- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
- Nonstick vegetable oil spray
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. 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. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. 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, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
- 1 can refrigerated cinnamon rolls with cream cheese icing, such as Pillsbury Grands!
- 1 Cup powdered sugar
- 3 Tablespoons milk
- 1 Teaspoon vanilla
Heat waffle maker spray with cooking spray. Remove cinnamon rolls from can set icing aside.
For each waffle, place 1 cinnamon roll in center of waffle maker close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
Serve glaze over hot waffles.
Be sure to spray the waffle iron in between each waffle. The sugar from the cinnamon roll can make the waffles stick.
These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans for extra crunch.
Cinnamon-Pecan Rolls with Cream Cheese Glaze
I’m sharing a little comfort food today, perfect for your morning coffee. . .
Cinnamon-Pecan Rolls with Cream Cheese Glaze!
This sweet repeat and recipe is deep in the archives and part of a book review
with The Novel Bakers from 2015. It’s definitely worth a re-view and the calories!
The recipe calls for using a 16-oz. package of Pillsbury Hot Roll Mix .
This hot roll mix is hard to find these days like a lot of things during the pandemic.
If you can’t find hot roll mix, you can make these cinnamon rolls using a 1 pound loaf
of frozen bread dough such as Bridgford Ready-Dough or Rhodes
just plan ahead to allow your dough to thaw overnight in the refrigerator.
Once your dough is mixed or thawed, it’s just a matter of rolling out it out and
then slathering it with butter, brown sugar/cinnamon and toasted pecans.
Roll your dough, cut your rolls and allow them to rise until double in size before baking them off.
Cinnamon-Pecan Rolls with Cream Cheese Glaze
1 (16-oz.) package *Pillsbury Hot Roll Mix or 1 pound loaf frozen bread dough, thawed
(*to add to hot roll mix you’ll need 1 cup hot water, 1 egg, 2 T butter)
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
Cream Cheese Glaze, recipe to follow
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.
Prepare hot roll dough as directed on back of package let dough stand 5 minutes Alternatively, use a thawed 1 pound frozen bread loaf .
Roll dough into a 15- x 10-inch rectangle spread with softened butter.
Stir together brown sugar and cinnamon sprinkle over butter.
Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end cut into 12 slices.
Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan.
Cover loosely with plastic wrap and a cloth towel let rise in a warm place (85°), free from drafts,
30 minutes or until doubled in bulk.
Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done.
Let cool in pan on a wire rack 10 minutes.
1 (3-oz.) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
Beat first 2 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla and 1 Tbsp. milk. Add remaining 1 Tbsp. milk, 1 tsp. at a time, stirring until icing is smooth and creamy. Spread or drizzle over warm rolls.
Cinnamon Rolls with Cream Cheese Icing
Welcome to the weekend. I have a feeling it’s going to be a good one.
How was your week? It was a busy one for me. I had a job interview, I met some lovely ladies in person for the first time that I had previously only known through Instagram, I tested lots of new recipes, went to Pure Barre a bunch, got coffee with a dear friend, and received SO MUCH positive feedback from you all about this little blog that my heart can barely stand it. Thank you. You don’t know how much every little comment means to me!
It’s so strange to work for so long by yourself on a project like this, and then to suddenly put it out there to the whole world and have people read it and react to it. I had been keeping this site private for so long because I was waiting for it to be perfect before putting it out there – but I realized that just like everything that is human, it will never be perfect, and it will always be changing, and that’s what’s great about it. So, this space isn’t just mine anymore – it’s yours too. And that is both weird and cool at the same time.
What can also be yours in less time than you’d think: these unbelievably soft, sweet, decadent cinnamon rolls.
Do yeast-based doughs scare you as much as they scare me? I always seem to shy away from them because I’m nervous that anything and everything will go wrong – I’ll over-knead it, the yeast will die because the water is too hot, I’ll let it rise for too long and everything will collapse and wind up in the trash can with my failed hopes. I’m not dramatic in the least.
Well, I’ve decided I need to just get over it and start trying, because when things like these cinnamon rolls exist, it’s worth it to push through your fear. This recipe is really not intimidating for a yeast-based dough, so it’s a good place to start. No mixer. No kneading. No bread flour. A very pliable dough that doesn’t stick to everything it touches. And the end result is HEAVENLY. Grab a cup of coffee and let’s do this!!
I love how simple this recipe is. All you need is a large pot (I used the second love of my life aka my Dutch oven) and a wooden spoon. Delicious baked goods do NOT have to be intimidating. The only thing you really need with these rolls is time and patience, because they will smell amazing long before you can sink your teeth into them.
