Fluffy Cinnamon Rolls with Cream Cheese Icing
Soft milk-dough cinnamon rolls with brown sugar filling and cream cheese icing.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 160 minutes
- Yield: 12 rolls
- Category: Breads
Ingredients
Scale
- For the dough: 345 g all-purpose flour, plus a little for rolling
- 2¼ teaspoons instant yeast
- 40 g light brown sugar
- ½ teaspoon fine salt
- 180 ml milk, lukewarm
- 45 g unsalted butter, melted and cooled
- 1 large egg
- For the filling: 55 g unsalted butter, softened
- 100 g light brown sugar
- 1½ tablespoons ground cinnamon
- For the icing: 115 g brick cream cheese, softened
- 30 g unsalted butter, softened
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Whisk the flour, yeast, dough sugar and salt. Stir in the lukewarm milk, melted butter and egg to form a soft dough. Knead for 5–8 minutes until smooth and elastic; add only a light dusting of flour if needed.
- Cover and rest for 10 minutes. Grease a 9-by-13-inch baking dish. Mix the filling sugar and cinnamon.
- Roll the dough on a lightly floured surface into a 14-by-9-inch rectangle. Spread with filling butter and sprinkle evenly with cinnamon sugar.
- Roll from a long edge into a log. Cut into 12 equal rolls with a sharp knife or unflavored floss and arrange cut side up in the dish.
- Cover and let rise in a warm place for 60–90 minutes, until puffy and expanded; use appearance rather than a strict timer. Heat the oven to 375°F (190°C) near the end of the rise.
- Bake for 20–25 minutes until golden and the center rolls are cooked through. Tent loosely if browning too fast. Cool for 10 minutes.
- Beat cream cheese and icing butter smooth. Beat in powdered sugar and vanilla, then milk a teaspoon at a time until spreadable. Spread over warm rolls. Refrigerate leftovers because of the cream cheese icing.
Notes
Recipe update: This is an editorially completed adaptation of the original article. Missing quantities or steps have been supplied, and this version has not been kitchen-tested. Times and yields are estimates; use the doneness cues and check a small trial batch where practical. The original flour, milk and yeast quantities are retained; the missing enrichment, filling and icing quantities are an untested adaptation. Milk should be lukewarm, not hot; follow the yeast package temperature guidance.