Cream Cheese Cinnamon Rolls

Hubby had a staff meeting last week. And he asked me to make my Bisquick Cinnamon Rolls for the meeting.

I know these people that will be attending the meeting. This is the south. They are either a fantastic cook, married to a fantastic cook or have a mother who is a fantastic cook. The Bisquick rolls are good but I wanted to do something more. I wanted to use yeast. I wanted them to be impressed.


I've had this recipe bookmarked for some time now, just hadn't gotten around to it yet.

Let me tell you, these rolls are out of this world.

The dough reminds me of a fresh crescent roll. The filling is full of flavor and since I almost doubled what was called for in the original recipe, there is enough to match the bread in every bite. And I just had to top these with a cream cheese icing. That put them over the top.

These were so good, I had to make more this week, for the people that weren't privileged enough to get one last week. Hubby had a few of his co-workers upset that they didn't get one of these. So this tray was taken to those that didn't get one the first time. And they got to share with everyone else.

Cream Cheese Cinnamon Rolls
adapted from Shutterbean and Saveur

For the dough
2 1/4 teaspoons active dry yeast (1 package)
1/2 teaspoon plus 1/4 cup sugar
1/4 cup warm water
1/2 cup milk at room temperature
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
3 cups flour, sifted
3/4 teaspoon salt
8 tablespoons butter, softened

4 ounces cream cheese, softened

For the filling
1 cup sugar
1/2 cup brown sugar
1 cup chopped pecans (small pieces but not ground)
2 tablespoons ground cinnamon
1 teaspoon salt
4 tablespoons maple syrup
1/2 cup melted butter, divided

For icing
4 ounces cream cheese, softened
3-4 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla

Time to make the dough. Combine yeast, 1/2 teaspoon sugar and warm water in mixing bowl. Let sit for about 10 minutes until yeast is visibly risen.

Add egg, egg yolk, milk, vanilla, brown sugar and remaining sugar, stir, I used a hand whisk.

Using dough hook, add flour and salt. Mix until combined, about 1 minute. Turn mixer on high and mix for  about 4 minutes. Dough should be well combined but still look like a thick batter.

Add softened butter and continue mixing on high for 6 minutes.
Dough will be sticky but pull when you lift dough up.

Remove hook and just cover the bowl with plastic wrap, no need to move dough to another bowl unless you need your mixing bowl. Let dough rise 1 1/2 hours, until doubled in size.

Combine topping ingredients except for butter, and set to side.

With well floured hands, punch down dough and remove to a well floured counter or board.

Knead dough about 10-12 times, just enough to remove stickiness. Add more flour if needed.

Roll dough out into a rough square about 12 x 12. Spread softened cream cheese over top.

Now fold dough, lift bottom up 1/3 to overlap middle, then top down

then side to side

Now flip dough over so raw folds are on the bottom
and roll out to a 10 x 20 rectangle

Time for some goodness. Use half (1/4 cup) of melted butter and spread it over entire dough

Spread filling mixture on top of butter, covering entire dough except 1 inch at far end of dough (from where you will start rolling.)

Lightly press filling into dough, now start rolling dough

(Don't look at the filling on this one, I ran out of cinnamon when I decided to double the filling.)

I found it easiest to cut dough using a dough cutter. Slice off ends of dough and then cut into 8 equal slices.

Place in a well greased, buttered, sprayed (used what you want) 9 x 13 pan or large baking sheet if you don't want rolls to touch.

Cover and let rise again till almost doubled or

Place in refrigerator overnight to bake in the morning.

If you refrigerated the rolls, let them come back up to room temperature (about 1 hour) then bake in 375 degree oven for 25-30 minutes. Mine were done at 25 minutes.

While rolls are baking, prepare cream cheese icing.

With mixer, beat together cream cheese, powdered sugar, vanilla and milk till creamy and smooth. Add milk if necessary to get that perfect thick but pourable consistency.

As soon as you remove rolls from oven, pour remaining 1/4 cup melted butter over hot rolls.

Let sit 5 minutes then ice or serve icing on the side, your choice.

I've linked up at these great parties

Mrs. Fox's Sweet Party, Rock and Share, Link it up Wednesday, Wednesday Wowsers, Cast Party Wednesday, Mid Week Fiesta, Tastetastic Thursday, Taking a Timeout Thursday, Full Plate Thursday, It's a Keeper, Recipe Roundup

I always find the best ideas at link parties.