Classic Cream Cheese Cinnamon Rolls
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INGREDIENTS
Dough:
- 25 grams fresh yeast or 2¼ teaspoons active dry yeast
- 1 cup/240 milliliters warm milk, about 110°F/43°C
- 4½ cups/570 grams all-purpose flour
- ½ cup/100 grams sugar
- 2 large eggs
- 7 tablespoons/100 grams unsalted butter, softened
- A pinch of salt
- 1 teaspoon vanilla extract
Cinnamon sugar filling:
- 7 tablespoons/100 grams very soft butter
- 2 cups/400 grams brown sugar
- 4 tablespoons ground cinnamon, or more, to taste
- Or
Cinnamon spread:
- 14 tablespoons/200 grams very soft butter
- ½ cup/100 grams sugar
- 1½ cups/300 grams brown sugar
- 2 tablespoons ground cinnamon
Cream cheese frosting:
- 3½ tablespoons/50 grams butter, at room temperature
- 7 ounces/200 grams cream cheese, at room temperature
- ¾ cup/100 grams powdered sugar
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, and sugar. Stir lightly with a whisk or fork and let stand for about 10 minutes, until the mixture becomes foamy.
- Add the eggs and mix on medium speed. Gradually add the flour, vanilla extract, and salt, mixing until incorporated. Add the softened butter, cut into small cubes, and continue kneading for about 15 minutes, or until the dough is smooth and elastic.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1½ hours, until doubled in size.
- Meanwhile, prepare the cinnamon sugar filling by mixing the brown sugar and cinnamon together in a medium bowl using a spatula or wooden spoon.
- Alternatively, prepare the cinnamon spread by beating the butter, brown sugar, white sugar, and cinnamon together in the stand mixer fitted with the paddle attachment (also known as a “guitar hook”) until light and fluffy, about 3 to 4 minutes.
- Once the dough has risen, transfer it to a lightly floured surface. Using a rolling pin, roll it into a large rectangle about ½ cm thick. Spread the very soft butter (or cinnamon spread) evenly over the dough using an offset spatula. Sprinkle the cinnamon sugar mixture evenly across the surface and gently press it into the dough with your hands.
- Roll up the dough tightly into a log, then cut into rolls about 2 inches/5 cm wide using a sharp knife or unflavored dental floss for clean cuts. Arrange the rolls on a baking sheet lined with parchment paper, spacing them apart to allow room for rising. Cover loosely with a towel and let rise again for about 45 minutes, until doubled in size.
- Preheat the oven to 355°F (180°C).
- Bake the cinnamon rolls for about 25 minutes, or until deeply golden on top and cooked through.
- While the rolls bake, prepare the frosting by mixing the butter, cream cheese, and powdered sugar together in a medium bowl using a hand mixer or a whisk until smooth and creamy.
- Remove the rolls from the oven and immediately spread the frosting generously over the warm rolls using a spoon or an offset spatula. Serve warm.
MY NOTES
FAQ
Best way to keep cream cheese cinnamon rolls soft after baking
it is crucial to cover them properly while they are still slightly warm. Once out of the oven, let the rolls cool for about 10 minutes, then cover them tightly with plastic wrap or aluminum foil. This traps moisture and prevents them from drying out. Avoid leaving cream cheese cinnamon rolls exposed to air for extended periods, as they will harden quickly. Storing them in an airtight container at room temperature for up to two days also helps. If you plan to keep them longer, refrigeration is recommended but reheat gently before serving.
How can I make vegan cream cheese cinnamon rolls?
To make vegan cream cheese cinnamon rolls, substitute plant-based alternatives for the dairy and eggs. Use almond milk, soy milk, or oat milk instead of regular milk. Replace butter with vegan butter or coconut oil. For the eggs, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg required. For the frosting, choose a dairy-free cream cheese, combined with vegan butter and powdered sugar. These swaps produce rich, tender cream cheese cinnamon rolls without any animal products while preserving the soft, fluffy texture and classic cinnamon flavor.
Can I prepare the rolls the night before and bake them in the morning?
After shaping the rolls and placing them on a parchment-lined baking sheet, cover them tightly with plastic wrap and refrigerate overnight. The next morning, allow the cream cheese cinnamon rolls to come to room temperature for about 45 minutes to one hour before baking. This final proof is important to ensure they rise properly in the oven. Baking directly from the fridge without proofing can lead to dense, under-risen rolls. Always monitor their size to confirm they have visibly puffed before baking.
How do I properly store leftover cinnamon rolls?
First allow them to cool completely if they have just been baked. Place them in an airtight container or tightly wrap them in plastic wrap. Store at room temperature for up to two days. Because of the cream cheese frosting, it is safest to refrigerate them if you plan to keep them longer. In the refrigerator, cream cheese cinnamon rolls will last up to five days. Before eating, gently reheat in the microwave or oven to restore their soft, tender texture. Always ensure the container is sealed well to prevent drying out.
Can I freeze cream cheese cinnamon rolls with the frosting?
Yes, but it is not the ideal method. Freezing with the frosting can slightly alter the texture upon thawing, making it a little runny or grainy. For best results, freeze the baked, unfrosted cream cheese cinnamon rolls first. Once they are cool, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to three months. When ready to serve, thaw overnight in the refrigerator or at room temperature. Warm them gently and then freshly apply the cream cheese frosting for the best consistency and flavor.
What type of cream cheese works best?
Full-fat brick-style cream cheese is the best choice. It provides a rich, creamy texture and superior flavor compared to whipped or low-fat versions. Avoid using cream cheese spreads that come in tubs, as they often contain stabilizers and excess moisture, which can negatively impact the consistency of the frosting. Brands like Philadelphia are reliable for ensuring a smooth, thick frosting that complements the softness of cream cheese cinnamon rolls. Always use cream cheese at room temperature to achieve a smooth, lump-free mixture when preparing the frosting, leading to a better overall final product.
Why did my cream cheese cinnamon rolls turn out dry or tough?
Overbaking is a primary cause; baking them even a few minutes too long removes vital moisture. Using too much flour can also lead to a dense, dry dough, especially if the flour is packed too tightly when measured. It is crucial to use the spoon-and-level method when measuring flour or weigh it accurately. Another factor is insufficient kneading, which can prevent gluten development, or over-kneading, which makes the dough too stiff. Finally, not covering the rolls while cooling can cause cream cheese cinnamon rolls to dry out quickly.
Can I make THE rolls without a stand mixer?
Begin by mixing the ingredients with a sturdy wooden spoon or silicone spatula until a shaggy dough forms. Then knead the dough on a lightly floured surface by hand for about 15 to 20 minutes, until it becomes smooth and elastic. Hand-kneading requires more effort but produces excellent results if done thoroughly. The key is to develop enough gluten for soft, chewy cream cheese cinnamon rolls. If the dough becomes too sticky, add a little flour sparingly to avoid drying it out during kneading.
Why did the centers of my rolls pop out while baking?
Rolling the dough too tightly can force the inner layers upward as they expand in the oven. Overproofing before baking can also weaken the dough structure, causing the centers to rise unevenly. Additionally, using too much filling can create pockets of steam that push the centers outward. To prevent this, roll the dough snugly but not too tightly, proof the rolls just until doubled (not overly puffy), and distribute the filling evenly without excess. Proper technique ensures well-formed, beautiful cream cheese cinnamon rolls.
