Baked Cinnamon Cream Cheese Roll-Ups: A Delightful Homemade Treat

Kneading and Rising

Turn the dough onto a lightly floured surface and knead for 6‑8 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1‑1½ hours, or until doubled in size. Proper rising creates the airy texture we want in the final roll‑ups.

Making the Cream Cheese Filling

While the dough rises, beat cream cheese with sugar and vanilla extract until smooth and spreadable. No lumps should remain; a silky filling ensures even distribution when the dough is rolled.

Assembling the Roll‑Ups

1. Roll Out the Dough. Punch down the risen dough and roll it on a parchment‑lined sheet into a rectangle about ¼‑inch thick, roughly 12×9 inches.
2. Spread the Filling. Evenly spread the cream cheese mixture over the entire surface, leaving a ½‑inch border around the edges.
3. Layer the Cinnamon Swirl. In a small bowl, combine brown sugar, cinnamon, and melted butter. Sprinkle this mixture over the cream cheese, pressing gently so it adheres.
4. Roll and Slice. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife, cut the log into 8 equal pieces, about 1‑inch thick.

Baking

Arrange the sliced roll‑ups on a parchment‑lined baking sheet, spacing them a little apart. Brush the tops lightly with melted butter for a golden finish. Bake in a pre‑heated 375°F (190°C) oven for 18‑22 minutes, or until the tops are lightly browned and a toothpick inserted near the center comes out clean.

Finishing Touches

While the roll‑ups are still warm, drizzle the optional glaze made from powdered sugar, cinnamon, and milk. The glaze should melt slightly, coating each roll with a glossy sheen. Allow them to cool for 5 minutes before serving so the filling sets just enough to hold its shape.