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.
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
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.
Some of the stuff you’ll need.
This is what the dough looks like as it’s coming together after the flour is added.
After kneading in the mixer for 10 minutes, I took the dough out, added 1/3 cup more flour and kneaded.
Gettin’ ready for the first rise.
Now make the filling!
Big, happy dough after 2 hours!
Knead the dough on a heavily floured surface, adding more flour so the dough is no longer sticky.
Roll that darling in a 10 x 10-inch circle and cream cheese it!
Fold it up.
And again.
Keep folding.
Done!
Now roll again. This time to 10 x 20-inches.
Time for the good stuff.
And roll.
Trim the edges and slice into 8 slices.
Into the pan.
And baked!
That’s good stuff. Great job.
Think this recipe is a little too daunting!? I understand… you might like this one though!
Adrienne Lloyd
Staring at my now empty plate refusing to ignore the urge to lick my fingers, I am sure some sort of magic trick was played on me … how did these delectable cinnamon rolls disappear so quickly and why am I still craving more?
I made these for Christmas morning … my sister and I woke up at 5 am in order to do so, but let me tell you: it was worth it!
Thank you so much!!
Wendy Darling
I am just about to pop these bad boys into the oven! I made the dough and rolled them out last night… And now they are sitting on the counter ready to bake. I’m just waiting to hear my kiddies waking up. How cool will it be to have the house smell like yeasty cinnamony goodness as everyone unwraps their presents from Santa this Christmas morning. :-)
Thank you for sharing this recipe. The dough was amazingly easy to work with. I can’t wait to taste these!
I hope you are having a winder Christmas.
Kim
Thanks for the great recipe! I saw the adapted recipe on Brown-Eyed Baker but decided to go with your full recipe instead. I haven’t eaten them yet, as they are currently rising for the first time, but I do look forward to enjoying them with my family on Christmas morning. I am hoping that they taste as good as they look! (I’ll try to get a post on them up in a few days on my blog and will credit back to here.)
Marnie
Joy,
THANK you for posting… I made them this past weekend. While they were a LOT of work, they are beyond worth it.
I didn’t cut off the ends however, I preferred the ends as they weren’t as sweet.
Again, thanks for the recipe. I’ll keep this one for sure!
abigail
i am new to your blog. i found it through brown eyed baker, which i adore. what i love about all these blogs that are ought right now is that almost everything is done from scratch. don’t hate me for saying this but i would never ever never make and serve a cake made from a box. it is kind of like going out and buying a cre that sand color. it just says i had to pick something and i didn’t care what it is. that being said if you don’t feel that way your life is probably a lot easier than mine. i just made these cinnamon rolls and the bread part actually melts in your mouth like cotton candy. if it wasn’t for the nuts taking so much time to chew you would inhale the whole batch in one sitting. i really love banana cinnamon rolls also if your not a fan of nuts. thanks for the great recipe. by the way i used bread flour. it makes a big difference in the texture.
Serene
Wow, those are gorgeous. I have to try them. But not my reunion. I haven’t been to any of them (they’ll be doing the 30th in a year and a half), because I didn’t like those people in high school, and I’m unlikely to suddenly like them now.
Missie
Wow! These look amazing!
frabala
OMG this is really good!
Cons for the photos and description details!
Latika
Hi Joy, thank you so much for sharing this recipe. I made these delectable rolls of goodness yesterday and they were a big hit with my loved ones. I didn’t have any cloves so I used allspice and I had no buttermilk so I used milk with a squeeze of lemon in it. Plus I used two eggs (didn’t know what to do with the left over white). Anyway, they were wonderfully soft and sweet and cinnamony. My only hurdle was figuring out how much a stick of butter was, but Google came to the rescue. I stumbled to your website about a month ago and have become an avid follower. This is my first Joy recipe. Today I’m going to try the apple, walnut, flaxseed bread. Much love, all the way from Australia. xx
Mira
Joy, I absolutely love your site and am obsessed (OBSESSED) with baking. Unfortunately, I do not have many of the baking tools that are necessary, namely a stand mixer and dough hook. I’ve been avoiding doughy recipes that call for a mixer, but this recipe is too tasty to pass up. Any suggestions on how to modify the recipe?
Thank you so much!
Jen
omg. these are AMAZEBALLS!