Cinnamon Rolls With Cream Cheese

So, you’re craving something ridiculously comforting, sweet, and maybe a little bit decadent, but the thought of spending all day in the kitchen makes you want to curl up and hibernate? Same. Friend, I’ve been there. That’s why we’re tackling **Cinnamon Rolls with Cream Cheese Frosting** today – but not just any cinnamon rolls. We’re talking about the “I woke up like this, now feed me sugar” version. Easy, breezy, beautiful, cinnamon-y perfection. Get ready to have your kitchen smell like a bakery and your taste buds do a happy dance!

Why This Recipe is Awesome

Okay, let’s be real. There are cinnamon roll recipes out there that require an overnight commitment, a spiritual journey, and maybe a small loan for ingredients. This isn’t one of them. This recipe is for the *busy, hungry, and slightly impatient* among us. Here’s why you’ll love it:

• It’s surprisingly straightforward. Honestly, **even I didn’t mess it up**, which is saying something.
• The dough comes together like a dream – no wrestling matches required.
• The filling is basically just butter, sugar, and cinnamon. What’s not to love?
• And the cream cheese frosting? Oh, that frosting. It’s the kind that makes you want to lick the bowl clean. Don’t judge, we all do it.
• It’s a guaranteed mood booster. Seriously, try being sad with a warm, gooey cinnamon roll in your hand. Impossible.

Ingredients You’ll Need

Gather ’round, my sweet-toothed companions! Here’s your shopping list. Don’t skimp on the good stuff, your stomach will thank you.

For the Rolls:

• **1 cup (240ml) Milk:** Whole milk gives the best richness, but whatever you have on hand works. Just make sure it’s lukewarm – not hot, not cold, just a cozy temperature for our yeast pals.
• **2 ¼ teaspoons (1 packet) Active Dry Yeast:** The magic poof-maker. Check the expiry date!
• **¼ cup (50g) Granulated Sugar:** Just enough to give our dough a sweet kiss.
• **1 Large Egg:** Room temperature, please!
• **¼ cup (56g) Unsalted Butter, melted:** The glorious fat that makes everything tender.
• **½ teaspoon Salt:** Balances all that sweetness. Don’t skip it!
• **3 cups (360g) All-Purpose Flour:** The backbone of our rolls. You might need a little more or less.

For the Filling:

• **½ cup (113g) Unsalted Butter, softened:** Easy to spread, crucial for gooeyness.
• **¾ cup (150g) Brown Sugar, packed:** Deep, caramel-y sweetness. Yum!
• **1 tablespoon Ground Cinnamon:** Don’t be shy here; it’s a *cinnamon* roll, after all!

For the Cream Cheese Frosting:

• **4 oz (113g) Cream Cheese, softened:** Full-fat is the way to go, trust me.
• **¼ cup (56g) Unsalted Butter, softened:** Because everything is better with more butter.
• **2 cups (240g) Powdered Sugar (Confectioners’ Sugar):** Sift it if you’re feeling fancy to avoid lumps.
• **½ teaspoon Vanilla Extract:** The MVP of sweetness enhancers.
• **1-2 tablespoons Milk (or cream):** To get that perfect spreadable consistency.

Step-by-Step Instructions

Alright, apron on, good tunes playing, let’s get baking! This is gonna be fun, I promise.

1. **Wake Up the Yeast:** In a large bowl (or stand mixer bowl), gently warm your milk (about 105-115°F / 40-46°C). It should feel warm but not hot to the touch. Stir in the granulated sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it gets foamy. **Foamy means it’s alive and ready to party!**
2. **Mix the Dough:** Add the melted butter, egg, and salt to the yeast mixture. Stir it up. Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms.
3. **Knead It Out:** If you’re using a stand mixer, attach the dough hook and knead on medium speed for 5-7 minutes until the dough is smooth and elastic. If you’re going old school by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Your arms will get a workout!
4. **First Rise (Patience, Grasshopper!):** Lightly grease the bowl, place the dough in it, and turn once to coat. Cover with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot (like a slightly warmed, then turned off, oven) and let it rise for 1-1.5 hours, or until it has doubled in size.
5. **Roll ‘Em Out:** Once risen, gently punch down the dough. Turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×18 inches (30×45 cm). Try to get it even!
6. **Butter Up and Spice It:** Spread the softened butter evenly over the dough, leaving a small ½-inch border on one of the long edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
7. **Roll and Slice:** Starting from the long edge opposite your clean border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches / 4 cm each).
8. **Second Rise (Almost There!):** Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover again and let them rise for another 30-45 minutes, or until they look puffy. While they’re rising, preheat your oven to 375°F (190°C).
9. **Bake to Perfection:** Pop the dish into your preheated oven and bake for 20-25 minutes, or until the rolls are golden brown and cooked through. Keep an eye on them!
10. **Whip Up the Frosting:** While the rolls are baking (or cooling slightly), beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract. If it’s too thick, add milk (or cream) one tablespoon at a time until you reach your desired consistency.
11. **Frost and Devour:** Once the rolls are out of the oven, let them cool for just 5-10 minutes (they’re best frosted warm!). Slather that glorious cream cheese frosting all over them. **Don’t be shy!** Serve immediately and prepare for compliments.

