Best Homemade Cinnamon Rolls with Cream Cheese Icing
These homemade cinnamon rolls feature a soft, fluffy dough with a rich cinnamon-sugar filling and topped with smooth cream cheese icing. They’re easy to make and perfect for breakfast or special occasions, offering a delicious blend of warm spices and sweet flavors.
This homemade cinnamon roll recipe with cream cheese icing, is a classic favorite that never fails to warm my heart. Imagine soft, fluffy rolls swirled with a rich cinnamon-sugar mixture, topped with a luscious cream cheese icing that melts in your mouth. These cinnamon rolls are perfect for a cozy breakfast, a special occasion treat, or simply as a heartwarming snack. For more delicious recipes, check out my Bulgur Breakfast Bowl or Whole Wheat Banana Bread recipes.
This is hands down the best cinnamon roll recipe! The process is simplified without the need for stand or electric mixers, making it accessible for all baking levels. The recipe leads to perfectly soft, golden-brown cinnamon rolls, infused with the delightful warmth of cinnamon and topped with a creamy, smooth icing. It’s an easy, no-fuss recipe, yet the results are bakery-worthy!
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Why You’ll Love This Recipe
Ingredient Notes
Sponge
- Milk (Warm): Activates the yeast.
- Instant Yeast: Helps the dough rise.
- All-Purpose Flour: Forms the base of the sponge.
- Sugar: Feeds the yeast and adds a bit of sweetness.
Dough
- Butter (Room Temperature): Adds richness and flavor.
- Sugar: Sweetens the dough.
- Salt: Enhances the overall flavor.
- Eggs: Provide structure and richness.
- Egg Yolk: Adds extra richness.
- All-Purpose Flour: Main ingredient for the dough structure.
- Flour for Dusting: Keeps the dough from sticking.
- Heavy Cream: Added before baking for extra soft cinnamon buns.
Filling
- Butter (Room Temperature): Spreads easily for the cinnamon-sugar mixture.
- Brown Sugar: Offers a deep, caramel-like sweetness.
- Cinnamon: Provides the classic cinnamon roll spice.
Cream Cheese Icing
- Butter (Room Temperature): Base for a creamy icing.
- Cream Cheese (Room Temperature): Adds a slight tangy flavor.
- Powdered Sugar: Sweetens and thickens the icing.
- Vanilla Extract or Vanilla Bean Paste: Enhances the flavor.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
Prepare Sponge:Â Mix warm milk, yeast, flour, and sugar in a bowl. Let it rise until doubled.
Make Dough: In the bowl of a stand mixer, cream butter, sugar, and salt. Add eggs and yolk, then the sponge. Gradually add flour, kneading with the dough hook into a soft dough.
Chill Dough:Â Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight, or place in a warm dark place until doubled in size (about 1-2 hours)
Prepare Filling:Â Mix brown sugar and cinnamon in a small bowl.
Spread Filling:Â The next day, roll out dough on a floured surface. Spread the top of the dough with butter, and sprinkle the cinnamon-sugar mixture. Roll up tightly, cut into pieces, and arrange in prepared baking dish. Cover with a damp towel and let rise in a prepared pan.
Shape Rolls: Roll up tightly beginning from the long end and cut into even pieces.
Second Rise:Â Arrange in prepared baking dish. Cover with a damp towel and let rise in a prepared pan.
Prepare for Baking: Preheat oven to 350°F. Pour warm heavy cream over the rolls.
Bake:Â Bake rolls until golden brown.
Make Frosting:Â Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Frost Rolls: Spread over warm rolls.
Tip:Â For clean and precise cuts, use unflavored dental floss or a serrated knife. The dental floss technique involves sliding it under the rolled dough and then crossing and pulling the ends to cut through cleanly. This method is excellent for getting perfect, even slices without squashing the dough, which can sometimes happen with a knife. On the other hand, a serrated knife works well, especially if you use a gentle sawing motion. If your cinnamon roll dough becomes too soft and challenging to slice, a quick fix is to refrigerate it for 15-30 minutes. This firming up makes cutting much easier.
Equipment
- Stand Mixer
- Mixing Bowls
- 9×13-Inch Baking Pan
- Parchment Paper
- Rolling Pin
- Sharp Knife or Dental Floss
How to Store
Properly storing your homemade cinnamon rolls is crucial for maintaining their freshness and flavor. After baking and frosting:
- Room Temperature: If you plan on eating the cinnamon rolls within a couple of days, store them in an airtight container at room temperature. This method helps to retain their moisture and soft texture.
