Cinnamon Rolls with Cream Cheese Glaze

I don’t really like cinnamon rolls, but something about this recipe from Buttered Up looked and sounded really appealing.  I was a little intimidated having never baked with yeast, but the result was gooey and delicious, and much better than those store bought ones in those pressurized-can things.

Ingredients for the dough:

  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 egg
  • 2 1/4 teaspoons rapid rise yeast (from 2 envelopes yeast)
  • 1 teaspoon salt
  • nonstick vegetable oil spray

Ingredients for the Filling:

  • 3/4 cup packed golden brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter (at room temperature)
  • 1/4 cup chopped almonds



Ingredients for the Glaze (I apologize, I never got a picture of them!!):

  • 4 ounces cream cheese (at room temperature)
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter (at room temperature)
  • 1/2 teaspoon vanilla extract


  1. Start by preparing your dough.  Combine milk and butter and melt until mixture is just warmed, about 30 to 45 seconds, then pour into bowl of a stand mixer fitted with the paddle attachment.
  2. Add 1 cup of flour, sugar, yeast, egg, and salt.  Beat on low speed 3 minutes.
  3. Add 2 1/2 cups flower.  Beat on low until flour is absorbed and dough is sticky.  If dough is too sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from the sides of the bowl.
  4. Lightly oil a large bowl with nonstick spray, transfer the dough to the bowl, turning to coat.  Cover the bowl with plastic wrap, then a kitchen towel.
  5. Let dough rise in a warm, draft-free area until it has doubled in volume (about 2 hours).
  6. Next make your filling.  Mix the brown sugar, cinnamon, and almonds in a medium bowl.
  7. Punch down the dough.  Transfer it to a floured work surface, and roll out to a 15×11 inch rectangle.
  8. Spread the butter over the dough, leaving a 1/2 inch border.
  9. Sprinkle the cinnamon sugar evenly over the butter.
  10. Starting at one long side, roll the dough into a log, pinching gently to keep it rolled up.
  11. With the seam side down, cut dough with a thin sharp knife into about 18 equal slices, each about 1/2 to 3/4 inch wide.
  12. Spray two 9-inch square baking dishes with nonstick spray.
  13. Divide rolls between baking dishes; there will be almost no space between rolls.
  14. Cover baking dishes with plastic wrap, then kitchen towel.  Let dough rise in a warm draft-free area until almost doubled in volume, about 40-45 minutes.
  15. Position rack in center of oven and preheat to 375. Bake rolls until tops are golden, about 20 minutes.
  16. Remove from oven and invert immediately onto rack. Cool 10 minutes, then turn rolls right side up.
  17. Next make your glaze.  Combine cream cheese, powdered sugar, butter, and vanilla in the bowl of a mixer.  Beat until smooth, then spread glaze on rolls.
  18. Serve and devour!!!

Sid was sad to never get her grubby little paws on any of these, but she did manage to get a little butter on her nose!

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