It is reallllly hard to beat an ooooey goooey cinnamon roll, still warm from the oven. These ones are topped with cream cheese frosting, making them even harder to resist – but at only 52 mg sodium per roll, you don’t have to.
I love baking, so homemade goodies on the weekend are pretty common in our house. I have used several different recipes for cinnamon rolls, but I always come back to a version of the recipe here. For the dough, I adapted a recipe from my good old Betty Crocker cookbook. For the filling, I keep it simple, but I like to use a lot (more cinnamon & sugar = more ooey gooey, right?). To top it off, I make a classic cream cheese frosting, but I go a little heavy on the milk so that the frosting is very soft. It is not soft enough to be considered a glaze, but it is definitely not a super firm frosting.
I don’t have any secrets that I use to make cinnamon rolls. If you want to see my tips about making a good yeast bread, check out the Favorite White Bread – I follow those same tips for the cinnamon roll dough here.
Cinnamon Rolls with Cream Cheese Frosting
SODIUM COUNT: 52 mg per serving; 628 mg in the entire recipe
- ¼ cup warm water (110°F to 115°F)
- 1 package quick rise yeast* (2 ¼ teaspoons)
- ¾ cup lukewarm milk (I microwave for 30-40 seconds)
- ¼ cup sugar
- 1 large egg
- ¼ cup soft shortening or butter
- 3 ½ to 3 ¾ cups all purpose flour
- ½ cup brown sugar (packed)
- 2 Tbsp cinnamon
- 2 Tbsp melted butter
- 4 ounces cream cheese (at room temperature)
- ¼ cup butter (at room temperature)
- ½ tsp vanilla extract
- 1 cup powdered sugar
- 2 Tbsp milk
In a medium bowl, dissolve the yeast in the warm water. Add the milk, sugar, egg, and shortening to the bowl and whisk. It is okay if your shortening is a little lumpy in the mixture at this point.
Whisk in about half the flour, or until the dough is easy to handle. Continue to work in the flour by hand, kneading the dough for a about 5-8 minutes. (If you prefer you can use a stand mixer with the dough hook attachment instead of your hands.)
Place the dough in a bowl coated with cooking spray. Cover with a light towel and place in a warm place. Let the dough rise until doubled, about 1 hour.
When the dough has doubled in size, punch it down and let rest for a minute or two. Place the dough on a floured surface and roll out until it measures about 18” x 22”.
Filling & Baking:
Prepare the filling by stirring together the brown sugar and cinnamon.
Spread the melted butter across the dough. Spread the brown sugar and cinnamon mixture evenly across the dough. (There will be a lot of cinnamon and sugar.)
Starting on a long edge, roll the dough into a log. Using a sharp knife or string, cut the log into 12 even slices (about 1 -1 ½” each). Place the cinnamon rolls into a 9”x13” baking sheet coated with cooking spray.
Cover the rolls and let rise in a warm place for about 30 minutes. While the dough is rising, preheat the oven to 350°F.
When the rolls are finished rising, bake in the preheated oven for 25-30 minutes, or until golden brown. While the cinnamon rolls are baking, make the frosting.
Remove from the oven and let cool for about 10 minutes before topping with frosting. You can move the cinnamon rolls to a cooling rack or leave them in the pant to frost.
Combine the cream cheese, butter, and vanilla in a bowl. Using a mixer, beat until creamy. Add the powdered sugar and continue to beat until incorporated. Add the milk 1 Tablespoon at a time, until the frosting reaches a very soft consistency.
Spread the frosting evenly on the cinnamon rolls and serve!
NUTRITIONAL INFORMATION – Yield: 12 servings
Sodium: 52.4 mg, Calories: 345.0 Total Fat: 14.0 g, Saturated Fat: 7.7 g, Cholesterol: 44.3 mg, Carbohydrates: 48.3 g, Fiber: 1.1 g, Sugar: 18.8 g, Protein: 5.9 g.
*You can use regular active dry yeast instead, but it will take 1 1/2 to two hours to double in size.