See the pictures above for the basic steps.
First step: we heat milk, a neutral oil of your choice like canola or olive oil, and sugar together until just under a boil. Why do this annoying extra step? Because we’re scalding the milk to denature the whey proteins and allow for better gluten development and moisture absorption in the dough. It’s science! Can you just use warmed milk and skip this step? Yes, but the results won’t be quite as good.
Second step: let the milk mixture cool until it’s just warm to the touch (about 105-110 degrees F – I checked this with a digital thermometer but you can just stick your finger in there to judge too).
Third step: mix in the first 4 cups of flour and let it rise, covered, sitting on your stove until doubled in size. This should take about an hour depending on the temperature in your kitchen. I just put the lid on my Dutch oven and let it sit on the back of the stove – if your kitchen is cold, turn the oven on for some ambient heat!
Fourth step: once the dough has done its first rise and is nice and puffy, stir in the remaining 1/2 cup of flour, baking soda, baking powder, and salt, until a cohesive dough forms. The dough should not be insanely sticky – if it is, place it in the refrigerator for an hour. That will help calm down the gluten and allow the flour to absorb more moisture.
Fifth step: here’s the fun part.
Roll out half your dough to a rectangle shape, about 12 inches long, and spread it VERY liberally with melted butter. This is not a time to worry about calories. Sprinkle on brown sugar, then cinnamon.
Sixth step: roll it up starting with the long edge furthest from you, and cut it into 8 evenly sized rolls with a very sharp knife. Arrange in a pie plate (my favorite vehicle for cinnamon rolls) or 9-inch round cake pan.
Seventh step: do the same thing with the other half of the dough, wait for a torturous 15-20 minutes while they rise again, and an even more torturous 20 minutes while they bake in the oven. Distract yourself from the smell by putting together the cream cheese icing while they bake.
LAST STEP and the best part. Take these babies out of the oven and marvel at your accomplishment.
Would you look at those swirls. Sadly we’re going to cover them all up with cream cheese, but it’s worth it.
Spread that icing generously over all the rolls, and serve warm to people you love. You’ll be their favorite person of the year. These rolls are soft, sweet, cinnamon-y, and the vanilla cream cheese glaze over the top is just outrageous enough to be repeated again and again. Good luck keeping these around longer than 24 hours.
How Long do Cinnamon Rolls Last?
In my house, they last only as long as it takes to eat them. We rarely have any leftovers! That said, I know others don't have a house full of teenage boys to feed.
When baked and stored in an airtight container on the counter, they are good for 2-3 days. If you add them to the refrigerator in an airtight container, they are good for 5-7 days.
In the freezer, they are good for up to 4 months when wrapped and stored appropriately.
- Cinnamon Roll Filling:
- Basic Sweet Dough (for cinnamon rolls or sticky buns)
- 3/4 cup buttermilk, warm to 110 degrees
- 6 Tablespoons (3/4stick) unsalted butter, melted and cooled
- 3 large eggs
- 4 1/4 cups (21 1/4 oz.) all purpose flour
- 1/4 cup ( 1 3/4 oz) sugar
- 2 1/4 teaspoons instant or rapid rise yeast
- 1 1/4 teaspoon salt
- 3/4 c packed light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- pinch of salt
- 1 T unsalted butter, melted and cooled
- 1 1/2 c confectioners' sugar
- 3 T cream cheese, softened to room temperature
- 3 T buttermilk or milk
- 1/2 tsp vanilla extract
Basic Sweet Dough (for cinnamon rolls or sticky buns)
1. Whisk the buttermilk, melted butter and eggs together in a 4-cup liquid measuring cup. Combine 4 cups flour, sugar yeast, and salt together in a stand mixer fitted with a dough hook attachment.
With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Continue to knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 T at a time, until the dough the dough clears the side of the bowl but sticks to the bottom.
3. Turn out the dough onto a clean counter top and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl (flip dough once to make sure all sides of dough is oiled) and wrap tightly with plastic wrap , Let rise in a warm draft free place until doubled in size, 2 to 2 1/2 hours.
NOTE: To make ahead. In step three let the dough rise refrigerate it overnight or for up to 16 hours. Let the dough sit at room temperature for 30 minutes
Filling & Rolling Out The Dough:
1. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.
2. Working on a lightly floured surface, place the dough into a 16x12-inch rectangle with the long side facing you. Brush the dough with melted butter.
