Soft Yeast Cinnamon Rolls with Cream Cheese Frosting
Eight big soft yeast cinnamon rolls with a brown sugar filling and a thick cream cheese frosting, made from one simple dough.
Equipment
- Large mixing bowl
- Wooden spatula
- 9x13-inch baking pan
- Hand mixer
- Dental floss
Ingredients
Main Ingredients
- 1 cup milk warmed to 110 degrees F
- 2 ¼ tsp active dry yeast
- 1 large egg at room temperature
- 2 tbsp butter melted and divided
- 4 tbsp granulated sugar
- ½ tsp salt
- 3 cups all-purpose flour plus 2 to 4 tbsp more only if the dough is sticky
- 6 tbsp butter softened, for the filling
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp butter softened, for the frosting
- 4 oz cream cheese softened
- 2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
Cooking
- Mix the dough. Whisk the milk, yeast, egg, 1 tbsp melted butter, sugar, and salt. Stir in 3 cups flour until shaggy.
- Knead and rise. Knead 3 minutes until soft and slightly tacky. Cover and rise about 1 hour, until doubled.
- Make the filling. Stir the 6 tbsp softened butter, brown sugar, and cinnamon into a thick paste.
- Roll and fill. Roll the dough into a 17 x 10 inch rectangle, spread the filling to the edges, and roll up lengthwise.
- Cut and rise again. Use dental floss to cut 8 rolls. Place in a 9x13 pan, cover, and rise 30 minutes.
- Bake. Brush with the remaining 1 tbsp melted butter and bake at 350 degrees F for 20 to 25 minutes, until golden.
- Frost. Cool 15 minutes. Beat the frosting butter, cream cheese, and vanilla, add powdered sugar slowly, and spread over warm rolls.
Notes
Substitutions: Instant yeast can replace active dry yeast. Water can replace the milk, but the rolls will be less rich.
Tips: Warm the milk to 110 degrees F, add extra flour a spoonful at a time, and slice the rolls with dental floss for a clean swirl.
Storage: Refrigerate frosted rolls for 3 to 4 days because of the cream cheese. Freeze unfrosted baked rolls wrapped tightly.