Cinnamon Rolls with Vanilla Bean Icing

Cinnamon.  Rolls.  Need I say more? These are little pillowy rolls of heaven.  The thick icing adds a nice sticky sweetness to the cinnamony dough.  This recipe is very versatile, skip the cinnamon and brown sugar filling and swap it for fresh blueberries, lemon zest, and sugar.  So.  Good.  Turn these bad boys into sticky buns or keep them as is and add some whipped cream on top instead of icing.  Get weird with it.  Let your imagination run wild.

Photography by Sophie Marie Creative



  • 1 package dry active yeast
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1 stick butter; melted
  • 3 eggs; room temperature
  • 4 cups all purpose flour


  • 1 stick butter; softened
  • 3/4 cup brown sugar
  • 1/4 cup ground cinnamon


  • 4 ounces cream cheese; softened
  • 1/4 cup sweetened condensed milk
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 vanilla bean pod; split and scraped (like this)


  1. Add the warm milk and yeast to your stand mixer bowl or a large mixing bowl.  Give it a stir and let it bloom for about 5 minutes.
  2. Next, add in the sugar, eggs, and butter and stir it all together.  Add in the flour one cup at a time.  If using a mixer, mix for about 6 minutes with a dough hook until the do is no longer sticky and has a stretch to it.  If by hand, knead the dough for about 10 minutes.
  3. Cover with plastic wrap and let it rise for an hour in a warm place.
  4. Roll out the dough into a rectangle-like shape, about a 1/4 inch thick.  Spread the butter for the filling along the surface then sprinkle with brown sugar and cinnamon.
  5. Starting with the side closest to you, roll the dough into a log shape.  Cut off the uneven ends then divide the dough into 16 even pieces.  Put the pieces in a baking dish then cover with plastic wrap and let it rise again for at least 30 more minutes.
  6. Preheat the oven to 350 degrees.
  7. For the glaze, microwave the cream cheese for about 10-15 seconds to begin to melt it then whisk in the remaining ingredients until it is all combined and smooth.
  8. Uncover the cinnamon rolls and bake them for 25-35 minutes, rotating the pan halfway through.
  9. Remove the cinnamon rolls and pour half of the glaze over them while they are hot so it will soak in.  Once it has cooled, spread the remaining glaze over them.  I highly recommend reheating them when eating the leftovers.

2 Comments Add yours

  1. Oh my. They look amazing.

    Liked by 1 person

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