Amy’s Amazing Cinnamon Rolls with Cream Cheese Frosting
This dreary fall weather is trying to make my pant size go up! Way up! I feel so tired and lazy and all I want to do is sit at home eating these cinnamon rolls!
My friend Amy is the Cinnamon Roll Queen. I blame her for my addiction to these cinnamon rolls. It all started when she made a batch for a bake sale we had last November.
I was lucky enough or…..cursed (however you want to look at it) to snag a plate of them before they flew off the shelf. I ate them all except for the tiny piece of one I kindly shared with my husband. I am SO nice!
I had to have the recipe!!!
Anyone who tastes these cinnamon rolls, begs for the recipe. They are sooooooo good!
I usually don’t appreciate a cinnamon roll that is topped with cream cheese frosting (I think it’s because my mom always frosted hers with maple frosting,) but this is not normal Cream Cheese Frosting! It is the perfect combination of cream cheese, butter and powdered sugar and it perfectly accents the amazing texture and flavor of these fabulous rolls.
Dang, now I want to go eat the last one I hid on top of the fridge. Just talking about them is making my mouth water! Somebody stop me!
Truth be told, they are worth EVERY calorie!
- 1 (.25 oz) package dry yeast (approx: 2¼ tsp)
- 1 cup warm milk
- ½ cup granulated sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- ⅓ cup margarine (can substitute butter or melted butter flavored Crisco)
- 4 cups flour
- 2½ tbsp cinnamon
- 1 cup brown sugar
- ¼ cup softened butter
- 2 oz softened cream cheese
- ½ cup softened butter, salted
- 1½ cups powdered sugar
- ½ tsp vanilla
- dash of salt
- Mix yeast and warm milk, let stand of 5 minutes
- Add sugar, salt, eggs and butter, mix until combined
- Add flour and stir until combined
- Knead dough for 3-5 minutes with flour dusted hands
- Form dough into a ball and place into lightly greased glass bowl, cover and let rise for about 1 hour in a warm area in your kitchen*
- After dough has risen, Preheat oven to 400
- Roll dough out into a 21x16 inch rectangle, dough should be ¼ inch thick
- Spread softened butter onto dough square, trying to cover every inch
- Combine cinnamon and brown sugar, sprinkle evenly over dough that you have spread softened butter on.
- Starting on one side, roll dough carefully until you have a 21 inch roll in front of you
- Cut dough into 1¾ inch slices, I like to use dental floss
- Place them onto a lightly greased baking sheet
- Bake at 400 for 10-12 minutes or until they are a very light golden brown
- While rolls are baking combine, softened cream cheese, softened butter, powdered sugar, vanilla and salt to make icing, Use an electric mixer
- Generously frost warm rolls, when they come out of the oven
*I like to barely heat my oven, turn it off and put the dough in the oven to rise. (Don’t let it heat up past 200 degrees before you turn it off and put the dough in.)
Amy originally got the recipe on Food.com
Try not to eat all 12 by yourself! 🙂
Keep it Real!