Amazing Cream Cheese Cinnamon Rolls
 
 
The most delicious cinnamon rolls you can make in your own kitchen!
Author:
Recipe type: Breakfast/Brunch
Serves: 12 large
Ingredients
  • 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
Instructions
  1. Make the Dough:
  2. 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.
  3. 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.
  4. 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).
  5. 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).
  6. 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.
  7. Make the filling:
  8. 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.
  9. Form the rolls:
  10. 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.
  11. 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.
  12. 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.
  13. 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.)
  14. Bake the rolls:
  15. 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.
  16. Make the icing:
  17. 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!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/cream-cheese-cinnamon-rolls/