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Amaya’s divine Cinnamon Rolls with Cream Cheese Glaze

Cinnamon Rolls with Cream Cheese Glaze
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Create soft, gooey cinnamon rolls with a luscious cream cheese glaze. This recipe is perfect for a special breakfast, a delightful dessert, or any time you crave a sweet treat. Amaya shares her passion for baking, bringing warmth and joy to your kitchen.

Ingredients

Scale
  • 1 cup (240ml) warm milk
  • 2 and 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 and 1/2 cups (455g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine warm milk, yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy.
  2. Whisk in the egg, melted butter, and vanilla extract.
  3. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl.
  7. Once the dough has risen, punch it down gently. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.
  10. Cut the roll into 12 equal slices.
  11. Place the slices cut-side up in a greased 9×13 inch baking dish. Cover and let them rise for another 30 minutes.
  12. Preheat your oven to 350°F (175°C).
  13. Bake for 20-25 minutes, or until golden brown and cooked through.
  14. While the rolls are baking, prepare the glaze. Beat softened cream cheese and butter in a bowl until smooth.
  15. Gradually add powdered sugar, milk, and vanilla extract, beating until the glaze is smooth and creamy.
  16. Once the cinnamon rolls are out of the oven and slightly cooled, spread the cream cheese glaze generously over the top.

Notes

  • Ensure your milk is warm, not hot, to activate the yeast properly.
  • Kneading the dough well develops gluten, which makes for soft, chewy rolls.
  • Allowing the dough to rise in a warm environment helps it double in size effectively.
  • Adjust the amount of milk in the glaze to reach your desired consistency.

Nutrition

Find it online: https://whiskdaily.com/cinnamon-rolls-cream-cheese-glaze/