Cinnamon Rolls with Cream Cheese Glaze - - Powered by FusionBB - Connecting Hellenes around the World!!

Omogenia Singles Logo Email Logo
Username Post: Cinnamon Rolls with Cream Cheese Glaze        (Topic#58239)
Silent friend
Posts: 1545
Loc: Manila Philippines
Registered on 10-10-04
12-26-11 12:19 AM - Post#63931    

Homemade cinnamon rolls. I can hardly think of three words more welcome on a wintry morning. Just saying them is soothing somehow, calling up visions of warm, butter-rich bread and icing as smooth as fresh, unsullied snow. Homemade cinnamon rolls. Say it, and the tongue does a little jig, then curls up and purrs like a cat on a pillow.

I love the idea of homemade cinnamon rolls. But that's the problem. I love the idea. The reality is another story. I feel awfully silly saying this, but I'm intimidated by yeast. Making cinnamon rolls, of course, means working with yeast. That's where the trouble starts.

The secret, I discovered, is rapid-rise yeast. Unlike active dry yeast, this variety requires no proofing, which-whew!-means it can be mixed right in with the dry ingredients. The dough, enriched with milk and butter, is no trickier than a typical cake batter. It's impossible to mess up.

Related: 31 All-Time Favorite Holiday Cookies

Making cinnamon rolls, it turns out, is the ultimate in tactile pleasure: the rolling and the filling; the soft butter and cinnamon sugar; the fat, tender spiral of dough; the way it warms chilly fingers. I was hooked from the very start. I made them once, twice, half a dozen times. I even got cocky, tweaking the recipe here and there. It's better than a million bakery-made specimens. (Trust me. I know.) Each time I take that first bite-still warm, I should note, and slightly, perfectly gooey inside-I curse myself from head to toe for being such a scaredy-cat. I'm starting to think yeast and I might have a future together-so long as it's full of cinnamon rolls.

Cinnamon Rolls with Cream Cheese Glaze



1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
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 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract



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.

Edited by --ILIAS on 12-26-11 12:22 AM. Reason for edit: No reason given.

Icon Legend Permissions Topic Options
Print Topic

Email Topic

Google Search
Shout Box

Recent Pictures
• No pictures found...
's Gallery
Omogenia Network

Site design and Maintenance
FusionBB™ Version 3.0 RC3 | ©2003-2010 InteractivePHP, Inc.
Execution time: 0.205 seconds.   Total Queries: 49   Zlib Compression is on.
All times are (GMT -0500) Eastern. Current time is 08:42 PM