Classic Cinnamon Rolls with Cream Cheese Glaz
Soft, fluffy, and filled with sweet cinnamon goodness — these homemade cinnamon rolls are the ultimate comfort treat, topped with a rich and creamy glaze.
- Ingredients
For the Dough:
4 cups (500g) all-purpose flour
1 cup (240ml) warm milk
⅓ cup (65g) granulated sugar
2¼ tsp (7g / 1 packet) active dry yeast
⅓ cup (75g) unsalted butter, melted
2 large eggs
1 tsp salt
For the Filling:
1 cup (200g) brown sugar
2½ tbsp ground cinnamon
⅓ cup (75g) unsalted butter, softened
For the Cream Cheese Glaze:
4 tbsp (60g) cream cheese, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
2–3 tbsp milk (to adjust consistency)
Instructions
1. Activate the Yeast:
Warm the milk until it’s just slightly warm to the touch (not hot or boiling).
Stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until it becomes foamy.
2. Make the Dough:
In a large bowl, combine the flour, remaining sugar, salt, melted butter, eggs, and the foamy yeast mixture.
Mix and knead until a smooth, soft dough forms — about 8 minutes by hand or 5 minutes using a stand mixer with a dough hook.
3. Let the Dough Rise:
Cover the dough and place it in a warm area. Allow it to rise for 1 to 1½ hours, or until it has doubled in size.
4. Prepare the Filling:
In a small bowl, mix the brown sugar and cinnamon. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (approx. 16×12 inches / 40×30 cm).
Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously on top.
5. Shape the Rolls:
Roll the dough tightly from the long side into a log.
Slice into 12 even pieces and place them in a greased 9×13 inch (23×33 cm) baking dish.
Cover and let rise again for 30–45 minutes until puffy.
6. Bake:
Preheat your oven to 350°F (180°C).
Bake the rolls for 22–25 minutes, or until golden brown on top.
7. Make the Glaze:
In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
Adjust the amount of milk for desired glaze consistency.
8. Serve:
Spread the glaze over the warm cinnamon rolls and serve immediately. Best enjoyed fresh!
Tip: For an overnight version, prepare the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temperature before baking in the morning!
Let me know if you’d like a printable or one-bowl simplified version!
