Cream Cheese Frosted Cinnamon Rolls
Soft yeast rolls enriched with an egg and extra yolk, swirled with cinnamon brown sugar and topped with tangy cream cheese frosting.
Equipment
- Stand mixer
- 9x13 Baking Dish
Ingredients
Main Ingredients
- 1 cup whole milk warmed to 110 degrees F
- 2 ¼ tsp active dry yeast 1 packet
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- ¼ cup unsalted butter melted
- 3 cup all-purpose flour plus more for dusting
- ½ tsp salt
- ¼ cup unsalted butter melted, for the filling
- ½ cup packed brown sugar
- 1 ½ tbsp ground cinnamon
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened, for the frosting
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Cooking
- Proof the yeast. Combine the milk at 110 degrees F, yeast, and 1 tablespoon sugar and let it foam 5 to 10 minutes.
- Mix. Add the remaining sugar, melted butter, egg, and egg yolk and whisk until combined.
- Knead. Add the flour and salt and knead on medium speed 7 to 8 minutes until smooth and pulling from the bowl.
- Rise. Cover the dough in a greased bowl and let it rise 60 to 90 minutes until doubled.
- Fill and shape. Roll into an 18x12 inch rectangle, spread with the melted butter, brown sugar, and cinnamon paste, roll tightly, and cut into 12 rolls. Rise in a greased 9x13 inch pan 30 to 45 minutes.
- Bake. Bake at 375 degrees F for 20 to 25 minutes until golden brown.
- Frost. Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy and spread over the warm rolls.
Notes
Substitutions: Instant yeast works without the foaming step, and raisins or nuts can be added to the filling.
Tips: Check the milk temperature and frost the rolls warm, not hot.
Storage: Refrigerate frosted rolls in an airtight container for 3 to 4 days.