Cream Cheese Cinnamon Buns
Cream Cheese Cinnamon Buns
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| Yield: | 9 buns |
Ingredients
Dough
- 3/4 cup lukewarm milk
- 1 large egg
- 1 large egg yolk
- ½ cup (8 tablespoons) unsalted butter, softened
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 ¼ teaspoons instant yeast
- 2 tablespoons light brown sugar
- ¾ teaspoon salt
- ½ teaspoon vanilla extract
Filling
- ¼ cup finely chopped walnuts
- ¼ cup finely chopped pecans
- 1 cup Baker's Cinnamon Filling*
- ¼ cup water*
- 8 ounces cream cheese, softened
- *See substitute in tips, below.
Icing
- ¾ cup confectioners' sugar
- 1 ½ tablespoons milk
Directions
1) To make the dough: Mix and knead together all of the dough ingredients to make a smooth, soft dough.
2) Place the dough in a lightly greased bowl or in an 8-cup measure; the measure helps you judge how much it's risen. Let it rise until it's almost double in size, about 2 hours.
3) To make the filling: Combine the nuts in one bowl, and the Baker's Cinnamon Filling and water (or substitute ingredients) in another.
4) Roll the dough into a 14" x 12" rectangle. Spread the softened cream cheese evenly over the surface.
5) Fold one short end into the center. Fold the other short end over the first, like you were folding a letter.
6) Roll the dough into a 14" x 12" rectangle again, and fold it like a letter again.
7) Roll the dough into a 12" x 18" rectangle. Spread the cinnamon filling evenly over the dough, followed by the nuts.
8) Beginning with one long edge, roll the dough into a log. Cut the log into 9 equal slices. Place the slices in a greased 9" x 9" baking dish, cover with plastic wrap, and let rise for 2 hours. Towards the end of the rising time, preheat the oven to 375°F.
9) Bake the rolls for 30 to 35 minutes, until they're golden brown. Remove the rolls from the oven.
10) To ice, whisk together the sugar and milk, drizzle icing over the buns, and serve warm.
Yield: 9 buns.
Reviews
- 04/27/2012
- This is a wonderful recipe. I have made them several times now and each time they turn out perfect!!
- 03/31/2012
- The very first time I made these they turned out perfectly. I was afraid the icing wouldn't be thick enough but ended up being just perfect as well. Two thumbs up KAF!
- 02/17/2012
- My family loves the bite of cinnamon, so I increased the amount by 50% and added some chili powder to give the rolls some zing. Also, I doubled the recipe and rolled the rolls out in two batches. I cut each roll in half, wrapped them tight in plastic wrap and put them in the freezer...that's four batches of rolls! You'll need to let them thaw an hour or so, then, cut five rolls, put them in a 8x8 pan and let them rise 2-3 hours. 25 min in a 350 oven.
- 02/05/2012
- Absolutely and unequivocally love this recipe. I did not use the cream cheese as I did not have the cinnamon filling. But, either way, this recipe is a complete hands down winner! Thank you so much King Arthur Flour. If you need anyone to do endorsements for you, look me up!
- 01/26/2012
- Unbelievably wonderful...rose beautifully (to my amazement...I usually have trouble with the second rise). Left unrisen dough in cold oven with pan of boiling water and the buns puffed up perfectly. They looked professional, like a picture in a magazine...great!
- 01/21/2012
- I never made cinnamon buns before and on the first try, they turned out much better than the mall Cinnabuns. The dough was easy to work with. My boys loved them. I only have one question, the buns rose evenly before I baked them, but when they came out of the oven the outer buns rose very high (over the edge of my Pyrex) dish, while the bun in the middle was still very small. I wonder how I could get a more even rise during baking. Do you think it is the Pyrex?
I suppose this could be an even heating issue due to your oven or the glass pan, but what is more likely is that that center bun was cut smaller to begin with and maybe it rose faster than the other ones and when it hit the oven, it collapsed a little because it was slightly over-proofed. ~Amy
- 01/04/2012
- These are now my go-to cinnamon rolls. I screwed up and mixed the cinnamon mix with the cream cheese. I just spread half, folded as directed, then spread the second half and folded. I had leftover frosting but everyone said they were great without it. Easy and beyond delicious.
- 01/02/2012
- Another 5 star recipe... you guys at KAF are so good to me. I thought this one might be too much work with the rolling and folding and rolling and folding. The dough was soft and supple and very easy to work with. All that "work" only took a couple of minutes. Spreading the cream cheese was an adventure. I abandoned the spatula for fear it would tear the dough and used my fingers. Great food AND soft hands too! This will be my go to cinnamon roll recipe from now on. The cream cheese just disappears into the roll leaving it moist, tender and rich like a high-end danish. Thanks KAF bakers.
- 12/31/2011
- Yum!! While not as quick as a "shortcut" biscuit dough cinnamon roll, they share a lot of similar flavor qualities. This recipe yields a much more beautiful result and their softness is due to the very easy to work with yeast dough. I, too, did the overnight method and found it to be significantly less complicated than other overnight cinnamon bun recipes. Thanks, again, KAF!
- 12/30/2011
- Delicious! My family loved them.
