Double Cream Cheese Cinnamon Rolls

Forget the TikTok Viral Cinnamon Roll Heavy Cream trend! These Double 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.

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Cinnamon Rolls with Cream Cheese Frosting

Ingredients

For the 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 light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3/4 cups flour (plus more for kneading)
3/4 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

For the 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 tablespoon maple syrup

Cream Cheese 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
3.5 cups powdered sugar

Step 1

To make the dough, start by combining yeast, 1/2 teaspoon of sugar, and 1/4 cup of water heated to 115°F in the bowl of a standing mixer fitted with a hook. Stir to combine and let it sit for about 10 minutes until it starts to become foamy.

Add the remaining sugar (1/4 cup), milk, light brown sugar, vanilla, egg, and egg yolk, and beat on low speed for 1 minute until thoroughly combined and then turn the mixer off.

Add the flour and salt, and then mix on medium speed until the dough comes together. Increase the mixer speed to high and knead the dough for about 5 minutes.

Next add the butter and continue kneading until the dough becomes smooth and starts to pull away from the sides of the bowl, which should take around 6+ minutes scraping down the bowl when needed. I have received comments that their dough is too soft and that they needed to add more flour, but I think the problem is that they didn’t knead it long enough, because eventually the butter is fully incorporated and the dough isn’t too wet. Once you’re at that consistency, remove the bowl from the mixer, cover it with plastic wrap, and set it aside in a warm place to rise for 1 1/2 to 2 hours until it has doubled in size.

Step 2

While dough is proofing, make the filling. Mix sugar, dark brown sugar, pecans, raisins, cinnamon, salt, cloves, and maple syrup. Set aside.

Step 3

In a medium bowl, use a rubber spatula to beat the cream cheese and butter together until it’s combined and is spreadable.

After the dough has risen, gently punch it down and transfer it onto a heavily floured surface. Knead the dough for about a minute until it is no longer sticky, adding more flour as necessary. With a floured rolling pin, roll the dough into a 12" x 12" square. Evenly spread the cream cheese butter mixture over the dough square.

Next, fold the dough square into thirds, like folding a letter to go inside of an envelope. Fold the ends of the new rectangle into thirds again, resulting in a small square. Flip the dough over so that the seam is facing down, and using the rolling pin, gently roll it out into a 10" x 20" rectangle.

Turn the dough so that the short ends are parallel to you. Brush the dough with melted butter and then spread the filling mixture on top of the dough leaving about an inch on the edge. Gently press the filling into the dough.

Now is roll time! Tightly start rolling the dough starting closest to you, and roll up to the top as evenly as possible, while adjusting the dough as you roll up.

Place the dough seam-side down onto a cutting board and use a knife to evenly mark 8 sections, and then cut the log.

Place the 8 rolls into a greased 9x13 baking dish and cover and place in a warm spot for 2 hours (or overnight in a refrigerator).

Step 4

While the cinnamon rolls are on their last rise, prepare the frosting. Take the cream cheese and butter and place in a large mixing bowl. Use an electric mixer and beat until smooth and fluffy. Slowly incorporate the powdered sugar until it is fully mixed. Set aside.

Step 5

Preheat the oven to 375°F. Once the rolls are done with their final rise, place them in oven and cook for about 30 minutes until they are golden brown. When they are done, brush cinnamon rolls with melted butter and let cool for 5 minutes. Last, slather the rolls with the frosting and then Enjoy!!!