If you’ve ever dreamt of waking up to the smell of warm, gooey cinnamon rolls fresh from the oven, this Cinnamon Rolls with Cream Cheese Frosting Recipe is your new best friend. I absolutely love how these rolls turn out tender, fluffy, and layered with just the right amount of cinnamon-sugar goodness, all topped off with that irresistibly tangy cream cheese frosting. Whether it’s a weekend brunch or a special holiday morning, they always steal the show.
When I first tried this recipe, what surprised me the most was how easy it is to make from scratch, even if you’re new to yeast baking. You’ll find that the cream cheese frosting adds a rich, luscious touch that elevates these rolls from good to unforgettable. Trust me, once you nail these, they’ll become your go-to treat to impress family and friends!
Why You’ll Love This Recipe
- Perfectly Soft and Fluffy: The dough rises beautifully to give you that melt-in-your-mouth texture.
- Cream Cheese Frosting Magic: The tangy frosting balances the sweetness, making each bite heavenly.
- Beginner-Friendly: You don’t have to be an expert baker to pull these off—just follow the steps carefully!
- Great for Any Occasion: Breakfast, snacks, parties—you name it, these cinnamon rolls shine.
Ingredients You’ll Need
All these ingredients work together to create that classic cinnamon roll flavor and texture we all love. I always recommend using fresh yeast and good-quality cinnamon for the best aroma and taste.
- Warm water: Helps activate the yeast; make sure it’s around 110°F to avoid killing the yeast.
- Active dry yeast or instant yeast: This is what makes the dough rise and get fluffy.
- Granulated sugar: Sweetens the dough and feeds the yeast.
- Melted butter or coconut oil: Adds richness and keeps the dough soft.
- Milk: Use room temperature milk to help the dough come together smoothly.
- Sea salt: Balances the sweetness and enhances flavors.
- All-purpose flour: The base of your dough; you’ll want enough to knead comfortably without making it dry.
- Dark brown sugar: Gives the filling its deep molasses flavor.
- Cinnamon: The star spice that makes cinnamon rolls irresistible.
- Powdered sugar: For the glaze, it adds sweetness and smoothness.
- Milk (for glaze): Thins the glaze to a perfect drizzle consistency.
- Vanilla extract: Adds warmth and depth to the glaze or frosting.
- Cream Cheese Frosting: I love swapping the glaze for this for that iconic tangy finish.
Variations
I like to keep things classic most of the time, but sometimes I love to switch it up a bit. Feel free to experiment with flavors, fillings, or even the type of frosting to make it your own.
- Nutty Twist: Adding chopped pecans or walnuts to the filling gives a nice crunch that my family adores.
- Fruit Swirl: Mixing in some diced apples or raisins with the cinnamon sugar brings a lovely natural sweetness and texture.
- Vegan Version: Swap butter for coconut oil, milk for almond milk, and try a dairy-free cream cheese frosting—I’ve done this and still got that soft, delicious roll!
- Less Sweet: If you prefer a more balanced sweetness, reduce the sugar in the glaze and frosting, and just enjoy the warmth of the cinnamon.
How to Make Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Activate the yeast for a perfect rise
Start by stirring the warm water, yeast, and sugar together in a small bowl. Let it sit for about 5 minutes until the mixture gets foamy—if it doesn’t foam, your yeast might be old, so fresh yeast is key! This step is crucial because it shows your yeast is alive and ready to make the dough rise beautifully.
Step 2: Mix and knead the dough until smooth
In a medium bowl, combine melted butter, milk, sugar, and salt, then stir in your foamy yeast mixture. Pour your flour into a large bowl, add the wet ingredients, and stir just until combined. The dough will feel sticky, but don’t be intimidated! Use your hands to knead it gently on a floured surface for about 3-4 minutes. You’ll know you’re done kneading when the dough feels smooth and slightly tacky but not overly sticky.
