Cinnamon Rolls

Is there anything better than delicious doughy cinnamon rolls slathered with a cream cheese glaze straight out of the oven? 

Classic Cinnamon Rolls with Cream Cheese Glaze

These cinnamon rolls are dangerous! As in I wanted to sit and eat the entire pan straight out of the oven kinda dangerous. These things are good and they make your entire house smell amazing. 

I am always slightly nervous when baking anything that involves yeast. There is always the question of will this work out? Will it rise? You put in some much time (and hope) waiting for the dough to rise - you really want it to work out! There is something so relaxing about measuring out the ingredients, mixing the dough, leaving it to rise and watching it bake in the oven.  It is a lovely cozy ritual - perfect for a sunday morning.   You can make the dough for these cinnamon rolls the day before - and bake them the next morning! Enjoy them fresh from the oven with a large cup of coffee or tea. These would make for the perfect Christmas morning treat! 

Classic Cinnamon Rolls with Cream Cheese Glaze 
 

Cinnamon Rolls 

With Cream Cheese Glaze

Directions

In a glass measuring cup, add the yeast to the warm milk and let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together butter, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. 

Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until double in sized. 

To create the filling, in a small bowl, mix together butter, brown sugar and cinnamon until smooth. 

On a lightly floured surface, roll out dough into long rectangle roughly 15 by 9 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together, butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy! 

 

 

 For the Dough 

1 package yeast 

2/3 c warm milk 

1/2 c butter, at room temperature 

1/4 c sugar 

1 egg

3 c flour 

1/2 tsp salt

For the Filling 

1/4 c butter, at room temperature 

1/4 c brown sugar 

1 tbsp cinnamon

For the Cream Cheese Glaze 

1/4 c butter, at room temperature 

4 oz cream cheese, softened 

1 1/2 c icing sugar 

1 tsp vanilla

Classic Cinnamon Rolls with Cream Cheese Glaze