Nutmeg Cinnamon Rolls with Cream Cheese Glaze
Twelve soft nutmeg cinnamon rolls filled with brown sugar, cinnamon, and a touch of nutmeg, finished with a smooth cream cheese glaze.
Equipment
- Large mixing bowl
- Rolling Pin
- 9x13-inch baking pan
- Hand mixer
- Stand mixer
Ingredients
Main Ingredients
- 1 cup milk warm, not hot
- 1 packet active dry yeast about 2 1/4 tsp
- ⅓ cup granulated sugar
- 4 tbsp butter melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp butter softened, for the filling
- ¾ cup brown sugar packed
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 oz cream cheese softened
- 4 tbsp butter softened, for the glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk to thin the glaze
Instructions
Cooking
- Foam the yeast. Stir yeast into the warm milk and wait for a foamy surface.
- Mix the dough. Add sugar, melted butter, eggs, and salt, then work in the flour until a soft dough forms.
- Knead. Knead 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer until smooth.
- Rise. Cover and let the dough double, about 1 hour.
- Fill. Roll to 16 x 12 inches, spread the butter, brown sugar, cinnamon, and nutmeg, roll up tightly, and cut 12 rolls.
- Rise and bake. Place in a greased 9x13 pan, rise 30 to 45 minutes, and bake at 350 degrees F for 25 to 30 minutes.
- Glaze. Beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spread over warm rolls.
Notes
Substitutions: Freshly grated nutmeg works in place of ground nutmeg. Use a thread or floss to slice the log cleanly.
Tips: Let the dough double before shaping and roll the log tightly so the rolls hold their swirl.
Storage: Refrigerate glazed rolls for 3 to 4 days because of the cream cheese. Freeze unglazed rolls wrapped well.