Joy the Baker

Cream Cheese Cinnamon Rolls

June 10, 2009

Cream Cheese Cinnamon Rolls

I made rolls, of the cinnamon variety.

I use cinnamon rolls as a sort of… well, anxiety calming drug.  I don’t pop pills, I definitely pop cinnamon rolls.

See… there was this thing invented a good long while ago called the 10 Year Class Reunion.  It’s where you get together with all the people that made fun of you during your painfully awkward teenage years.  Yea.  Why?  Why do I have to do this?  Can’t we all just become friends on Facebook and Twitter and consider ourselves properly reunited!?

Seriously.  The future is now!

Since I think I’m going to gracefully bow out of the reunion festivities, here’s the CliffsNotes of what I might have said to my old classmates.

Hi.  Yea, it’s me Joy.  I sat behind you in.. a bunch of classes probably.  Here’s the update.  I went to college.  I read a lot of books.  I graduated.  I traveled around some.  I haven’t gotten married or pregnant yet.  Yea.. I’m prettier now, but that’s mostly because I was actually really ugly when you knew me.  I’m a baker.  I think it’s the most awesome thing ever.  I know a crap ton about food.  Would you like to discuss French cheeses at all?  I have a blog… also awesome.  Sure, I’d like to meet your boyfriend Steve.  I recognize him from your Facebook photos.  Your relationship status is “complicated” though… care to discuss?  No?   Hm… well, sure I’d like to see pictures of your kids.  Would you like to see pictures of my cinnamon rolls?  It’s only fair.

Don’t make me go to this thing.  It will be awkward.  Awkward.  Awkward. Awkward!

I need counsel and another cinnamon roll.

Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

These cinnamon rolls are nothing short of amazing.  The cream cheese is folded (literally) into the dough, creating an extra moist, truly irresistible roll.  They take time… sure.  Yes.  But when it comes to things like your 10 Year Class Reunion… you just take the time to make the rolls.  It’s necessary.

Here’s the recipe.

Below the recipe are my step by step photos, in case you get knee deep into the recipe and panic.

Cream Cheese Cinnamon Rolls

Saveur October 2008

Print this Recipe!

For the Dough:

1 – 1/4oz package active dry yeast

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, sifted, plus more for kneading

3/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

1/2 cup sugar

1/4 cup dark brown sugar

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts

1/4 cup raisins

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground cloves

2 Tablespoons maple syrup

4 oz. cream cheese, at room temperature

8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:

2 cups confectioners’ sugar

1/4 cup buttermilk

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife 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 face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make 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 the short sides are parallel to you.  You’re going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  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, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  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.

Cream Cheese Cinnamon Rolls

Some of the stuff you’ll need.

Cream Cheese Cinnamon Rolls

This is what the dough looks like as it’s coming together after the flour is added.

Cream Cheese Cinnamon Rolls

After kneading in the mixer for 10 minutes, I took the dough out, added 1/3 cup more flour and kneaded.

Cream Cheese Cinnamon Rolls

Gettin’ ready for the first rise.

Cream Cheese Cinnamon Rolls

Now make the filling!

Cream Cheese Cinnamon Rolls

Big, happy dough after 2 hours!

Cream Cheese Cinnamon Rolls

Knead the dough on a heavily floured surface, adding more flour so the dough is no longer sticky.

Cream Cheese Cinnamon Rolls

Roll that darling in a 10 x 10-inch circle and cream cheese it!

Cream Cheese Cinnamon Rolls

Fold it up.

Cream Cheese Cinnamon Rolls

And again.

Cream Cheese Cinnamon Rolls

Keep folding.

Cream Cheese Cinnamon Rolls

Done!

Cream Cheese Cinnamon Rolls

Now roll again.  This time to 10 x 20-inches.

Cream Cheese Cinnamon Rolls

Time for the good stuff.

Cream Cheese Cinnamon Rolls

And roll.

Cream Cheese Cinnamon Rolls

Trim the edges and slice into 8 slices.

Cream Cheese Cinnamon Rolls

Into the pan.

Cream Cheese Cinnamon Rolls

And baked!

That’s good stuff.  Great job.

Think this recipe is a little too daunting!?  I understand… you might like this one though!


260 Comments Add A Comment

  • These look yummy and I will be making them this weekend. Funny question-where did you get the pan that you baked the cinnamon rolls in? I kinda dig it and would like to go purchase it pronto. Your blog is a daily read for me, and thank you for making me laugh.

  • Is the pan empty. It would have been at our house. Cinnamon Rolls are one of hubby’s favorite snacks.

    They look great, good pictures too.

  • I understand. Why bother? Do something you like instead – or wait, eat something you like!

  • I agree with Julia. I stayed in touch with the person I wanted to, beyond that I can’t be bothered. My 20th is coming up in September and I couldn’t care less. I don’t care to make the effort to “walk down memory lane” with people I wasn’t close to to begin with. I would rather spend time with the people in my present than spend one minute making small talk with people that don’t care what I am doing…and I don’t care what they are doing. LOL OK…enough ranting.

    The bun look DIVINE. I think I must try these. :)

  • i graduated in ’79 & have yet to see a reason why i would go to the time & trouble to save $$ & clear my calender to attend a reunion. not anxious, not angry, just can’t be bothered.

  • I’m with Julia, leave the reunions for imagined daydreaming in which you arrive via private jet, a slimmer more elegant version of yourself and that boy that you had a crush on suddenly realises that he made a massive mistake by not asking you out…
    or something.

    absolutely love the pictures, Joy!

    on second thoughts, i’d rather stay home with a cinnamon roll, warm socks and my copy of Amelie.

  • Oooh a great anecdote; school reunions… the thing I loved about the end of school was never having to see the certain people I didn’t like, ever again…

    P.S. These cinnamon rolls are much more impressive in photos than a snotty toddler :-)

  • these look amazing. and daunting. i will file it away for when i have time to delve into it. wow!

  • Funny. Someone at work today was talking about high school reunions. I avoid them myself. I stayed in touch with the people I wanted to stay in touch with. I LOVE your cinnamon buns. Great step-by-step photos, too!

  • To the wonderful Joy,

    Who needs a silly old thing like a class reunion when there are divine cinnamon rolls like this lurking on your kitchen counter.

    P.S. I didn’t go to my reunion, but I did see some pictures. Do people still use the word “hoochie-mama” in America? Because there was definitely some ladies who looked like they were trying way too hard.

    Just be your fabulous self and if you are feeling self conscious, bring the cinnamon rolls.

  • I avoid all class reunions and honestly wouldn’t know what to say after basic small talk but I love your message to your old classmates and those cinnamon rolls look irresistable.

  • Wow. I’d rather just smell those cinnamon rolls than go to a class reunion.

  • How funny – I’m waiting for some dough to rise for cinnamon rolls right now! I wish I would have seen this earlier.

    I totally do not blame you for not wanting to go to the reunion. I wouldn’t either :)

  • Sounds awkward, and I offer you lots of luck – but at least the consequent eating is of the delcious and spicy variety! It could be worse!

  • Oh my god, these look devilishly good Joy – as everything you make does ;) I agree, cinnamon is better than Prozac any day! Can’t wait to make them. xx

Leave a Reply

68 trackbacks

Pre-Order!

homemade decadence

The Web Series

bonkers_sidebar

Homefries

Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Homemade Steak Sauce
Dipped + Crisp Peanut Butter Cookies
Let It Be Sunday
New Orleans: ManhattanJack
Roasted Tomato and Feta Guacamole
Weeknight Cobbler For Two
Let It Be Sunday
The August GIVEAWAY
The Single Pancake