Classic Cinnamon Rolls Cream Cheese

Soft cloudlike cinnamon rolls dripping with cream cheese frosting have always been the highlight of lazy weekend mornings in my kitchen These rolls are everything you want tender spirals filled with gooey cinnamon sugar warmth finished with a tangy fluffy topping Is there anything better with hot coffee on a cold morning

Every time I make these they disappear faster than I set them out The frosting is what my family waits for eagerly swirling it in thick layers while the rolls are still just warm

Ingredients

• Warm milk: for gently activating yeast Choose whole milk for the richest dough
• Active dry yeast: builds the rise Use fresh yeast for the best results
• Sugar: sweetens and feeds the yeast Regular granulated sugar works best
• Unsalted butter: brings richness The melted butter in dough should be cooled If you can get European-style even better
• Salt: sharpens flavors and balances sweetness Go for fine sea salt
• Eggs: for structure and tenderness Always use room temperature for easier mixing
• All-purpose flour: forms a soft but sturdy dough Use unbleached for better chew
• Brown sugar: darkens and flavors the filling Choose fresh and moist brown sugar for gooeyness
• Cinnamon: is the star Try Saigon or Ceylon if you want deeper spice
• Butter in the filling: ensures each swirl melts together Softened but not melted is key
• Cream cheese: adds tang to the frosting Softened for the fluffiest texture
• Unsalted butter in frosting: blends in creaminess Again room temperature is best
• Powdered sugar: for light sweetness Sift if lumpy
• Vanilla extract: gives warm flavor Use pure not imitation

Instructions

Activate the Yeast:

Pour warm milk into a small bowl Sprinkle in the yeast and a pinch of sugar Wait five to ten minutes until bubbly and frothy This step gives the rolls their classic pillowy rise

Make the Dough:

In a large bowl whisk together sugar melted butter salt and eggs Stir in the activated yeast mixture Slowly mix in flour cup by cup Switch to kneading by hand when it gets thick Work the dough until smooth elastic but not sticky This takes about eight to ten minutes

First Rise:

Transfer dough into a lightly greased bowl Cover tightly Set somewhere warm it should double in size This may take one to two hours depending on your kitchen

Shape and Fill:

Roll dough out on a lightly floured counter into a fourteen by twenty inch rectangle Spread with softened butter edge to edge Sprinkle evenly with brown sugar mixed with cinnamon Press lightly to help it stick

Roll Up and Slice:

Starting from the long side roll dough tightly into a log Pinch the seam to seal Slice the log into twelve equal pieces Use a sharp knife or plain dental floss to keep spirals clean

Arrange and Proof:

Place rolls cut side up in a greased baking dish Cover loosely Let rise again for thirty to forty five minutes They should puff nearly double and fill out the pan

Bake:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes The tops should be just golden and centers cooked through

Make the Frosting:

While rolls bake beat together cream cheese unsalted butter powdered sugar and vanilla until silky and smooth Keep it at room temperature for spreading

Frost and Serve:

Spread the cream cheese frosting generously over the warm rolls right out of the oven Let it melt slightly into the spirals for the ultimate bite

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Hands down my favorite part is swirling the soft brown sugar cinnamon paste right to the edge The sweet smell of cinnamon filling the house always reminds my kids of winter mornings when they raced each other to the table for the first gooey slice

Storage Tips

After baking let the rolls cool completely Store covered at room temperature for up to two days Refrigerate if keeping longer If you want to freeze wrap each cooled roll individually then pack away in a freezer container Defrost overnight and reheat in the oven for that freshbaked taste If frosted let the frosting firm up in the fridge before wrapping

Ingredient Substitutions

For dairyfree use your favorite plant milk and a dairyfree butter stick The dough is flexible and even works with half whole wheat flour Try swapping half the brown sugar in the filling with coconut sugar if you love caramel notes You can skip the cream cheese in the frosting and just use butter for a simple glaze

Serving Suggestions

Serve freshly baked rolls with a hot mug of coffee or chai Add a sprinkle of chopped toasted pecans or walnuts for crunch Fresh berries on the side are a bright contrast If serving for brunch make a fruit salad and scrambled eggs so everyone can help themselves

Cultural and Family Traditions

These rolls have roots in European and North American sweet bread traditions What makes them beloved is the extra gooey filling and the generous frosting If you want to make them extra special for holidays stud the rolls with raisins or even a sprinkle of orange zest in the filling

Seasonal Adaptations

Use apple pie spice in the filling for autumn coziness Add a handful of chopped dried cranberries during winter holidays Swap vanilla in the frosting for maple extract in the fall

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Frost while warm so the icing sinks into every swirl but not so hot the frosting slides off entirely These really are the best reward with coffee on any cozy weekend morning

Common Recipe Questions

→ How do I ensure the dough is soft and fluffy?

Use warm milk and ensure the dough is kneaded until smooth and elastic. Allow enough rise time for best texture.

→ Can I prepare these rolls ahead of time?

Yes, assemble the rolls and refrigerate overnight. Bring to room temperature before baking.

→ Is it possible to freeze cinnamon rolls?

Baked rolls freeze well. Thaw and gently reheat before topping with frosting for best results.

→ What are some tasty filling variations?

Try adding chopped pecans, walnuts, or raisins for extra flavor and a delightful crunch.

→ How do I make a smooth cream cheese frosting?

Ensure both the cream cheese and butter are softened before beating together with powdered sugar and vanilla extract.