Homemade Cinnamon Rolls with Cream Cheese

 

There's nothing quite like the scent of warm cinnamon rolls filling your home. This recipe yields incredibly soft, pillowy rolls with a gooey cinnamon-sugar heart, all draped in a tangy cream cheese glaze. They're a labor of love that promises a truly magnificent reward.

Yields: 12 generous rolls
Prep time: 30 minutes + 2 hours rising
Bake time: 25 minutes

Ingredients

For the Dough:

• 1 cup warm milk (110°F / 45°C)

• 2¼ tsp (1 packet) active dry yeast

• ½ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 2 large eggs, at room temperature

• 4 – 4½ cups all-purpose flour

• 1 tsp salt

For the Cinnamon-Sugar Filling:

• 1 cup packed brown sugar

• 2½ tbsp ground cinnamon

• ⅓ cup unsalted butter, softened

For the Cream Cheese Icing:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1½ cups powdered sugar

• ½ tsp vanilla extract

• 1-2 tbsp milk, as needed

Instructions

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.

2. Make the Dough: To the yeast mixture, add the sugar, melted butter, eggs, and salt. Mix to combine. Using a dough hook, gradually add 4 cups of flour on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until the dough is smooth, soft, and elastic.

3. First Rise: Place the dough in a greased bowl, turning it once to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

4. Create the Filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set the softened butter aside.

5. Shape the Rolls: Once risen, punch the dough down and turn it out onto a lightly floured surface. Roll it into a 16x12-inch rectangle. Spread the softened butter evenly over the entire surface, then sprinkle the cinnamon-sugar mixture evenly over the butter, leaving a small border at one long edge.

6. Roll and Cut: Tightly roll the dough into a log, starting from the long side that's covered in filling. Pinch the clean edge to seal the seam. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces.

7. Second Rise: Arrange the rolls in a greased 9x13-inch baking pan. Cover the pan and let the rolls rise again for 30-45 minutes, until they are puffy and pressed against one another.

8. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes, or until they are golden brown and the centers are cooked through.

9. Make the Icing: While the rolls bake, beat the softened cream cheese and butter together until perfectly smooth. Gradually add the powdered sugar and vanilla, beating until creamy. Add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.

10. The Grand Finale: Let the rolls cool in the pan for about 10 minutes. Spread the cream cheese icing generously over the warm rolls, allowing it to melt into every nook and cranny. Serve warm and enjoy the ultimate comfort food experience.