Cinnamon Rolls with Cream Cheese Icing

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5 from 1 vote

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

Cook Time 15 minutes

Total Time 2 hours 15 minutes

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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.

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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.

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 16×21 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 9×13 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.

Ice the Cinnamon Rolls

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

Spread with the icing.

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Cinnamon Rolls with Cream Cheese Icing

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

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Servings: 12 servings

Calories: 450kcal

Author: Lana Stuart

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Ingredients

For the dough:

• ▢ 1 cup milk lukewarm
• ▢ 2 large eggs room temperature
• ▢ ⅓ 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:

• ▢ ⅓ cup butter softened
• ▢ 1 cup brown sugar packed
• ▢ 3 tbsp 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 16×21 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 9×13 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.

Nutrition Information

Serving: 1 | Calories: 450kcal | Carbohydrates: 81g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 135mg | Fiber: 2g | Sugar: 28g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on February 15, 2011.