Cinnamon Rolls with Cream Cheese Icing

These homemade Cinnamon Rolls with Cream Cheese Icing are almost identical to the famous brand you buy at the mall.

I have something that will really tempt you today. Fresh hot Cinnamon Rolls warm from the oven slathered with rich cream cheese icing. Ahhh.... Who can resist that?

If you're currently on a diet, I apologize in advance. Maybe you could file this post for future reference.

Or maybe you could make a pan full of these, have one for yourself and share the rest with your neighbors. On second thought, maybe not. They'd be permanently camped out in your kitchen waiting for the next batch. They're just that good.

One of the greatest pleasures of the kitchen for me is working with yeast doughs. In years past I made bread nearly every weekend. I love the whole process - the kneading and the rising. The way the dough feels in your hands and the way it grows while resting - almost like the dough is alive.

There's something so calming and restful about making bread. Working the dough gives your hands and arms a good workout and gives time for your mind to wander.

It's been a little while since I worked with a yeast dough and I was really starting to miss it. I wanted to make an old tried-and-true cinnamon roll recipe that I used to bake about twice a month. It was a recipe that I found on the internet way, way back. But, sadly, I couldn't find that recipe anywhere! Never fear though, this one adapted from the King Arthur Flour web site is just as good, if not better, than my old standby.

These homemade Cinnamon Rolls with Cream Cheese Icing are almost identical to the famous brand you buy at the mall. Click To Tweet

How to Make Cinnamon Rolls with Cream Cheese Icing

Mix and Knead the Dough

Combine all the ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together (see above - it will look pretty "shaggy" at this point and that's okay).

To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in a stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.

Let the Dough Rest and Rise

Place the dough in a lightly oiled bowl, turning it to grease all sides. Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes or until doubled in size.

Note: I find that my granite countertops are too cool for dough to rise correctly so I put the bowl in the oven with the light on. It's just cozy enough in there for the rising to take place.

Roll and Cut the Buns

Punch down the dough. Transfer to a lightly greased surface (I just sprayed a little cooking spray on my countertop) and roll into a 16x21 inch rectangle.

Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter. Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.

Starting at the opposite end from the clean one-inch border, roll the dough into a log. Pinch the end all the way across the log to seal the dough.

Cut the dough into 12 equal slices and place the buns in a lightly greased 9x13 pan.

Let the Buns Rise

Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.

While the buns are rising, preheat the oven to 400 degrees. Bake until golden brown, about 15 minutes.

Make the Icing

While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.

Spread with the icing.

Enjoy!

More breakfast recipes from Never Enough Thyme:

• Country Eggs Benedict
• Cinnamon Brown Sugar Waffles
• Steak and Eggs
• Crescent Roll Breakfast Stacks
• Easy Overnight Sweet Rolls
• Sausage Gravy and Biscuits with Tomatoes

cinnamon roll recipes from Other Bloggers:

• Steamy Kitchen's No-Knead Sticky Pecan Caramel Cinnamon Rolls
• Swedish Cinnamon Buns from Anne's Food
• Cinnamon Rolls with Cream Cheese Icing from Gastronomy
• Better Than Cinnabon Cinnamon Rolls from A Spicy Perspective

Like This Recipe? Pin It!

Cinnamon Rolls with Cream Cheese Icing

Homemade cinnamon rolls warm from the oven slathered with cream cheese icing.

0 from 0 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 12 servings

Calories: 488kcal

Author: Lana Stuart

Ingredients

For the dough:

• 1 cup lukewarm milk
• 2 large eggs room temperature
• 1/3 cup butter cut in cubes
• 4 ½ cups all-purpose flour
• 1 ¾ tsp. salt
• ½ cup sugar
• 1 pkg. rapid rise yeast

For the filling:

• 1/3 cup butter softened
• 1 cup brown sugar packed
• 3 tblsp. ground cinnamon

For the icing:

• 3 oz. cream cheese softened
• ¼ cup butter softened
• 1 ½ cups confectioner’s sugar
• ½ tsp. vanilla extract

Instructions

• Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
• Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
• Punch down the dough. Transfer to a lightly greased surface and roll into a 16x21 inch rectangle.
• Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
• Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
• Starting at the opposite end from the clean one-inch border, roll the dough into a log. Cut into 12 equal slices and place the buns in a lightly greased 9x13 pan.
• Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
• While the buns are rising, preheat the oven to 400 degrees.
• Bake until golden brown, about 15 minutes.
• While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
• When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
• Spread with the icing.

Notes

Recipe adapted from King Arthur Flour web site (http://www.kingarthurflour.com/recipes/cinna-buns-recipe)

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition

Serving: 1g | Calories: 488kcal | Carbohydrates: 75g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 500mg | Fiber: 2g | Sugar: 37g

Tried this recipe?Mention @NevrEnoughThyme or tag #NevrEnoughThyme!

If you like this recipe, be sure to follow me on social media so you never miss a post:
| facebook | instagram | pinterest | twitter |

Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →