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+ servings
cinnamon rolls

Cinnamon with Cream Cheese Frosting

One taste of these tender and delicious cinnamon rolls and you'll never go back to store-bought again. 
Course Bread, Breakfast
Cook Time 32 minutes
Servings 16 rolls
Author Lynn / Turnips 2 Tangerines


  • 1 (1/4 oz) envelope active dry yeast
  • 1/4 cup warm water (100 to 110)
  • 1 teaspoon granulated sugar
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1 cup milk
  • 1 tablespoon fresh lemon juice
  • 4 1/2 cups bread flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/2 cup bread flour
  • 1 cup chopped pecans
  • 1/2 cup butter, very softened
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • Cream Cheese Icing
  • 2 tablespoons butter, softened
  • 1 (3 oz) package cream cheese, softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


  • Combine first 3 ingredients in a 1 cup glass measuring cup; let stand 5 minutes.
  • Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer, using paddle attachment, until creamy. Gradually add 1/2 cup granulated sugar and 1 teaspoon salt, beating at medium speed until light and fluffy. Add eggs, milk and lemon juice, beating until blended. Stir in yeast mixture.
  • Combine 4 1/2 cups bread flour and 1/4 teaspoon nutmeg. Gradually add to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
  • Sprinkle about 1/4 cup bread flour onto work surface; turn dough out, and knead 5 minutes, adding additional bread flour as needed to prevent dough from sticking to hands and work surface. Place dough in a lightly greased large bowl, turning to grease top of dough. Cover and let rise in a warm place, free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
  • Meanwhile, place chopped pecans in a single layer in a shallow pan. Bake at 350 for 8 to 10 minutes or until toasted.
  • Punch dough down; turn out onto a lightly floured surface. Roll into a 16 x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar and sprinkle evenly over butter. Sprinkle with toasted nuts and drizzle top with maple syrup. 
  • Roll up starting at long end; cut into 16-equal slices. Place rolls into 2 lightly greased 10-inch round pans.
  • Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
  • Bake at 350 degrees for 20 to 25 minutes or until rolls are lightly browned. Cool in pans 2 minutes. Brush warm rolls with Cream Cheese Icing. Recipe Follows.
  • Cream Cheese Icing Instructions
  • Beat butter and cream cheese at medium-speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla extract and 1 tablespoon milk. Add remaining 1 tablespoon of milk, 1 teaspoon at a time as needed, until icing is smooth and creamy.


The extra time and effort it requires to make these Cinnamon Rolls is well worth it. They are delicious!