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Homemade cinnamon rolls with cream cheese icing are a delightful treat that brings warmth and comfort to any breakfast table. With their soft, pillowy texture and sweet, spiced filling, these rolls are not only easy to make but also a joy to share with family and friends. The velvety cream cheese icing adds the perfect finishing touch, making each bite utterly irresistible.
Why You’ll Love This Recipe
These homemade cinnamon rolls are a delicious breakfast option that everyone will adore. They are perfect for lazy weekends or special occasions. Here’s why you’ll love making them:
- Soft and fluffy texture that melts in your mouth.
- Sweet cinnamon filling that fills your kitchen with a wonderful aroma.
- Easy-to-follow steps for a homemade treat.
- Decadent cream cheese icing that takes the rolls to the next level.
- Perfect for sharing or enjoying on your own!
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened (for filling)
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for icing consistency)
How to Make Cinnamon Rolls with Cream Cheese Icing
- In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
- Add the warmed milk and melted butter to the dry ingredients. Stir until combined.
- In a separate bowl, whisk the eggs and then add them to the mixture. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out into a rectangle (about 16×12 inches) on a floured surface.
- Spread the softened butter for the filling over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.
- Cover the rolls with a clean towel and let them rise again for about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
- While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency until smooth.
- Once the rolls have cooled slightly, drizzle the cream cheese icing over the top. Serve warm and enjoy!
Tips for the Best Results
- Make sure your milk is warm, not hot, to activate the yeast without killing it.
- Knead the dough well for a light and fluffy texture.
- If your kitchen is cool, try placing the dough in an oven set to the lowest temperature to help it rise.
- For extra flavor, consider adding chopped nuts or raisins to the filling.
Easy Variations
- Swap out the cream cheese icing for a simple glaze made from powdered sugar and milk for a lighter option.
- Add cocoa powder to the filling for a chocolatey twist.
- Experiment with different spices, like nutmeg or cardamom, to change the flavor profile of the rolls.
What to Serve With It
- Fresh fruit salad for a refreshing contrast.
- A side of crispy bacon or sausage for added protein.
- A hot cup of coffee or tea to complement the sweetness.
- Scrambled eggs or an omelet for a hearty breakfast spread.
Storage and Reheating
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Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, simply warm them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Recipe Card
Homemade Cinnamon Rolls with Cream Cheese Icing
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 servings
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 cup whole milk, warmed to about 110°F
1/4 cup unsalted butter, melted
2 large eggs
1 tablespoon ground cinnamon
1/4 cup brown sugar
1/4 cup unsalted butter, softened (for filling)
8 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (for icing consistency)
Instructions:
1. In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
2. Add the warmed milk and melted butter to the dry ingredients. Stir until combined.
3. In a separate bowl, whisk the eggs and then add them to the mixture. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, punch down the dough and roll it out into a rectangle (about 16×12 inches) on a floured surface.
6. Spread the softened butter for the filling over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
7. Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.
8. Cover the rolls with a clean towel and let them rise again for about 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency until smooth.
11. Once the rolls have cooled slightly, drizzle the cream cheese icing over the top. Serve warm and enjoy!
Notes: Adjust the sweetness of the icing by adding more or less powdered sugar according to your taste preferences.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 servings
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 cup whole milk, warmed to about 110°F
1/4 cup unsalted butter, melted
2 large eggs
1 tablespoon ground cinnamon
1/4 cup brown sugar
1/4 cup unsalted butter, softened (for filling)
8 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (for icing consistency)
Instructions:
1. In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
2. Add the warmed milk and melted butter to the dry ingredients. Stir until combined.
3. In a separate bowl, whisk the eggs and then add them to the mixture. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, punch down the dough and roll it out into a rectangle (about 16×12 inches) on a floured surface.
6. Spread the softened butter for the filling over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
7. Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.
8. Cover the rolls with a clean towel and let them rise again for about 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency until smooth.
11. Once the rolls have cooled slightly, drizzle the cream cheese icing over the top. Serve warm and enjoy!
Notes: Adjust the sweetness of the icing by adding more or less powdered sugar according to your taste preferences.
