Specimen #0127·OVEN·Weekend Project
Homemade Cinnamon Rolls with Cream Cheese Glaze
Enriched yeast dough with a slow overnight rise, an ooey-gooey brown sugar and cinnamon swirl, and a tangy cream cheese icing melted over the top warm from the oven.
Ingredients
1 cup Whole Milk — warmed to 110°F
2 1/4 tsp Instant Yeast — 1 standard packet
1/4 cup Granulated Sugar — for the dough
1 egg Large Egg — room temperature
4 tbsp Unsalted Butter (Melted) — for the dough
4 cups All-Purpose Flour
1 tsp Kosher Salt
6 tbsp Unsalted Butter (Softened) — for the filling
1 cup Light Brown Sugar (Packed) — for the filling
2 1/2 tbsp Ground Cinnamon
4 oz Cream Cheese — softened, for glaze
3 tbsp Unsalted Butter (Softened) — for glaze
1 1/2 cups Powdered Sugar — sifted, for glaze
1 tsp Vanilla Extract — for glaze
Equipment
Stand Mixer with Dough Hook
9x13 Metal Baking Pan
Rolling Pin
Bench Scraper or Unflavored Dental Floss
Instant-Read Thermometer
DirectionsGet to the point
1Mix warm milk, sugar, yeast, butter, egg, salt, and flour into a soft dough. Rise 60 minutes until doubled.
2Roll to 12x18 inches, spread with softened butter, brown sugar, and cinnamon. Roll tight and cut into 12 with dental floss.
3Second rise 30 minutes in a greased 9x13 pan. Bake at 350°F for 25 minutes until 190°F internal.
4Slather with cream cheese glaze while warm so it melts into every crevice.
Dad pro tip
For make-ahead: after cutting the rolls and placing them in the pan, cover and refrigerate overnight. In the morning, let them sit on the counter for 45 minutes while the oven preheats, then bake as directed. Fresh cinnamon rolls with zero morning-of dough work.
Kid adjustment
Kids love a thicker glaze — double the powdered sugar in the frosting and add sprinkles right after glazing while it is still tacky.
Reheat
Reheat individual rolls in the microwave for 20 to 25 seconds, or warm the whole pan covered with foil in a 300°F oven for 10 minutes. Add a fresh drizzle of glaze after reheating.
BASIS: Tested with 4 cups all-purpose flour enriched dough, first rise 60 minutes at 78°F, second rise 30 minutes, baked in a 9x13 metal pan in a home electric oven.385 kcal · 6g protein · 58g carbs · 14g fat
USDA FoodData Central #175058
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