Yeast Cinnamon Rolls with Cream Cheese Icing

 I have been really sick lately and this on again off again relationship with the sun is definitely not helping my mood or demeanor. Lack of appetite and extra sleep has not lead to cooking, seriously folks I do not think I’ve cooked or baked a thing in almost a week. That seems ludicrous , not sure how I did not starve to death. Anyway, here I am as I have been all weekend, lying on the couch, craving flipping cinnamon buns. I can’t smell, I can’t taste, I can’t really breathe either but I want them. I genuinely tried 3 times to gather the energy to make them and succeeded (finally) on Sunday night. I made a deal with the kitchen, I’ll spend time with you as long as I can take breaks and/or naps, the kitchen obviously agreed. My mother makes the worlds best biscuit dough and sometimes turns that into some of the best cinnamon rolls I’ve had but I really wanted to try making them with bread dough. You can tell I was a rebellious daughter. This recipe makes 6 fairly large buns. Also I was planning on making them vegan until, oops no margarine and there was some cream cheese lurking that needed to be used up. So if you are vegan just follow the dough steps, and substitute margarine for butter and vegan cream cheese for cream cheese or forget the icing all together.

Yeast Cinnamon Rolls with Cream Cheese Icing

  • 1 tbsp yeast
  • 1 cup of warm soy milk
  • 2 tsp soy oil
  • 3 cups of white flour
  • 1 tsp vanilla
  • 1 tsp salt
  • 3/4-1 cup of brown sugar
  • 2 tbsp cinnamon
  • 1 tsp cardamom
  • 2 tsp allspice
  • 1/4 cup +1 tbsp (for greasing) of butter or margarine softened


  • 1/2 block of cream cheese(or vegan counterpart)softened
  • 1 tsp vanilla
  • 1 cup of icing sugar

Preheat oven to your lowest setting. Heat soy milk until it’s warm to the touch.
In a large metal or stone mixing bowl combine warmed soy milk , yeast and sugar and stir well. Once yeast is dissolved add oil, salt and vanilla and one cup of flour. Stir until mixture is smooth then add one cup of flour at a time. Knead for about 5 minutes. The dough should be slightly sticky but workable, if you need a little more flour add it but try to let it be a soft dough. Remove the dough from the bowl and clean, dry and coat bowl with oil. Put the dough back in the bowl and cover with plastic wrap and a towel. Shut off the oven and place bowl in the oven for about 45 minutes to and hour. This is a good time to remove the cream cheese and remaining butter from the fridge to soften.
Remove dough from the oven and it should be doubled in size, do not punch it down, but gently roll it out onto a floured surface. With a rolling pin, roll the dough out until it’s about 1/4″ thickness. Try to make a rounded square and an even thickness. With your hand apply  soften butter as evenly as possible being careful not to tear the dough. Sprinkle with sugar, then spices and then carefully roll the dough up lengthwise. When you get to the end use a little water to wet the edge and seal the dough then place it seam side down.
Butter a 9″x13″ baking dish and set aside. Cut roll in half then each half in thirds for six rolls. Very carefully transfer rolls to pan. There will be a lot of space in between them, but that space is needed, so if you are doubling them make sure you have 2 pans. Cover rolls with plastic wrap and a towel and let rest again for about 30 minutes.
Preheat oven to 350 in the last 10-15 minutes of the rising time. Bake for 30 minutes. While they are baking make the icing by mixing all the ingredients together in a small bowl. Keep icing at room temperature after the roll have come out of the oven and had about 5-10 minutes to rest, ice and serve warm.

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