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!