Description
A simple go-to recipe for classic cinnamon rolls with cream cheese icing.
Ingredients
Scale
Rolls
- Cinnamon Roll Dough (see link above)
- 3/4 cup light brown sugar
- 1 TBS + 1 tsp ground cinnamon
- 1/2 cup + 2 TBS unsalted butter, softened
- 1 large egg, lightly beaten
Frosting
- 1/2 cup cream cheese, softened
- 1 1/2 TBS unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 TBS whole milk
Instructions
- Prep a 13×9 inch pan with cooking spray.
- Make the cinnamon roll dough. Once prepared lightly punch down dough, cover and let sit for 5 minutes. Turn out onto a floured surface and roll into an 18×12 inch rectangle.
- In a small bowl or measuring cup, combine brown sugar and cinnamon. Spread softened butter evenly onto dough and then sprinkle with sugar mixture, leaving a 1/2 inch border on one of the long sides. Brush egg on the part of dough without filling.
- Starting with the opposite long side, roll the dough into a log and pinch the seam to seal together. Slice into 12 rolls and place into prepared pan. Let rise in pan in a warm area until puffed and rolls are touching each other, about 30 minutes.
- Preheat oven to 350ºF. Bake rolls about 25 minutes or until a toothpick comes out clean. Let cool for 10 minutes before adding frosting.
- For the frosting: beat together softened cream cheese and butter on medium speed until creamy. On a low speed, slowly add in powdered sugar, beat until fluffy. Add in milk until combined. Spread onto warm rolls.