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Cinnamon Rolls with Cream Cheese Frosting
Make soft cinnamon rolls with cream cheese frosting, filled with buttery cinnamon sugar swirls, perfect for brunch or holiday breakfasts.
Cinnamon rolls are a classic sweet pastry composed of a soft, enriched yeast dough spiraled around a filling of butter, brown sugar, and ground cinnamon, then baked until golden and typically finished with a smooth cream-cheese or vanilla glaze. The dough’s richness comes from milk, eggs, and butter, which create a tender crumb that contrasts with the caramelized, aromatic filling. Enjoyed warm, these rolls are commonly served at breakfast or brunch, featured on holiday brunch tables, and offered as an indulgent dessert or snack throughout the year.
Cinnamon Rolls with Cream Cheese Frosting
Beloved worldwide—from Swedish fika tables to American mall kiosks—cinnamon rolls adapt easily to any kitchen. This version includes an overnight option for effortless morning baking and offers simple swaps (think cardamom, orange zest, or chopped nuts) to make each batch your own.
Prep Time
150 minutes
150 minutes
Cook Time
25 minutes
25 minutes
Total Time
175 minutes
175 minutes
Ingredients
All-purpose flour 4 cups (plus extra for dusting)
- Granulated sugar 1/3 cup
- Salt 1 tsp
- Instant yeast 2 ¼ tsp (1 packet)
- Whole milk 1 cup warm
- Unsalted butter 1/3 cup melted (for dough)
- Large eggs 2
- Unsalted butter 1/2 cup softened (for filling)
- Light brown sugar 3/4 cup packed
- Ground cinnamon 2 tbsp
- Unsalted butter 1/4 cup softened (for frosting)
- Cream cheese 4 oz softened
- Powdered sugar 1 ½ cups sifted
- Vanilla extract 1 tsp
- Salt a small pinch (balance for frosting)
- Ground nutmeg 1/4 tsp optional
- Raisins 1/2 cup optional
- Chopped pecans 1/2 cup optional
- Heavy cream 1–2 tbsp optional for looser frosting
Method
Warm milk to about 110 °F
- Sprinkle active dry yeast over the warm milk and let it sit until foamy
- Whisk granulated sugar and melted butter into the milk-yeast mixture
- Beat in eggs until the liquid mixture is smooth
- Stir flour and salt into the wet ingredients to form a soft dough
- Knead the dough on a floured surface until smooth and elastic
- Place the dough in a greased bowl, turning once to coat all sides
- Cover the bowl and let the dough rise in a warm place until doubled in size
- Punch down the risen dough to release trapped air
- Turn the dough onto a floured surface and roll it into a large ¼-inch-thick rectangle
- Brush softened butter evenly over the rolled-out dough
- Combine brown sugar and ground cinnamon in a small bowl
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough
- Gently press the filling into the dough so it adheres
- Roll the dough tightly from the long edge to form a log
- Pinch the seam to seal and place the log seam-side down
- Slice the log into even pieces about 1½ inches thick
- Arrange the slices cut-side up in a greased baking dish, leaving slight space between them
- Cover the dish and let the rolls rise until puffy and touching
- Preheat the oven to 350 °F while the rolls proof
- Bake the rolls until golden brown and an internal temperature of 190 °F is reached
- Transfer the baking dish to a wire rack and let the rolls cool slightly
- Beat softened cream cheese and butter together until creamy
- Mix in powdered sugar, vanilla extract, and a pinch of salt until smooth
- Spread the cream cheese frosting over the warm rolls
- Serve the cinnamon rolls warm or at room temperature
Nutrition (whole recipe)
Calories
6497 kcal Protein
90 g Fat
307 g Carbs
869 g Fiber
28 g Sugar
465 g
6497 kcal Protein
90 g Fat
307 g Carbs
869 g Fiber
28 g Sugar
465 g
Notes
For picture-perfect swirls, roll the chilled dough tightly and slice with unflavored dental floss instead of a knife—no squashing, just clean cuts. For extra gooey centers, drizzle ¼ cup warm heavy cream over the shaped rolls right before they go into the oven; it steams the crumb and leaves a caramel-soft bottom.
why this recipe
These cinnamon rolls with cream cheese frosting are a celebration of comfort and craft, marrying a pillowy, tender dough with a swirl of fragrant cinnamon that perfumes your kitchen as they bake; what truly sets this recipe apart is the balanced sweetness of the filling and the tangy richness of the frosting, which melt together into each bite for a bakery-quality experience you can achieve at home.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the cinnamon roll dough the night before and bake the rolls fresh in the morning?
Yes. After rolling the dough, slicing the log, and arranging the pieces in the greased pan, cover the pan tightly and refrigerate overnight. In the morning, let the chilled rolls stand at room temperature for 45–60 minutes (until puffy), then bake as directed at 350 °F.
Q2: How should I store leftover cinnamon rolls, and what’s the best way to reheat them without drying them out?
Let the rolls cool completely, then store them in an airtight container at room temperature for up to 2 days—or refrigerate up to 5 days or freeze (well-wrapped) for 2 months. To reheat, place a roll on a microwave-safe plate, cover with a barely damp paper towel, and warm for 15–20 seconds (30–40 seconds if frozen) or bake, covered with foil, at 300 °F for 8–10 minutes; both methods revive moisture without drying the crumb.
Can I freeze the unbaked cinnamon rolls and bake them later, and if so, how?
Yes—freeze the rolls after slicing and arranging them in the greased pan but before their final rise. Wrap the pan airtight (double plastic wrap plus foil) and freeze up to 2 months; when ready to bake, thaw overnight in the refrigerator, then let the rolls sit at room temperature 1–1½ hours until fully puffed before baking at 350 °F as directed.