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cinnamon rolls with cream cheese icing.

Homemade Cinnamon Rolls with Cream Cheese Icing

Angelina Papanikolaou
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.
5 from 3 votes
Prep Time 2 hours
Cook Time 30 minutes
Rising Time 8 hours
Total Time 10 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 cinnamon rolls
Calories 647 kcal

Equipment

  • Stand mixer
  • Mixing bowls
  • 9x13-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 9x13-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

Storing: 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: 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.
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.
Preparing Ahead of Time:
  1. 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.
  2. 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.

Nutrition

Serving: 1rollCalories: 647kcalCarbohydrates: 71gProtein: 8gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 143mgSodium: 479mgPotassium: 163mgFiber: 2gSugar: 37gVitamin A: 1255IUVitamin C: 0.1mgCalcium: 87mgIron: 2mg
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