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Cinnamon Roll
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Cinnamon Rolls with Cream Cheese Icing

Prep Time 40 minutes
Cook Time 30 minutes
Rising Time 4 hours
Total Time 5 hours 10 minutes
Servings 12

Equipment

  • 1 9x13 inch Pan

Ingredients

Dough

  • 2 packages dry yeast
  • 1/4 cup warm water
  • 1 3/4 cups whole milk
  • 2 eggs
  • 1 stick butter ½ cup
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 5 cups all-purpose flour
  • Butter for lining the pan

Cinnamon center

  • 4 tablespoons cinnamon
  • 1/2 cup sugar
  • 1 stick butter

Cream Cheese Icing

  • 4 ounces cream cheese
  • ¼ cup butter ½ a stick
  • ½ cup powdered sugar
  • 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • 2 tablespoons - ¼ cup whole milk or half and half

Instructions

Dough:

  • In a measuring cup, add the yeast. Pour in the warm water (under 120 degrees) and stir gently with a spoon. Let the mixture sit for 5 minutes. The yeast should be fragrant and bubbly
  • In a saucepan on low heat, warm milk on the stove – do not scald or let steam (under 120 degrees). Remove and set aside
  • In a large bowl, mix eggs, butter, sugar, and salt. Combine with a whisk until incorporated. The mixture will look slightly curdled
  • Add in the yeast to the egg mixture and whisk together very gently to ensure not to kill the yeast
  • Add in the warm milk and stir until combined
  • Using your hands, mix in the flour cup by cup until the mixture is well incorporated. After all the flour is added, the dough will not be smooth yet. Continue to knead the dough scooping dough up from the bottom to the top until the mixture is smooth (this will take about 3-5 minutes of kneading)
  • Once the mixture is smooth, scrape the sides of the bowl with a spatula so no dough remains on the side. Coat the exposed sides of the bowl with butter to prevent sticking
    cinnamon roll dough
  • Top the bowl with a cloth and let rise for 90 minutes - 2 hours. After 2 hours (or until it has doubled in size), punch down the dough and then turn over the dough by pulling the bottom of the dough to the top. Cover with a cloth again and let rise for 90 minutes - 2 more hours (or has risen to double in size again)
    cinnamon roll dough
  • Flour a large surface to roll out the dough on. Punch down the dough and lay it onto the floured surface. With a rolling pin, roll out into a rectangle ~12” x 24”
    cinnamon roll dough
  • Melt 1 stick of butter and spread over the dough. Sprinkle dough with ½ cup sugar and 3 tablespoons cinnamon
    cinnamon roll dough
  • Roll the dough into a long log. The log should be 12" long. With a sharp knife, cut into 1” rolls and place into a buttered 9x13” pan
    Cinnamon Rolls
  • Cover the pan with a towel and let rise for 1-1 ½ hours until puffy but not overflowing
    Cinnamon Rolls
  • Bake at 350 for 25-30 minutes until golden on top and cooked through
    Cinnamon Rolls
  • Let cool slightly while making the cream cheese icing

To make the cream cheese icing:

  • In the bowl of a stand mixer or with a hand mixer, beat together butter and cream cheese on medium speed for 1 minute
  • After 1 minute, turn off the mixer. Add in the powdered sugar, vanilla, almond extract, and salt. Beat together on low until combined
  • With the mixer still running on low, pour in the milk until it reaches desired consistency (2 tablespoons for a thicker topping, ¼ cup for a thinner version). On medium speed, whisk for 1 more minute until light and creamy
  • Top the slightly cooled cinnamon rolls with the icing. They are best served while the centers are still warm
    Cinnamon Rolls