Step 3: Let the dough rise to double size
Brush a large bowl with some butter to prevent sticking and place your dough inside. Cover it tightly with plastic wrap and set it somewhere warm. I like to put mine near the stove or inside an oven with the light on. After about an hour, it should have doubled in size—this means it’s ready for the next step.
Step 4: Roll out, fill, and shape the rolls
Punch down the dough gently to release air. Roll it out on a floured surface into a large 20×14-inch rectangle. Brush the surface with melted butter, then sprinkle your cinnamon and brown sugar filling evenly, leaving about half an inch around the edges. Tightly roll the dough starting from one of the short ends—it’s this rolling that creates those iconic layers. Slice the log into 12 equal pieces and arrange them cut-side up in your prepared baking dish.
Step 5: Second rise and bake
Cover your cinnamon rolls again and let them rise for another hour—this gives them that extra fluffy, pillow-like texture. When ready, preheat your oven to 350°F. Bake the rolls uncovered for 25-30 minutes until they’re just starting to turn golden on top. Resist the urge to overbake; soft rolls are what we’re after.
Step 6: Frost with cream cheese frosting and enjoy
Once the rolls are slightly cooled (about 10 minutes), generously spread or drizzle your cream cheese frosting over them. The warmth from the rolls helps the frosting melt into all those nooks and crannies—pure bliss! If you prefer, you can make a simple glaze instead, but I highly recommend trying the cream cheese frosting for that perfect tangy contrast.
Pro Tips for Making Cinnamon Rolls with Cream Cheese Frosting Recipe
- Check your yeast freshness: If your yeast doesn’t foam during activation, start with fresh yeast to ensure a good rise.
- Don’t skip the second rise: It’s what gives the rolls their perfect fluffy texture and lightness.
- Roll tightly for defined layers: A tight roll keeps the filling intact and creates those beautiful cinnamon swirls.
- Cool slightly before frosting: Spreading frosting on super-hot rolls can melt it too much—let them cool a bit to keep a beautiful finish.
How to Serve Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
I often sprinkle a little extra cinnamon or some chopped toasted nuts like pecans or walnuts on top of the frosting for some crunch and extra flavor. Sometimes a few fresh cranberries or a dusting of powdered sugar adds a lovely festive touch.
Side Dishes
These cinnamon rolls are delightful on their own, but I love pairing them with a fresh fruit salad or a simple yogurt parfait to balance the sweetness. A cup of strong coffee or chai tea also complements the cinnamon and cream cheese beautifully.
Creative Ways to Present
For special occasions, I’ve arranged the rolls in individual ramekins or mini cast-iron skillets—these individual servings are perfect for brunch parties. You can also drizzle extra cream cheese frosting in pretty swirls or add edible flowers for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which can happen if you’re strong-willed!), I recommend placing them in an airtight container at room temperature for up to two days. This keeps them soft and fresh; just cover them tightly with plastic wrap or foil to prevent drying out.
Freezing
I’ve had great success freezing unbaked cinnamon rolls after the first rise—wrap the pan tightly in plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and let them rise the second time before baking. This trick is a game-changer when you want fresh homemade rolls on demand.
Reheating
To reheat, pop your rolls in a warm oven at 300°F for about 10 minutes covered with foil to prevent drying out. Alternatively, a short microwave zap (about 20 seconds) works in a pinch, but the oven method preserves the soft texture better.
FAQs
-
Can I make cinnamon rolls without yeast?
While this Cinnamon Rolls with Cream Cheese Frosting Recipe relies on yeast for that classic fluffy texture, you can make quick cinnamon rolls using baking powder instead. However, the texture and flavor won’t be quite the same as the yeast version, which has that perfect chewiness and layered rise.
-
Can I prepare cinnamon rolls the night before?
Absolutely! You can do the first rise, shape the rolls, and then cover them tightly in the fridge overnight. The next morning, let them sit at room temperature for about 30 minutes before baking. This slow rise enhances the flavor and makes your morning stress-free.
