My mother got me started on cream cheese icing years ago. I just love it and these Cream Cheese Cinnamon Buns are the perfect way for me to be able to eat it! All kidding aside, these Cream Cheese Cinnamon Buns are the perfect way to start a Sunday morning! Actually, these cinnamon buns are perfect any day of the week!
Does your family have any dishes that you save for special occasions? My family and I have discussed this for years. Why do we save some of our favorite dishes for special occasions only?
These buns are one of my favorite treats. My mom always made them for me on my birthday. So to me, I think of celebrations every time I eat them!
Now that I have a family of my own, I try to make these special treats more often! Why not treat yourself?
Making these buns at home makes such a huge difference. These rolls take some time to make, but they are totally worth the effort.
Some people are scared of baking with yeast. Trust me! It isn’t nearly as scary as you would think. These rolls have to rise twice. So make sure you have enough time to allow for that.
Your family and stomach will thank you!
I really love this recipe because there are two icing options. They are both really tasty. One icing option is a basic cream cheese icing recipe. It’s a classic topping to any cinnamon roll. The other option is a marshmallow cream cheese icing. This icing is also amazing!
I hope you all enjoy these in special occasions and any old day too!
Other Favorite Bun Recipes
If you love cinnamon buns, sticky buns or any other rolled buns then check out these recipes I’ve created. I’d love to hear what you think and which one is your favorite.
Best Blueberry Sweet Rolls COMING SOON!
Cream Cheese Cinnamon Buns
These Cream Cheese Cinnamon Buns are the perfect way to start a Sunday morning! Actually, truth be told, these cinnamon buns are perfect any day of the week!
- 1 teaspoon sugar -
- 1/2 cup warm water
- 1 package active-dry yeast
- 1/4 cup butter - melted
- 1/2 cup milk -
- 1/4 cup sugar -
- 1 teaspoon salt -
- 1 tablespoon cinnamon divided
- 1 large egg -
- 3 1/2 - 4 cups all-purpose flour - divided
- 1/2 cup butter - melted
- 1 cup brown sugar packed
- 3/4 cup raisins divided more or less to taste
- cooking spray
Cream Cheese Icing
- 4 oz cream cheese, softened
- 2 oz butter, softened
- 1 cup icing or powdered sugar -
Marshmallow Cream Cheese Icing
- 1/2 cup marshmallow cream
- 4 oz cream cheese, softened
For the Rolls:
First, we need to warm the bowl. Grab a big metal mixing bowl and run hot water in it until it overflows. Let it sit, full of hot water, in the sink for a moment or two.
Fill your measuring cup with really hot water from the tap. Dump and dry your metal bowl. Pour in your hot water and dissolve 1 teaspoon sugar. Give it a stir.
Next, sprinkle yeast over the top of the water and let stand for 10 minutes.
While you are waiting on the yeast you are going to have to scald your milk.
Pour your milk in to a small saucepan. Heat until almost boiling and then remove from heat.
Next add butter, sugar and salt to milk and stir until butter is totally melted, if it is not already.
Add milk mixture and egg to yeast mixture in your large metal bowl.
Now add 2 cups flour and stir continuously with a big wooden spoon until mixed.
Next add 1 1/2 - 2 cups more flour, stirring until incorporated.
Lastly, knead your dough on a floured surface for about 5 minutes, or until your dough is soft and springy, not sticky. Add more flour if necessary.
Place dough in a bowl and cover with a clean, damp towel. Let rise until the dough has doubled in size. About an hour and a half or so.
Keep in mind you have to keep this dough in a warm place or the dough will not rise. My home is kept at a cool temperature so we turn our oven on to warm, which is our lowest temperature setting. Once warm we turn the oven off and place the dough inside.
Prepare two 9x13 inch pans lightly coated in cooking spray. Set aside.
Punch down the center of the dough and divide it roughly in half.
Roll out one half of the dough at a time into a rectangle about 9x12 inches.
In a small saucepan, or in the microwave, melt 1/2 cup of butter. Using a brush, coat the top of your rolled out dough.
Next, in a small bowl combine brown sugar and cinnamon.
Sprinkle half, as evenly as possible, on top of the melted butter and dough.
Now sprinkle with half of the raisins.
Roll up from the narrow end, pinch the edges to seal and slice with a sharp knife into between 6 and 9 pieces. It is up to you. Make them as thin or thick as you want.
Repeat with the remaining dough, butter, brown sugar, cinnamon and raisins.
Place rolls into your prepared pans, between 6 and 9 per pan, well spaced.
Turn your oven on to warm, if you are using your oven as the warm place you are going to leave the dough to rise some more.
If you are, turn your oven off and place both pans inside until they have doubled in size, about 1 hour longer. Remove pans from oven when you are ready to bake
Preheat your oven to 375 degrees. Bake for between 20 and 25 minutes. Buns should be a nice brown color. Allow them to cool while you get ready to ice them.
For the Icing:
Choose which icing you are going to use and using a handheld mixer combine all of the ingredients in a medium sized bowl.
Using a butter knife smear icing on top of each of your cinnamon buns. Serve warm and enjoy!