Recipe: Delicious Cinnamon rolls with cheese topping

Cinnamon rolls with cheese topping. Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. It turns homemade or store bought cinnamon rolls into the ultimate breakfast treat!

Sourdough cinnamon rolls are sweet, buttery, and the perfect icing-topped breakfast treat. The fermentation process gives the cinnamon rolls a greater depth of flavor, for the perfect balance of sweet, sour, and oh, so soft. Cream Cheese Icing for Cinnamon Rolls. You can have Cinnamon rolls with cheese topping using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cinnamon rolls with cheese topping

1. You need 800 grams of plain flour.
2. You need 15 grams of dried active baking yeast.
3. Prepare 7 tbsp of caster sugar.
4. You need 1 tbsp of salt.
5. Prepare 450 ml of warm water.
6. Prepare 2 of eggs.
7. You need 7 tbsp of vegetable oil.
8. It's 1 tbsp of ground cinnamon.
9. Prepare 8 tbsp of dark brown sugar.
10. It's 250 grams of mascapone or ricotta cheese.
11. You need 55 grams of icing sugar.
12. You need 2 tsp of vanilla extract.

This Cream Cheese Icing for cinnamon rolls adds a subtle tang to balance the sweetness of the roll. It's rich, creamy, smooth, and oh so good! It gives an ambrosial taste to remember any special occasion. This recipe provides the perfect icing-to-roll ratio and will have everyone raving!

Cinnamon rolls with cheese topping instructions

1. In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition..
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes..
3. In a small bowl, stir together 8 tablespoons sugar and 1 dessertspoon cinnamon; set aside..
4. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4..
5. Bake in preheated oven for 30 minutes, until golden..
6. 250 gramm of Mascapone cheese mix in bawl with 55 gramm of icing sugar, and 1-2 teaspoon vanilla extract..

Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg. A great recipe for deliciously soft, sweet and totally moreish cinnamon rolls. The dough is made in the breadmaker, rolled with cinnamon, sugar and pecans, sliced, baked and topped with a cream cheese icing. Enjoy with a big mug of tea or coffee.