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The Best Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of three fluffy, iced cinnamon rolls stacked vertically, dripping with white cream cheese frosting.
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Follow this foolproof recipe for soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a sweet, tangy cream cheese glaze. These bakery-quality rolls are perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or heavy cream

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the Dough: In a large bowl or the bowl of a stand mixer, combine the remaining granulated sugar, softened butter, eggs, and salt. Beat until creamy. Add the yeast mixture and mix well. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Knead the dough on a lightly floured surface or with a dough hook for 6-8 minutes until it is smooth and elastic.
  4. First Rise: Place the dough in a lightly buttered bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until you have a smooth, spreadable paste.
  6. Roll the Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  7. Fill and Roll: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge bare. Starting from the long edge opposite the bare edge, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the Rolls: Slice the log into 12 equal pieces, about 1.5 inches thick. Place the rolls, cut-side up, in a lightly buttered 9×13 inch baking dish.
  9. Second Rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30-45 minutes, until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  10. Bake: Bake for 20-25 minutes, or until the tops are golden brown.
  11. Make the Icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy. Add more milk, one tablespoon at a time, until you reach your desired drizzling consistency.
  12. Glaze and Serve: Remove the rolls from the oven and immediately spread the cream cheese icing generously over the warm rolls. Serve warm for the best experience.

Notes

  • If your kitchen is cool, place the dough bowl inside your oven with just the light on to create a warm spot for rising.
  • For extra gooey centers, use slightly more filling than you think you need. Don’t worry about a little leakage; that just means more flavor!
  • If you prefer a thicker glaze, reduce the amount of milk added to the icing mixture.

Nutrition

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