Cinnamon Sugar Cream Cheese Rolls

These cinnamon sugar cream cheese rolls are my secret weapon for turning an ordinary weekend morning into a truly special occasion. They deliver all the satisfaction of a bakery treat with a delightful surprise inside: a warm, tangy cream cheese filling that perfectly complements the soft, pillowy dough and sparkling cinnamon sugar crust.

I first made these for a holiday brunch, and the scent alone was enough to get everyone excited. Now, they are the most requested treat for any family gathering, disappearing almost as soon as they come out of the oven.

Ingredients

• All purpose flour: This is the structural backbone for a soft fluffy roll
• Granulated sugar: Provides sweetness for the dough filling and the crunchy exterior coating
• Instant yeast: The magic ingredient that makes the dough rise beautifully and quickly
• Salt: A crucial element that enhances all the flavors and controls the yeast
• Warm milk: Activates the yeast so ensure it is around 110 degrees Fahrenheit not too hot or cold
• Large egg: Adds richness flavor and color to the dough
• Unsalted butter: Use softened butter for the dough and melted for the coating to get the best texture
• Cream cheese: Choose a full fat block style cream cheese softened to room temperature for the smoothest filling
• Vanilla extract: A drop adds a wonderful warm aroma and flavor to the cream cheese
• Ground cinnamon: The star of the coating providing that classic warm spice flavor

Step-by-Step Instructions

Activate the Yeast:

In a large mixing bowl, gently whisk together the warm milk, one tablespoon of the sugar, and the instant yeast. Let this mixture sit for about five to ten minutes. You are looking for it to become foamy and bubbly on top, which is the sign your yeast is alive and ready to work.

Create the Dough:

To the foamy yeast mixture, add the remaining sugar, the softened butter, the egg, and the salt. Mix everything together until it's just combined. Begin adding the flour one cup at a time, mixing with a dough hook on a stand mixer or a wooden spoon until a soft, slightly sticky dough forms.

Knead for Elasticity:

Turn the dough out onto a lightly floured surface and knead by hand for eight to ten minutes, or continue with a stand mixer for about five minutes. The goal is a dough that is smooth, elastic, and no longer overly sticky. It should spring back lightly when you poke it.

First Rise:

Place the kneaded dough into a lightly greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft free spot for one to one and a half hours, or until the dough has impressively doubled in size.

Prepare the Filling:

While the dough is rising, prepare the delicious center. In a medium bowl, use an electric mixer to beat the softened cream cheese, sugar, and vanilla extract together. Continue beating until the mixture is completely smooth and creamy, with no lumps remaining. Place it in the refrigerator to firm up slightly.

Shape the Rolls:

Once the dough has doubled, gently punch it down to release the air. Divide the dough into twelve equal portions. Take one portion and flatten it into a small disk in the palm of your hand. Spoon about one tablespoon of the chilled cream cheese filling right into the center. Carefully pull the edges of the dough up and over the filling, pinching them together very tightly to create a secure seal. Roll it between your hands to form a smooth ball and place it seam side down in a greased baking dish.

Second Rise:

After all the rolls are shaped and in the baking dish, cover them loosely with a kitchen towel. Let them rise again in a warm place for another thirty to forty minutes. They should look visibly puffy and be nestled closely together.

Bake to Golden Perfection:

Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for twenty to twenty five minutes. You’ll know they’re done when the tops are a beautiful, even golden brown. Remove them from the oven and allow them to cool just slightly in the pan; they need to be warm for the final step.

Add the Cinnamon Sugar Coat:

Set up two shallow bowls. In one, combine the cinnamon and the remaining granulated sugar. In the other, place the melted butter. Take each warm roll and lightly dip or brush it all over with the melted butter, then immediately roll it in the cinnamon sugar mixture until it is generously coated on all sides.

Pin it

My favorite part of this recipe is the vanilla in the cream cheese filling. It seems like such a small thing, but it adds a lovely floral note that elevates the whole experience. I remember my grandmother teaching me to always use pure vanilla extract, a lesson I’ve carried with me in all my baking.

Storage and Reheating

To store these rolls, place them in an airtight container. They will stay fresh at room temperature for up to two days. If you need to keep them longer, they can be refrigerated for up to five days. To reheat, you can pop one in the microwave for fifteen to twenty seconds for a quick, soft treat, or place them in a 300 degree Fahrenheit oven for about five minutes to restore their freshly baked texture.

Fun Ingredient Variations

Don’t be afraid to experiment with the filling and coating. For a nutty chocolate twist, replace half of the cream cheese filling with Nutella. During the fall, add half a teaspoon of pumpkin pie spice to the cinnamon sugar mixture for a cozy flavor. You can also add a teaspoon of lemon zest to the cream cheese filling for a bright, citrusy kick that is perfect for spring.

Serving Suggestions

These rolls are absolutely fantastic on their own with a hot cup of coffee or a cold glass of milk. For an extra layer of indulgence, you can drizzle them with a simple powdered sugar glaze made from powdered sugar, a splash of milk, and a drop of vanilla. A drizzle of warm caramel sauce would also be a decadent and welcome addition.

Frequently Asked Questions

→ What's the best way to ensure the dough rises properly?

Use warm milk (around 110°F/43°C) to activate the yeast. Make sure your yeast isn't expired. Also, place the dough in a warm, draft-free area to rise. A slightly warm oven (turned off) works well.

→ How can I prevent the cream cheese filling from leaking?

Ensure you pinch the edges of the dough tightly to seal the filling completely. Also, chilling the filling slightly before shaping the rolls helps prevent leakage during baking.

→ What's the secret to a soft and pillowy roll?

Don't overbake the rolls! Check for a light golden-brown color and a slightly firm texture. Also, kneading the dough sufficiently until it's smooth and elastic is crucial for a soft texture.

→ Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, then cover them tightly and refrigerate them overnight. Let them come to room temperature for about 30 minutes before baking. You can also freeze the unbaked, shaped rolls.

→ What are some variations I can try?

Get creative! Try adding Nutella to the cream cheese filling, mixing pumpkin spice into the cinnamon sugar, or adding lemon zest to the cream cheese for a citrusy twist.

→ How do I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days (reheat before serving), or freeze for up to 2 months.