These Cinnamon Rolls with Cream Cheese Frosting are soft, fluffy, filled with a gooey brown sugar cinnamon swirl, then topped with rich homemade frosting that's utterly addictive. They're the classic bakery-style rolls you want for slow weekends, holidays, brunch, or anytime a cinnamon roll craving hits.
Why I Love This Recipe
I usually make these cinnamon rolls for the kind of mornings that feel worth slowing down for, like Christmas, anniversaries, birthdays, and special family breakfasts. They're classic, cozy, and just a little over-the-top in the best way.
They're based on my tried-and-true soft, fluffy cinnamon roll dough that I've tested and tweaked over time, but this version keeps things simple with a gooey brown sugar cinnamon filling and thick cream cheese frosting.
I've also found that most homemade cinnamon roll recipes are a little too light on the filling, so my version uses plenty of brown sugar and cinnamon without adding so much that it leaks out everywhere. A splash of heavy cream poured between the rolls right before baking helps keep them soft and tender, while the frosting adds a rich, creamy finish that makes them feel special without being fussy.
Looking for more homemade cinnamon roll recipes? Try my Chai-Spiced Cinnamon Rolls for a coffee-shop-inspired spin on this brunch classic, or my Orange Cinnamon Rolls with Fresh Orange Glaze for a citrusy-cinnamon version!
Quick Look: Cinnamon Rolls with Cream Cheese Frosting
- Prep Time: 30 minutes
- Hands-Off Time: 2 hours (up to overnight if making ahead)
- Bake Time: 25-30 minutes
- Total Time: About 3 hours
- Yield: 12 rolls
- Texture & Flavor: Soft, buttery, cinnamon-sweet, and rich
- Difficulty: Moderate, but beginner-friendly
- Make-Ahead Option: Prep overnight, bake fresh in the morning
- Best For: Holidays, birthdays, anniversaries, brunch, or slow weekend mornings
Jump to:
- Why I Love This Recipe
- Quick Look: Cinnamon Rolls with Cream Cheese Frosting
- Cinnamon Rolls with Cream Cheese Frosting Ingredients
- How to Make Cinnamon Rolls with Cream Cheese Frosting
- Overnight Cinnamon Roll Instructions
- Cinnamon Roll Top Tips
- Storing and Reheating Cinnamon Rolls
- Cinnamon Roll FAQ
- More Homemade Breakfast and Brunch Recipes
- Recipe
- Comments
Cinnamon Rolls with Cream Cheese Frosting Ingredients
These Cinnamon Rolls with Cream Cheese Frosting are made with three simple components: a soft enriched dough, a generous brown sugar cinnamon filling, and a rich homemade cream cheese frosting. A splash of heavy cream is also poured between the rolls right before baking to help keep them soft and tender.
Cinnamon Roll Dough
- Bread flour gives the rolls a little more structure and chew while still keeping them soft and fluffy. An equal amount of all-purpose flour works, but the rolls will be slightly softer and a bit less structured.
- Active dry yeast gives the dough its rise. Make sure your milk is warm, not hot, before mixing it with the yeast. If the milk is too hot, it can weaken or kill the yeast. Instant yeast works as well, and you can mix it directly into the dough.
- Softened butter works into the dough better than melted butter and helps create a rich, tender roll without making the dough greasy.
- Heavy cream gets poured between the rolls right before baking. This helps keep them soft and rich as they bake, especially around the bottoms and edges.
Brown Sugar Cinnamon Filling
- Light brown sugar creates a gooey, caramel-like filling as the rolls bake. It adds plenty of richness without making the filling too dark or heavy.
- Ground cinnamon gives the rolls their classic warm flavor. This recipe uses a generous amount, so the filling is bold and noticeable in every bite.
- Softened butter is the key to easy spreading. It should be easy to spread, but thick enough to stay in place when you roll up the dough. I prefer unsalted, but salted butter will work.
Cream Cheese Frosting
- Softened cream cheese gives the frosting its rich, classic flavor and creamy texture. Use softened, block-style cream cheese so it blends smoothly without turning runny.
- Powdered sugar sweetens and thickens the frosting. If it looks lumpy, sift it first for the smoothest finish.
Refer to the recipe card below for the complete list of ingredients and quantities.
How to Make Cinnamon Rolls with Cream Cheese Frosting
Here's how to make these cinnamon rolls step by step, including where to pause if you want to prep them overnight and bake them fresh in the morning. The main things to watch are giving the dough enough time to rise, spreading the filling evenly, and letting the baked rolls cool slightly before adding the cream cheese frosting.
