Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’ve ever dreamed of waking up to warm, gooey, and utterly divine cinnamon rolls, then you’re in for a treat with this Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe. I promise you, once you try making these yourself, you’ll never want to go back to store-bought again. They’re fluffy, perfectly sweet, and topped with the creamiest frosting that just melts in your mouth. Stick around because I’m sharing all my secrets to help you nail these beauties on your first go!

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Ingredients You’ll Need

This recipe uses simple pantry staples that come together to create something totally special. I always recommend room temperature eggs and butter—you’ll find the dough comes together smoother that way and rises beautifully.

• Active dry yeast: Make sure it’s fresh for a lively rise; I always proof mine in warm milk to confirm.
• Whole milk: Warmed to about 110° to 115°, it activates the yeast perfectly without killing it.
• Sugar: Adds sweetness while feeding the yeast for a nice rise.
• Butter: Melted for the dough and softened for the filling and frosting – makes everything rich and moist.
• Eggs: At room temperature so they blend evenly into the mix.
• Salt: Balances sweetness and enhances flavor—don’t skip.
• All-purpose flour: Gives structure; add gradually so the dough isn’t too stiff or sticky.
• Brown sugar: For a deep, caramel-like filling flavor.
• Ground cinnamon: The star spice that warms every bite.
• Cream cheese: Softened, it makes the frosting irresistibly creamy and tangy.
• Vanilla extract: Adds depth to the frosting’s sweetness.
• Confectioners’ sugar: For that smooth, perfect frosting texture.

Variations

Just like you, I love putting my own spin on recipes. This cinnamon roll base is super flexible, so feel free to tweak it to suit your tastes or dietary needs. Here are some of my favorite ways to switch things up.

• Add Nuts or Raisins: I sometimes toss in chopped pecans or plump raisins into the filling for added texture and flavor—it always gets rave reviews from my family.
• Use Brown Butter: For the butter in the filling, browning it first gives a deeper, nutty flavor that takes these rolls to the next level.
• Gluten-Free: You can substitute with a trusted gluten-free flour blend—just watch the dough texture as it might need a little more liquid or flour to feel right.
• Maple Cream Cheese Frosting: Swap vanilla for pure maple syrup in the frosting for a cozy fall vibe that I adore.

How to Make Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Activate Your Yeast and Mix the Dough

Start by warming your milk to that perfect 110°-115°F temperature—you want it warm but not hot, or it’ll kill the yeast. Sprinkle your yeast on top and let it bloom for about 5 minutes; you’ll see it get foamy and bubbly. That’s a good sign! Then add the eggs, melted butter, and sugar to the bowl and mix until everything is combined. The next part is to add salt and start stirring in 4 cups of flour (save half a cup extra just in case). Use your mixer’s paddle or beater blade for now—just mix until everything barely comes together.

Step 2: Knead the Dough to Perfection

Here’s a little trick I learned: scrape off the dough from the beater blade before swapping it for the dough hook attachment. Knead on medium speed for about 6-8 minutes until the dough is smooth, elastic, and still slightly tacky but no longer sticky to your fingers. If it feels too sticky, sprinkle in a little of that reserved flour, but be gentle—you want soft, pillowy dough, not tough. Then, place it in a well-greased bowl, cover it, and let it rise in a warm spot until doubled in size. Usually about an hour, but it depends on your kitchen’s temperature.

Step 3: Prepare the Filling and Roll It Out

While your dough is rising, mix the brown sugar and cinnamon in a small bowl. Once the dough has doubled, give it a gentle punch to release air and roll it out on a floured surface into an 11×8 inch rectangle. Brush the softened butter all over the dough, leaving about half an inch from the edges free, then sprinkle the cinnamon sugar filling evenly on top. Now, roll the dough jelly-roll style, starting with the longer side, and pinch the seam to seal everything in tight. Trust me, this step is so satisfying and smells incredible!

Step 4: Slice, Rise Again, and Bake

Cut your rolled dough into 8 to 12 slices depending on how thick you like your rolls (I usually go for 9, the perfect balance). Arrange these snugly in a greased 13×9-inch pan, cut side down. Cover them with a clean kitchen towel and let them rise again until puffy—about an hour. This second rise gives you those soft layers we all crave. When ready, bake at 350°F for 20 to 25 minutes or until the tops are beautifully golden brown.

Step 5: Whip Up the Cream Cheese Frosting and Enjoy

While the rolls cool slightly, beat the softened butter and cream cheese with vanilla and salt until silky smooth. Gradually add the confectioners’ sugar until you reach the perfect frosting consistency—thick but spreadable. Slather this frosting over the rolls when they’re warm but not piping hot to avoid melting it completely (unless you love your frosting drippy!). I love the way this frosting adds a little tang that balances the sweet cinnamon perfectly.

How to Serve Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple and let the frosting shine, but a sprinkle of chopped toasted pecans or a light dusting of cinnamon powder on top looks beautiful and adds a little crunch. Sometimes fresh berries on the side make the plate pop—great if you’re serving brunch guests.

Side Dishes

These cinnamon rolls are so rich and satisfying you really don’t need much else! But if you want to build a brunch, a fresh fruit salad or a creamy yogurt parfait pairs wonderfully. A cup of strong coffee or chai tea always rounds out the experience perfectly, especially on lazy weekend mornings.

Creative Ways to Present

For birthdays or holidays, I’ve rolled these into a giant cinnamon roll wreath by arranging slices in a circular pan—it’s as stunning as it is delicious. Drizzling the frosting with a little caramel sauce or even adding edible flowers turns them into a brunch centerpiece that wows every time.

Make Ahead and Storage

Storing Leftovers

Once frosted, store leftover cinnamon rolls in an airtight container in the fridge. I find they keep beautifully for up to 4 days. The frosting firms up a bit, but the rolls stay moist and delicious.

Freezing

I like to freeze the unbaked rolls after slicing and placing them in the pan—cover them tightly and pop in the freezer. When you’re ready, just thaw and let them rise before baking. Baked cinnamon rolls freeze well too; just wrap them individually after cooling and thaw before reheating.

Reheating

To reheat, I cover the rolls with foil and warm them in a 300°F oven for about 10 minutes. This gently warms through without drying out the dough or melting the frosting too much. You can also pop a portion in the microwave for 20 seconds when in a hurry.

FAQs

Final Thoughts

I absolutely love how this Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe brings that bakery magic right into my kitchen. The moment the house fills with that cinnamony goodness, you know something special is about to happen. Whether it’s a weekend treat or a way to impress your brunch guests, these rolls deliver comfort and joy in every bite. Give yourself the gift of homemade warmth and sweetness—trust me, your future self (and your loved ones) will thank you.

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