Homemade Cinnamon Rolls with Cream Cheese Frosting
There’s nothing quite like the smell of homemade cinnamon rolls baking in the oven. Soft, fluffy dough swirled with a buttery cinnamon sugar filling and topped with a rich, creamy frosting makes this recipe the ultimate comfort food. Whether you’re baking them for a holiday breakfast, a weekend brunch, or simply treating yourself to something special, these homemade cinnamon rolls are guaranteed to impress. While they do take a little time to make, every step is worth it when you pull a tray of warm, gooey cinnamon rolls out of the oven. If you love homemade breakfast baking, be sure to try my Apple Cinnamon Muffins for another cozy, cinnamon-filled treat.
How to Make Cinnamon Rolls
Begin by making the dough. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. In a small saucepan, gently heat the butter and milk together until the butter has melted. The mixture should be warm to the touch but not hot, as excessive heat can prevent the yeast from activating properly. Remove the pan from the heat, whisk in the instant yeast until dissolved, then add the egg and mix until everything is fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients and stir until a soft dough begins to form. Turn the dough out onto a lightly floured countertop and knead it for about 5 minutes, or until it becomes smooth, soft, and elastic. Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean tea towel and let the dough rise in a warm place for 60–90 minutes, or until it has doubled in size. While the dough is rising, prepare both the cinnamon sugar filling and the cream cheese icing.
For the filling, simply stir together the brown sugar and cinnamon in a small bowl until evenly combined. To make the cream cheese icing, beat the cream cheese on its own for about 2 minutes until smooth and fluffy. Add the softened butter, icing sugar, and vanilla extract, then continue beating for another 2–3 minutes until the icing is light, creamy, and completely smooth. Set the icing aside until the cinnamon rolls have finished baking.
Preheat your oven to 375°F (190°C/Gas Mark 5). Once the dough has risen, transfer it to a lightly floured surface and roll it into a rectangle approximately 8 x 14 inches. Spread the softened butter evenly over the dough, making sure to cover it right to the edges. Sprinkle the cinnamon sugar mixture evenly over the butter, then gently press it down so it adheres. Starting from the long edge, roll the dough up tightly into a log to create those beautiful cinnamon swirls.
Using a sharp knife or unflavored dental floss, slice the log into 10–14 even rolls and arrange them in a greased 9×9-inch baking dish. Bake for 28–30 minutes, or until the rolls are lightly golden and cooked through. Remove them from the oven and, while they’re still warm, generously spread the cream cheese icing over the tops so it melts into every swirl. Serve warm and enjoy these soft, fluffy homemade cinnamon rolls with a hot cup of coffee or tea for the ultimate comforting treat.
Looking for another bakery-style breakfast recipe? My Pumpkin Muffins are soft, fluffy, and packed with warm fall spices.
Storage
Store unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days. If the rolls are frosted with cream cheese frosting, it’s best to refrigerate them.
Place the cooled cinnamon rolls in an airtight container and refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving for the best texture.
Cinnamon rolls freeze beautifully. Wrap individual rolls or the entire pan tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Thaw frozen cinnamon rolls overnight in the refrigerator or at room temperature for a few hours. Reheat in the microwave for 20–30 seconds or warm them in a 300°F (150°C) oven for 8–10 minutes until heated through.
Make Ahead: Prepare the cinnamon rolls through the shaping stage, cover the pan tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30–45 minutes before baking as directed. If you’re looking for another tasty afternoon snack, try my homemade Coffee Cake Recipe.
Ingredients
Cinnamon Roll Dough
All-Purpose Flour: All-purpose flour forms the structure of the cinnamon rolls, creating a soft, fluffy dough that is sturdy enough to hold the sweet cinnamon filling while remaining tender after baking.
Granulated Sugar: Granulated sugar lightly sweetens the dough and helps feed the yeast. This contributes to a soft texture and beautifully golden baked rolls.
Salt: Salt enhances the flavor of the dough and balances the sweetness of the filling and icing. It also helps strengthen the dough for a better texture.
Whole Milk: Whole milk adds moisture and richness, helping create soft, pillowy cinnamon rolls with a tender crumb.
Unsalted Butter: Butter adds flavor and richness to the dough. This makes the rolls soft and delicious while contributing to their bakery-style texture.
Instant Yeast Packet: Instant yeast helps the dough rise quickly and efficiently, creating light, airy cinnamon rolls with plenty of fluffy layers.
Egg: The egg adds richness, moisture, and structure to the dough, helping create a soft, tender texture and a beautifully golden finish.
Cinnamon Sugar Filling
Unsalted Butter: Softened butter is spread over the rolled-out dough to help the cinnamon sugar filling stick and create rich, gooey swirls throughout the rolls.
