Cream Cheese Cinnamon Rolls Recipes

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CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)



Cream Cheese Crescent Rolls Recipe - (3.8/5) image

Provided by LyndaD

Number Of Ingredients 6

2 cans Pillsbury butter crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
Cinnamon & sugar (I used about 1/4 cup sugar and 1 tablespoon cinnamon)

Steps:

  • Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

CINNAMON CREAM CHEESE ROLL-UPS



Cinnamon Cream Cheese Roll-Ups image

I found these in a magazine, and just had to try them. They are really different and very good! The kids were wild about these. Try adding a dab of pineapple, or apricot jam.

Provided by MizzNezz

Categories     Breads

Time 35m

Yield 16 roll ups

Number Of Ingredients 7

1 loaf sliced bread, crusts removed
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter

Steps:

  • Flatten bread with a rolling pin.
  • Mix cream cheese, egg yolk, and powdered sugar.
  • Combine sugar and cinnamon; set aside.
  • Spread 1 T cheese mixture on each slice bread.
  • Roll up.
  • Dip in melted butter, then in cinnamon sugar.
  • Place on ungreased baking sheet.
  • Bake at 350°F for 20 minutes, or until golden.

CINNAMON ROLLS WITH CREAM CHEESE ICING



Cinnamon Rolls with Cream Cheese Icing image

The butter you spread on the rolled-out dough should be very soft so that the dough won't tear.

Provided by Southern Living Editors

Time 3h40m

Yield Makes 16 rolls

Number Of Ingredients 17

1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 teaspoon granulated sugar
1/2 cup butter, softened
1 cup granulated sugar, divided
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1 tablespoon fresh lemon juice
4 1/2 cups bread flour
1/4 teaspoon ground nutmeg
1/4 to 1/2 cup bread flour
1 cup chopped pecans
1/2 cup very soft butter
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
Cream Cheese Icing

Steps:

  • Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
  • Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
  • Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
  • Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
  • Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  • Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
  • Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
  • Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
  • Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.
  • TRY THESE TWISTS!
  • Apple-Cinnamon Rolls: Prepare as directed through Step Peel and chop 2 Granny Smith apples (about 3 cups). Place apples in a microwave-safe bowl, and pour 1 cup apple cider over apples. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Proceed as directed, sprinkling apples over sugar mixture in Step 6 before topping with pecans. Hands-on time: 30 min.; Total time: 4 hr., including icing.
  • Chocolate-Cinnamon Rolls: Prepare as directed through Step Chop 2 (4-oz.) bittersweet chocolate baking bars; sprinkle over sugar mixture. Proceed as directed. Hands-on time: 35 min.; Total time: 3 hr., 40 min., including icing.
  • Cranberry-Cinnamon Rolls: Prepare as directed through Step Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries. Proceed as directed, sprinkling cranberries over sugar mixture in Step
  • Hands-on time: 30 min.; Total time: 3 hr., 55 min., including icing.

CLASSIC CINNAMON ROLLS WITH CREAM CHEESE FROSTING



Classic Cinnamon Rolls with Cream Cheese Frosting image

Use the basic sweet yeast dough recipe to make these tried and true classic cinnamon rolls with cream cheese frosting.

Provided by Bettie

Categories     All Recipes

Time 3h

Number Of Ingredients 13

2/3 cup milk
1 package active dry yeast (0.25 oz package or 2 1/4 tsp)
6 TBSP unsalted butter, room temperature and cut into small pieces
1/4 cup sugar
3/4 tsp kosher salt
1 large egg
3 cups plus 2 TBSP all-purpose flour
1/2 stick unsalted butter, melted
1/2 cup brown sugar
2 TBSP ground cinnamon
6 oz cream cheese, room temp
1/4 cup powdered sugar
1/2 tsp vanilla

Steps:

