Cinnamon Rolls with Cream Cheese Icing

There is nothing better than the smell of homemade cinnamon rolls baking in the oven to fill the house with the most delicious aroma.

Since the bread recipes on the blog are steadily growing in number, I thought that it is only appropriate that we add a recipe for one of the most loved bread ever-known, Cinnamon Rolls.

While we have already the whole wheat version in the house, and the mini version ones, I can’t bear the thought of not sharing a recipe for ones with the classic white top-the ones topped with cream cheese icing.

So, here we are. Cinnamon Rolls with cream cheese icing. Like a warm hug on a cold day or delightful treat when the craving hits.

Let’s go bake!

How To Make Cinnamon Rolls?

Make the Dough.  Add the warm water to a bowl of a stand mixer.  Sprinkle the yeast and about a teaspoon of the sugar over the water. Let this mixture stand for 5 minutes, or until it turns foamy.

Add the egg, milk, the remaining sugar, butter and salt. Stir using a wooden spoon until incorporated.  

Add half of the flour and stir well to combine. Then add the remaining half and stir until everything is incorporated. You now have a soft, shaggy dough.

Knead. Attach the dough hook and knead the dough for 3-5 minutes, sprinkling up to ¼ cup of flour gradually if the dough is still too wet. The dough is ready once it is smooth, and it gathers in the center of the bowl.

First Rise. Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let this rise for 1 to 1/2 hours. or until the size is doubled.

Roll and Fill. Using a rolling pin, roll the dough on a floured surface until it is ¼ inch thick. 

Combine brown sugar, and cinnamon in a small bowl. Smear the very soft, almost melted butter over the surface of the dough. Sprinkle the brown sugar mixture evenly all over the butter.

Now with the long edge of the rectangle close to you, start to roll the dough tightly into a log. Press down the seams to seal.

Slice the Cinnamon Roll Portions. Using a sharp knife, slice the log into 12 portions. Arrange the sliced portions into a 9×13 baking pan that is lined with parchment paper.

Second Rise. Cover the pan loosely with a clean kitchen towel and let the buns rise for about an hour or until puffy and doubled in size.

Bake! Preheat the oven to 350 F. Bake the rolls for 22-25 minutes or until they are lightly golden. Allow to cool slightly and spread the maple cream cheese icing.

Hmmm. Don’t you just love the smell? Cinnamon rolls, my friends! Enjoy baking.

More Delicious Bread

• Honey Buns with Honey Cream Filling
• Sweet Beehive Buns
• Cinnamon Pull-Apart Milk Bread
• Yema Bread Rolls
• Red Mung Sesame Sweet Buns
• Bread Machine Cinnamon Rolls

Continue to Content

Cinnamon Rolls with Maple Cream Cheese Icing

Yield: 12 buns

Prep Time: 35 minutes

Cook Time: 22 minutes

Additional Time: 2 hours 30 minutes

Total Time: 35 minutes

Deliciously soft Cinnamon Rolls slathered with rich maple cream cheese icing, this is such a wonderful treat for breakfast or dessert.

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Ingredients

• ¼ cup warm water (105-115 F)
• 2 ¼ tsp active dry yeast
• ¾ cup warm milk
• 1 large egg, lightly beaten
• ¼ cup sugar ( 50 grams)
• ¼ cup butter, melted (57 grams)
• 1 tsp salt
• 3 and ¾ cups all-purpose flour (470 grams), plus ¼ cup reserved (31 grams)

Maple Cream Cheese Icing

• 125 grams cream cheese (4 0z), softened
• ¼ cup softened butter ( 57 grams / 2 oz)
• ½ cup icing sugar (50 grams / 1.3 oz)
• 3 tbsp maple syrup
• 1 tsp vanilla

Group For the Filling

• 1/2 cup butter (113 grams), softened
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this stand for about 5-10 minutes, or until the mixture is thick and foamy.
2. Add the milk, egg, sugar, melted butter and salt. Stir everything with a wooden spoon until the egg is dispersed and the ingredients are incorporated.
3. Add half of the flour and stir with a wooden spoon until everything is combined. Add the remaining half and stir well.
4. Attach the dough hook to the mixer and knead the dough for 3-5 minutes, or until the dough starts to gather in the center of the bowl. If the dough is still very wet and loose, sprinkle up to ¼ cup of flour. The dough is ready once it cleans the sides of the bowl, and it is smooth.
5. Shape the dough into a ball and place it in a bowl. Allow it to rise for 1 ½ hours, covered with a clean towel.
6. Once risen, gently deflate and roll into a 1/4 inch thick rectangle. Combine brown sugar, and cinnamon in a small bowl. Smear the very soft, almost melted butter over the surface of the dough. Sprinkle the brown sugar mixture evenly all over the butter.
7. Starting on the long edge of the rectangle, roll the dough into a tight log. Pinch the seams to seal. Slice the log into 12 portions and arrange them on a parchment-lined 9x13 inch baking pan. Cover the pan loosely and allow the buns to rise for 1 hour, or until soft and puffy.
8. Bake the cinnamon rolls at 350, F for 22-25 minutes, or until the tops are lightly browned. Allow the buns to cool completely then slather the maple cream cheese icing.

Maple Cream Cheese Icing

1. Beat together the softened cream cheese and softened butter until smooth. Beat in the icing sugar, maple syrup, and vanilla extract until the mixture is smooth and spreadable.
2. Adjust the consistency by adding more sugar to thicken it up, or add milk a little a time, to thin it out.

Notes

Store leftovers in an airtight food container at room temperature for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Oster FPSTSMPL1 Planetary Stand Mixer, Black, 4.5 qt
• 
  Wilton Recipe Right Non-Stick 9 x 13-Inch Oblong Cake Pans, Set of 2, Steel Cake Pans

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 364mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g