Description
These Homemade Cinnamon rolls with a cream cheese glaze are the best! So soft and majestic. Truly fluffy and light. Your family will fall in love with these gooey rolls. They are better than any bakery bought cinnamon rolls or Cinnabon.
Ingredients
FOR THE DOUGH
- Instant rapid-rise yeast- 1 1/2 tsp.
- Lukewarm milk- 1 cup
- Sugar- 5 tbsp.
- Unsalted butter ( melted)- 1/4 cup
- All purpose flour-3 1/2 cups
- Large egg ( lightly beaten)-1
- Salt- 1/2 tsp.
FOR THE FILLING
- Brown sugar- 1/2 cup
- Ground cinnamon- 2 tbsp.
- Unsalted butter ( melted)- 2 tbsp
- Pecan/ walnuts ( finely chopped)- 1/2 cup
FOR THE GLAZE
- Cream cheese (softened) - 4 oz or 110 gm
- Milk- 2 tbsp.
- Unsalted butter ( melted)-2 tbsp.
- Pure vanilla extract - 1 tsp.
- Confectioners’ sugar - 1 cup
Instructions
- In a saucepan heat the milk and butter until warm and melted, never reaching boiling. Remove from the stove and allow to cool. It should be not too warm but not too hot. Water below 70°F/ 21 C can be too warm to activate your instant dry yeast. Too hot water ( 120 F/49 C) will damage yeast. At the temperature of 138 F /59 C any yeast will begin to die off.
- Transfer mixture to a large mixing bowl and allow to stand for 10 minutes, then add sugar and salt and mix.
- Add the beaten egg to the mixture, and gradually add flour 1/2 cup at a time and mix until you form soft dough. It will be sticky.
- Transfer the dough onto a lightly floured surface and knead for 3-5 minutes or until it becomes smooth. You might need to add more flour as the dough will absorb it.
- Form the dough into a ball and transfer back to a large bowl coated with cooking oil.
- Cover with plastic wrap and put in the preheated oven to 140 F/ 60 C to rise for about 30 minutes, or until doubled in size. You will need to preheat oven , turn it off and place the dough in the center of the oven.
- On a lightly floured surface, roll out the dough into 19-inch (48 cm) x 13–inch( 33 cm) rectangle.
- Brush with melted butter and sprinkle with brown sugar, chopped nuts and cinnamon evenly.
- Roll up dough starting from the long edge into one long roll. Cut rolls, using a piece of dental floss, about 2 inches thick.
- Place the rolls into a greased 9-inch ( 22 cm) x 13-inch (33 cm) baking dish. Cover with plastic wrap or a damp towel, and allow to rise until doubled in size in warm oven ( 30 minutes).
- Preheat oven to 175°C | 350°F with the rack in the center.
- Once the oven is hot, bake rolls for 25-30 minutes or until lightly golden. Cool slightly before glazing them.
- FOR THE GLAZE
- While rolls are baking, prepare the sticky glaze. In a medium bowl combine and beat together cream cheese, butter and vanilla extract. Add in the confectioners’ sugar and mix until lump free.
- Spread icing over rolls.Serve immediately.
Equipment
Buy Now → - Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Category: Cinnamon rolls
- Cuisine: American
Nutrition
- Calories: 322 kcal
- Sugar: 25 g
- Sodium: 148 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 46 mg