  • Warm the milk to 105-110ºF. Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. About 5 minutes.
  • In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.
  • Fit the mixing bowl onto the mixer with the dough hook. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms.
  • Place the dough in a clean bowl with a towel or loose plastic wrap over it and allow to rise to double in size. About 1 1/2 hours.
  • Gently degas the dough by pressing the middle and bringing the sides up. Lightly flour a clean work surface and rolling pin and roll the dough out to a large rectangle. If the dough is snapping back and difficult to work with, place a piece of plastic wrap over the dough and let it rest for 5-10 minutes until it is easier to roll out.
  • Using clean hands, spread the melted butter out evenly over all of the dough. Sprinkle on as much brown sugar and cinnamon as desired and use your hands to spread it out and mix it with the butter. With clean dry hands, roll the dough tightly into a large tube starting at the wide side. Pinch the dough shut to seal. Cut into individual rolls and place on a baking sheet or in a greased pie plate.
  • Allow the rolls to rise for about 40 minutes. If you are making the dough a day ahead, cover the rolls in plastic wrap and place in the refrigerator. Remove from the refrigerator about 30 minutes prior to baking the next day. Preheat oven to 350ºF.
  • Bake the rolls at 350ºF for 30 minutes, or until golden brown.
  • Meanwhile, make the frosting by combining all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), and mix until incorporated. Allow the rolls to cool slightly before frosting.

Nutrition Facts : Calories 0 calories

CREAM CHEESE ICING FOR CINNAMON ROLLS



Cream Cheese Icing for Cinnamon Rolls image

Easy recipe for the best Cream Cheese Icing for Cinnamon Rolls that is creamy, smooth and the perfect complement to rolls.

Provided by Julie Blanner

Categories     Breakfast     Brunch     Dessert

Time 3m

Number Of Ingredients 4

4 ounces cream cheese (softened)
1/2 cup butter (softened)
2 cups powdered sugar
2 tablespoons heavy cream ((can substitute milk))

Steps:

  • Blend ingredients together until smooth.
  • Smooth onto cinnamon rolls.

Nutrition Facts : Calories 223 kcal, Carbohydrate 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 119 mg, Sugar 23 g, ServingSize 1 serving

CINNAMON ROLL AND CREAM CHEESE MONKEY BREAD



Cinnamon Roll and Cream Cheese Monkey Bread image

This monkey bread is a delicious and easy breakfast that can be prepared the night before. Just place it in the oven in the morning and enjoy! My family loves this monkey bread, and it is so simple to make.

Provided by Michelle

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 4

cooking spray
1 (8 ounce) package cream cheese, cut into 20 pieces
2 (14 ounce) cans refrigerated cinnamon roll dough with icing
¼ cup butter, cut into pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Place cinnamon roll dough on a work surface; cut each roll in half and flatten. Center 1 piece of cream cheese on each piece of dough. Roll into balls, pinching edges to seal in the cream cheese. Place dough balls over the bottom of the prepared pan. Sprinkle butter pieces on top.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool for 10 minutes before removing monkey bread from the pan. Drizzle with the prepared icing and serve warm.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 41.6 g, Cholesterol 36.8 mg, Fat 22.1 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 10.3 g, Sodium 706.2 mg

CINNAMON ROLLS WITH CREAM CHEESE ICING



Cinnamon Rolls with Cream Cheese Icing image

Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing makes for an unforgettable breakfast!

Provided by katiebirdbakes.com

Categories     Breakfast     brunch

Time 2h55m

Number Of Ingredients 17

2 cups (473 ml) milk ((I used whole milk))
1/2 cup (118 ml) canola oil ((or olive or avocado oil))
1/2 cup (100g) granulated sugar
2 and 1/4 teaspoons instant or active dry yeast ((one packet))
4 and 1/2 cups (562g) all-purpose flour, divided (see below)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons salt
1/2 cup (113g) unsalted butter, melted
1 cup (150g) brown sugar, not packed
2 teaspoons cinnamon (or more to taste)
4 ounces (113g) cream cheese, room temperature
4 tablespoons (56g) unsalted butter, softened
1 cup (113g) powdered (confectioner's) sugar
1 teaspoon vanilla extract or vanilla bean paste
Pinch of salt
1/4 cup (59 ml) milk of choice ((more if necessary))

Steps:

  • Combine the milk, oil, and sugar in a large pot (I used a Dutch oven) and place over medium heat until just before boiling (or microwave this mixture in a large bowl until just before boiling). Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
  • Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes. Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.
  • Cover and let sit on the stove (with the oven on if your kitchen is cold) to rise for about 1 hour. Check after 30 minutes to make sure it is rising. By the end of the hour, it should have doubled in size and smell yeasty.
  • Add the remaining 1/2 cup (62g) flour along with the baking powder, baking soda, and salt, and stir until completely combined. The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
  • Divide the dough in half and roll one half out on a WELL floured surface to about a 12x8 inch rectangle. It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn't stick. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
  • Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
  • Repeat steps 5 and 6 with the second half of the dough.
  • Preheat oven to 375 degrees F. Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed. Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.
  • Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
  • Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people's eyes light up with unadulterated joy!

