Get ready to fill your home with the most inviting aroma and indulge in a truly irresistible treat: Cinnamon Rolls with Cream Cheese Frosting! These classic rolls feature a soft, fluffy dough swirled with a generous filling of sweet cinnamon and brown sugar, baked to golden perfection, and then generously topped with a luscious, tangy cream cheese frosting. They’re the ultimate comforting bake, perfect for a special breakfast, a decadent brunch, or simply a sweet moment of bliss!
Why I Love This Recipe
Cinnamon rolls are a timeless classic, and this recipe absolutely nails it! What I love most is the incredible softness of the dough, which yields to a rich, sticky, and perfectly spiced filling. The generous amount of cinnamon and brown sugarcreates that signature swirl of deliciousness, and the tangy, sweet cream cheese frosting is the perfect creamy counterpoint, making every bite utterly irresistible. While they involve a bit of rising time, the hands-on effort is minimal, and the result is a bakery-quality treat that’s well worth the wait. They’re perfect for impressing guests or simply making a cozy weekend morning extra special!
Ingredients
Here’s what you’ll need to create these classic and comforting Cinnamon Rolls:
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (105-115°F / 40-46°C)
- ½ cup sugar (granulated)
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For the Filling:
- 2 tbsp cinnamon (ground)
- 1 cup brown sugar (packed)
- 1/3 cup butter, softened (not melted)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Swaps and Notes
- Active Dry Yeast: Ensure your yeast is fresh and active. Instant yeast can be used, but you might not need to proof it in the milk first.
- Warm Milk: The temperature is crucial for activating the yeast. It should be warm to the touch, but not hot (test on your wrist).
- Unsalted Butter (Dough): Melted butter adds richness. If using salted butter, reduce the added salt in the dough slightly.
- Eggs: Large eggs are standard. Ensure they are at room temperature for better incorporation.
- Cinnamon (Filling): Ground cinnamon is key. You can adjust the amount to your taste.
- Brown Sugar (Filling): Packed brown sugar creates a rich, moist, and caramel-like filling.
- Softened Butter (Filling): Softened (room temperature, but not melted) butter is essential for spreading easily on the dough.
- Cream Cheese (Frosting): Ensure cream cheese is softened to room temperature for a smooth, lump-free frosting. Full-fat cream cheese is recommended for richness.
- Butter (Frosting): Softened butter is key for a creamy frosting.
- Powdered Sugar (Frosting): Also known as confectioners’ sugar. Adjust quantity based on desired sweetness and thickness.
- Vanilla Extract (Frosting): Pure vanilla extract offers the best flavor.
- Milk (Frosting): Add gradually to control the consistency of the frosting.
Instructions
Let’s bake these wonderfully soft and sweet Cinnamon Rolls!
- Activate Yeast: In a small bowl, combine the 1 cup of warm milk (105-115°F / 40-46°C) and 2 ¼ teaspoons of active dry yeast. Gently stir and let it sit for about 5-10 minutes until it becomes frothy. This indicates your yeast is active.
- Make Dough: In a large mixing bowl (or the bowl of a stand mixer), combine the 4 cups of all-purpose flour, ½ cup granulated sugar, 1 teaspoon salt, 1/3 cup melted unsalted butter, and 2 large eggs. Pour in the frothy yeast mixture. Stir well with a wooden spoon or dough hook until a shaggy dough forms. Transfer to a lightly floured surface or attach the dough hook to your stand mixer. Knead until the dough is smooth and elastic, about 8-10 minutes by hand or 5-7 minutes on medium-low speed in a stand mixer. The dough should be slightly tacky but not sticky.
- First Rise: Form the kneaded dough into a ball and place it in a large, lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Prepare Filling & Roll Dough: While the dough rises, in a small bowl, combine the 2 tablespoons of ground cinnamon and 1 cup of packed brown sugar for the filling. Once the dough has doubled, transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the 1/3 cup of softened butter evenly over the entire surface of the dough, leaving about a 1/2-inch border clean on one long edge. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, gently pressing it down.
