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Cinnamon Rolls with Cream Cheese Glaze

Cinnamon Rolls with Cream Cheese Glaze



  • 3 tablespoons unsalted butter
  • 3 1/2 cups (or more) unbleached all purpose flour, divided
  • 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
  • Nonstick vegetable oil spray


  • 3/4 cup (packed) golden brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, room temperature


  • 4 ounces cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract

Recipe Preparation


  • Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

  • Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.


  • Mix brown sugar and cinnamon in medium bowl.

  • Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

  • Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

  • Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.


  • Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Recipe by Molly Wizenberg,Photos by Molly WizenbergReviews SectionAm I the only one having trouble with the rise? The yeast isn't expired but damn this thing just won't puff upAnonymousPaso Robles, CA06/07/20the best dessert i’ve made to date!The dough was the best I’ve ever tried. It also holds up well and can be reheated the next day!epic cinnamon rolls, epic test kitchenLOVE this recipe! I've made it several times for guests and everyone is stunned every time. I recommend this recipe to everyone!Such a GOOD recipe!!!! This recipe was simple and straightforward. Easy enough for me & my seven year old to make -- actually he pretty much did everything. The waiting part was definitely the hardest; but, super fun to watch the dough grow!!! We cooked our rolls a little longer than the recipe called for, otherwise it would have been underdone. We could skip the glaze next time if we are feeling lazy as it was super rich & over the top. Overall a hit, thanks!!!!!AnonymousLos Gatos01/05/18

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