Ingredients
Makes 18 servings
Dough:
Filling:
Glaze:
For dough:
Step 1
将牛奶和黄油在玻璃量杯。心肌梗死crowave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Step 2
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Step 3
心肌梗死x brown sugar and cinnamon in medium bowl.
Step 4
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Step 5
Spray two 9-inch square 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 kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Step 6
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze:
Step 7
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
How would you rate Cinnamon Rolls With Cream Cheese Glaze?
Leave a Review
Reviews (179)
Back to TopDanger. You will get this recipe requested again and again and again. I've loved your site for years. For years people have begged me to make your cinnamon rolls over and over. One of my best friends has an allergy to soy, corn and wheat, and if she eats them has some very unpleasant gastro issues. She constantly asks me to make cinnamon rolls that she can eat. Do you have any recommendations about substitutable flours for yeast breads? I've experimented some with almond, rice & spelt flour, with wildly varying results. Any help or suggestion would be appreciated. Thank you.
aisoni
11/27/2019
These rolls make a regular appearance at our holiday breakfast table. I follow the recipe exactly--yes, 2 1/4 tsp is enough yeast, but I have found the key to successful yeast rising is warming the milk to the recommended 120-130 F, which requires a thermometer. After several attempts without the proper milk temperature, I now follow the instructions exactly as shown. A family favorite, to be sure.
kcstudio
心肌梗死ssion Viejo, CA
11/13/2019
Note: As other reviews have mentioned, I think there is an error in the ingredients regarding the amount of yeast. It says 2.25 tsp yeast (from 2 envelopes), but 1 envelope of yeast is 2.25 tsp so 2 envelopes would be 4.5 tsp. I have tried this recipe repeatedly with 2.25 tsp of rapid-rise yeast and it did not rise at all, even when given extra rising time. When I tried it with 4.5 tsp of yeast it rose better. Other than that, it's a fabulous recipe and I'd highly recommend it!
opera_saz
London
10/10/2019
Made it for the first time, and the next day my husband begged me to make it again. Came out fantastic and if put in tupper ware once it cools, lasts well for a few days. I added a bit of lemon juice to the frosting and that was very nice. This will be a staple dish!
kate11
California
4/14/2017
Perfect recipe. I left out the egg and substituted soy milk but they came out lovely.
gnedwards1
Kirkland,WA
11/3/2016
This recipe was fantastic!!! I made them for a friend who has fond memories of cinnamon rolls from the US. I did not add vanilla to the dough (I had wanted to, but forgot), but didn't think it needed it in the end. I used active dry yeast as opposed to rapid rise (which I couldn't find in France), and left plenty of time to rise. I added raisins (I soaked them in port and vanilla beforehand), which was a delicious addition. All in all, a fantastic recipe - and very approachable if you have the patience!
Anonymous
Paris, France
6/25/2016
My first time making cinnamon rolls from scratch and they turned out great. Delicious and the recipe was easy to follow. My family asking for more already.
sheiladbell
Richmond, CA
4/14/2016
I made these over the weekend and wowsie! Minor alterations: substituted active dry yeast for rapid rise (same amount), so it DID take an extra half hour on the first rise. I also proofed the yeast in the warm milk before adding other ingredients. The last adjustment was to add 1 teaspoon of vanilla to the dough, but I think I'm going to increase it next time, just to give the dough a little more flavor. I set in the refrigerator overnight for the second rise (after shaping) and took them out quite early and went back to bed! They were ready to go into the oven in about two or so hours (I know some folks have posted that it took even longer for them to rise after being refrigerated, but I didn't experience that) Bottom line - everyone LOVED them. Will definitely make again, but will probably cut dough in half and roll it longer to make smaller rolls. These were big!
Smeetoo
心肌梗死chigan
2/10/2015
My 12 yr old daughter and I made these yesterday for a Super Bowl breakfast treat. They are hands down the best cinnamon rolls I have ever had. Period. We did follow the other reviewers suggestions and boiled the potatoes with the lid off and we doubled the filling but did not need quite all of it. We will certainly make them again. What an awesome way to start the day!
kbwright
Austin
2/1/2015
Yaaaaayyy! So stoked with these cinnamon rolls right now! Keeper
Ilyanshe
Boulder, co
9/18/2014
I used my own bread recipe to make the rolls, but used the filling and glaze from this recipe. OMG so good. It turned out just perfect, and it was heavenly. I would compare it to Cinnabon FOR SURE! It is definitely going in my "keeper" recipe book!
Erinsparin
Bloomington, IN
7/6/2014
Perfect! I haven't made cinnamon rolls in ages, but these looked good. I followed the recipe. I added 4 extra tablespoons full of flour while the dough was in the stand mixing bowl - it was nice and soft but not too sticky to knead. I left it to rise too long - about three hours - but I rolled it out anyways and put in the filling, cut them, put them in a pan, and then put it in the refrigerator over night. I pulled them out the next morning and let them come up to room temp for one hour then put them in a warm oven to rise for another hour and baked 'em. They were great! The icing is really yummy - I frosted them right out of the oven and let them sit for 20 minutes and then we ATE THEM UP!
krf
Bellevue, WA
4/20/2014
These were absolutely delicious. They tasted just like Cinnabon. The only issue I had was they came out a little dry and tough. I think I might have added a little too much flour, but heating them in the microwave solved that problem. Will make them again this week. BTW, the icing was out of this world !
Di0823
Havertown, PA
4/20/2014
our favorite cinnamon rolls!! i made a few minor adjustments to save time. i add a little sugar to the warm milk/butter mix, then proof the yeast in that. the first rise is 1hour, the second rise is another hour. for the glaze, i add 6tbsp butter to the cream cheese and cut the sugar to 1/2 cup and whip in a stand mixer for 10minutes. i top the rolls with the glaze and let it stand in the oven for 5 mins, and they are exactly like the cinnabon rolls - delicious!!
engk916
Princeton, NJ
12/25/2013
也许只使用3 1/4杯面粉的面团,but amazing recipe nonetheless
kylala
Bali, Indonesia
10/28/2013
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