Common Mistakes to Avoid

We all make ’em! Here are a few traps to sidestep on your journey to cinnamon roll nirvana:

• **Killing the Yeast:** Water that’s too hot will murder your yeast, and your dough won’t rise. Too cold, and it’ll just nap forever. Aim for warm bathwater temp.
• **Over-Flouring the Dough:** Adding too much flour makes your dough tough and dry. Add it gradually, stopping once the dough is no longer super sticky. A slightly tacky dough is a happy dough.
• **Not Letting Them Rise Enough:** Patience, my friend! The rises are crucial for that fluffy, airy texture. Don’t rush it unless you want hockey pucks.
• **Over-Baking:** Dry rolls are sad rolls. Keep an eye on them; they should be golden brown, not deep brown. When in doubt, pull them out!
• **Using Cold Ingredients for Frosting:** Softened cream cheese and butter are key for a smooth, lump-free frosting. Straight from the fridge means lumpy frustration.

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? Here are some tweaks you can make:

• **Milk:** While whole milk is king for richness, 2% or even non-dairy milks (like almond or oat) will work. The texture might be slightly different, but still delish.
• **Butter:** For the dough, a good quality plant-based butter or even coconut oil (though it will impart a slight coconut flavor) can work. **For the frosting, though, butter is non-negotiable for that classic taste.**
• **Filling Spices:** Feeling wild? Add a pinch of nutmeg, cardamom, or even a tiny bit of ginger to your cinnamon filling for an extra layer of flavor.
• **Glaze instead of Frosting:** If cream cheese isn’t your jam (gasp!), a simple powdered sugar glaze (powdered sugar + a little milk/vanilla) is also lovely.
• **Make-Ahead Option:** You can prep the rolls through step 9, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature for about 30-60 minutes before baking as directed. Fresh cinnamon rolls for breakfast? Yes, please!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably. Let’s see:

• **Can I use instant yeast instead of active dry?** Yep! You can usually just mix it straight into the dry ingredients with the flour, skipping the “waking up” step. Easy peasy!
• **My dough isn’t rising! What did I do wrong?** Oh no! Most likely culprits: your yeast was old/dead, or your milk was too hot/cold. Also, make sure your rising spot is actually warm. Don’t give up!
• **Do I *really* need full-fat cream cheese for the frosting?** Well, technically you *could* use light, but why hurt your soul like that? Full-fat gives you that rich, creamy, dreamy texture that light cream cheese just can’t quite replicate. Just sayin’.
• **How do I store leftovers?** Pop them in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days. Reheat gently in the microwave for a few seconds to bring back that warm, gooey goodness.
• **Can I freeze them?** Absolutely! You can freeze baked, unfrosted rolls, then thaw and frost. Or, you can freeze unbaked rolls after the second rise (step 9), then thaw overnight in the fridge and bake.
• **My rolls are dry! Help!** Next time, pay closer attention to baking time (don’t overbake!), and make sure you’re not adding too much flour to your dough. A little extra frosting helps too, IMO. 😉

Final Thoughts

See? Told you it wasn’t rocket science! You just whipped up a batch of pure, unadulterated happiness. Your kitchen smells amazing, and you’re about to enjoy one of life’s simplest, most delicious pleasures. Now go impress your roommates, your partner, your cat, or just yourself with your new culinary skills. You totally deserve it. And hey, if something didn’t go perfectly, at least it was a delicious learning experience, right? Happy baking, friend!