- Refrigeration:Â For longer storage, place the cinnamon rolls in an airtight container and refrigerate them. They will stay fresh for up to a week. Before serving, let them sit at room temperature to soften, which enhances their flavor and texture.
How to Freeze
- Freezing Baked Rolls: To freeze the baked cinnamon rolls, let them cool completely without the icing. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and preserves the quality of the rolls. They can be frozen for up to 3 months.
- Thawing and Reheating: When ready to enjoy, thaw the cinnamon rolls at room temperature. You can then reheat them in the microwave or oven until warm. Apply the cream cheese icing after reheating for the best taste and texture.
- Freezing Unbaked Rolls: You can also freeze the cinnamon roll dough. After cutting the rolls and arranging them in the baking dish, cover them with plastic wrap and freeze. When you’re ready to bake, thaw them overnight in the refrigerator, then let them rise in a warm place before baking.
How to Prepare Ahead of Time
- Making the Dough Ahead: You can prepare the cinnamon roll dough the night before. After kneading, place the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. This slow rise enhances the flavor of the dough.
- Shaping Rolls in Advance: You can also shape the cinnamon rolls and place them in the baking dish, cover, and refrigerate overnight. The next morning, let them come to room temperature and complete their rise before baking.
expert Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother dough.
- Don’t Over-Knead: Knead the dough just until it comes together to keep the rolls tender.
- Even Thickness: Roll the dough evenly for uniform cinnamon rolls.
- Warm Spot for Rising: If you are not refrigerating the dough overnight, let it rise in a warm, dark area, like inside the oven or microwave.
- Check for Doneness: Bake until just golden brown to avoid drying out the rolls.
Frequently Asked Questions
Yes, you can substitute active dry yeast for instant yeast in this recipe. However, it’s important to first dissolve the active dry yeast in warm milk, ideally at a temperature of about 110°F, and let it sit until it becomes frothy. This step is essential to activate the yeast and ensure a proper rise.
You can make the dough by hand. Start by mixing the ingredients in a large mixing bowl with a wooden spoon. Once the dough starts to come together, knead it on a lightly floured surface. Knead until the dough is smooth and elastic, which might take around 10-12 minutes.
To guarantee soft cinnamon rolls, pay attention to the kneading and rising times. Over-kneading can lead to tough rolls, so mix until the dough just comes together. Also, ensure that the dough is allowed to rise in a warm, draft-free spot until it doubles in size. Avoid overbaking the rolls; they should be just golden brown on the edges.
Absolutely! Chopped nuts like pecans or walnuts, or raisins, can be a great addition to the cinnamon-sugar filling. Sprinkle them over the buttered dough along with the cinnamon mixture before rolling up the dough. They add texture and a nuanced flavor to the cinnamon rolls.
The cinnamon rolls are done when they turn a beautiful golden brown on the edges and the dough is set. To be extra sure, you can insert an instant-read thermometer into one of the rolls; it should read around 190°F when they are fully baked.
Yes, you can divide the dough into more pieces to create smaller rolls. This will increase the number of servings and make them more suitable for gatherings where you want bite-sized treats. Just keep in mind that smaller rolls may require less baking time.
For the best results, reheat the cinnamon rolls in the oven at 350°F for about 10 minutes or until they are warmed through. You can also use the microwave for a quick reheat, but be careful not to overheat as they can become too soft and gooey.
Yes, you can freeze the dough after the first rise and shaping. Wrap the rolls tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to bake them, thaw the rolls in the refrigerator overnight, then let them come to room temperature and complete their second rise before baking.
If the dough is too sticky, sprinkle a little more flour onto your work surface and your hands. However, be cautious not to add too much flour, as this can make the dough dry. The dough should be slightly tacky but not overly sticky.
It’s not recommended to leave the dough out overnight at room temperature due to the risk of over-proofing and the growth of bacteria. Instead, for a slow rise and deeper flavor, place the dough in the refrigerator overnight. The cold environment slows down the yeast activity, allowing the flavors to develop without the dough over-rising.
More Pastry Recipes
If you loved these easy cinnamon rolls, check out these other great recipes.