HOW TO MAKE CINNAMON ROLLS



How to Make Cinnamon Rolls image

Here's how to make cinnamon rolls frosted with cream cheese glaze. The recipe is simple and easy to make light and fluffy buns. The best part is they can be ready in a little over an hour.

Provided by Veena Azmanov

Categories     Bread     Breakfast     Dessert

Time 2h30m

Number Of Ingredients 16

240 ml Milk (warm )
60 g Butter
100 g Egg (large)
7 g Instant dry yeast ((1 packet))
15 g Sugar (or honey)
9 g Salt
500 g Bread flour (or half all-purpose flour)
75 g Brown sugar
75 g White sugar
8 g Butter
1 - 1½ tbsp Ground cinnamon (ground)
1 tsp Vanilla extract
1/4 tsp Salt
228 g Cream cheese ((8 oz))
25 g Powdered sugar
1 tsp Vanilla extract

Steps:

  • Yeast mixture - In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey/sugar, butter, and eggs.
  • Dry ingredients - Measure the flour and salt in a bowl. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
  • Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
  • Bowl - When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
  • Rise - Leave in a warm place. Let rise for 30 to 45 minutes until doubles in volume. Pro-tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
  • Cinnamon sugar - Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.
  • Roll - Transfer the dough to a lightly floured surface. Roll into a 10 x 20 rectangle. (12 inches long and 10 inches wide) Pro tip - the measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls.
  • Filling - Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
  • Fold - Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut in half then half again until you have 16 buns.Pro tip - You use a sewing thread, dental floss, or a sharp knife but a bench scraper works well too.
  • Proof - Lightly spray a 13 x 9 baking dish or a sheet pan. Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 30 to 45 minutes.Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes.20 minutes.
  • Oven - About 20 minutes before baking preheat the oven at 375°F /190°C / Gas Mark 5
  • Bake - Once the rolls are doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
  • Cool - When done, remove from the oven and cool until just warm.Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glaze gets absorbed inside the rolls.
  • Cream cheese frosting - Combine cream cheese, powdered sugar, and vanilla extract, until smooth. Then slather generously over the barely warm cinnamon rolls. Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.

Nutrition Facts : Calories 338 kcal, Carbohydrate 50 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 381 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING



Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Provided by Nancy Fuller

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

Steps:

  • For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
  • Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
  • Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  • Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
  • For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

Steps:

  • Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

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  • Warm milk in microwave, until just bathwater warm (not scalding). Dissolve yeast in warm milk for 2 minutes. Add all ingredients except 3-4 cups of flour in a stand mixer, and mix with dough hook until smooth.
  • After dough has risen, punch down and knead into ball. Roll out onto floured surface. Roll into a large rectangular shape. *Many recipes tell you to roll the dough as thin as possible to get as many layers of cinnamon roll as possible, however I’ve found that by leaving the dough a little thicker it rises much better and stays much fluffier throughout the 2nd rise and baking process. Leave a little thickness to it.
  • Spread the very soft butter (can be melted) over the dough. In a separate bowl mix brown sugar, and cinnamon. Sprinkle the the cinnamon mixture over the dough evenly. Roll dough firmly into vertical log. (A cheese knife works great at cutting them without pinching the dough down!)
  • Cut dough at approximately every 1 inch to make 12-18 rolls depending on how big each roll is. Place in a baking sheet or pan that is coated with cooking spray or parchment paper.


