cinnamon rolls with cream cheese topping
From ahmed1 16 years ago
- 20 minutes to make
- Serves 18
I searched for the cinnamon rolls a lot.Epicurious.com had posted this recipe recently and you will find a close one on joyofbaking.com.Both are just great. I trust both. It was really fun to make this one in all steps. Read more Dont think it is hard. Real fun here. Enjoy!! See less
Ingredients
- Dough: shopping list
- 1 cup whole milk shopping list
- 3 tablespoons unsalted butter shopping list
- 3 1/2 cups (or more) all purpose flour, divided shopping list
- 1/2 cup sugar shopping list
- 1 large egg shopping list
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast) shopping list
- 1 teaspoon salt shopping list
- Softened butter for greasing shopping list
- Filling: shopping list
- 3/4 cup (packed) golden brown sugar shopping list
- 2 tablespoons ground cinnamon shopping list
- 1/4 cup (1/2 stick) unsalted butter, room temperature shopping list
- Glaze: shopping list
- 4 ounces cream cheese, room temperature shopping list
- 1 cup powdered sugar shopping list
- 1/4 cup (1/2 stick) unsalted butter, room temperature shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- For dough:
- Heat milk and butter on a heavy saucepan on a low heat until butter melts and mixture is just warm. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly grease a large bowl with butter. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- For filling:
- Mix brown sugar and cinnamon in medium bowl.
- Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Grease two baking dishes with butter. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 60 minutes.
- Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
- For glaze:
- Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
milk and butter
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add flour
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add sugar
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add yeast
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eggs added
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beat
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rest of flour
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gathered
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batter on work surface
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knead
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form a ball
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coated in a greased bowl
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cover & leave aside
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dough rised
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punch down
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punched
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spread in rectangle shape
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butter,sugar & cinnamon spread
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rolling
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rolled & cutting
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arrange in a baking dish & cover
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rising
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baked
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on a wire rack
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make topping
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spread topping
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The Rating
Reviewed by 26 people-
wow I will make these Ahmed..... wonderful recipe and pictures, my friend,,,really professional!
Love it~~~~ Joymarie
mystic_river1
in Bradenton loved it
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I love cinnamon. I love you recepies. I am gonna bake these soon. Yumm.
chriesi
in Zuerich loved it
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I agree with Joymarie....as always, a wonderful recipe and great photos!
I'll be making them too!
pat2me
in Nashua loved it
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