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The Best Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up shot of a freshly baked cinnamon roll, covered in white icing, with a bite taken out showing the soft interior.
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Follow this foolproof recipe to create soft, fluffy, bakery-quality cinnamon rolls filled with sweet cinnamon sugar and topped with a rich cream cheese glaze. This is the sweet breakfast recipe you will want to make again and again.

Ingredients

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

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer using a dough hook until a soft, slightly sticky dough forms. Knead for 5 to 7 minutes until smooth.
  3. First rise: Place the dough in a lightly oiled 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.
  4. Prepare the filling: While the dough rises, combine the softened butter, brown sugar, and cinnamon in a small bowl until well mixed. Set aside.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches and 1/4 inch thick.
  6. Spread the filling: Evenly spread the cinnamon filling mixture over the entire surface of the dough, leaving a small 1/2-inch border along one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal rolls, about 1 1/2 inches thick.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30 to 45 minutes until puffy.
  9. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  10. Make the icing: While the rolls cool slightly, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  11. Ice and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately for the best experience.

Notes

  • For extra soft rolls, cover the pan with foil for the first 10 minutes of baking, then remove the foil to allow the tops to brown.
  • If your dough feels too sticky after the first rise, add flour one tablespoon at a time while kneading briefly.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for easier morning preparation.

Nutrition

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