Easy Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

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.

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

1. Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
2. Step 2: In a separate bowl, combine the warm milk and active dry yeast. Let it stand for 5-10 minutes until foamy.
3. 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.
4. 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.
5. 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.
6. Step 6: While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a medium bowl until smooth.
7. 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.
8. Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge.
9. Step 9: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
10. Step 10: Cut the log into 12 equal slices using a sharp serrated knife or unflavored dental floss.
11. Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
12. Step 12: Preheat the oven to 350°F (175°C).
13. Step 13: Bake the rolls for 20-25 minutes until golden brown. Tent with foil if tops brown too quickly.
14. Step 14: Let the rolls cool in the pan for 10-15 minutes before frosting.
15. Step 15: Prepare the frosting by beating softened cream cheese and butter together until smooth and creamy.
16. Step 16: Gradually add powdered sugar, beating on low, then stir in vanilla extract.
17. Step 17: Add milk one tablespoon at a time until the frosting reaches your desired consistency.
18. Step 18: Generously spread the cream cheese frosting over the warm cinnamon rolls.
19. 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

Print Recipe

★★★★★

4.6 from 52 reviews

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 1x2x3x

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

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt to evenly distribute all dry components.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border on one long edge bare.
9. 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.
10. Cut the Rolls: Using a sharp serrated knife or dental floss, slice the rolled log into 12 equal pieces.
11. 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.
12. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
13. Bake the Rolls: Bake the risen rolls for 20-25 minutes until golden brown. If browning too quickly, tent with foil to prevent burning.
14. 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.
15. Cream Butter and Cream Cheese: In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
16. Add Powdered Sugar and Vanilla: Gradually incorporate powdered sugar on low speed until combined, then stir in vanilla extract.
17. Adjust Consistency: Add milk one tablespoon at a time, mixing until the frosting reaches a spreadable consistency.
18. Frost the Rolls: Generously spread the cream cheese frosting on the warm cinnamon rolls to coat evenly.
19. 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