Cinnamon Rolls with Cream Cheese Icing
These are very soft and gooey cinnamon rolls. Not going to lie, I ate an embarrassing amount of these. They were still way too hot, but I couldn’t help myself. I regret nothing.
Ingredients
Rolls
- 1/2 cup warm water (105-110 degrees)
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 4 tablespoons granulated sugar, divided
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons salted butter, softened
- 1/8 cup plain greek yogurt (nonfat or with fat)
- 1 large egg, beaten
Filling
- 1/2 cup salted butter (1 stick), softened
- 1 cup light brown sugar
- 1 1/2 tablespoons cinnamon
- 1 1/4 tablespoons cornstarch
Icing
- 1 ounce softened cream cheese
- 1/4 cup salted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 1/2 cups powdered sugar
- 1/2 tablespoon milk
Directions
- In a small bowl, combine water, yeast, and 1 tablespoon sugar. Allow to proof while continuing on to the next steps. The water needs to be around 105-110 degrees in order to activate the yeast.
- Add flour, salt, and the 3 tablespoons sugar in an electric mixer with dough hook attachment and briefly mix on medium-low.
- Add softened butter and mix on medium-low for 1-2 minutes.
- Add egg, yogurt, and yeast mixture to flour mixture. Knead until dough comes together in a smooth ball, about 5 minutes.
- Grease bowl with butter or oil and cover with plastic wrap. Allow to rest and rise until double in size, 1- 2 hours.
- Preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to a 9 x 13 rectangle.
- Mix butter, brown sugar, cinnamon, and cornstarch in a bowl. Spread the mixture over the dough, leaving about an inch of dough on one long side.
- Starting with the opposite long side, roll the dough tightly. If desired, cut off the 2 ends first to make more uniform rolls. [Don’t waste those ugly end pieces. They turn into a beautiful treat in a frying pan. See below.]
- Slice into 9 rolls. [Unscented dental floss works very well.] Arrange in greased 8 x 8 square pan. Cover with plastic wrap and let rise 1 hour.
- In a mixing bowl with the whisk attachment, beat the cream cheese and butter on medium speed for a minute or 2. Add the powdered sugar gradually on low speed until incorporated.
- Add the milk, vanilla, and lemon juice and continue to whisk for another minute until fluffy. Set aside.
- Remove plastic wrap and bake at 350 degrees for 17- 20 minutes, until lightly brown.
- Spread half the icing over the hot rolls. It will melt and keep the tops soft. After the rolls have cooled, for as long as you can wait, frost with the remaining icing. Enjoy!
*The icing recipe can be halved if you prefer a lighter glazing on the rolls.
Pan-Fried Cinnamon Roll Smash
- Place cut ends on a plate and lightly cover with plastic wrap. Allow to rise an hour with the other rolls.
- Heat a non-stick or lightly greased pan on medium heat. Cook rolls over medium heat, turning after 3 minutes. Press lightly to flatten roll and continue to cook another 3 minutes. Delicious as is or add some icing!
Cinnamon Rolls with Cream Cheese Icing
Soft and gooey cinnamon rolls
Ingredients
Dough
- 1/2 cup warm water 110-115 degrees
- 2 1/4 tsp active dry yeast 1 envelope
- 1/4 cup granulated sugar divided
- 1/4 tsp salt
- 1/8 cup greek yogurt
- 1 large egg beaten
- 3 Tbsp salted butter softened
- 2 1/4 cup all-purpose flour
Filling
- 1/2 cup salted butter softened
- 1 cup brown sugar
- 1 1/2 Tbsp cinnamon ground
- 4 tsp cornstarch
Icing
- 1 ounce cream cheese softened
- 1/4 cup salted butter softened
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 1/2 cup powdered sugar
- 1/2 Tbsp milk
Instructions
Dough
- In a small bowl, mix together yeast, 1 Tbsp sugar, and water
- Mix together flour, salt, remaining sugar, and butter with a dough hook on medium-low
- Add egg, yogurt, and yeast mixture and knead until dough forms a smooth ball
- Place dough into a large buttered bowl and cover with plastic wrap. Let rise until double in size, 1-2 hours
- On a lightly floured surface, roll the dough out to a 9 x 13 rectangle.
Filling
- Mix butter, brown sugar, cinnamon, and cornstarch in a bowl. Spread the mixture over the dough, leaving about an inch of dough on one long side.
- Starting with the opposite long side, roll the dough tightly. Slice into 9 rolls. Arrange in greased 8 x 8 square pan. Cover with plastic wrap and let rise 1 hour.
- Preheat oven to 350 degrees. Remove plastic wrap and bake at 350 degrees for 17- 20 minutes, until lightly brown.
Icing
- In a mixing bowl with the whisk attachment, beat the cream cheese and butter on medium speed for a minute or 2. Add the powdered sugar gradually on low speed until incorporated.
- Add the milk, vanilla, and lemon juice and continue to whisk for another minute until fluffy.
- Spread half the icing over the hot rolls. It will melt and keep the tops soft. After the rolls have cooled, frost with the remaining icing. Enjoy!