ONE HOUR CREAM CHEESE CINNAMON ROLLS - CREME DE LA CRUMB
2016-12-21 Instructions. In a microwave safe bowl, combine 3/4 cup milk and 4 tablespoons butter. Heat on high for 1 1/2 minutes. (Butter should be partly melted.) Stir in remaining 1/4 cup cold milk …
From lecremedelacrumb.com
5/5 (19)
Total Time 1 hr
Category Breakfast
Calories 363 per serving
  • In a microwave safe bowl, combine 3/4 cup milk and 4 tablespoons butter. Heat on high for 1 1/2 minutes. (Butter should be partly melted.) Stir in remaining 1/4 cup cold milk and set aside.
  • In a large mixing bowl (or stand mixer with paddle attachment) whisk together 2 cups flour, sugar, yeast, and salt.
  • Add milk mixture and egg to the flour mixture while the beater (or paddle) is running. Beat for about 1 minute until ingredients are completely incorporated.
  • Switch to your dough hook attachment and add remaining flour only until dough barely pulls away from the sides of the bowl. (It should still be very soft and slightly sticky - do not add too much flour!.) Knead for 5 minutes (if using stand mixer, continue to use dough hook, if using a hand mixer transfer dough to a floured surface and knead by hand for 5 minutes).


MAPLE CREAM CHEESE CINNAMON ROLLS - MODERN CRUMB
2021-04-11 Don't get skimpy on the cinnamon. This recipe calls for 1 whole tablespoon of cinnamon. And it's perfect and spicy. The more you make these the quicker you'll be able to get them in the oven and on the table. Really that's any cinnamon roll recipe…
From moderncrumb.com
5/5 (2)
Category Dessert
Cuisine American
Total Time 2 hrs 20 mins


HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE ICING
2021-08-04 With the rolls slightly cooled top with the easy-to-make cream cheese icing. Enjoy breakfast with a cinnamon roll and a cup of coffee. Because these cinnamon rolls have cream cheese icing on them they do need to be refrigerated. These homemade yeast rolls can be made the day before and stored in the refrigerator then baked up the morning of.
From mycreativemanner.com
Cuisine American
Total Time 2 hrs 30 mins
Category Breakfast
Calories 359 per serving


CREAM CHEESE CINNAMON ROLLS - THE FLOUR HANDPRINT
2020-05-07 These soft, fluffy, yeast raised cream cheese cinnamon rolls are the perfect treat for brunch. Follow the easy, step by step picture instructions to bake up a batch of homemade cream cheese sweet rolls, with sweet tangy cream cheese inside and out.
From theflourhandprint.com
5/5 (9)
Total Time 2 hrs 55 mins
Category Breakfast, Brunch, Dessert
Calories 405 per serving


CINNAMON ROLLS WITH CREAM CHEESE GLAZE RECIPE | EPICURIOUS
2010-08-09 Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with ...
From epicurious.com
3.7/5 (179)
Servings 18


HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE FROSTING
In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. Pour into the dry ingredients with the egg and mix with a wooden spoon.
From fleischmannsyeast.com


CINNAMON ROLL AND CREAM CHEESE MONKEY BREAD RECIPE ...
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From forecipes.netlify.app


GOOEY CINNAMON ROLLS WITH BROWN BUTTER CREAM CHEESE ...
2021-02-19 The cinnamon rolls are super easy to make, they are soft and fluffy, and the cinnamon filling has that really amazing, warm cinnamon flavor. And the brown butter cream cheese frosting adds that “je ne sais quoi” factor that I constantly strive for when I develop a recipe …
From bakerstreetsociety.com


ULTIMATE CINNAMON ROLL RECIPE FROM NASHVILLE'S 'BREAD LADY'
1 day ago When I think of the perfect cinnamon roll, I think of dough with a great flavor and texture, not too sweet, but with a robust cinnamon filling and a cream cheese frosting befitting any cake. The ultimate indulgence! Yield: 1 dozen cinnamon rolls. Prep time: 1 hour. Inactive time: 2 hours. Bake time: 20-22 minutes. Total time: 3 1/2 hours ...
From southernkitchen.com


CINNAMON ROLL WAFFLES WITH CREAM CHEESE SYRUP RECIPE ...
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From allrecipesguide.netlify.app


CREAM CHEESE CINNAMON ROLLS - SAVEUR
Instructions. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1 ⁄ 2 tsp. of the sugar, and 1 ⁄ 4 cup water heated to 115°. Stir to combine and let sit until ...
From saveur.com


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