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Cinnamon Rolls with Cream Cheese Icing


Just look at that! Pure deliciousness! If that’s not a word then it should be because these cinnamon rolls are exactly that.

Lauren and I made these and about died when we took a bite. My husband was so excited, he wanted two for dinner. Lauren took them to school the next day and everyone was raving about them. I think someone even said they were better than Cinnabon! That’s nucking futs! 

Try these! You will love them and everyone that tastes them will love you for them. We promise!

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Cinnamon Rolls with Cream Cheese Icing
Yields 12
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
  1. 1 cup milk
  2. 1/4 cup butter
  3. 3 1/2 cups flour, divided
  4. 1/4 cup sugar
  5. 1/2 tsp salt
  6. 1 envelope instant or ‘rapid rise’ yeast
  7. 1 egg
  1. 1/2 cup sugar
  2. 1/2 cup packed brown sugar
  3. 3 Tbsp cinnamon
  4. 1/2 cup butter, softened
  1. 1 block (8oz) cream cheese, softened
  2. 1 tsp vanilla
  3. 1 1/2 cups powdered sugar
  1. In a microwave-safe bowl, heat milk and butter on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, stirring between heating, until the butter is melted. Let the milk mixture sit for a few minutes until it is warm but not hot.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the bowl from mixer and cover with a damp towel to let rest for 10 minutes.
  3. In a small bowl, whisk together sugars and cinnamon; set aside.
  4. When the dough is ready, turn it out onto a floured work surface. Then use a rolling pin to roll the dough out into a large rectangle, about 14 x 10 inches in size. (Use a knife of pizza cutter to make edges even.) Use a spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough all the way to the edges. Then sprinkle evenly with the cinnamon and sugar mixture. Use the palm of your hands to lightly press the mixture into the dough.
  5. Beginning at the 14-inch edge, tightly roll up the dough, giving the seam a little pinch so that it seals. Using a knife in a sawing motion, slice dough into 12 even pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)
  6. Preheat oven to 350°. Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.
  7. When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
  8. In the bowl of a stand mixer, beat cream cheese and powdered sugar until fully incorporated. Add vanilla and mix. Drizzle over rolls while still warm.
Delectable http://delectablebakehouse.com/

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