Step 1 - Mix the Dough: Mix the wet and dry ingredients until combined. Knead the dough for 8 to 10 minutes on medium-low speed. It should pull away from the sides of the bowl but still feel tender and elastic.
Step 2 - First Rise: Cover and let the dough rise at room temperature for 1 hour, or until doubled in size. This may take longer or shorter, depending on the ambient temperature in your kitchen.
Step 3 - Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it into an approximate 12-inch by 18-inch rectangle. It should be between ¼ and ½-inch thick. Top tip: Pull the corners gently as you roll the dough out to keep things square. This makes rolling it up easier.
Step 4 - Add the Cinnamon Filling: Spread the filling evenly over the dough, leaving a small border around the edges, especially at the top.
Step 5 - Roll Into a Log: Starting from the long edge closest to you, roll the dough into a tight log. Try to keep the roll even without stretching the dough too much.
Step 6 - Cut and Arrange the Rolls: Cut the dough into 12 even rolls and arrange them in a prepared baking dish. See the Top Tips section below for my dental floss method for cleaner slices.
Step 7 - Second Rise: Cover the pan and let the rolls rise until puffy and touching, about 1 hour. Preheat the oven to 325°F while the rolls rise, then pour the heavy cream between the rolls right before baking.
Overnight Option: For overnight rolls, shorten this rise to about 45 minutes, then refrigerate the pan overnight. See the Overnight Cinnamon Roll Instructions below for the full method.
Step 8 - Bake and Frost: Bake for 25 to 30 minutes, until the rolls are lightly golden and cooked through. Let them cool for 10 to 15 minutes, then spread the cream cheese frosting over the warm rolls and serve.
Overnight Cinnamon Roll Instructions
If you want fresh cinnamon rolls in the morning, make the dough and shape them the night before, give them a short second rise, and then cover and refrigerate overnight. Doing most of the work the day before makes it much easier to have fresh cinnamon rolls on the table first thing in the morning! The full steps are below:
- Make the dough, let it rise, roll it out, add the filling, roll it into a log, and cut it into 12 rolls.
- Arrange the rolls in the prepared baking dish, then cover the pan.
- Let the shaped rolls rise at room temperature for 45 minutes.
- Transfer the covered pan to the refrigerator and chill overnight.
- In the morning, remove the pan from the refrigerator and let the rolls sit at room temperature while the oven preheats. They should look puffy and slightly crowded in the pan before baking.
- Pour the heavy cream between the rolls right before baking, then bake as directed.
- Let the rolls cool slightly, then spread the cream cheese frosting over the warm rolls before serving.
For another make-ahead breakfast option, try my Easy Chorizo Breakfast Burritos for busy mornings when you want something savory instead.
Cinnamon Roll Top Tips
- Use unflavored dental floss for cleaner slices. Slide a piece of unflavored dental floss under the dough log, cross the ends over the top, and pull firmly to cut through the dough. This keeps the rolls round and gives you cleaner swirls than pressing down with a knife. If you use a knife, use the sharpest one you have. I prefer a serrated bread knife.
- Add the heavy cream right before baking. Pour the cream between the rolls after the second rise, not before. This helps keep the bottoms soft and rich, instead of dry or overly caramelized. For the overnight method, do the short second rise, refrigerate the covered pan overnight, then wait to add the cream until right before baking in the morning.
- Place the oven rack in the upper third position. Most ovens heat more directly from the bottom, so baking these rolls in the upper third of the oven helps keep the bottoms from drying out before the centers are fully baked.
Storing and Reheating Cinnamon Rolls
How to Store Cinnamon Rolls
- Room temperature: These are best served fresh, but frosted cinnamon rolls can sit at room temperature for a short serving window. For longer storage, cover and move them to the refrigerator.
- Refrigerator: Store covered for up to 4-5 days. Warm before serving for the best texture.
How to Reheat Cinnamon Rolls
- Microwave: Reheat one roll for 15-20 seconds, just until soft and warm. Add a bit more time for multiple rolls.
- Toaster oven: Reheat one roll at 350°F for about 5-6 minutes, or until warmed through. Keep an eye on the frosting so it doesn't melt or darken. Add a few minutes for additional rolls.
- Oven: To reheat several rolls, place them in a baking dish, cover loosely with foil, and warm at 350°F for 8-10 minutes, or until heated through.
Cinnamon Roll FAQ
Yes. Shape the rolls the night before, let them proof at room temperature for about 45 minutes, then cover and refrigerate overnight. In the morning, let the pan sit out while the oven preheats, pour the heavy cream between the rolls, and bake as directed.
Yes. You can use the same amount of all-purpose flour, but the rolls may turn out slightly softer and a little less structured. Bread flour gives the dough a bit more strength while still keeping the rolls soft and fluffy.
