Cinnamon Rolls

Today, I am sharing a cinnamon roll recipe with a cream cheese glaze. Simply delicious. When it comes to rolls and buns, cinnamon rolls are definitely my favorite. And homemade are even better. I like to break this recipe down into 3 parts :

  • The dough: You can prepare the dough easily in a stand mixer. But if you don’t have a stand mixer you can mix and knead the dough by hand. The dough for cinnamon rolls needs to rise twice. The first time after making the dough and the second after preparing the rolls.
  • The filling: This step is the easiest. You only have to mix a couple of ingredients in a bowl!
  • The glaze: The glaze is optional. I mean, you can eat the cinnamon rolls without the cream cheese glaze, but why would you? This glaze takes these rolls to another level so don’t skip it! The glaze is made with a base of cream cheese and butter. It is very important that they are both at room temperature, otherwise the glaze will not be smooth.

I hope you try these cinnamon rolls. These are yummy when eaten all on their own or with a glass of milk! Also, check out my Dutch Apple Pie recipe that is one of my favs. What other ways do you like to prepare rolls? Leave me a comment below!


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  1. For the dough: Mix together the warm water and 1 teaspoon of granulated sugar in a bowl. Then add the packet of yeast on top and leave it for 5 minutes.
  2. In a large bowl or stand mixer attached with the dough hook, add the egg, milk, salt, remaining sugar, and melted butter. Then, add in half of the flour (2 cups) along with the water, vanilla paste, and yeast mixture. TIP: You can mix in a bowl by hand, but a stand mixer makes it easier.
  3. Blend until all the ingredients are well mixed. Then, add the remaining flour (2 cups) and incorporate it into the dough. TIP: If you are using a stand mixer, then let the dough knead on medium speed for 7 minutes or until a smooth ball of dough forms. If you are mixing by hand, then knead the dough with your hands for about 7 minutes or until the dough forms a smooth ball.
  4. Once the dough forms a smooth ball, place it in an oiled bowl. Brush some vegetable oil on the top of the dough to prevent it from crusting. Then cover the bowl with plastic wrap or a lint free towel and place the bowl in a warm area (inside a microwave or oven) to rise for about 2 hours. TIP: If using a stand mixer, then once you remove the dough from the mixer, knead it with your hands a few times to bring it together to form a ball.
  5. After 2 hours, when the dough has doubled in size, press down the top of the dough to release the air. Then tip out the dough onto a floured surface and roll in into a rectangle shape that is 15x 9 inches.
  6. For the filling: Blend the brown sugar, granulated sugar, and cinnamon together in a bowl.
  7. Take the room temperature butter (for the filling) and spread it over the top of the dough. Then, sprinkle the sugar mixture over the butter.
  8. Begin rolling the dough from one end into a tight roll. Once the dough is rolled up, cut the dough into 16 even slices. Place the slices into a greased 13 x 9 inch baking dish so that the rolled side is facing up.
  9. Cover the dish with plastic wrap or a lint free towel and place it in a warm area again to rise for another 1 1/2 hours.
  10. Preheat your oven to 350°F. Once the rolls have risen in the pan, brush the top with the melted butter. Then place them into the preheated oven to bake for about 30 minutes. TIP: The rolls should be golden brown in color when done.
  11. For the glaze: Let the rolls cool for a few minutes after taking them out of the oven. In the meantime, blend together the cream cheese, butter, powdered sugar, and vanilla paste in a bowl. Once the mixture is creamy, slowly add the warm milk, one tablespoon at a time, until the glaze becomes thin and runny.
  12. Pour the cream cheese glaze over the cinnamon rolls and let it drip over the sides. Serve as is or with some milk. Enjoy!

Storage: You can store these rolls in an airtight container at room temperature for a couple of days or for a week in the refrigerator.

Servings: Makes 16 rolls