Cinnamon rolls with cream cheese glaze

Cinnamon rolls with cream cheese glaze



  •  8.5 oz whole milk (Luke-warm) (25 cl)
  •  5 tablespoons unsalted butter (75 gr)
  •  3 tablespoons powdered milk
  •  4.5 cups (or more) unbleached all-purpose flour (600gr)
  •  1/2 cup sugar (100gr)
  •  2 large eggs
  •  2 1/4 teaspoons rapid-rise yeast
  •  1 teaspoon salt


  •  1 cup golden brown sugar (225gr)
  •  2.5 tablespoons ground cinnamon
  •  5 tablespoons unsalted butter (75gr)


  • 3.5 ounces cream cheese, room temperature (100gr)
  • 1.5 cup powdered sugar (200gr)
  • 4 tablespoons unsalted butter (50 gr)
  • 1/2 teaspoon vanilla extract

For dough:

1. Combine milk and yeast in a bowl;
2. Melt in the butter in microwave;
3. Pour yeast and butter in the bowl of stand mixer fitted with paddle attachment;
4. Add 1.5 cup flour, sugar, egg, yeast, and salt;
5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl;
6. Add 21/2 cups flour;
7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl;
8.Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball;
9. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then wet kitchen towel. Let dough rise in warm area for about 2 hours, until doubled in volume.

For filling: 

1. Mix brown sugar and cinnamon in a bowl;
2. Preheat the oven to 375 degrees F (200 degrees C);
3. Grease a cooking sheet with butter;
4. Transfer your dough to a floured work surface. Roll out to 15×11-inch rectangle;
5. Spread butter over dough;
6. Sprinkle cinnamon sugar evenly over butter;
7. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up;
8. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices (each have the same wide);
9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 30 minutes;
10. Bake rolls until tops are golden, about 15 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:

While the rolls are in the even prepare the cream cheese glaze:

1. Combine cream cheese, powdered sugar, butter, and vanilla in a bowl;
2. Using electric mixer, beat until smooth;
3. Spread glaze on rolls while they are still warm;
4. Serve warm or at room temperature;
5. Bon appétit!



2 thoughts on “Cinnamon rolls with cream cheese glaze

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