Soft & Fluffy Cinnamon Rolls with Cream Cheese Frosting
These Cinnamon Rolls are soft, buttery bread spirals filled with cinnamon-brown sugar and given that extra sweet touch on top with a fast cream cheese frosting. Bake until golden, then frost while still warm so the topping dissolves into the swirls.
If your taste runs to chocolate bakery sweet rolls, gooey inside with a soft crumb, this one is for you. The dough is made with pantry staples and rolls out like a dream.
The filling is your classic brown sugar-cinnamon combo, and the frosting quick, creamy and decadent. It is the kind of treat that feels special for weekends but is entirely manageable at home.
Table of contents
Why You’ll Love This Recipe
- Cloud like moist texture, delicate crumbYGONICHI Soft and fluffy interior!
- Big cinnamon swirl taste in every bite
- Easy, spreadable cream cheese topping
- Great make-ahead and freezer-friendly option
- Great for breakfast, brunch or dessert
Ingredients
Dough
- Milk, warm: 2/3 cup (150 mL) approx.
- ⅓ cup granulated sugar (75 g)
- Vanilla sugar: 1 packet
- Dry yeast: 1 tsp
- Butter: 7 tbsp (100 g), melted
- Egg: 1 large
- Salt: a pinch
- flour: 4 cups (500 g)
- Baking powder: 1 packet
Filling
- Butter: 100 g (7 tbsp)
- 3/4 cup (150 g) packed brown sugar
- Vanilla sugar: to taste
- Ground cinnamon: 1 tbsp
Cream (topping)
- Softened cream cheese: 5.3 oz (150 g)
- 2 Tbsp (60 g) sugar
- Milk powder: 60 g
Ingredient Notes & Substitutions
- Vanilla sugar: If don’t have it, substitute 1–2 tsp vanilla extract (add to wet ingredients or frosting) and keep the sugar measure the same.
- Yeast: You can also use active dry yeast; proof it in the warm milk and sugar first to see it foam slightly, then proceed.
- Flour: I used all-purpose flour for the softest rolls. Add a touch more only if the dough is very sticky.
- Baking powder: This is a tenderizer and a lifter; if you’re packets are different sizes, use what you might normally use for around 4 cups of flour.
- Dry milk: Results in a thicker and more stable frosting. If you omit it, add a little splash of milk to thin the frosting, only as necessary.
- Butter: Unsalted is best; if you use salted butter, cut back on the additional salt in the dough.
How to Make cinnamon rolls
- Activate and mix the dough base: In a big bowl, whisk together warm milk with sugar, vanilla sugar (or granulated sugar), and yeast.
- It’s the butter and egg: Stir in melted butter, then stir in the egg.
- Add dry ingredients: Add flour, baking powder, and a pinch of salt. Beat until dough is slightly shaggy.
- Knead and leave: Knead until sheen-y, smooth and elastic. Cover the bowl and let the dough sit until poofed.
- Make the filling: In a small bowl, beat softened butter with brown sugar, vanilla sugar and cinnamon until creamy and spreadable.
- To prepare the cream topping: In a large bowl, combine sugar and milk powder with cream cheese until smooth and creamy. Set aside.
- Roll out the dough: On floured surface, roll out the dough into a large rectangle (23x36cm / 9×14″ – even thickness).
- Spread filling: Spread yoru cinnamon filling mixture evenly over the dough, leaving a border along one long edge to seal.
- Roll and slice: Roll up tightly into a log. Cut into even rounds (dental floss or a piece of kitchen twine works wonders to keep it neat).
- 2nd rise: Place rolls in greased baking dish, cover and rise until puffy and doubled.
- Bake: Bake in a preheated oven at 350°F (175°C) until golden brown and bake through.
- Frost: While warm, spread the cream topping over rolls so it melts into swirls.
Expert Tips
- The milk should be warm but not hot, so the yeast remains lively.
- For extra-soft rolls: As you’re kneading the dough, don’t add more flour than necessary; slightly tacky dough is what we want.
- Instead, roll out the dough quite evenly so that the spirals cook at an even rate.
