Cream Cheese Cinnamon Rolls with Cream Cheese Icing-blending cream cheese into the pastry dough takes these sweet rolls to the next level
Hubby had a staff meeting last week. And he asked me to make my Bisquick Cinnamon Rolls for the meeting.
I know these people that will be attending the meeting. This is the south. They are either a fantastic cook, married to a fantastic cook or have a mother who is a fantastic cook. The Bisquick rolls are good but I wanted to do something more. I wanted to use yeast. I wanted them to be impressed.
Let me tell you, these rolls are out of this world.
The dough reminds me of a fresh crescent roll. The filling is full of flavor and since I almost doubled what was called for in the original recipe, there is enough to match the bread in every bite. And I just had to top these with a cream cheese icing. That put them over the top.
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For the dough
- 2 1/4 teaspoons active dry yeast (1 package)
- 1/2 teaspoon plus 1/4 cup sugar
- 1/4 cup warm water
- 1/2 cup milk at room temperature
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 3 cups flour, sifted
- 3/4 teaspoon salt
- 8 tablespoons butter, softened
- 4 ounces cream cheese, softened
For the filling
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup chopped pecans (small pieces but not ground)
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 4 tablespoons maple syrup
- 1/2 cup melted butter, divided
- 4 ounces cream cheese, softened
- 3-4 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Time to make the dough. Combine yeast, 1/2 teaspoon sugar and warm water in mixing bowl. Let sit for about 10 minutes until yeast is visibly risen.
- Add egg, egg yolk, milk, vanilla, brown sugar and remaining sugar, stir, I used a hand whisk.
- Using dough hook, add flour and salt. Mix until combined, about 1 minute. Turn mixer on high and mix for about 4 minutes. Dough should be well combined but still look like a thick batter.
- Add softened butter and continue mixing on high for 6 minutes.
- Dough will be sticky but pull when you lift dough up.
- Remove hook and just cover the bowl with plastic wrap, no need to move dough to another bowl unless you need your mixing bowl. Let dough rise 1 1/2 hours, until doubled in size.
- Combine topping ingredients except for butter, and set to side.
- With well floured hands, punch down dough and remove to a well floured counter or board. Knead dough about 10-12 times, just enough to remove stickiness. Add more flour if needed.
- Roll dough out into a rough square about 12 x 12. Spread softened cream cheese over top.
- Fold dough, lift bottom up 1/3 to overlap middle, then top down then side to side
- Flip dough over so raw folds are on the bottom and roll out to a 10 x 20 rectangle
- Time for some goodness. Use half (1/4 cup) of melted butter and spread it over entire dough
- Spread filling mixture on top of butter, covering entire dough except 1 inch at far end of dough (from where you will start rolling.)
- Lightly press filling into dough, now start rolling dough (I found it easiest to cut dough using a dough cutter.) Slice off ends of dough and then cut into 8 equal slices.
- Place in a well greased, buttered, sprayed (used what you want) 9 x 13 pan or large baking sheet if you don't want rolls to touch. Cover and let rise again till almost doubled or Place in refrigerator overnight to bake in the morning.
- If you refrigerated the rolls, let them come back up to room temperature (about 1 hour) then bake in 375 degree oven for 25-30 minutes. Mine were done at 25 minutes.
- While rolls are baking, prepare cream cheese icing.
- With mixer, beat together cream cheese, powdered sugar, vanilla and milk till creamy and smooth. Add milk if necessary to get that perfect thick but pourable consistency.
- As soon as you remove rolls from oven, pour remaining 1/4 cup melted butter over hot rolls.
- Let sit 5 minutes then ice or serve icing on the side, your choice.
recipe source ChocolateChocolateandmore.com
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