Homemade Cinnamon Rolls with Cream Cheese Frosting

These Homemade Cinnamon Rolls with Cream Cheese Frosting are soft, fluffy, buttery, and filled with a generous swirl of cinnamon brown sugar. Once baked until golden, they are covered with a thick, creamy vanilla cream cheese frosting that melts into every spiral.

They are perfect for weekend breakfasts, holiday mornings, brunch, or anytime you want a cozy bakery-style treat at home. The dough is tender, the centers stay soft, and the cinnamon filling gives every bite plenty of warm, sweet flavor.

Why You Will Love This Recipe

These cinnamon rolls have everything you want in a homemade batch: a soft yeast dough, buttery cinnamon filling, tall spirals, and lots of frosting. The dough can also be prepared ahead, making these a great option for Christmas morning or overnight brunch prep.

Ingredients

For the Dough

1 cup whole milk, warmed to about 110°F
2 1/4 teaspoons active dry yeast, 1 packet
1/3 cup granulated sugar
2 large eggs, room temperature
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
4 to 4 1/2 cups all-purpose flour
1 teaspoon salt

For the Cinnamon Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon
Pinch of salt

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk or heavy cream
Pinch of salt

How to Make the Cinnamon Roll Dough

Pour the warm milk into a large mixing bowl.
Add the yeast and about one teaspoon of the sugar.
Let stand for 5 to 10 minutes until slightly foamy.
Add the remaining sugar, eggs, melted butter, and vanilla.
Mix until combined.
Add 4 cups flour and the salt.
Mix until a soft dough begins to form.
Add additional flour a little at a time only if the dough is excessively sticky.
Knead for about 6 to 8 minutes until smooth and elastic.
Transfer to a lightly greased bowl.
Cover and let rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.

Make the Cinnamon Filling

In a small bowl, combine the brown sugar, cinnamon, and a pinch of salt.

Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.

Roll the dough into a rectangle about 16×12 inches. Spread the softened butter evenly over the surface, leaving a small border around the edges.

Sprinkle the cinnamon-brown sugar mixture evenly over the butter.

Roll and Cut

Starting from one long edge, roll the dough tightly into a log.
Pinch the seam gently to seal.
Cut the log into 9 to 12 equal rolls.
Arrange the rolls in a greased 9×13-inch baking dish or similar pan.
Leave a little room between them for expansion.
Cover and let rise again for about 30 to 45 minutes.

Bake the Cinnamon Rolls

Preheat the oven to 350°F.
Bake the risen cinnamon rolls for about 22 to 28 minutes.
The tops should be lightly golden while the centers remain soft.
Avoid overbaking, which can make the rolls dry.
Let them cool for about 10 minutes before frosting.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until completely smooth.
Add the powdered sugar gradually.
Mix in the vanilla and a pinch of salt.
Add milk or heavy cream one tablespoon at a time until the frosting reaches a thick, spreadable consistency.
Spread generously over the warm cinnamon rolls.

The Secret to Soft Cinnamon Rolls

Do not add too much flour. The dough should feel soft and slightly tacky rather than dry and stiff. Excess flour is one of the most common reasons homemade cinnamon rolls turn dense.

Also give the dough enough time to rise during both proofing stages. Proper rising creates the fluffy layers and soft texture you want.

How to Get Gooey Cinnamon Centers

Spread the butter all the way across the dough before adding the cinnamon sugar. Roll the dough snugly but not excessively tight, which allows the spirals to expand during baking.

For an extra-gooey variation, pour about 1/3 cup warm heavy cream around the risen rolls immediately before baking. This creates especially soft, rich centers.

How to Cut Perfect Rolls

A sharp knife works, but unflavored dental floss is one of the easiest methods. Slide the floss underneath the dough log, cross the ends over the top, and pull gently. It cuts cleanly without crushing the spirals.

Overnight Cinnamon Rolls

Prepare and shape the rolls the night before, then place them in the baking dish and cover tightly.

Refrigerate overnight. The next morning, let the rolls sit at room temperature for about 45 to 60 minutes, or until puffy, then bake as directed.

Easy Variations

For pecan cinnamon rolls, sprinkle chopped pecans over the cinnamon filling before rolling.

For caramel rolls, drizzle caramel sauce over the finished rolls.

For apple cinnamon rolls, add finely diced cooked apples to the filling.

For orange cinnamon rolls, add fresh orange zest to both the filling and frosting.

Storage and Reheating

Because the frosting contains cream cheese, store leftover cinnamon rolls covered in the refrigerator for up to three to four days.

For the softest texture, warm individual rolls in the microwave for about 15 to 25 seconds before serving.

Unfrosted rolls can also be frozen for up to two months. Thaw, warm gently, and add fresh frosting before serving.

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