This recipe is near and dear to my heart because I’ve had so many fun and amazing memories making these delicious cinnamon rolls with my sister every year for Christmas. Now that I’ve moved away from home and miss making these sweet rolls with my sister I decided to take the tradition into my own hands and make them for me and my husband.
These cinnamon rolls are egg-less, filled with buttery brown sugar-cinnamon and topped of with a sweet silky cream cheese glazed. I’ve made these in the past with eggs and let me tell you, replacing the egg with yogurt keeps these cinnamon rolls SUPER fluffy and moist, trust me you’ll love them!
This recipe requires buttermilk but don’t panic I make my own buttermilk at home using reg milk and lemon juice, check out my notes below for some helpful suggestions for this recipe.
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Sweet & Sticky Cinnamon Rolls
Ingredients
Cinnamon roll dough
- ¼ cup warm water
- ½ tsp granulated sugar
- 1 packet rapid rise Instant Yeast
- 2 cups all purpose flour
- ¼ cup buttermilk
- ¼ tsp granulated sugar
- 4 tbsp butter melted
- 1 tbsp yogurt full fat or greek
- ½ tsp vanilla extract
- ½ tsp salt
Filling
- 1 cup brown sugar light or dark
- 1&½ tsp cinnamon
- 5 tbsp butter melted
Cream cheese glaze
- ¾ cup cream cheese room tempt
- ¼ cup butter room tempt
- 1 cup powered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
Making the dough
- In a bowl add warm water, stir in 1/2 teaspoon of sugar and the yeast. Let the yeast sit until it's puffy, about 10-15 minutes. Once the yeast is activated, set aside.
- In a large bowl, stir together butter and sugar until creamy. Stir in yogurt, buttermilk and vanilla extract until well combined. Add in the activated yeast, stir and set aside.
- Gradually add flour into wet mixture, stirring until a dough begins to form. Once dough has formed, flour a surface and knead the dough just until it's smooth and elastic. Roll into a ball.
- Place ball of dough in a lightly greased bowl, cover the bowl with plastic wrap and place in a warm location. (I place them in my oven with the light on). Now let the dough rest for 45mins to an hour, until almost doubled in size.
Filling & glaze
- For the filling combine brown sugar and cinnamon in a bowl. Set aside.
- For the glaze, cream together the butter and cream cheese,mix in powdered sugar, milk and vanilla extract. (add more milk if needed). Set aside.
- Once the dough has doubled in size, punch the dough to remove the air, on a lightly floured surface, roll out one ball into a rectangle about ¼-inch thick. Brush the dough with the melted butter and sprinkle on the cinnamon-sugar mixture and gently press into the dough, allowing the butter to absorb some of the mixture.
- Starting at the shortest end, tightly roll the dough into a log. Place seam side down, using a serrated knife, cut the roll into 1 inch thick rounds. Place rolls on a generously greased 9×9 pan with sides touching. Bake for1-20 mins at 350° F
- Once the cinnamon rolls are cooked, remove from oven and generously spread on a layer of the cream cheese glaze. Serve and enjoy!
Notes
- You can make 6-8 semi large cinnamon rolls with this recipe for 12-15 mini.
- If you don’t have butter milk on hand, mix 1/4 cup of milk with 1 tsp of lemon juice or vinegar.
- I did add a extra touch of some toasted walnuts in a brown sugar butter sauce. Add 1 tbsp butter to a pan with 3/4 cups brown sugar and 1 tbsp water. Add 1/2 cup roughly chopped walnuts and bring to a simmer, once you see the sauce thickening up, turn off stove and set aside. Top your cinnamon rolls off with this and thank me later. 🙂
- Since cinnamon rolls are so gooey in the center it can be hard to tell when they are done based on a toothpick test. To check if they’re cooked, remove the rolls from the oven and gently pull up the center of the middle cinnamon roll. If it’s fluffy, it’s done, if it’s still doughy, it needs a just a little bit more time.
