Introduction

These easy homemade cinnamon rolls are soft, fluffy, and filled with a sweet cinnamon-sugar mixture. Topped with a creamy cream cheese frosting, they make a perfect treat for breakfast or any time you crave a comforting baked good.

Easy Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
1/4 cup (57g) unsalted butter, melted
1 large egg, lightly beaten
1/2 cup (113g) unsalted butter, softened (for filling)
3/4 cup (150g) packed light brown sugar
2 tablespoons ground cinnamon
4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened (for frosting)
1 1/2 cups (180g) powdered sugar
1/2 teaspoon vanilla extract
2-4 tablespoons milk, or more to reach desired consistency

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
Step 2: In a separate bowl, combine the warm milk and active dry yeast. Let it stand for 5-10 minutes until foamy.
Step 3: Add the melted butter and beaten egg to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. Add flour a tablespoon at a time if needed.
Step 5: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 6: While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a medium bowl until smooth.
Step 7: Once the dough has doubled, punch it down gently and roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge.
Step 9: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
Step 10: Cut the log into 12 equal slices using a sharp serrated knife or unflavored dental floss.
Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
Step 12: Preheat the oven to 350°F (175°C).
Step 13: Bake the rolls for 20-25 minutes until golden brown. Tent with foil if tops brown too quickly.
Step 14: Let the rolls cool in the pan for 10-15 minutes before frosting.
Step 15: Prepare the frosting by beating softened cream cheese and butter together until smooth and creamy.
Step 16: Gradually add powdered sugar, beating on low, then stir in vanilla extract.
Step 17: Add milk one tablespoon at a time until the frosting reaches your desired consistency.
Step 18: Generously spread the cream cheese frosting over the warm cinnamon rolls.
Step 19: Serve the cinnamon rolls warm and enjoy!

Tips & Variations

For a richer dough, substitute half the milk with warm cream or add an extra egg.
Try adding chopped nuts or raisins to the filling for extra texture.
If you don’t have cream cheese, you can frost with a simple powdered sugar glaze.
Use unflavored dental floss to cut the rolls cleanly without squishing the dough.
Make the dough ahead and refrigerate overnight; let it come to room temperature before rolling out.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze individual rolls for up to 3 months. Reheat leftovers by microwaving briefly or warming in a low oven until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, kneading by hand on a floured surface works well. It just may take a few more minutes to develop elasticity in the dough.

How do I know when the yeast is active?

The yeast mixture should become foamy and bubbly within 5 to 10 minutes if the yeast is fresh and the milk is at the right temperature (110-115°F or 43-46°C).

Easy Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

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This Easy Homemade Cinnamon Rolls recipe guides you through creating soft, fluffy, and warmly spiced cinnamon rolls topped with a luscious cream cheese frosting. Perfect for breakfast or a sweet treat, these cinnamon rolls are made from scratch with simple ingredients and straightforward steps including kneading, rising, and baking to golden perfection.

Author: zara
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
1/4 cup (57g) unsalted butter, melted
1 large egg, lightly beaten

Filling

1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
2 tablespoons ground cinnamon

Frosting

4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar
1/2 teaspoon vanilla extract
2–4 tablespoons milk, or more to reach desired consistency

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt to evenly distribute all dry components.
Activate the Yeast: In a separate bowl, mix the warm milk with active dry yeast, allowing it to sit for 5 to 10 minutes until the mixture is foamy, indicating the yeast is active.
Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture, whisking well. Pour this wet mixture into the dry ingredients and stir together until a shaggy dough begins to take shape.
Knead the Dough: Transfer the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be tacky but not sticky, adding flour sparingly if necessary.
First Rise: Place the kneaded dough in a lightly oiled bowl and turn to coat it with oil. Cover the bowl with plastic wrap or a kitchen towel and leave in a warm place to rise until doubled in size, about 1 to 1.5 hours.
Prepare the Filling: While the dough rises, in a medium bowl, combine softened butter, brown sugar, and cinnamon to make a smooth cinnamon-sugar paste.
Roll Out the Dough: Once risen, punch down the dough gently to release air. On a floured surface, roll it out into a 12×18 inch rectangle.
Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border on one long edge bare.
Roll Up the Dough: Starting from the long edge opposite the border, roll the dough tightly into a log, sealing the seam by pinching it closed.
Cut the Rolls: Using a sharp serrated knife or dental floss, slice the rolled log into 12 equal pieces.
Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover, and let them rise again for 30 to 45 minutes or until puffy.
Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Bake the Rolls: Bake the risen rolls for 20-25 minutes until golden brown. If browning too quickly, tent with foil to prevent burning.
Cool Slightly: Let the rolls cool in the baking dish for 10 to 15 minutes before frosting to ensure the frosting doesn’t melt too much.
Cream Butter and Cream Cheese: In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually incorporate powdered sugar on low speed until combined, then stir in vanilla extract.
Adjust Consistency: Add milk one tablespoon at a time, mixing until the frosting reaches a spreadable consistency.
Frost the Rolls: Generously spread the cream cheese frosting on the warm cinnamon rolls to coat evenly.
Serve Immediately: Enjoy the cinnamon rolls warm for the best flavor and texture experience.

Notes

Make sure the milk is not too hot when activating yeast (110-115°F) to avoid killing the yeast.
If the dough is sticky during kneading, add flour one tablespoon at a time until manageable.
You can substitute light brown sugar with dark brown sugar for a richer flavor.
For extra flavor, add a pinch of nutmeg or cloves to the filling.
Covering the rolls loosely with foil during baking prevents over-browning.
These cinnamon rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
Reheat rolls gently in the microwave for 15-20 seconds before serving.

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, breakfast pastry, cream cheese frosting