Cream Cheese Cinnamon Rolls
AuthorMelissa Harvey
In the bowl of a stand mixer with paddle attached, mix together water, sugar, and yeast.
Add flour, dry milk, and salt in batches to yeast mixture until well combined.
Turn the mixer on medium speed until soft dough forms and pulls away from the sides of the bowl.
Turn dough out onto floured surface. Knead a few times. Shape dough into a ball and place in large greased bowl.
Cover bowl of dough with plastic wrap and let rise for 2 hours or until dough has doubled in size.
Mix brown sugar and cinnamon together in a small bowl.
Once dough has doubled in size, roll dough onto floured surface in a 10x18-inch rectangle.
Brush dough with melted butter.
Sprinkle cinnamon sugar mixture to coat the dough.
Starting with the long side of the dough nearest to you, roll the dough into a long cylinder. Seal the seem. With a serrated knife, cut dough into 12 equal pieces.
Place 12 cinnamon rolls in greased 9x13-inch pan. Cover with plastic wrap and let rise for an hour.
Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes or until edges are golden. Let cool for 5 minutes before icing.
Mix together the cream cheese, powdered sugar, vanilla, and milk until well combined and spreadable. You may need to add additional milk to desired spreading consistency.
Spread icing over warm cinnamon rolls.
Ingredients
Directions
In the bowl of a stand mixer with paddle attached, mix together water, sugar, and yeast.
Add flour, dry milk, and salt in batches to yeast mixture until well combined.
Turn the mixer on medium speed until soft dough forms and pulls away from the sides of the bowl.
Turn dough out onto floured surface. Knead a few times. Shape dough into a ball and place in large greased bowl.
Cover bowl of dough with plastic wrap and let rise for 2 hours or until dough has doubled in size.
Mix brown sugar and cinnamon together in a small bowl.
Once dough has doubled in size, roll dough onto floured surface in a 10x18-inch rectangle.
Brush dough with melted butter.
Sprinkle cinnamon sugar mixture to coat the dough.
Starting with the long side of the dough nearest to you, roll the dough into a long cylinder. Seal the seem. With a serrated knife, cut dough into 12 equal pieces.
Place 12 cinnamon rolls in greased 9x13-inch pan. Cover with plastic wrap and let rise for an hour.
Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes or until edges are golden. Let cool for 5 minutes before icing.
Mix together the cream cheese, powdered sugar, vanilla, and milk until well combined and spreadable. You may need to add additional milk to desired spreading consistency.
Spread icing over warm cinnamon rolls.