Cinnamon rolls with cream cheese frosting is the reason I want to wake up early on weekends for. They are soft and pillowy, filled with just the right amount of cinnamon brown sugar and baked till perfect! A simple trick that makes oodles of difference to the final rolls is shared. Oh and the frosting? So good you will eat it by the spoonful. Or wait may be it’s just me 😉
So cinnamon rolls are a typical American breakfast thing that everyone loves. And why not? It’s soft and spongy, a simple sweet dough sprinkled all over it a heady velvety brown sugar cinnamon mix, but only after you brush the dough with butter! I mean, come on!!
Later you just roll it up into a log and slice them. Baked and frosted, these are decadent delicious gorgeous treats you and your family deserve this lockdown. Corona has basically wiped out all of 2020.
I am going to make batches of this Cinnamon rolls with cream cheese frosting every week (ok every two weeks) and keep enjoying them coz I just realised life is short.
So go on , eat that dessert, get that plant, go bungee jumping like you always wanted, say I love you and yes, eat these epic Cinnamon rolls with cream cheese frosting. No two ways about it.
I especially love baking these for D! She loves these cinnamon rolls so much and it’s super fun to have her involved in rolling and sprinkling the filling on and even frosting it! In fact she frosted these babies you see right here!
let’s go bake these babies right in time for the weekend treat!
Cinnamon rolls with cream cheese frosting
Delicious and extremely more-ish cinnamon rolls that will have your family jumping with joy.
A. !Start by making the dough:
Take water at 110F, add the yeast and sugar, mix, leave aside till it’s activated and frothy, almost 5 mins.
In a mixing bowl add the flour and a pinch of salt.
In another bowl whisk together the melted butter (ensure its cool before you add the egg!!),lukewarm milk, sugar, egg, vanilla and whisk well till mixed.
Add butter last into th we bowl after the egg and then sugar have mixed.
Now add the activated yeast mixture into the same bowl and give it a quick gentle mix once.
Pour this liquid into the bowl with the flour.
Just mix it up with a silicon spatula till it comes together.
It’s a very stick dough so don’t worry you haven’t don’t anything wrong. It’s meant to be that sticky.
Just cover the bowl with a kitchen towel and leave to rise in a warm place for 1.5 hours.
B. Rolling it out :
After it’s risen to almost double the volume, remove to your counter top and knock down the air.
Then gently roll it out into a rectangle almost 16x7inch.
Brush the softened butter all over it, sprinkle the filling mixture (keep the sugar and cinnamon mixed before hand).
Leave a 1/2 inch border along the dough without filling .
Now starting from the end closest to you, roll the dough into a nice tight log.
Use a sharp knife or pastry cutter to cut it into 9-10 equal sized rolls.
Place them on a baking tray lined with parchment.
Keep 2-3 inch space between them .
Cover and let rise for 30 mins.
Bake in a 180C pre heated oven for 20-25 mins. Don’t over bake!
C. Remove and immediately brush a little frosting on the rolls.
This keeps them extra moist.
Now let the rolls cool down, then spread the frosting liberally over the rolls.
Ko Notes: Can be stored in a covered box for 2 days. You can also keep them in the refrigerator. Just reheat for 2-3 mins in a 180c oven before serving. Frosting keeps in the fridge or freezer easily. For the frosting all you need to do is use a hand or stand mixer and whip everything together till nice, fluffy and light. Taste and adjust as per your preference