Fluffy Cinnamon Rolls with Cream Cheese Glaze
Soft, pillowy rolls swirled with brown sugar and cinnamon, baked until golden and covered in a tangy cream cheese glaze. A weekend breakfast treat worth the wait.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10
- Serves
- 9
Cutting the rolls with floss keeps the spirals round instead of squashed. For a make-ahead breakfast, shape the rolls, cover the pan and refrigerate overnight, then let them sit for 45 minutes before baking.
Method
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Stir the warm milk, yeast and a pinch of the granulated sugar in a large bowl and let it foam for .
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Whisk in the remaining granulated sugar, egg and melted butter, then add the flour and salt and stir into a shaggy dough.
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Knead on a floured counter for , until smooth and slightly tacky. Place in an oiled bowl, cover and rise for , until doubled.
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Mix the brown sugar and cinnamon. Roll the dough into a 12 by 16 inch rectangle, spread with the soft butter and sprinkle with the cinnamon sugar.
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Roll up tightly from the long side, pinch the seam and cut into 9 equal rolls with a sharp knife or unflavored dental floss.
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Arrange in a buttered 9 by 9 inch pan, cover and rise for while the oven heats to 350°F (175°C).
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Bake for , until golden and cooked through.
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Beat the cream cheese, butter, powdered sugar, vanilla and enough milk to make a spreadable glaze. Spread over the warm rolls and serve.
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