Cold and gray winter weekends seem to beg for warm breakfasts. Cream cheese cinnamon rolls straight out of the oven, are a perfect way to start your chilly mornings.
We love winter winter pajama days in our house filled with long, lazy mornings filled with blankets, cartoons and cinnamon rolls. Everyone is always in a great mood and happy to be home when these rolls are served.
Everyone sleeps in until the smell of cinnamon makes it’s way up to the bedrooms, then there is a rush for the kitchen to call dibs on their favorite roll. There is always a fight over who gets the center, soft and gooey and another for the corner roll. I always make extra icing for my ones with an extra sweet tooth.
Corner or center, these cream cheese cinnamon rolls are perfect any time of the day or year.
To save yourself from the clean up in the morning, prep these cream cheese cinnamon rolls the night before.
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| Prep Time | 30 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 20 minutes |
| Servings |
large rolls, 16 smaller rolls
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- 1 cup water warm, between 105 - 110°
- 3 tbsp rapid rise yeast
- 3/4 cup milk
- 1/2 tbsp white vinegar
- 2 tbsp olive oil
- 1 1/4 cup butter unsalted, room temperature, divided
- 8 oz cream cheese full fat, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs large, room temperature
- 5 1/2 cup all purpose gluten free flour mix with xanthan gum plus extra for prepping, see note*
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 4 oz cream cheese room temperature
- 2 tbsp butter unsalted, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1-2 tsp milk or milk substitute
Ingredients
Dough
Filling
Icing
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- Combine warm water and yeast plus one tablespoon of the granulated sugar and stir. Set aside to bloom.
- Measure out milk and vinegar and stir to combine. Add olive oil and stir to combine. Set aside.
- In a stand mixer or large bowl, cream 1 cup of room temperature butter with cream cheese until light and fluffy.
- With mixer on medium low, slowly add granulated sugar, vanilla and eggs. Mixing well and scraping bowl in between each addition.
- In a separate bowl, combine gluten free flour mix, baking powder and salt, whisking well to combine.
- With mixer on low, alternate adding, yeast mixture, milk mixture and dry ingredients in small amounts, finishing with the milk mixture.
- Scrape bowl, then turn mixer up to medium and beat dough for 2-3 minutes. The dough will be sticky.
- Prep your work surface by covering it with plastic wrap and then sprinkling lightly with gluten free all purpose flour mix. Scrape dough out onto your work surface.
- Lightly sprinkle it with gluten free flour mix. Gently press dough down into a rectangle shape.
- Roll or press out dough into a rectangle that is 1/4" thick.
- Melt remaining 1/4 cup butter and allow to cool slightly. Leaving a 1/2" clean border around the edges of the dough, brush melted butter all over dough. In a small bowl, mix the sugars and cinnamon and sprinkle evenly over the butter.
- Using the plastic wrap to help lift and roll, start at the long edge and tightly roll dough. Place seam side down and tuck ends under or cut to make roll even.
- Sprinkle dough very lightly with flour and with a bench knife, sharp knife or unflavored dental floss, slice roll in half, and then each half in half, etc. until the dough is cut into even rolls.
- Evenly space rolls on a parchment paper covered baking sheet, cover with a clean kitchen towel and set in a warm place to rise until about doubled in size-about 20 minutes. Preheat oven to 350°.
- Bake rolls until golden brown, 25-30 minutes.
- While rolls are baking, prepare icing by mixing cream cheese, powdered sugar, vanilla and salt until light and fluffy. Add milk 1 teaspoon at a time until icing reaches desired consistency.
- Ice hot rolls and serve.
*If your gluten free flour mix does not contain xanthan gum, add 5 1/2 teaspoons xanthan gum to your gluten free flour mix.
To prep cinnamon rolls the night before: once the cut rolls are on the baking sheet, wrap with plastic wrap and refrigerate.
In the morning, remove plastic wrap and set baking sheet on the counter to come to room temperature for 2o minutes before continuing to follow directions for rising and baking.
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