Cinnamon Rolls with Cream Cheese Icing

    2 hours 20 min

    A great recipe for deliciously soft, sweet and totally moreish cinnamon rolls. The dough is made in the breadmaker, rolled with cinnamon, sugar and pecans, sliced, baked and topped with a cream cheese icing. Enjoy with a big mug of tea or coffee.

    1474 people made this

    Makes: 16 cinnamon rolls

    • 4 tablespoons warm water
    • 50g butter, melted
    • 50g instant vanilla dessert, such as Angel Delight
    • 250ml warm milk
    • 1 egg, room temperature
    • 1 tablespoon caster sugar
    • 1/2 teaspoon salt
    • 550g bread flour
    • 1 (7g) sachet dried active baking yeast
    • 50g butter, softened
    • 150g dark brown soft sugar
    • 4 teaspoons ground cinnamon
    • 75g chopped pecans
    • 115g cream cheese, softened
    • 50g butter, softened
    • 120g icing sugar sugar
    • 1/2 teaspoon vanilla extract
    • 1 1/2 teaspoons milk

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. In the pan of your bread machine, combine water, melted butter, vanilla dessert mix, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
    2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 40x25cm rectangle. Spread with softened butter. In a small bowl, stir together dark brown soft sugar, cinnamon and pecans. Sprinkle dark brown soft sugar mixture over dough.
    3. Roll up dough, beginning with long side. Slice into 16 slices and place in 20x30cm buttered tin. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
    4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, icing sugar, vanilla and milk. Remove rolls from oven and top with frosting.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1364)


    Absolutely wonderful!!! I used the traditional method, without the bread maker. I dissolved the tbs. sugar (I used brown) in the water, along with the butter. If you use cold butter, just boil the water, and pour it over the butter while stirring. By that time the temp is quickly brought to the ideal temp for adding the yeast. Cover with plastic wrap, and fix the pudding while the yeast foams. I add the egg, pudding mix and milk together and stir. Then, I measure out the flour, adding 4 tsp of vital wheat gluten to all purpose flour, (I had no bread flour). By that time, the yeast is ready for mixing. I add the pudding mixture, mixing well, followed by the flour. I knead the dough until it forms a ball-all done in same bowl. After I remove the ball, I pour a bit of oil in, and replace the dough and roll it in the oil. The rest is pretty self-explanitory. After rising for about 1 hr. I roll out, spread filling, cut, and rise again. I cook for my boyfriend and the mechanics at his shop and they wont stop raving about them! My boyfriend says that it's the only time the ENTIRE SHOP just sits in silence, awing over how good they are!! A++++ recipe! Thanks Miss Alix!  -  25 Sep 2006  (Review from Allrecipes US | Canada)


    I made Christmas Eve a.m. using bread machine, cut (15 rolls fit great), put in pan, covered with plastic wrap sprayed with Pam and refrigerated. Christmas a.m. I removed from fridge and let rise about 40-45 minutes. Baked 325 (Convection oven setting) for 20 minutes and they came out great. I used the whole box of pudding and increased the butter (for filling)to 1/2 C., increased the cinnamon to 2 T. and ommited the nuts. I also used the "Clone" icing recipe from this site. They were absolutely WONDERFUL! My Mother in law asked for the recipe and said that she would never cook GRANDS again! I made again and froze; place on parchment papered cookie sheet and freeze. Once frozen place in freezer bag. Remove rolls the night before and put in a buttered pan and refrigerate overnight as described above. Next morning let rise, bake and ENJOY!  -  10 Jan 2006  (Review from Allrecipes US | Canada)


    I followed this recipe exactly. I made 2 batches of rolls (48 all together). Instead of raising and baking again, I put the cut rolls on a greased tin foil covered cookie sheet and froze. After the rolls were frozen, I placed them in a freezer bag so I could take out however many I wanted. I took the rolls out of the freezer the night before serving. I made caramel topping for one pan, the other pan I greased and placed the rolls in to be frosted after baking and placed the pans in the refrigerator. The next morning, I took them out of the fridge, let them raise for about 30-40 minutes, then baked at 375 for about 20 minutes. I turned both pans over and frosted one pan. The rolls were excellent and I still have 1 dozen of frozen rolls left to use. You can have fresh baked cinnamon rolls any time!  -  16 May 2005  (Review from Allrecipes US | Canada)