- Roll & Cut Rolls: Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam gently to seal. Using a sharp, un-serrated knife or a piece of unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
- Second Rise & Bake: Generously grease a 9×13-inch baking pan. Place the cut cinnamon rolls into the prepared baking pan, leaving a little space between them. Cover the pan loosely with plastic wrap or a damp cloth. Let the rolls rise for another 30 minutes in a warm place, or until visibly puffed. Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the rolls are golden brown on top and cooked through.
- Make Frosting: While the cinnamon rolls are baking or cooling, prepare the cream cheese frosting. In a medium mixing bowl, beat the 4 oz softened cream cheese and 1/4 cup softened butter using an electric mixer until they are creamy and smooth. Gradually add the 1 ½ cups powdered sugar, beating until incorporated. Stir in the 1 teaspoon vanilla extract. Add the 2 tablespoons milk, one tablespoon at a time, beating until the frosting is smooth and reaches your desired consistency (thick enough to spread but still creamy).
- Frost & Serve: Remove the baked cinnamon rolls from the oven. Let them cool in the pan for about 5-10 minutes. While they are still warm, spread the prepared cream cheese frosting generously over the tops of the cinnamon rolls. Serve warm and enjoy!
Tips for Success
- Proper Yeast Activation: Ensure your milk is the correct temperature and your yeast froths. This confirms it’s active.
- Don’t Over-Flour Dough: Add extra flour sparingly during kneading. A slightly tacky dough makes softer rolls.
- Tight Roll: Rolling the dough tightly ensures a beautiful spiral and keeps the filling intact.
- Softened Butter for Filling: Make sure the butter for the filling is truly softened (room temp) so it spreads easily without tearing the dough.
- Warm Place for Rising: A slightly warm, draft-free spot (like a slightly warm oven, or near a sunny window) is ideal for dough rising.
- Don’t Overbake: Bake until golden, but don’t let them get too dark, which can dry them out.
- Frosting on Warm Rolls: Frosting warm (but not hot) cinnamon rolls allows the frosting to melt slightly and seep into the nooks and crannies.
Serving Suggestions and Pairings
Cinnamon Rolls are the ultimate sweet breakfast or dessert!
- Coffee or Hot Chocolate: A classic pairing for a cozy morning.
- Fresh Fruit: A side of fresh berries or sliced fruit to balance the sweetness.
- Brunch Spread: Perfect alongside savory breakfast items like scrambled eggs or bacon.
- For other comforting baked goods that fill your home with wonderful aromas, check out our Cinnamon Sugar Loafor These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
Cinnamon rolls are best fresh, but can be stored and reheated.
- Room Temperature (Frosted): Store cooled, frosted cinnamon rolls in an airtight container at room temperature for up to 2-3 days.
- Refrigeration (Frosted): For longer storage, refrigerate for up to 5 days. They might become firmer when cold.
- Reheating: To revive their softness, gently warm in the microwave for 15-30 seconds or in a toaster oven. For multiple rolls, warm in a 275°F (135°C) oven, loosely covered with foil, until warm.
- Freezing (Baked & Frosted): You can freeze baked and frosted rolls. Wrap individually tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw at room temperature or gently reheat.
- Freezing (Unbaked Dough): Prepare the rolls, place in a greased pan, cover tightly with plastic wrap and foil, then freeze. When ready to bake, thaw overnight in the fridge, then let rise at room temp for 1-2 hours before baking.
More Recipes You Will Love
If you loved the sweet, comforting, and baked goodness of these Cinnamon Rolls, you’ll definitely want to explore some of our other fantastic dessert and baked good recipes:
- For another classic Filipino sweet bread, check out our Classic Ensaymada.
- If you’re a fan of rich, decadent treats, our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are a must-try!
- And for a beloved classic, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are always a winner!
- Finally, for a delightful sweet potato bake, check out Sweet Potato Honey Bun Cake!
Final Thoughts
These Cinnamon Rolls with Cream Cheese Frosting are a true testament to the joy of home baking – yielding incredibly soft, sweet, and satisfying treats that are perfect for sharing and creating cherished memories. They embody warmth, comfort, and pure deliciousness.
Give this recipe a try and let the sweet aroma fill your kitchen! What’s your favorite way to enjoy a warm cinnamon roll? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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