Cinnamon Rolls with Cream Cheese Glaze
Soft, sweet cinnamon rolls topped with a rich cream cheese glaze, perfect for breakfast or dessert.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast 1 pkg
- 3/4 cup milk (warm to 105°-115°)
- 3 tablespoons white sugar
- 1 large egg
- 2 tablespoons butter (softened)
- 1/4 teaspoon salt
For the Filling
- 1/4 cup butter (softened)
- 1/4 cup brown sugar (dark or light)
- 1/4 cup white sugar
- 1 1/2 tablespoons ground cinnamon
For the Cream Cheese Glaze
- 4 oz. cream cheese (softened)
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 2 tablespoons butter (soft)
Instructions
Make the Cinnamon Rolls
- In a bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, mix together 2 cups of flour, sugar, salt, and softened butter.
- Add the yeast mixture and egg to the bowl. Stir until well combined.
- Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- After rising, roll the dough out to a rectangle about 1/4 inch thick.
- Spread the softened butter over the dough, then sprinkle the brown sugar, white sugar, and cinnamon mixture on top.
- Roll up the dough tightly and slice it into 12 equal pieces.
- Place the rolls in a greased baking dish and let them rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
Make the Cream Cheese Glaze
- In a bowl, beat the softened cream cheese with the powdered sugar.
- Add the milk and softened butter, mixing until smooth.
- Drizzle the glaze over the warm cinnamon rolls.
Notes
Serve warm with a cup of coffee or tea. Can be stored in an airtight container for 2 days or refrigerated for up to a week. Freeze for up to 3 months.