Soft, fluffy cinnamon rolls with a buttery sweet cinnamon filling and iced with a cream cheese frosting.

Nothing like a pan of gooey cinnamon rolls!

Ingredients:

To make the dough:

  • 1 1/4 cup milk
  • 1/4 cup (1/2 stick) of butter, softened
  • 1 large egg
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup of bubbly (fed) sourdough starter
  • 4 1/2 cups all purpose flour

To make the filling:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 1/2 Tablespoons of cinnamon

To make the Cream Cheese Icing:

  • 1/4 cup of butter, softened
  • 4 ounces (1/2 brick) of cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon of salt (if using salted butter, omit the salt)
  • 1 teaspoon vanilla extract
  • 3 – 4 Tablespoons of Heavy Cream, or Milk (I used 4)
Dough climbing up the dough hook is ready to shape into a ball.
This is the dough after rising overnight.
Cut rolls, ready for second rise (1 hour).
After 1 hour rise; ready to bake.
Out of the oven.
The cream cheese icing. Stand mixer, or hand mixer works. I whisked by hand.
Yummy!
Look at that cream cheese icing!

Instructions:

  • Using a stand mixer with the dough hook attachment, add in all the dough ingredients, slowly adding in the flour last and knead until a dough forms. The dough is ready when all looks combined and it begins to climb up the dough hook.
  • NOTE: The ingredients can also be mixed and kneaded by hand if a stand mixer is not available.
  • Remove the dough and form it into a ball. Place dough ball in an oiled bowl and cover. Set in a warm, draft free spot to rise, about 8 – 12 hours, (or overnight), until dough has doubled in size.
  • Turn dough out onto a floured surface and pat into a large rectangle.
  • Spread softened butter on top of dough. Next, sprinkle with the brown sugar and the cinnamon.
  • Roll up the doll lengthwise and cut into at 12 rolls.
  • Place the rolls into a greased 9” x 13” pan. Cover and let rolls rise an additional hour.
  • Preheat oven to 350°.
  • Bake at 350° for 25 – 35 minutes, until the rolls are golden brown and the internal temperature reaches between 180° – 190°.
  • While the rolls bake, make the cream cheese icing by beating together the butter and cream cheese until smooth.
  • Add in the salt (if using unsalted butter), powdered sugar, and vanilla, and mix until combined. Add in the cream, 1 Tablespoon at a time, until the icing is your preferred consistency.
  • Cool the rolls for 5 – 10 minutes, then cover with the cream cheese icing. They are ready to serve.
  • For the cinnamon rolls that are not devoured right away, I suggest reheating for 10 – 15 seconds in the microwave. Yum!

Enjoy!

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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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