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Cream Cheese Cinnamon Rolls

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Cream Cheese Cinnamon Rolls with Cream Cheese Icing-blending cream cheese into the pastry dough takes these sweet rolls to the next level

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.

Cream Cheese Cinnamon Rolls with Cream Cheese Icing-blending cream cheese into the pastry dough takes these sweet rolls to the next level

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.

These were so good, I had to make more this week, for the people that weren’t privileged enough to get one last week. Hubby had a few of his co-workers upset that they didn’t get one of these. So this tray was taken to those that didn’t get one the first time. And they got to share with everyone else.
 
Cream Cheese Cinnamon Rolls with Cream Cheese Icing-blending cream cheese into the pastry dough takes these sweet rolls to the next level
 

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Cream Cheese Cinnamon Rolls
adapted from Shutterbean and Saveur

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

Ingredients

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

For icing

  • 4 ounces cream cheese, softened
  • 3-4 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. 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.
  2. Add egg, egg yolk, milk, vanilla, brown sugar and remaining sugar, stir, I used a hand whisk.
  3. 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.
  4. Add softened butter and continue mixing on high for 6 minutes.
  5. Dough will be sticky but pull when you lift dough up.
  6. 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.
  7. Combine topping ingredients except for butter, and set to side.
  8. 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.
  9. Roll dough out into a rough square about 12 x 12. Spread softened cream cheese over top.
  10. Fold dough, lift bottom up 1/3 to overlap middle, then top down then side to side
  11. Flip dough over so raw folds are on the bottom and roll out to a 10 x 20 rectangle
  12. Time for some goodness. Use half (1/4 cup) of melted butter and spread it over entire dough
  13. Spread filling mixture on top of butter, covering entire dough except 1 inch at far end of dough (from where you will start rolling.)
  14. 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.
  15. 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.
  16. 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.
  17. While rolls are baking, prepare cream cheese icing.
  18. 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.
  19. As soon as you remove rolls from oven, pour remaining 1/4 cup melted butter over hot rolls.
  20. Let sit 5 minutes then ice or serve icing on the side, your choice.

Notes

recipe source ChocolateChocolateandmore.com

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Excuse my terrible photos but sometimes it helps to see the folding process
DSC05311-1-1
 
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Cream Cheese Cinnamon Rolls-blending cream cheese into the pastry dough takes these sweet rolls to the next level

Cream Cheese Cinnamon Rolls-blending cream cheese into the pastry dough takes these sweet rolls to the next level

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About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  3. Lisa @ Lisa's Dinnertime Dish says

    Now you’re teasing me with something sweet and fabulous! These sound awesome, I love the cream cheese in it! One of these days I’m going to find the courage to make homemade cinnamon rolls and so I’m going to pin this for future reference!

    Reply

  9. AndiWinslow says

    I want to go to that meeting! Love all the pictures and they look so good. I found a recipe for cinnamon rolls (yeast) that has a pkg of pudding in it. Gotta try that sometime. Making me hungry have a great day andi

    Reply

  15. Miz Helen says

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

    Reply
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