Description
These Soft, Sweet Cinnamon Rolls with Cream Cheese Icing are a decadent breakfast treat featuring a no-knead dough that yields fluffy, tender rolls topped with a rich vanilla cream cheese glaze. Perfect for sharing, this recipe makes 16 generously sized rolls with a perfectly balanced cinnamon and brown sugar filling.
Ingredients
Units
Scale
Dough
- 2 cups (473 ml) whole milk
- 1/2 cup (118 ml) canola oil (or olive or avocado oil)
- 1/2 cup (100g) granulated sugar
- 2 and 1/4 teaspoons instant or active dry yeast (one packet)
- 4 and 1/2 cups (562g) all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons salt
Filling
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (150g) brown sugar, not packed
- 2 teaspoons cinnamon (or more to taste)
Cream Cheese Icing
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (113g) powdered (confectioner's) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1/4 cup (59 ml) milk of choice (more if necessary)
Instructions
- Prepare the Dough: In a large mixing bowl, warm the milk until it’s lukewarm (around 110°F/43°C). Stir in the granulated sugar and yeast, then let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Mix Dry Ingredients: In a separate bowl, combine 4 cups of the all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the yeast mixture, stirring gently to form a sticky dough.
- Add Oil and Additional Flour: Pour in the canola oil and continue mixing. Gradually add more flour as needed until the dough is soft but no longer sticky enough to cling excessively to your hands.
- Let the Dough Rise: Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Mix thoroughly to form a spreadable paste.
- Roll Out the Dough: Once risen, punch down the dough and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 16×12 inches.
- Spread the Filling: Evenly spread the cinnamon and brown sugar filling over the entire surface of the dough, leaving a small margin at the edges.
- Shape the Rolls: Starting at the long edge, carefully roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 16 even slices.
- Second Rise: Place the rolls cut-side up in a greased 9×13 inch baking pan, leaving a slight gap between each. Cover and allow to rise again for about 30 minutes, until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
- Prepare the Cream Cheese Icing: While the rolls bake, beat together the room temperature cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla extract, pinch of salt, and milk, mixing until creamy and spreadable. Add more milk if needed to reach desired consistency.
- Ice the Rolls: Once the cinnamon rolls are out of the oven and slightly cooled (warm but not hot), spread the cream cheese icing generously over the tops.
- Serve: Enjoy the rolls warm for the best flavor and texture.
Notes
- Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing make for an unforgettable breakfast!
- If the dough feels too sticky during mixing, add flour gradually but avoid over-flouring to keep rolls tender.
- Using whole milk gives the best richness but you can substitute with 2% or plant-based milk if preferred.
- Allowing the rolls to cool slightly before icing prevents the cream cheese frosting from melting completely.
- These cinnamon rolls can be stored in an airtight container in the fridge for up to 3 days and warmed in the microwave before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
