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Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 101 reviews
  • Author: Villerius
  • Prep Time: 1 hr 40 min
  • Cook Time: 25 min
  • Total Time: 2 hr 5 min
  • Yield: 10-12 rolls
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These Easy Cinnamon Rolls from scratch are soft, fluffy, and bursting with a sweet cinnamon filling. Perfect for yeast beginners, they require only one rise and feature a creamy, rich cream cheese icing. The homemade dough is tender and flavorful, rolled into a classic log shape, sliced, baked to golden perfection, and topped with an irresistible smooth frosting for the ultimate breakfast treat or sweet snack.

Ingredients

Scale

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Mix dry ingredients: Whisk the flour, granulated sugar, and salt together in a large bowl. Set aside for later use.
  2. Warm milk and butter, activate yeast: Combine the milk and butter in a heatproof bowl and heat gently either in the microwave or on the stovetop until the butter melts and the mixture is warm to the touch (about 110°F/43°C). Whisk in the yeast until fully dissolved.
  3. Form the dough: Pour the warm milk-butter-yeast mixture into the dry ingredients, add the egg, and stir using a sturdy rubber spatula or wooden spoon, or mix on medium speed with a stand mixer fitted with a paddle attachment, until a soft dough forms.
  4. Knead the dough: Transfer the dough onto a lightly floured surface and knead by hand for 3-5 minutes until smooth and elastic. Add extra flour if the dough feels too sticky. Place dough in a lightly greased bowl, cover loosely, and let it rest for 10 minutes while preparing the filling.
  5. Prepare and roll out dough: After resting, roll out the dough into a 14×8-inch (36×20 cm) rectangle. Spread the softened butter evenly over the dough surface. In a small bowl, mix together brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
  6. Shape and cut rolls: Starting from one long edge, roll the dough tightly into a 14-inch log. Slice the log into 10 to 12 even rolls. Arrange them cut side up in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
  7. Proof the rolls: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a warm place for 60 to 90 minutes or until doubled in size.
  8. Bake the rolls: Preheat the oven to 375°F (190°C) when rolls have doubled. Bake uncovered for 24 to 27 minutes until lightly browned. If browning too fast, tent loosely with foil. Rolls are done when internal temperature reaches 195–200°F (91–93°C). Remove from oven and cool slightly on a wire rack.
  9. Make the cream cheese icing: In a medium bowl, beat the softened cream cheese on high speed until smooth and creamy. Add the softened butter and continue beating until combined. Gradually beat in confectioners’ sugar and vanilla extract until smooth and well incorporated.
  10. Frost and serve: Spread the cream cheese icing generously over the warm cinnamon rolls using a knife or icing spatula. Serve immediately for the best texture and flavor.
  11. Storage: Store leftover frosted or unfrosted rolls tightly covered at room temperature for up to one day or refrigerate for up to five days.

Notes

  • These cinnamon rolls are beginner-friendly with only one rise, making the process simpler and faster.
  • You can vary the icing – try coffee icing or vanilla icing as alternatives for topping your rolls.
  • If the rolls are baking too quickly on top, use foil tenting to prevent over-browning.
  • Letting ingredients like eggs and cream cheese come to room temperature ensures smooth dough and icing consistency.
  • For best results, measure flour by spooning into the measuring cup and leveling it off to avoid dense rolls.

Nutrition

  • Serving Size: 1 roll (assuming 12 rolls total)
  • Calories: 320
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://emilyscook.com/homemade-cinnamon-rolls-with-cream-cheese-icing-recipe/