. Serve immediately and enjoy their soft, gooey texture.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Cinnamon Rolls with Cream Cheese Icing
Ingredients
For the Dough
- 1/2 cup warm milk, (105-115°F)
- 1 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the Cinnamon Filling
- 3 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Pan Mixture
- 1 tablespoon unsalted butter, melted
- 2 tablespoons light brown sugar, packed
For the Cream Cheese Icing
- 2 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the remaining 1 tablespoon of granulated sugar, all-purpose flour, salt, melted butter, and egg to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 5 minutes. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix thoroughly until a thick, paste-like consistency is achieved.
⏱️ 5 min - 5
Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x8 inches.
⏱️ 10 min - 6
Evenly spread the prepared cinnamon filling across the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges.
⏱️ 5 min - 7
Starting from the long edge opposite the border, carefully roll the dough up tightly into a log.
⏱️ 5 min - 8
Using a piece of unflavored dental floss or string, slide it under the log, cross the ends over the top, and pull to cut the log into 4 equal-sized rolls.
⏱️ 5 min - 9
Preheat your oven to 375°F. In a 8x8 inch baking pan, melt 1 tablespoon of butter and spread it evenly. Sprinkle the 2 tablespoons of light brown sugar over the melted butter. Arrange the cut cinnamon rolls in the pan, leaving some space between them.
⏱️ 5 min•🌡️ 375 - 10
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 20-30 minutes, or until puffy.
⏱️ 30 min - 11
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If they start browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, beating until light and fluffy. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Generously spoon and spread the cream cheese icing over the warm rolls. Serve immediately and enjoy their soft, gooey texture.
⏱️ 10 min