The best Cinnamon Rolls! Quick to make and minimal rising time. These are light and fluffy with an ooey gooey inside!
Did you know I am a Mormon? (Member of The Church of Jesus Christ of Latter Day Saints) My faith is a huge part of my life and today I am collaborating with some of my blog friends to share some fun recipes and ideas for General Conference. I am excited to share my favorite Cinnamon Rolls with Cream Cheese Glaze. These are seriously the best cinnamon rolls!
Since we are mostly home during the 2 days of Conference, we love to have delicious food to enjoy. My husband and I have a tradition of making homemade ice cream for each conference but we also love to enjoy freshly homemade cinnamon rolls!
I have been making this recipe for a long time now. I love how soft they turn out, even for days after! I already have shared this recipe on my blog here but I wanted to re-post it with the new pictures and I slightly changed the glaze in this recipe. I made these a few days ago and of course, I had to sample them to make sure they were good. I was just going to take 1 bite since it was before lunch but man was it good! So yes, I ate one. It was amazing! Super soft and tasty. I just love the flavor the cinnamon gives it and these are not overly sweet. I am a little obsessed with this recipe and can’t wait to make it again!
My favorite part of making cinnamon rolls (other than eating it of course,) is when each piece is cut and placed in your baking dish. It is SO pretty! Don’t you agree? I usually make this recipe in a 9×13 pan but I wanted to use my pretty Le Creuset stoneware. This recipe makes 12 rolls FYI. The trick to getting nicely cut and not squished rolls is to use floss to cut it! Who knew? It’s pretty amazing.
Look at these beauties fresh out of the oven!
The cream cheese glaze adds the perfect finish. If you want it to slightly melt into the rolls add it when they are fresh out of the oven. (Let it cool about 5 minutes so it’s not super hot.) Or you can wait more like 15 minutes and the rolls won’t be so hot and won’t melt the glaze. Also, if you want the glaze to be thicker just add less milk.
- 1 cup milk
- 4 Tbsp. butter, cut into chunks
- 3 ¼- 3 ½ cups all-purpose flour, divided
- 2 ¼ tsp. instant or rapid rise yeast (or 1 (.25) package
- ¼ cup white sugar
- ½ teaspoon salt
- 1 egg
- 1 cup brown sugar, packed
- 1 ½ Tbsp. ground cinnamon
- ½ cup butter, softened
- pinch of salt
- 2 oz. cream cheese, softened
- 4 Tbsp. butter, softened
- 3 Tbsp. milk
- 1 ½ cups powdered sugar
- ½ tsp. vanilla
- Place milk and 4 Tbsp. butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside.
- In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt.
- When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now)
- Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.
- Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
- Mix softened butter with brown sugar, cinnamon and salt.
- Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface and use your fingers or the back of a spoon to gently spread around.
- Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls using floss. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.
- Preheat oven to 350 degrees. When rolls have finished rising, bake for 15-20 minutes or until light golden brown.
- As rolls are cooling make the glaze by whisking the cream cheese and butter in a bowl of a stand mixer (or use a hand mixer) until smooth. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth. Add the vanilla and whisk until incorporated. Spread over the rolls.
If you are not familiar with General Conference, it is a twice-yearly world-wide Church Conference. Instead of attending church on Sunday we watch it from home Saturday and Sunday. I look forward to it each April and October to learn more and be uplifted. Topics such as faith, prayer, service and becoming more Christ-like are given in talks.
My blog friends and I are each sharing our General Conference activities and recipes today. Check out some more fun ideas!