breakfastamericanbaking
Cinnamon Rolls with Cream Cheese Glaze
Pillowy homemade cinnamon rolls with a buttery brown-sugar filling and smooth cream cheese glaze.
From YouTube · Jan 21, 2020
Pillowy homemade cinnamon rolls with a buttery brown-sugar filling and smooth cream cheese glaze.
15 min
Prep time
20 min
Cook time
3 hrs 5 min
Total time
12 cinnamon rolls
Yield
Ingredients
19 ingredients- 1 cup warm milk (110–120°F / 240 ml)
- 5 tablespoons granulated sugar (63 g)
- 2¼ teaspoons active dry yeast (7 g)
- 4⅔ cups all-purpose flour, plus more for dusting (560 g)
- ⅓ cup packed light brown sugar (73 g)
- ½ cup unsalted butter, melted (113 g)
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, softened (85 g)
- ½ cup packed light brown sugar (110 g)
- 1½ tablespoons ground cinnamon
- 4 ounces cream cheese, softened (113 g)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar (240 g)
- 1 to 2 tablespoons milk
Method
17 steps- Stir together the warm milk, granulated sugar and yeast in the bowl of a stand mixer. Leave for about 5 minutes, until foamy.
- Add the flour, brown sugar, melted butter, egg, vanilla, salt and cinnamon.
- Mix with the dough hook on low speed until the dough begins to come together.
- Increase to medium-low speed and knead for 8 to 10 minutes, until the dough is springy and tacky but does not stick to your fingers.
- Transfer the dough to a lightly oiled bowl, cover and leave in a warm place for 1½ to 2 hours, until doubled in size.
- Lightly grease a 9 x 13-inch baking dish.
- Turn the dough onto a well-floured surface and roll it into a roughly 12 x 24-inch rectangle.
- Spread the softened butter over the dough, leaving a ½-inch border along one long edge.
- Mix the brown sugar and cinnamon for the filling, then sprinkle it evenly over the butter.
- Starting from the opposite long edge, roll the dough into a tight log.
- Cut the log into 12 equal rolls and arrange them cut-side up in the baking dish.
- Cover loosely and leave in a warm place for about 1 hour, until nearly doubled.
- Preheat the oven to 350°F (175°C).
- Bake for 20 to 25 minutes, until lightly golden on top.
- For the glaze, beat the cream cheese, butter, vanilla and salt until smooth.
- Add the powdered sugar and beat until combined. Add 1 to 2 tablespoons milk if a thinner glaze is desired.
- Spread one-third of the glaze over the hot rolls. Cool for 5 minutes, then spread over the remaining glaze and serve warm.
Recipe notes
Helpful tips
- Use warm rather than hot milk so the yeast remains active.
- Knead until the dough is springy and tacky but not sticky.
- Allow both rises to complete before baking.
- Spread some glaze over the hot rolls, then add the rest after a short cooling period.
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Rolling pin
- 9-by-13-inch baking dish
- Electric mixer
- Sharp knife or unflavoured dental floss
Storage
Store covered in the refrigerator for up to 4 days. Reheat gently before serving.
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