Unflavored dental floss gives the cleanest slices. Slide the floss under the dough log, cross the ends over the top, and pull through the dough. This keeps the rolls round and prevents the swirls from getting smashed down with a knife.
Yes, but only slightly. Let the rolls cool for about 10-15 minutes before frosting so they are still warm, but not so hot that the cream cheese frosting completely melts into the pan.
More Homemade Breakfast and Brunch Recipes
If you're in the mood for something sweet, cozy, and homemade, these breakfast and brunch recipes are perfect for slow weekends, holiday mornings, or serving with a hot cup of coffee. For something savory to serve alongside them, try my Breakfast Strata with Sausage. For another cozy, sweet bake, try my Coffee Cake Crumble.
Did you make these Cinnamon Rolls with Cream Cheese Frosting?
I'd love to hear how they turned out! Leave a comment and rating below.
Recipe
Soft Cinnamon Rolls with Cream Cheese Frosting
Equipment
- Instant Read Digital Thermometer Optional
- Rolling Pin
- 1 9x13-Inch Baking Dish Or (x2) 7x11-inch Baking Dishes
- Parchment Paper
- Plastic Wrap
Ingredients
Cinnamon Roll Dough
- 1 ¼ Cups Whole Milk Warmed to 90-100°F
- 2 ¼ Teaspoons Active Dry Yeast Or one packet
- 2 Tablespoons Honey
- 4 ½ Cups Bread Flour
- 1 ½ Teaspoon Fine Sea Salt
- 2 Eggs Beaten
- 1 Tablespoon Vanilla Extract
- 8 Tablespoons Unsalted Butter Softened - Plus more for greasing
Brown Sugar Cinnamon Filling
- 8 Tablespoons Unsalted Butter Softened
- ¾ Cup Light Brown Sugar Packed
- 3 Tablespoons Ground Cinnamon
- ¼ Teaspoon Fine Sea Salt
For Baking
- ¼ Cup Heavy Cream For pouring between the rolls right before baking
Cream Cheese Frosting
- 6 oz. Cream Cheese Softened; block-style preferred
- 4 Tablespoons Unsalted Butter Softened
- 1 ⅓ Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- ⅛ Teaspoon Fine Sea Salt
Instructions
- Cinnamon Roll Dough: Warm the milk and honey in a small saucepan to 90-100°F, stirring until the honey dissolves. Remove from the heat, whisk in the active dry yeast, and let it sit for 5-10 minutes, until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and fine sea salt. Add the yeast mixture, beaten eggs, vanilla extract, and softened butter. Mix on low until combined, then knead on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.
- Shape the dough into a ball, transfer it to a bowl, cover, and let rise at room temperature for about 1 hour, or until doubled in size.
- Brown Sugar Cinnamon Filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and fine sea salt until smooth and spreadable.
- Assembly and Baking: Prepare a 9x13-inch baking dish (or two 7 x 11-inch baking dishes) with butter and parchment paper. If baking the same day, preheat the oven to 325°F and move the rack to the upper third of the oven.
- Turn the risen dough out onto a lightly floured surface and roll it into an approximate 12x18-inch rectangle, about ¼ to ½-inch thick.
- Spread the brown sugar cinnamon filling evenly over the dough, leaving about 1 inch of uncovered dough along the top edge.
- Starting from the long edge closest to you, roll the dough into a tight log. Lightly pinch the seam together if needed.
- Use unflavored dental floss or a sharp serrated knife to cut the dough into 12 even rolls. Arrange the rolls in the prepared baking dish.
- Cover the pan and let the rolls rise until puffy and touching, about 1 hour.
- Pour the heavy cream between the rolls right before baking. Bake for 25-30 minutes, until the rolls are lightly golden and cooked through (195-200°F internally). If baking from the refrigerator, they may need a few extra minutes. Let the rolls cool for about 10 to 15 minutes before frosting.
- Cream Cheese Frosting: In the bowl of a stand mixer, beat together the softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and fine sea salt until smooth, about 2 minutes. Spread the frosting over the warm rolls and serve.
Notes
- For cleaner slices, use unflavored dental floss to cut the dough log into rolls. Slide the floss under the log, cross the ends over the top, and firmly pull through.
- Add the heavy cream after the second rise and right before baking. This helps keep the bottoms soft and rich instead of dry or overly caramelized.
- For the overnight method, give the shaped rolls a shorter second rise, refrigerate overnight, then add the heavy cream right before baking in the morning.
- Frost the rolls while they are warm, but not hot, so the frosting softens up and settles over the tops without completely melting into the pan.
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