Cinnamon rolls with cream cheese frosting

I picked up a package of cream cheese for a good price, which left me wondering how to use it. I had great luck adapting the sweet dough recipe from Artisan Breads Every Day by Peter Reinhart for my last batch of cinnamon rolls, but didn’t care for the frosting I made for that batch.

This time, I adjusted the filling ingredients and made a cream cheese frosting.


Peter Reinhart’s All Purpose Sweet Dough from Artisan Breads Every Day + filling and frosting from World’s Best Cinnamon Rolls

Process notes

  • made a half recipe of the sweet dough (as I did previously) and used half of the batch for these cinnamon rolls (saved the rest for Yeasted Nectarine Coffee Cake)
  • made 1/4 of the filling recipe and 1/2 of the frosting recipe
  • on baking day, took 1/2 of the dough out of the refrigerator and put on the counter, covered, for 30 min.
  • rolled dough out to ~9×18 on counter sprayed with nonstick spray
  • spread with butter, sprinkled most of the sugar filling mixture over the butter, leaving some in the bowl
  • rolled up and sliced into 5 pieces, placing in sprayed 9″ round cake pan and topping the end pieces with the extra sugar
  • covered with towel 1 hr., then preheated oven to 350°
  • total rise time 1 hr. 15 min.
  • baked 27 min
  • made frosting right as the rolls came out of the oven


This frosting is awesome! It made a generous amount because I didn’t quarter it like the filling portion. There wasn’t enough cinnamon in this batch (as opposed to my last batch that had too much cinnamon).

The texture is OK, but not flaky like with the last batch. I believe I used a different brand of wheat this time, which could account for texture differences.

Next time, I’ll try a filling that’s somewhere between this version and the last one