Feeling fancy and want a special breakfast treat? Consider Cream-Cheese Cinnamon Rolls. They’re a mash-up of a cream cheese danish and traditional cinnamon rolls. Fresh lemon juice and zest gives this sweet treat a slight lemony tang! Use with the Roll and Go Master Mix.
Although fancy sounding, Cream-Cheese Cinnamon Rolls are surprisingly easy to assemble. Prepare dough as you would for cinnamon rolls…rise dough, roll dough, slather on butter, brown sugar, and cinnamon, cut, rise again. Just before you’d put these swirly goodies into the oven to cook, give each one a little gentle nudge and top with a scoop of citrusy cream cheese. Bake and you’re on your way to tasty goodness!
Cream-Cheese Cinnamon Rolls
Fluffy cinnamon rolls with a lemony cream-cheese center and sweet glaze? Yes please! Use Roll and Go Mix to create a delicious breakfast or brunch treat.
- Prep Time: About 2-1/2 Hours
- Cook Time: About 25 Minutes
- Total Time: About 3 Hours
- Yield: About 24 Rolls 1x
Ingredients
For Cinnamon Rolls:
1 tbsp. active dry yeast
1–1/2 cups lukewarm water (98 to 110 degrees F)
2 large eggs, beaten
1/4 cup + 2 tbsp. unsalted butter, melted and divided
5 to 6 cups Roll and Go Mix
1/2 cup packed light brown sugar
2 tsp. cinnamon
For Cream-Cheese Filling:
1–8 oz. package cream cheese, at room temperature
6 tbsp. granulated sugar
1 egg, lightly beaten
1 tbsp. lemon juice
1 tsp. lemon zest (about 1 lemon)
1 tbsp. all-purpose flour
For Glaze:
2 cups powdered sugar, sifted
1/2 tsp. lemon extract or 1 tsp. lemon juice
2–4 tbsp. milk (whole or 2%)
Instructions
In a large bowl or standing mixer bowl, combine lukewarm water and yeast. Let sit for about 5 minutes or until foamy. Add eggs and 1/4 cup melted butter. Add 5 cups of Roll and Go Mix. Stir well to make a soft, but not overly sticky, dough. Knead on a lightly floured board for about 5 minutes or until dough is smooth. If using a standing mixer, use the dough hook attachment. Lightly butter or spray a separate large bowl. Place dough in bowl and turn to coat top. Cover with a damp towel or plastic wrap. Set in a warm place and allow to rise until doubled, about 1 hour. While dough is rising, grease a baking sheet.
Prepare Cream-Cheese Filling by combining cream cheese, granulated sugar, egg, lemon juice, lemon zest, and flour. Beat until smooth. Set aside. After dough has doubled, punch down. Let sit for 10 minutes to rest. On a lightly floured board, roll dough out to a 12-inch by 24-inch rectangle. Spread 2 tbsp. melted butter on dough surface. Evenly sprinkled brown sugar and cinnamon over the dough. Roll dough into a log, starting with the edge furthest away from you. Cut dough into 1-inch slices with a serrated knife or dental floss. Place on greased baking sheet about 1/2 inch apart. Cover again with damp towel or lightly placed plastic wrap. Let rise until doubled in a warm place, about 30-60 minutes.
Preheat oven to 375 degrees F. Using a rounded tablespoon or an ice cream scoop, press an indentation into the center of each cinnamon roll. Fill each indentation with about 3 tbsp. Cream-Cheese Filling (#24 or #30 ice cream scoop). Bake for 20-25 minutes or until rolls are golden brown. Prepare Glaze by combining powdered sugar and lemon juice or extract in a small bowl. Add milk 1 tbsp. at a time until glaze is at pouring consistency (Think the pouring consistency of warmed honey.). Drizzle Glaze on warmed cinnamon rolls. Rolls will keep in an air-tight container for up to 5 days at room temperature.
IMNPB
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