Dark Brown Sugar: Dark brown sugar provides deep caramel and molasses flavor, giving the filling its rich sweetness and signature gooey texture.
Cinnamon: Ground cinnamon is the classic spice that gives cinnamon rolls their warm, cozy flavor and irresistible aroma.
Cream Cheese Filling (Icing)
Full Fat Cream Cheese: Full-fat cream cheese creates a rich, smooth, and tangy frosting that perfectly balances the sweetness of the cinnamon rolls.
Unsalted Butter: Butter helps make the frosting extra creamy and spreadable while adding a delicious buttery flavor.
Icing Sugar: Icing sugar sweetens the frosting and creates a smooth, fluffy texture that melts beautifully over warm cinnamon rolls.
Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances the cream cheese frosting and ties all the flavors together.
Try making these other bread recipes.
Cinnamon Rolls Recipe
Ingredients
Cinnamon Roll Dough
- 3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 tsp. salt
- 3/4 c. whole milk
- 4 tbsp. unsalted butter
- 1 packet of instant yeast
- 1 large egg
Cinnamon Sugar Filling
- 4 tbsp. butter softened
- 1/2 c. dark brown sugar
- 1 tbsp. cinnamon
Cream Cheese Icing
- 4 oz. full-fat cream cheese
- 2 tbsp. unsalted butter softened
- 1/2 c. icing sugar
- 1 tsp. vanilla extract
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Set aside.
- In a pot on the stove melt the butter with the milk. The mixture should be just warm to the touch so as not to kill the yeast. Remove from the stove and add the packet of instant yeast into the butter mixture and whisk until the yeast is dissolved. Add the egg and mix.
- Pour the wet ingredients into the dry ingredients and mix together until a dough is formed. Pour out the mixture onto a floured countertop and knead for about 5 minutes or until a nice ball has formed.
- Place the dough balll into a greased bowl and cover with a clean towel. Let rise in a warm environment for about 60-90 minutes or until the dough has doubled in size. While the dough is rising, prepare the cinnamon sugar filling and the cream cheese icing.
- Cinnamon Sugar Filling: In a small bowl, mix together the brown sugar and cinnamon.
- Cream Cheese Icing: In a medium bowl, beat the cream cheese on its own for about 2 minutes until it is whipped. Add the unsalted butter, icing sugar, and vanilla extract to the whipped cream cheese and beat again for about 2-3 minutes on medium speed until it is fully mixed together and a sweet icing has formed. Set aside.
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- Once the dough has risen, pour it out onto a clean countertop and using a rolling pin, roll out the dough to approximately 8”x14” wide. Spread the butter onto the dough and sprinkle the cinnamon sugar filling all over the buttered dough until it is all used up. Roll the dough tightly into a long, log shaped roll.
- Slice the cinnamon log into about 10-14 cinnamon rolls and place into a greased 9x9 dish. Bake for 28-30 minutes or until just brown and golden.
- Remove from the oven and spread the cream cheese icing over all of the rolls and enjoy!
Notes
Author: Sarah Young
Frequently Asked Questions
Why didn’t my cinnamon rolls rise?
This is usually caused by inactive yeast, water that was too hot or too cold, or not allowing the dough enough time to rise in a warm place.
Can I make cinnamon rolls the night before?
Yes! Assemble the rolls, refrigerate them overnight, and bake them fresh the next morning.
What type of yeast works best?
Instant yeast and active dry yeast both work well. If using active dry yeast, be sure to activate it according to the package instructions before mixing the dough.
Why are my cinnamon rolls dry?
Too much flour or overbaking are the most common causes. Measure your flour carefully and bake only until the rolls are lightly golden.
Can I freeze cinnamon rolls?
Absolutely. You can freeze them either baked or unbaked for up to 3 months.
How do I keep cinnamon rolls soft?
Store them in an airtight container and avoid overbaking. Warming them slightly before serving also helps restore their soft texture.
Can I add nuts or raisins?
Yes! Chopped pecans, walnuts, or raisins make delicious additions to the cinnamon sugar filling.
Why did my filling leak out?
A little leakage is completely normal. Be sure not to overfill the dough, and roll it tightly before slicing.
How do I get evenly sized cinnamon rolls?
Use a sharp knife, unflavored dental floss, or kitchen twine to cut the dough into equal-sized pieces without squashing the rolls.
Can I use bread flour?
Yes. Bread flour creates a slightly chewier texture and can help produce extra soft, bakery-style cinnamon rolls.
How do I know when the cinnamon rolls are done?
The tops should be lightly golden, and the center rolls should no longer look doughy. An internal temperature of about 190°F (88°C) indicates they’re fully baked.
What can I serve with cinnamon rolls?
Cinnamon rolls are delicious served warm with coffee, tea, hot chocolate, fresh fruit, scrambled eggs, bacon, or sausage for a complete breakfast or brunch.