Cinnamon Rolls With Cream Cheese Icing
These cinnamon rolls with cream cheese icing bake up flakey and gooey.
Ingredients
- 8 Cups All-Purpose Flour divided in half
- 4½ Teaspoons Yeast equals 2 packets
- 2 Cups Milk
- ⅔ Cups Sugar
- 7 Tablespoons Butter~ Unsalted cut into cubes
- 1 Teaspoon Salt
- 4 Large Eggs
Filling For Cinnamon Rolls
- ½ Cup Butter room temperature
- 2 Cup Brown Sugar packed
- 4 Teaspoon Ground Cinnamon
Cream Cheese Icing
- 1½ Ounce Cream Cheese softened
- 4 Tablespoons Butter room temperature
- 1 Teaspoon Vanilla Extract
- 2-2½ Cups Powdered Sugar
Instructions
Rolls
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In a large mixing bowl add 4 cups of the flour and the yeast. Whisk these two ingredients together and set them aside.
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In the saucepan stir together the milk, sugar, butter, and salt. Bring to a warm on the stove until the temperature reaches 120-130℉
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Add the milk mixture into the bowl of a stand mixer and slowly add the 4 cups of flour and yeast mixture until all is combined.
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Add one egg at a time into the mixture until all eggs are added and combined.
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Slowly start to add the remaining 4 cups of flour into the batter. Adding as much of the flour as you can.
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Pour the remaining flour onto a clean work surface. Turn dough out and knead in the remaining flour. The dough should spring back when you press on it.
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Spray a large bowl with cooking spray and add the dough into the bowl. Spray the dough with cooking spray and cover with a towel. Let rise in a warm place for 1 hour or until the dough has doubled in size.
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Turn dough out onto a lightly floured work surface and punch the dough down. Let dough rest covered for 10 minutes.
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Roll dough out in a rectangle shape and cover with room temperature butter.
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Sprinkle the brown sugar on top of the butter. Then sprinkle the cinnamon on top of the brown sugar.
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Start at the longer end of the rectangle and roll the dough up to form a log. Pinch the seam of the dough into the log to help seal the rolled up log together.
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With a bread knife cut the cinnamon log into 2-inch slices.
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Place the sliced cinnamon rolls into a baking dish that has been sprayed with cooking spray. Cover with a towel and let rest for 30 minutes.
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Bake in a preheat 375℉ oven for 20-30 minutes or until the center of rolls are cooked all the way.
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Let the cinnamon rolls cool slightly. I let them sit for about 10 minutes.
Cream Cheese Icing
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In a medium bowl, mix together the softened cream cheese and butter until well combined. Mix in the vanilla extract.
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Add one cup of powdered sugar into the cream mixture at a time, mix until combined, and reach your desired consistency.
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Once cinnamon rolls have cooled slightly spread the cream cheese icing on top of the rolls. Serve and enjoy.
Recipe Notes
Using fresh yeast will help to ensure the cinnamon rolls will rise.
I used a 9x13 baking dish as well as a pie plate to hold all the cinnamon rolls
Store the uneaten cinnamon rolls in the refrigerator in an air-tight container.
The nutritional value may vary depending on the ingredients used.
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