These cinnamon rolls are topped with a cream cheese frosting, adding a subtle tang to the savory sweetness. Combined with the spice of cinnamon, it’s a flavor combination that can’t be beat.
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter (salted or unsalted), melted
4 1/2 cups bread flour (you can also use all-purpose flour, although they may not rise as much)
1 teaspoon salt
1/2 cup granulated sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter, softened
CREAM CHEESE FROSTING:
6 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 1/4 cups confectioners’ sugar, sifted
3/4 teaspoon vanilla extract
1/8 teaspoon plus a pinch salt
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for mine, wet ingredients are added first). Select 1.5 or 2.0 lb. loaf size; select DOUGH cycle; press Start.
- After the dough cycle has finished and machine turns off, leave dough in the machine to continue rising for an additional 30 minutes, or so.
- Turn the dough out onto a lightly floured surface, cover, and let rest for 10 minutes.
- While dough is resting, prepare the filling. In a small bowl, combine brown sugar and cinnamon and set aside.
- Roll the dough into a 16×21 inch rectangle. If you can’t roll the 16” edge completely straight, cut the dough to create a straight edge. (You will want this for when you form your roll and prepare to slice the dough.)
- Spread dough with 1/3 cup softened butter. You can use your fingers for this.
- Sprinkle the cinnamon/sugar filling mixture evenly over the dough. Make sure to get it to the very edges!
- Roll up the dough jelly roll style, starting on the the LONG side of the rectangle. (The side that measures 21 inches.)
- Cut the rolled dough to form 12-16 rolls. The rolls won’t rise height-wise as much as they will spread side to side, so if you want taller rolls, you will want to slice them thicker. (Thicker slices = taller, thicker rolls) I cut mine between 1 1/2 to 2 inches for each slice.
- Place the rolls into a lightly greased 9×13 inch baking pan. Be sure to space the rolls out in your pan so they DON’T TOUCH. You may have to bake them in 2 or even 3 separate pans, depending on how many you decided to slice. Let the rolls rise for an additional 30 minutes or until nearly doubled in size. (Longer rise = Bigger rolls).
- I like to let my rolls do their final rise in the oven. Heat your oven to 200 degrees F and then turn it off. Let the heat dissipate for a couple of minutes, and then place the rolls (in the pan) in the warm oven to finish their rise.
- When done rising, take the rolls out of the oven and set them on the counter while you preheat the oven for baking.
- Preheat oven to 375 degrees F and bake for 15 to 20 minutes, until golden brown. Watch them carefully during the final 5 minutes, to make sure they are not browning too quickly. Do not over-bake!
- While rolls are baking, make your frosting. In your stand mixer, beat 1/4 cup of butter on medium to medium-high until light and fluffy. Add the cream cheese and beat until well blended and fluffy. Add sifted confectioners sugar, vanilla extract and salt. Beat until well blended.
- Spread frosting on warm rolls before serving.
The instructions for making the dough in this recipe use a bread machine. If you don’t have a bread machine, you can easily make these using your stand mixer and a dough hook. I haven’t tried making them that way yet, but when I do, I’ll update the instructions for you as an alternative way to prepare these yummy breakfast (or anytime) treats. In the meantime, just do a quick Google search for dough preparation by hand or with a stand mixer and you will find tons of instructions and tips.
Many people like tons of frosting on their cinnamon rolls (think Cinnabon!), and others don’t have as much of a sweet tooth. Depending on your personal preference, you can easily increase or decrease the cream cheese frosting recipe to suit your tastes. My recipe splits the difference – not too much and not too little. Happy baking!
- Category: Breakfast
- Method: Baking; Bread Machine
- Cuisine: American