Ultimate Cinnamon Rolls Cream Cheese Frosting
These Cinnamon Rolls with Cream Cheese Frosting are so scrumptious, you may just want to double the recipe from the get-go! Although they take a bit of time, they are fairly simple to make. You will likely need an electric mixer with a dough hook, or be ready to knead for 10-15 minutes for the dough to be elastic enough to roll out nicely.
For me, this recipe made 15 rolls. I placed 12 in a 9×13 pan, and the remaining 3 in a loaf pan to bake.
- Prep Time: 45 min active, 3 hr inactive
- Cook Time: 20-22 min
- Total Time: 3.5 hours
- Yield: 15 rolls 1x
- Category: Breads
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough:
- 1 c milk (whole or 2%), very warm (around 120F) SEE NOTE 1
- 1 pkg (.25 oz) Instant Yeast
- 1/3 c Butter, very soft, almost melted
- 1/2 c Granulated Sugar
- 1/2 t Salt
- 2 Lg eggs, room temperature
- 4 1/2 c AP Flour, plus more if needed
- 1/2 t Ground Cardamom
For the Filling:
- 1/2 c butter, softened to easily spread
- 3/4 c Brown Sugar
- 1/4 c Granulated Sugar
- 2 1/2 T Ground Cinnamon
- 2 T Cornstarch
- 1/3 c Heavy Cream
For the Frosting:
- 4 oz. (1/2 brick) Cream Cheese, room temperature
- 3 T butter, softened (I used the remainder of the stick from the dough or about 2.5 T)
- 3/4 c Confectioner’s Sugar
- 1/4 t Salt
- 1/2 t Vanilla Extract
Instructions
Make the Dough:
- Warm milk in the microwave until very warm or to temperature noted on your yeast packet. Pour it into the bowl of your stand mixer. Sprinkle yeast on top of the milk and whisk in. Wait 5-10 minutes until it begins to bubble or foam a bit, then, using the paddle attachment, at Medium-low speed, add the butter, sugar, salt, eggs and cardamom.
- At low speed, mix in the flour until incorporated, then remove the paddle attachment. Replace with dough hook. Knead at Medium to Medium-high speed until dough is elastic and still a bit sticky or “tacky”. This should take 5-7 minutes or so.
- Oil a large bowl, and form the dough into a ball. Place the dough in the bowl, cover with a cloth or plastic wrap and keep in a warm place until the dough has doubled in size, about 1-2 hours, depending how warm your kitchen is. While the dough rises, make the filling, and prepare your pan(s) by lining with parchment, and coating with cooking spray or butter. I used a 9×13 pan for the first 12 rolls, along with a 9×5 loaf pan for the 3 extras.
Make the Filling:
- In a small-medium bowl, whisk together the brown sugar, granulated sugar, cinnamon and cornstarch.
- On a large, flour-covered surface, roll the dough into a rectangle that is around 14×18”.
- Spread the softened butter over the entire rectangle.
- Sprinkle the cinnamon mixture over the butter.
- Starting at the long side of the rectangle, tightly roll the dough into a log, trying not to stretch the dough. The tighter you roll it, the better!
- Using a sharp knife (or dental floss!), slice the log into 1 1/4 – 1 1/2” thick slices. Place in pan(s).
- Cover pans and set them in a warm place until doubled in size, about 20-30 minutes. Preheat oven to 350F.
- Brush cream over the rolls.
- Bake rolls until golden and baked through, 20-22 minutes. (Mine took 20 mins)
Make the Frosting:
- You can cool the rolls completely, or at least 15 minutes prior to frosting.
- In a bowl, mix together all of the frosting ingredients.
- Spread over baked rolls.
Notes
- Please follow specific directions on your package of Instant Yeast. Mine said 120-130F. I realize others give varying temperatures, and instructions.
Nutrition
- Serving Size: 1/15 recipe
Keywords: Cinnamon Rolls
