These Cinnamon Rolls with Cream Cheese Frosting are soft, buttery, and filled with a rich brown sugar-cinnamon swirl. The yeast dough bakes into fluffy spirals, then gets covered with creamy frosting while still warm so some of it melts right into the rolls.
The Kind of Cinnamon Roll That Barely Makes It to the Plate
A warm cinnamon roll has a very short window between “fresh from the oven” and “somebody already pulled the middle spiral out.”
Understandable.
These homemade cinnamon rolls have everything I want in a weekend bake: soft buttery dough, thick cinnamon-brown sugar layers, golden edges, and a creamy topping that melts slightly when it hits the warm rolls.
The dough uses everyday ingredients and gets two rises—the first before shaping and another after the rolls are tucked into the pan. That second rise matters because it gives each spiral time to become soft and puffy before baking.
If you love working with soft yeast dough, my Soft Homemade Brioche Bread is another buttery bread worth making. For something fried and bakery-style, try these Soft & Fluffy Homemade Donuts. Both pages are currently live on The Foodie Blog.
For a quicker cinnamon treat, make my Mini Cinnamon Muffins, or serve the rolls warm with a mug of Homemade Hot Chocolate for the full cozy-breakfast situation.
Table of contents
Ingredients
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.
Extra Gooey Cinnamon Rolls
For a softer, stickier base, a small amount of heavy cream can be poured around fully risen rolls shortly before baking.
King Arthur tested this technique and found that the cream’s liquid moves into the rolls while the remaining milk solids and fat create a richer syrup underneath. King Arthur Baking – Why Cream Makes Cinnamon Rolls Softer.
Common Mistakes To Avoid
- Using milk that is too hot, which can kill the yeast.
- Not letting the dough rise long enough.
- Adding too much flour, which can make the cinnamon rolls dry.
- Rolling the dough too tightly, which can stop the centers from baking evenly.
- Adding too much filling, causing it to leak out while baking.
- Overbaking the rolls, which can make them less soft and fluffy.
- Spreading the cream cheese frosting while the rolls are too hot, which can make it melt completely.
What to Serve With Cinnamon Rolls
Cinnamon rolls are already a fairly complete breakfast argument by themselves, but they work beautifully with:
- Coffee
- Espresso
- Cappuccino
- Tea
- Cold milk
- Fresh berries
- Yogurt
- Scrambled eggs
- Fresh fruit
- Hot chocolate
For the coziest pairing, serve them with Homemade Hot Chocolate.
For a larger brunch spread, add Mini Cinnamon Muffins for bite-size cinnamon treats or Apple Turnovers with Puff Pastry for a flaky fruit pastry.
FAQs
Yes. Flash-freeze unfrosted for the best results, then frost after reheating.
The cookies should be golden on top and firm in the center. If the middle looks pale and doughy, bake a few minutes more.
Yes. The frosting will be looser; add just a tiny splash of milk if you want it smoother.
Tightly pull a string or piece of dental floss for neat, un-mushed spirals.
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.
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.
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Soft Cinnamon Rolls with Cream Cheese Frosting
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
- 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!Estimated reading time: 8 minutes
