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Cream Cheese Cinnamon Rolls

June 10, 2009 by Joy the Baker 271 Comments

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!

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Comments

  1. medstudentwhobakes

    November 11, 2011 at 8:12 am

    hi joy, these cinnamon rolls look delicious! i want to make them soon, but just have a quick question about logistics. am i supposed to fold the cream cheese into the dough and then roll out the dough again to add the filling? won’t that just mix the cream cheese into the dough? or is that the point? clearly i am confused, so i hope you can unconfuse me. thanks!

    Reply
  2. Gretchen

    November 11, 2011 at 6:13 am

    How about making these up to the rolled part but not the second rise and freezing them. I’ve bought some frozen that I just have to rise and bake.

    Reply
    • Eleanor

      February 10, 2012 at 1:37 pm

      Did you try it? I’d like to try as well so was wondering if it worked?

      Reply
  3. Cassandra

    October 19, 2011 at 12:14 pm

    If only! *sighs* One of the things I miss most from before I went GF is cinnamon rolls. This longing is not helped by the cinnabun at the entrance to my local mall so every time I go there I can smell them. :-/ Don’t suppose you have any idea how to go about converting these or even a decent recipe for cinnamon rolls that are already GF? I’ve tried dozens of recipes through the years and they all run the gambit from inedible to pathetic.

    Reply
  4. Share

    September 18, 2011 at 7:34 am

    I made these cinnamon rolls yesterday and they were beyond delicious!! My family ate every crumb and they begged me to make more. I thought the recipe was daunting at first but it really wasn’t, it’s just time consuming, but it was definitely worth it. The cream cheese baked into the dough is a genius idea. The rolls were soft and the filling is the perfect amount of sweet. I’m making these rolls again:)

    Reply
  5. lynsimarie

    September 15, 2011 at 4:14 pm

    I’m going to beg my husband to make these for me tonight!

    And Joy, if you want to skip your reunion…do it!

    Reply
  6. talya

    July 14, 2011 at 9:33 pm

    Joy, what a great recipe ! I come from a family with professional chefs, and this is the first one of your recipes that I am trying out – it’s wonderful to find honest recipes that are perfect !! Bravo for all of it, the recipe, the step by step, the pictures ! The rolls were delicious and I am eager to try more things from your site
    thanks again

    Reply
  7. Sel

    June 19, 2011 at 11:34 am

    joy,
    We loved these! The perfect father’s day treat. Thanx!

    Reply
  8. Loren B

    May 10, 2011 at 3:27 pm

    This is my first post on here so I wanted to say how much I LOVE this website, I found you on Stumble. I doubt I even look at any of the other blogs I frequent again. I just made these cinnamon rolls when I got home, they’re in the garage rising, as it is warmer there than in the house. I’m going to put them in the fridge tonight and bake them in the morning. I can’t wait to go to bed so I can wake up to them!

    Reply
    • joythebaker

      May 11, 2011 at 7:31 am

      i hope you love them!

      Reply
  9. Amy L

    May 2, 2011 at 5:10 pm

    Perfect. cannot wait to make them.Thank you for your wonderful Story as well. So glad I found your Blog!

    Reply
  10. Donna

    April 5, 2011 at 12:48 am

    Am transfixed by buttermilk in the icing…

    Reply
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Trackbacks

  1. homefries – Joy the Baker Podcast Episode 18 The Grass is Always Greener says:
    September 14, 2011 at 11:57 pm

    […] Cream Cheese Cinnamon Rolls!  Make the dough the night before! […]

    Reply
  2. Cream Cheese Cinnamon Rolls › shutterbean says:
    August 5, 2011 at 7:10 am

    […] (recipe adapted from Saveur Magazine & Joy the Baker) […]

    Reply
  3. Mabel and Cinnamon Rolls « Cordial Fare says:
    July 15, 2011 at 3:57 pm

    […] “heart” these scrumptious cinnamon rolls from this fabulous […]

    Reply
  4. Adventures in the Kitchen (and Patio) | says:
    June 20, 2011 at 2:19 pm

    […] up were Father’s Day Cinnamon Rolls. I think we’ve successfully de-throned the Fresh Market as the supreme maker of cinnamon […]

    Reply
  5. Cream Cheese Cinnamon Rolls « The Little Spork says:
    April 28, 2011 at 11:57 am

    […] recently had a Cinnabon craving and found this recipe for cream cheese cinnamon rolls on Joy the Baker. It sounded like the perfect recipe, except that […]

    Reply

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