In high school, I had to catch a train and two buses to my school on the other side of the river in Perth. I always had a 40 minutes wait at the main bus station and they had this amazing tiny little bakery amongst the hustle and bustle that had the most amazing Cinnamon Scrolls.
Cinnamon Scrolls with Cream Cheese Icing are easy to prepare and are best to eat straight from the oven when piping hot and dripping in icing. Mmm….
I’d always blow my $2 emergency money on a piping hot ‘straight from the oven’ scroll with delicious pink icing that dripped off the side…. Ohhh the memories….
More great recipes to try:
Cinnamon Scrolls with Cream Cheese Icing
16
servings1
hour20
minutes470
kcal1
hour20
minutesSoft and fluffy cinnamon rolls filled with a sweet cinnamon-sugar mixture and topped with rich cream cheese icing.
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Ingredients
- Dough
1 cup milk
60 g butter
3 cups plain flour
1/4 cup sugar
2 tsp dry yeast
1/2 tsp salt
1 egg
1/2 cup plain flour (additional, as needed)
- Filling
1/4 cup granulated sugar
1/4 cup brown sugar
1 tbsp cinnamon
3 tbsp butter, softened
- Cream Cheese Icing
2 cups icing sugar
1/3 cup butter, softened
1/2 cup cream cheese, at room temperature
1 tbsp milk
Directions
- Prepare the Dough:
- In a small saucepan, heat the milk and butter until the butter is melted. Let it cool to lukewarm.
- In a large mixing bowl, combine 3 cups of flour, sugar, dry yeast, and salt. Mix well.
- Add the egg and the lukewarm milk mixture to the flour mixture. Mix until combined, then knead the dough for about 5-7 minutes until smooth and elastic. Add extra flour as needed, up to 1/2 cup, to prevent the dough from sticking.
- Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a small bowl, combine the granulated sugar, brown sugar, and cinnamon.
- Punch down the dough and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Assemble the Rolls:
- Starting from the long edge, tightly roll up the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish or on a lined baking tray.
- Cover and let the rolls rise for another 30 minutes.
- Bake:
- Preheat the oven to 180°C (350°F).
- Bake the rolls for 20-25 minutes or until they are golden brown and cooked through.
- Prepare the Cream Cheese Icing:
- In a mixing bowl, beat together the icing sugar, softened butter, cream cheese, and milk until smooth and creamy.
- Serve:
- Once the rolls are slightly cooled, spread the cream cheese icing generously over the top. Serve warm.
Notes
- For an extra touch, you can add raisins or chopped nuts to the filling.
- The rolls can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
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