Cinnamon rolls are considered something that people usually buy at the bakeries because they think that they are too time consuming to make on their own. During the holidays however, when we have a little more time for making something special, you will not regret the effort spent putting together these homemade cinnamon rolls for your Sunday breakfast or brunch.
From all the cinnamon roll recipes that I have tried, this one is the one that I would make again and again and again. What is slightly different from a regular cinnamon roll recipe is the inclusion of cream cheese in the layers of dough which greatly enhances the richness and flavor of these rolls. This recipe starts with a yeast-based, brioche-type of dough that is very easy to work with and which comes together in no time, using a stand mixer. After the dough rises, it gets filled with the most delicious mixture of brown sugar, walnuts, pecans, raisins and maple syrup.
The great thing about this recipe is that the rolls can be prepared a day in advance and left to rise in the refrigerator overnight. The next morning, after a short baking time, the rolls are ready within 30 minutes. A buttermilk glaze is the final, lucious touch and pushes them to the “over-the-top-delicious” category. I made these rolls for Christmas morning and plan to make them again for New Year’s Day. These cinnamon rolls are nothing short of amazing!
- For the brioche
- 2¼ tsp. active dry yeast
- ½ tsp. sugar
- ¼ cup water (heated to 110°-115°)
- 2 TBSPS. light brown sugar
- ¼ cup sugar
- ½ cup milk, room temperature
- ½ tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2 ¾ cups all-purpose flour, sifted, (plus some more for kneading)
- ¾ tsp. fine salt
- 8 TBSPS. butter, room temperature (plus more for the pan)
- For the Filling:
- ½ cup sugar
- ¼ cup dark brown sugar
- ¼ cup finely chopped pecans
- ¼ cup finely chopped walnuts
- ¼ cup raisins
- 1 TBSP. ground cinnamon
- ½ tsp. salt
- ⅛ tsp. ground cloves
- 2 TBSPS. pure maple syrup
- 4 oz. cream cheese, at room temperature
- 8 TBSPS. unsalted butter, melted, divided in half
- For the Icing:
- 1½ cups confectioners’ sugar
- 6 TBSPS. buttermilk
- Make the Dough:
- In the bowl of a stand mixer fitted with a hook, combine yeast, ½ tsp. sugar and ¼ cup lukewarm water. Stir to combine and let sit until frothy and foamy, about 6 minutes.
- Add the sugars, milk, vanilla, egg, and egg yolk. Beat on low speed until well combined. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just begins to come together, about 4 minutes.
- Next, add the butter and continue to knead for another 4 minutes, until the dough is smooth and pulls away from the side of the bowl. (The dough will be wet and sticky).
- Place the dough on a well-floured work surface, and knead an additional ¼-⅓ cup all-purpose flour into the dough. (Alternatively, you can just continue kneading the dough in the bowl of the stand mixer).
- Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow it to rise in a warm place for 1½ hours, or until doubled in size.
- Make the filling:
- While the dough rises, combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and ground cloves in a medium bowl. Mix to combine. Stir in the maple syrup. Set aside.
- Form the rolls:
- Punch the dough down and turn it out onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Using a floured rolling pin, roll the dough into a 10“ x 10“ square.
- In a small bowl, mix the cream cheese with a spatula until it’s smooth and spreadable. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is faced down and, using the rolling pin, gently roll it into a 10” x 20” rectangle. (You might find that some cream cheese sneaks through). Be as gently as possible with the dough, but continue to work it until you reach the size you need.
- Turn the dough so that one of the larger sides of the rectangle is in front to you.Brush the top of the dough with half of the melted butter. Drizzle all of the filling onto the dough. Spread evenly, leaving a 1” border at the edge of the dough that is furthest away from you. Lightly press the filling into the dough.Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board.
- Using a sharp knife, cut the cylinder into 12 equal slices. Nestle the slices, cut side up and evenly spaced from one another in a buttered 9“ x 13“ glass pyrex.Cover pan with plastic wrap and set aside in a warm place and let rise for 2 hours. (Alternatively, the rolls can be refrigerated overnight.)
- Bake the rolls:
- Preheat the oven to 375°F. Uncover the rolls. (If you refrigerated the rolls, let them sit at room temperature for 15 minutes). Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Make the icing:
- While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle over the rolls. Serve immediately. Enjoy every bite!
Amazing Cream Cheese Cinnamon Rolls
Adapted from Saveur Magazine 2008
These cinnamon rolls look amazing! They seriously look like what most cinnamon rolls dream to be!
Thank you Andrea! These cinnamon rolls were a big hit with my family during the holidays!