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Homemade Cinnamon Rolls with Cream Cheese Icing
Equipment
- Stand mixer
- Mixing bowls
- 9×13-inch baking pan
- parchment paper
- Rolling Pin
- Sharp Knife or Dental Floss
Ingredients
Sponge
- 1 cup milk warm
- 2 ¼ tsp instant yeast 1 packet
- 2 cups all-purpose flour
- 1 tbsp sugar
Dough
- 1 cup butter room temperature
- ½ cup sugar
- 1 tsp salt
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 cups all-purpose flour
- Flour for dusting surface
- 1/2 cup heavy cream
Filling
- ½ cup butter room temperature
- ¾ cup brown sugar
- 2 tbsp cinnamon
Cream Cheese Icing
- 6 tbsp butter room temperature
- 4 oz cream cheese room temperature
- 1 1/4 cups powdered sugar
- 1 tsp vanilla or vanilla bean paste
Instructions
Sponge
- Combine the milk, yeast, 2 cups flour, and 1 tbsp sugar in a bowl. Cover and allow to rise for 30-60 minutes, or until the sponge is double in size.1 cup milk, 2 ¼ tsp instant yeast, 2 cups all-purpose flour, 1 tbsp sugar
Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt. Mix in eggs and yolk. Add in the sponge and mix until well combined.1 cup butter, ½ cup sugar, 1 tsp salt, 2 eggs, 1 egg yolk
- Switch to a hook attachment and add the remaining 2 cups of flour. Once combined, knead on medium-high speed for 3-5 minutes (the dough should not be sticking to the sides of the bowl but will still be sticking to the bottom).2 cups all-purpose flour
- Transfer the dough to a lightly greased large bowl, and cover tightly with plastic wrap. Place in the refrigerator overnight (recommended) or for about 8-12 hours. Do not go over that! If you want to enjoy cinnamon rolls the same day, cover and place the dough in a warm dark area (like inside your oven or microwave) and allow the dough to double in size for about 1-2 hours.
- Line a 9×13-inch baking pan with parchment paper.
- In a small bowl, mix the brown sugar and cinnamon.¾ cup brown sugar, 2 tbsp cinnamon
- On a well floured surface, roll out the dough into a 16 by 24-inch rectangle. Spread the softened butter over the dough and then sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it sticks.½ cup butter
- Starting at a long end, roll the dough tightly into a log. Pinch the seam gently to seal it and position the dough seam side down. Trim off about ½-1 inch of dough from the ends as this doesn’t have any filling. Use a sharp knife to cut the dough into 12-equal pieces. To make clean cuts, I like to place the rolled dough in the fridge for a few minutes to become more firm*
- Transfer the pieces to the prepared pan and place them cut side up. Cover the pan with plastic wrap and a towel and let the dough rise for 30 minutes.
- Preheat the oven to 350 degrees F.
- In a small saucepan over low heat or in a microwave safe bowl, heat up the cream until it is warm to the touch. Remove the plastic wrap and towel from the pan and pour the warm cream over the cinnamon rolls.1/2 cup heavy cream
- Bake in your preheated oven for 30-35 minutes or until just golden brown on the edges.
Frosting
- In the mixing bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread the frosting over the warm cinnamon rolls and serve. Enjoy!6 tbsp butter, 4 oz cream cheese, 1 1/4 cups powdered sugar, 1 tsp vanilla or vanilla bean paste
Notes
- Freezing Baked Rolls:Â To freeze the baked cinnamon rolls, let them cool completely without the icing. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and preserves the quality of the rolls. They can be frozen for up to 3 months.
- Thawing and Reheating:Â When ready to enjoy, thaw the cinnamon rolls at room temperature. You can then reheat them in the microwave or oven until warm. Apply the cream cheese icing after reheating for the best taste and texture.
- Freezing Unbaked Rolls: You can also freeze the cinnamon roll dough. After cutting the rolls and arranging them in the baking dish, cover them with plastic wrap and freeze. When you’re ready to bake, thaw them overnight in the refrigerator, then let them rise in a warm place before baking.
- Making the Dough Ahead:Â You can prepare the cinnamon roll dough the night before. After kneading, place the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. This slow rise enhances the flavor of the dough.
- Shaping Rolls in Advance:Â You can also shape the cinnamon rolls and place them in the baking dish, cover, and refrigerate overnight. The next morning, let them come to room temperature and complete their rise before baking.
This is truly the best cinnamon roll recipe!!
THANK YOU!!!!
Made these last night and they came out so good! I used your cream cheese frosting too. Amazing! The whole family loved them.
Awesome!! Thank you, Claire
This recipe is soooo good!!! Just made it today and the wait was so worth it! I have tries some cinnamon roll recipes for a good cinnamon roll recipe for a while and this is by far the best for me. Follow all the steps (I did the ingredients as listed, no substitutions) and you are good to go! I did not do the frosting anymore but it’s still 10/10! This will definitely be my go to cinnamon roll recipe. Thank you so much for sharing this!