American
Soft Cinnamon Rolls with Cream Cheese Icing
Soft enriched cinnamon rolls with brown sugar spice filling and tangy cream cheese icing.
12 servings · 70 minutes prep · 28 minutes cook
Ingredients
Dough
- 1 cup, warm, about 105°F
- 2 1/4 tsp, 1 packet
- 1/3 cup, divided
- 4 cups, plus more as needed
- 1 tsp
- 2 large, room temperature
- 6 tbsp, softened
Filling
- 6 tbsp, very soft
- 3/4 cup, packed
- 2 tbsp
- 1/4 tsp
Icing
- 4 oz, softened
- 3 tbsp, softened
- 1 cup, sifted
- 1 tsp
- 1–2 tbsp, as needed
Directions
Make the Dough
- Stir , active dry yeast, and 1 tablespoon granulated sugar together. Rest for 5 minutes, until foamy.
- Add all purpose flour, remaining sugar, , and egg. Mix until a rough dough forms.
- Add gradually and knead for 7 to 9 minutes, until smooth, soft, and slightly tacky.
- Cover and rise for 75 to 90 minutes, until doubled.
Fill and Shape
- Mix , brown sugar, cinnamon, and into a spreadable paste.
- Roll dough into an 18-by-12-inch rectangle. Spread filling evenly, leaving a 1/2-inch border on one long edge.
- Roll up snugly from the opposite long edge. Cut into 12 rolls and place in a greased 9-by-13-inch baking dish.
- Cover and rise for 45 to 60 minutes, until puffy and touching.
Bake and Ice
- Heat oven to 350°F. Bake rolls for 25 to 28 minutes, until golden on top and about 190°F in the center.
- Beat cream cheese, the icing butter, powdered sugar, vanilla extract, and icing milk until smooth.
- Cool rolls for 10 minutes, then spread icing over the warm rolls.