-
What’s the best cream cheese to use for the frosting?
I recommend using full-fat cream cheese for the richest and creamiest frosting. Low-fat or whipped creams can be too thin and less flavorful. Make sure your cream cheese is softened to room temperature for easy mixing.
-
Can I substitute the cinnamon with other spices?
Yes! For a different twist, you can try pumpkin spice, cardamom, or nutmeg in the filling. These spices pair wonderfully with the sweetness and add an interesting complexity to your cinnamon rolls.
Final Thoughts
This Cinnamon Rolls with Cream Cheese Frosting Recipe holds a special place in my heart because it’s that perfect balance of simplicity and indulgence that anyone can achieve at home. I encourage you to try it—you’ll be rewarded with a warm batch of homemade comfort that feels like a special hug in every bite. Once you share these cinnamon rolls with your loved ones, expect all the compliments (and maybe some requests for seconds!). Happy baking, my friend!
Print
Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Cinnamon Rolls recipe features soft, fluffy rolls filled with a spiced brown sugar cinnamon mixture and topped with a luscious vanilla glaze or cream cheese frosting. Perfect for breakfast or a sweet treat, these homemade rolls are made from scratch with a simple yeast dough, filled generously, and baked to golden perfection.
Ingredients
For the Yeast
- 1/2 cup warm water, 110°F
- 1 (1/4-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- 1/3 cup melted butter or coconut oil, plus more for brushing
- 1/2 cup milk, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 2 3/4 cups all-purpose flour, plus more for kneading
Filling
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Other Frosting Options
- 1 recipe Cream Cheese Frosting (optional, instead of glaze)
Instructions
- Prepare the Baking Dish: Grease an 8×11 or 9×13-inch baking dish thoroughly to prevent sticking.
- Activate the Yeast: In a small bowl, combine the warm water, yeast, and granulated sugar. Stir and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: In a medium bowl, mix the melted butter, milk at room temperature, sugar, and salt together. Add the yeast mixture and stir to combine. In a large bowl, place the all-purpose flour and then pour in the wet ingredients. Stir until combined forming a sticky dough.
- Knead the Dough: Using your hands, roughly knead the dough, then turn it out onto a floured surface. Knead for 3 to 4 minutes until the dough becomes smooth and elastic. Sprinkle flour as needed to prevent sticking, then shape the dough into a ball.
- First Rise: Brush a large bowl with butter and place the dough ball inside. Cover with plastic wrap and set it in a warm spot for about 1 hour until it doubles in size.
- Prepare the Filling: In a small bowl, mix together the dark brown sugar and cinnamon until evenly combined.
- Roll Out the Dough: After the dough has risen, punch it down to release air. On a floured surface, roll the dough into a 20×14-inch rectangle.
- Add Filling: Brush the rolled dough with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture, leaving about ½ inch border around the edges.
- Form the Rolls: Starting at one of the short ends, roll the dough tightly into a log shape. Use a sharp knife to slice the log into 12 equal rolls.
- Second Rise: Place the rolls cut-side up into the greased baking dish. Cover them and let rise again in a warm place for 1 hour until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls finish rising.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Adjust thickness by adding more milk if necessary. Alternatively, prepare cream cheese frosting if preferred.
- Bake the Rolls: Remove the cover and bake the rolls in the preheated oven for 25 to 30 minutes until they turn lightly golden on top.
- Cool and Glaze: Take the rolls out and allow to cool for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving.
Notes
- Ensure water for yeast is not too hot to avoid killing the yeast; 110°F is ideal.
- Kneading the dough properly is key to soft, fluffy rolls.
- The second rise is crucial for light and airy cinnamon rolls.
- Feel free to substitute melted butter with coconut oil for a slightly different flavor.
- For a richer taste, use cream cheese frosting instead of glaze.
- Store any leftovers in an airtight container; reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