3. Sprinkle the filling evenly over the dough. Leaving a 3/4 inch border along the edge. Press the filling to adhere it to the dough.
4. Loosen the dough from the counter using a bench scrapper (or metal spatula). SLOWLY and CAREFULLY roll the dough into a tight log.
5. Once the dough is rolled tightly, pinch the dough together to create a secure seam. Roll the cylinder so that it is seam side down.
6. Gently stretch the cylinder until it s 18 long with an even diameter. Pat the ends of the cylinder when you are done to even them.
7. Use a serrated knife to slice the cylinder into twelve 1 1/2 inch wide rolls.
Gently arrange them cut side down in a greased 13x9 inch baking pan.
Let them rise in a warm place until rolls have nearly doubled in size and are pressed against one another, 1 hour to 1 hour 30 minutes.
8. Adjust oven rack to the middle position and heat the oven to 350 degrees.
Bake the rolls until golden brown and puffed, 25 to 30 minutes.
9. Flip the rolls out onto a wire rack set over a sheet of parchment paper and let cool for 5 minutes.
GLAZE: Whisk the confectioners' sugar, cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, and drizzle with the glaze and serve.
No-Yeast Cinnamon Rolls with Brown Butter-Cream Cheese Frosting
Most classic cinnamon roll recipes require yeast, which means these recipes also require you to let the dough rest and rise a couple of times before they make it into the oven&hellip so the cinnamon rolls you start in the morning won&rsquot actually be ready until later that day. But hold tight, no need to reach for the canned rolls&mdashthere&rsquos another way. We developed these yeast-free cinnamon rolls specifically to deliver big on homemade flavor, while allowing you to wake, bake, and enjoy the gooey goodness all within an hour. Here, we swap the yeast for baking powder for instant lifting power and incorporate plain (not Greek) yogurt to enrich the dough with a little bit of tang to make up for the lack of yeasty flavor. They come together in a snap and you don&rsquot even have to break out a mixer, as everything is combined by hand. Filled with buttery, gooey cinnamon-sugar ribbons and topped with a decadent, lick-the-bowl-worthy brown butter-cream cheese glaze, these buns are worth every bite.
Cinnamon Rolls with Cream Cheese Glaze
Did you know I am a Mormon? (Member of The Church of Jesus Christ of Latter Day Saints) My faith is a huge part of my life and today I am collaborating with some of my blog friends to share some fun recipes and ideas for General Conference. I am excited to share my favorite Cinnamon Rolls with Cream Cheese Glaze. These are seriously the best cinnamon rolls!
Since we are mostly home during the 2 days of Conference, we love to have delicious food to enjoy. My husband and I have a tradition of making homemade ice cream for each conference but we also love to enjoy freshly homemade cinnamon rolls!
I have been making this recipe for a long time now. I love how soft they turn out, even for days after! I already have shared this recipe on my blog here but I wanted to re-post it with the new pictures and I slightly changed the glaze in this recipe. I made these a few days ago and of course, I had to sample them to make sure they were good. I was just going to take 1 bite since it was before lunch but man was it good! So yes, I ate one. It was amazing! Super soft and tasty. I just love the flavor the cinnamon gives it and these are not overly sweet. I am a little obsessed with this recipe and can’t wait to make it again!
My favorite part of making cinnamon rolls (other than eating it of course,) is when each piece is cut and placed in your baking dish. It is SO pretty! Don’t you agree? I usually make this recipe in a 9吉 pan but I wanted to use my pretty Le Creuset stoneware. This recipe makes 12 rolls FYI. The trick to getting nicely cut and not squished rolls is to use floss to cut it! Who knew? It’s pretty amazing.
Look at these beauties fresh out of the oven!
The cream cheese glaze adds the perfect finish. If you want it to slightly melt into the rolls add it when they are fresh out of the oven. (Let it cool about 5 minutes so it’s not super hot.) Or you can wait more like 15 minutes and the rolls won’t be so hot and won’t melt the glaze. Also, if you want the glaze to be thicker just add less milk.
How to Make Keto Cinnamon Rolls?
I used the exact same fathead dough recipe that I prepared for my Keto Bacon Chicken Alfredo Pizza . Be sure to check out that recipe!
- Combine the mozzarella and cream cheese. Place in the microwave.
- Add the almond flour and egg.
- Roll out the crust. If you want rolls with a few extra layers roll out the crust a little longer than 12 inches.
- Add butter, sweetener, and cinnamon.
- Create one giant roll up and cut up the dough. Watch the video for step by step visual instruction.
- Bake and then top with icing.