- Leave about a 1-inch border not filled so the seam will seal nicely.
- Cut with unflavored dental floss for a clean, round spiral.
- Make sure to seal the pan well when allowing to rise for the second time so that you don’t have a dry surface.
- Tent loosely with foil toward the end if the tops are browning too quickly.
- Frost while still warm (but not piping hot) for the best “melty” texture.
Storage & Freezing
Fridge
- Store covered in the refrigerator for up to for days due to the cream cheese topping.
Reheat
- To warm up an individual roll, you can microwave it for 15-25 seconds or place in a 300 degree oven and bake until warmed through.
Freezer
- You can freeze unfrosted rolls (best texture), tightly wrapped, for up to 2 months.
- You can freeze frosted rolls too, although the topping may appear a little less picture-perfect once thawed.
Thawing
- Thaw in the refrigerator overnight, then gently reheat before serving.
Variations
- Sprinkle filling with chopped pecans or walnuts and roll.
- Stir mini-chocolate chips into the filling for a desert-like variation.
- Zest an orange into the filling and frosting for a citrusy twist.
- Substitute some maple sugar for the brown sugar for an even deeper flavor.
- Pump it with an additional shot of spice by adding a pinch of nutmeg or cardamom into the filling.
cinnamon rolls
Soft, buttery sweet rolls with a cinnamon-brown sugar swirl and a quick cream cheese topping.
Ingredients
Equipment
Method
- In a large bowl, whisk warm milk with granulated sugar, vanilla sugar, and dry yeast.
- Whisk in melted butter, then add the egg and mix until combined.
- Add flour, baking powder, and a pinch of salt. Mix until a dough forms.
- Knead until smooth, then cover and let rest until slightly puffed.
- Make the filling by mixing butter, brown sugar, vanilla sugar, and cinnamon into a spreadable paste.
- Make the cream topping by mixing cream cheese, sugar, and milk powder until smooth.
- Roll dough into a large rectangle on a lightly floured surface.
- Spread filling evenly over the dough, leaving a small border along one long edge.
- Roll into a tight log and slice into even rounds.
- Arrange rolls in a greased baking dish, cover, and let rise until puffy.
- Bake at 350°F (175°C) until golden and cooked through.
- Spread cream topping over warm rolls and serve.
Nutrition
Video
Notes
Tips + substitutions
- Vanilla sugar substitute: use 1–2 tsp vanilla extract in the dough or frosting if needed.
- Slice cleanly with dental floss to keep spirals round.
- Frost while warm so it melts into the swirls.
Tried this recipe?
Let us know how it was!FAQs
Can I freeze these little beauties after they’re baked ?
Yes. Flash-freeze unfrosted for the best results, then frost after reheating.
How do I know when they’re done baking ?
The cookies should be golden on top and firm in the center. If the middle looks pale and doughy, bake a few minutes more.
Can I leave out the milk powder in the frosting ?
Yes. The frosting will be looser; add just a tiny splash of milk if you want it smoother.
How do I get clean slices ?
Tightly pull a string or piece of dental floss for neat, un-mushed spirals.
Why did my dough not rise so much ?
The milk could have been too hot or too cold, or the yeast might be old. You must use the warm milk and fresh yeast.
Can I prepare these in advance ?
Yes. Form the rolls, chill and let rise: Shape and slice all of the rolls for both cakes, including the extras (keep both cake squares separate). Cover and refrigerate, then allow to come to room temperature and rise before baking.
More Recipes You Will like
Key Takeaways
- These cinnamon rolls feature a soft, buttery dough filled with cinnamon-brown sugar and topped with cream cheese frosting.
- The recipe is great for breakfast, brunch, or dessert, and you can easily prepare or freeze them.
- Key ingredients include milk, sugar, flour, yeast, and plenty of cinnamon for flavor.
- Follow the simple steps for making the dough, filling it, and baking it to golden perfection.
- Expert tips include using warm milk for yeast activation and cutting rolls with dental floss for clean slices.
Estimated reading time: 9 minutes
