These Cream Cheese Loaded Cinnamon Rolls reign supreme and are definitely worth the effort for the perfect cinnamon roll. There is no cutting corners with these rolls- they take some time, but the result is beyond worth it! I’ve been making these rolls since the early 2010’s when I saw the recipe in a Saveur magazine and they’ve been my #1 ever since (with some modifications). What makes these rolls so dream worthy is that there is a cream cheese-butter mixture that is layered in the actual dough which takes the richness to another level.

Like with any recipe, if you do not enjoy nuts and/or raisins in cinnamon rolls, you can remove them! If you don’t like cream cheese frosting, you can make a normal icing. You can also leave out the butter/cream cheese layer for more of a normal cinnamon roll. Play around with it!

Some Cooking Essentials:

Cream Cheese Cinnamon Rolls

Yield: 8

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Ingredients

Dough

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup plus 1/2 tsp. Sugar
1/2 cup whole milk
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
3 cups flour (plus more for kneading)
1 tsp salt
8 tablespoons butter, at room temperature
Extra butter, melted for spreading on top of dough and on top of cooked cinnamon rolls- about 4-6 tablespoons

Filling

1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup finely chopped pecans
1/4 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
3 tablespoons maple syrup

Cream Cheese / Butter Layer

5 oz cream cheese, at room temperature
3 tablespoons butter, at room temperature

Cream Cheese Frosting

8 oz cream cheese, room temperature
4 tablespoons salted butter, room temperature
3 - 4 cups powdered sugar (depending on how you like it to taste)
1 tsp vanilla extract

Instructions

Dough

To prepare the dough, begin by adding yeast, 1/2 teaspoon of sugar, and 1/4 cup of warm water into the bowl of a stand mixer. Mix these ingredients together and allow them to rest for approximately 10 minutes, or until you see the mixture become frothy.
Attach the dough hook to your mixer, then incorporate the remaining sugar (1/4 cup), milk, brown sugar, vanilla, egg, and egg yolk. Mix these on low speed for about 1 minute until well combined, then switch off the mixer. Add the flour and salt to the mixture, then mix on medium speed until the dough begins to form. Once it starts to come together, increase the speed to high and knead the dough for approximately 5 minutes.
Next, incorporate the butter into the dough, continuing to knead until it achieves a smooth texture and begins to detach from the sides of the bowl, which typically takes about 6 minutes or more. If the dough seems too soft, resist the urge to add extra flour; instead, knead longer to fully integrate the butter, which will eventually give the dough the right consistency. Once you've reached this point, remove the bowl from the mixer, cover it with plastic wrap, and let it sit in a warm area to rise for 1 1/2 to 2 hours, or until the dough has doubled in size.
While the dough is proofing, prepare the filling by combining sugar, dark brown sugar, pecans, raisins, cinnamon, salt, cloves, and maple syrup in a bowl. Mix well and set aside.
In a medium bowl, blend the cream cheese and butter with a rubber spatula until the mixture is smooth and spreadable.
Once the dough has risen, gently deflate it by punching it down, then transfer it to a well-floured surface. Knead for about a minute until the dough isn't sticky, adding more flour if needed. Using a floured rolling pin, shape the dough into a 12" x 12" square. Spread the cream cheese-butter mixture evenly over this square.
Fold the dough like you would a letter for an envelope, into thirds. Then fold the ends of this rectangle into thirds again, creating a small square. Turn the dough over so the seam is underneath, and gently roll it out to a 10" x 20" rectangle.
Orient the dough so the short sides are facing you. Brush with melted butter, then spread the filling mixture over the dough, and then lightly press the filling into the dough.
Now, roll the dough tightly from the edge closest to you towards the top, ensuring an even roll and adjusting as you go.
Lay the log seam-side down on a cutting board, mark into 8 equal sections, and slice through.
Arrange these 8 rolls in a greased 9x13 inch baking dish, cover, and let them rise in a warm place for 2 hours or refrigerate overnight.
Preheat the oven to 375°F. Once the rolls are done with their final rise, remove them from the refrigerator to warm up slightly before baking. When the oven is preheated and the rolls are ready, place them in oven to bake for about 30-40 minutes until they are golden brown. When they are finished baking, brush cinnamon rolls with melted butter and let cool for 5 minutes before adding the frosting. Enjoy!

Cream Cheese Frosting

While the cinnamon rolls are in the oven, make the frosting. In a large mixing bowl, combine the cream cheese, vanilla, and butter. Use an electric mixer to beat them together until the mixture is smooth and fluffy. Gradually add the powdered sugar, mixing until it's completely incorporated. Slater the frosting over the cinnamon rolls and have THE BEST TIME!