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Cream Cheese Glazed Cinnamon Rolls

Cream Cheese Glazed Cinnamon Rolls

Soft, bakery-style cinnamon rolls are swirled with brown sugar and cinnamon, then baked until golden and finished with a tangy cream cheese glaze. This enriched yeast dough rises into tender, pull-apart rolls perfect for breakfast, brunch, or dessert.

Prep: 35 min · Cook: 25 min · Total: 60 min · Serves: 8

Ingredients

  • 4 oz cream cheese (softened)
  • 0.75 tsp fine salt
  • 4 tbsp unsalted butter (melted and slightly cooled)
  • 3 cups all-purpose flour (plus more for dusting)
  • 2 tbsp ground cinnamon
  • 0.5 cups light brown sugar (packed)
  • 1 tsp vanilla extract
  • 2 tbsp whole milk (for glaze)
  • 2.25 tsp active dry yeast
  • 0.75 cups powdered sugar (sifted)
  • 0.25 cups granulated sugar
  • 5 tbsp unsalted butter (softened)
  • 1 large large egg (room temperature)
  • 0.75 cups whole milk (warmed to 105°F to 110°F)

Instructions

  1. Lightly grease a 9-by-13-inch metal baking pan with a thin film of softened butter or nonstick spray, then line the bottom with parchment paper so the finished rolls release cleanly.
  2. Pour 0.75 cups whole milk warmed to 105°F to 110°F into the bowl of a stand mixer, sprinkle 2.25 tsp active dry yeast over the top, and let it stand at room temperature for 5-8 minutes until the surface looks foamy.
  3. Add 0.25 cups granulated sugar, 1 large egg, and 4 tbsp melted unsalted butter to the mixer bowl, then beat with the paddle attachment on low speed for 30 seconds until the mixture is blended.
  4. Add 3 cups all-purpose flour and 0.75 tsp fine salt to the bowl, switch to the dough hook, and knead on medium-low speed for 6-8 minutes until the dough is smooth, elastic, and pulling away from the sides while still slightly tacky.
  5. Transfer the dough to a lightly floured counter, shape it into a ball with your hands, place it in a lightly greased medium bowl, cover the bowl with plastic wrap, and let it rise in a warm spot for 60-75 minutes until doubled in size.
  6. While the dough rises, stir 0.5 cups packed light brown sugar and 2 tbsp ground cinnamon together in a small bowl with a fork for about 30 seconds until no large sugar clumps remain.
  7. Turn the risen dough onto a lightly floured counter and roll it with a rolling pin into a 14-by-10-inch rectangle, keeping the long side facing you and dusting with only enough flour to prevent sticking.
  8. Spread 5 tbsp softened unsalted butter evenly over the dough with an offset spatula, leaving a 0.5-inch bare strip along the far long edge so the roll can seal.
  9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, then press it gently with your palms so the filling adheres without tearing the dough.
  10. Starting from the long edge closest to you, roll the dough into a tight log, pinch the seam closed, and use a serrated knife or unflavored dental floss to cut the log into 8 even rolls about 1.75 inches thick.
  11. Arrange the rolls cut-side up in the prepared 9-by-13-inch pan, cover the pan loosely with plastic wrap, and let the rolls rise in a warm spot for 35-45 minutes until puffy and nearly touching.
  12. Heat the oven to 350°F with a rack in the center position during the last 20 minutes of rising so the oven is fully preheated before baking.
  13. Bake the rolls in the 350°F oven for 22-25 minutes, rotating the pan once halfway through, until the tops are light golden brown and the center of a middle roll registers 190°F to 200°F on an instant-read thermometer.
  14. Set the pan on a wire rack and cool the rolls for 10 minutes until warm but no longer steaming heavily, which helps the glaze melt slightly without disappearing.
  15. Beat 4 oz softened cream cheese in a medium bowl with a hand mixer on medium speed for 1 minute until smooth, then add 0.75 cups sifted powdered sugar, 1 tsp vanilla extract, and 2 tbsp whole milk and beat for 1-2 minutes until glossy and spreadable.
  16. Spread the cream cheese glaze over the warm rolls with an offset spatula, let it settle for 3-5 minutes, and serve the rolls warm from the pan when the glaze looks shiny and slightly melted.

Nutrition (per serving)

  • Calories: 448
  • Protein: 8 g
  • Fat: 18 g
  • Carbohydrates: 65 g
  • Fiber: 3 g
  • Sugar: 29 g
  • Sodium: 246 mg

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