Cinnamon Rolls with Cream Cheese Glaze
Love cinnamon rolls? These delicious confections are simple to make and oh-so-amazing. Experience the sugary goodness yourself at home.
Servings Prep Time
18buns 25minutes
Cook Time Passive Time
20minutes 2hours, 45 minutes
Servings Prep Time
18buns 25minutes
Cook Time Passive Time
20minutes 2hours, 45 minutes
Ingredients
For the Dough:
  • 1cups whole milk
  • 3tablespoons unsalted butter
  • 3 1/2cups unbleached all purpose flourdivided (or more)
  • 1/2cup sugar
  • 1 large egg
  • 2 1/4teaspoons rapid-rise yeast(2 envelopes)
  • 1teaspoon salt
  • Nonstick vegetable oil spray
For the Filling:
  • 3/4cup packed light brown sugar
  • 2tablespoons ground cinnamon
  • 1/4cup unsalted butterroom temperature (1/2 stick)
For the Glaze:
  • 4ounces cream cheeseroom temperature
  • 1cup confectioners’ sugar
  • 1/4cup unsalted butterroom temperature (1/2 stick)
  • 1/2teaspoon pure vanilla extract(or orange, plus 1/2 teaspoon orange zest)
  • 1/2cup raw pecans or raisins(optional)
Instructions
  1. Combine milk and butter in a glass measuring cup. Microwave on high until butter melts and the mixture is just warmed to 120-130°F, 30 to 45 seconds.
  2. Pour into the bowl of a stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed for 3 minutes, stopping occasionally to scrape down sides of the bowl.
  3. Add 2 1/2 cups flour. Beat on low until flour is absorbed and the dough is sticky, scraping down sides of the bowl. If the dough is very sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from the sides of the bowl.
  4. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.
  5. Lightly oil a large bowl with nonstick spray, turning it to coat thoroughly. Transfer dough to the bowl and cover with plastic wrap, then a kitchen towel. Let dough rise in a warm draft-free area until doubled in volume, about 2 hours.
  6. Mix brown sugar and cinnamon in a medium bowl, for the filling.
  7. Punch down dough. Transfer to a floured work surface. Roll out into a 15×11-inch rectangle. Spread butter over dough, leaving a 1/2-inch border. Sprinkle the cinnamon sugar mixture evenly over the butter.
  8. Starting at one long side, roll dough into a log, pinching gently to keep it rolled up. With the seam side down, cut dough crosswise with a thin, sharp knife into 18 equal slices, each about 1/2 to 3/4-inch wide.
  9. Spray two 9-inch round ceramic or glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then a kitchen towel. Let dough rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
  10. Position rack in center of the oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool for 10 minutes. Turn rolls right side up.
  11. Combine cream cheese, powdered sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
  12. Combine cream cheese, powdered sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread glaze on rolls. Sprinkle with nuts or raisins if desired. Serve warm or at room temperature.
Recipe Notes

Adapted from Bon Appetit.