Decadent Cinnamon Rolls with Cream Cheese Icing

Why You’ll Love This Recipe

These cinnamon rolls are everything you want in a homemade pastry—tender, gooey, and packed with warm cinnamon flavor. The dough is soft and pillowy, the filling melts into each swirl, and the tangy cream cheese icing adds the perfect creamy finish. Though they look bakery-worthy, this recipe is beginner-friendly and worth every minute of effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Granulated sugar
• Salt
• Instant yeast
• Whole milk (warm)
• Unsalted butter (melted)
• Eggs

For the cinnamon filling:

• Brown sugar
• Ground cinnamon
• Unsalted butter (softened)

For the cream cheese icing:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Milk (as needed for consistency)

Directions

1. Make the dough: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add eggs, melted butter, salt, and flour. Mix until a soft dough forms, then knead by hand or mixer for 8–10 minutes until smooth and elastic.
2. First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
3. Make the filling: Mix brown sugar and cinnamon in a bowl. Set aside.
4. Roll out the dough: Punch down the dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread softened butter over the dough, then sprinkle evenly with cinnamon sugar mixture.
5. Form the rolls: Starting from the long side, tightly roll the dough into a log. Cut into 12 equal rolls and place in a greased 9×13-inch baking dish.
6. Second rise: Cover and let rise again for 30–45 minutes until puffy.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until lightly golden and cooked through.
8. Make the icing: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until creamy. Add a splash of milk if needed to reach spreadable consistency.
9. Frost and serve: Spread the icing over warm rolls and serve immediately.

Servings and timing

This recipe makes 12 cinnamon rolls.
Preparation time: 30 minutes
Rising time: 2 hours
Cook time: 25 minutes
Total time: 2 hours 55 minutes

Variations

• Overnight rolls: Assemble the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking the next morning.
• Nutty version: Add chopped pecans or walnuts to the filling for extra crunch.
• Glaze instead of icing: Swap cream cheese frosting for a simple vanilla glaze with powdered sugar, milk, and vanilla.
• Pumpkin spice twist: Add a bit of pumpkin puree and spice to the dough or filling for a fall-inspired treat.
• Mini cinnamon rolls: Cut the dough into smaller portions and bake in muffin tins for mini versions.

Storage/Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave individual rolls for 15–20 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.
To freeze, wrap rolls individually and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I make these cinnamon rolls without a stand mixer?

Yes, you can mix and knead the dough by hand. It just takes a bit more effort but works just as well.

How do I know when the rolls are done baking?

They should be golden on top, and the center roll should be firm and not doughy when gently pressed.

Can I use active dry yeast instead of instant?

Yes, but activate it in warm milk with a little sugar for 5–10 minutes before mixing with the other ingredients.

How long should the dough rise?

The first rise should take about 1–1.5 hours, and the second rise about 30–45 minutes, depending on the warmth of your kitchen.

Why are my rolls not fluffy?

Over-flouring the dough or under-proofing can cause dense rolls. Be sure to measure flour properly and allow time for rising.

Can I make them ahead of time?

Yes, prep and shape the rolls, refrigerate overnight, then rise and bake in the morning.

Can I skip the cream cheese icing?

Yes, use a simple powdered sugar glaze or enjoy the rolls plain.

What’s the best flour to use?

All-purpose flour works great, but bread flour can be used for slightly chewier texture.

How do I keep the filling from leaking out?

Roll the dough tightly and seal the edges slightly to help prevent leaks during baking.

Can I freeze the unbaked rolls?

Yes, freeze after shaping. Thaw in the fridge overnight, let rise, then bake as directed.

Conclusion

These Decadent Cinnamon Rolls with Cream Cheese Icing are a true crowd-pleaser and worth every minute of the process. With their rich swirls of cinnamon sugar and creamy frosting, they’re a perfect centerpiece for breakfast, brunch, or holiday mornings. Once you try this homemade version, you’ll never go back to store-bought again.

Decadent Cinnamon Rolls with Cream Cheese Icing

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Decadent Cinnamon Rolls with Cream Cheese Icing are soft, fluffy, and swirled with rich cinnamon-sugar filling. Topped with a luscious cream cheese frosting, they’re the perfect indulgent treat for breakfast, brunch, or special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 cinnamon rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the dough:
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 cup whole milk, warm
• 1/4 cup unsalted butter, melted
• 2 large eggs
• For the cinnamon filling:
• 1 cup brown sugar
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup unsalted butter, softened
• For the cream cheese icing:
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add eggs, melted butter, salt, and flour. Mix until a soft dough forms. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1–1.5 hours.
4. Meanwhile, mix brown sugar and cinnamon in a small bowl.
5. On a floured surface, roll the dough into a 16×12-inch rectangle. Spread softened butter over the dough and sprinkle evenly with cinnamon sugar mixture.
6. Roll up tightly from the long side and cut into 12 equal rolls. Place in a greased 9×13-inch baking dish.
7. Cover and let rise again for 30–45 minutes, until puffy.
8. Preheat oven to 350°F (175°C). Bake rolls for 22–28 minutes, or until golden and cooked through.
9. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy, adding milk to adjust consistency if needed.
10. Spread icing over warm rolls and serve immediately.

Notes

• Use bread flour for slightly chewier rolls, if desired.
• Roll dough tightly to prevent filling from leaking out during baking.
• Refrigerate unbaked rolls overnight and bake in the morning for convenience.
• Add chopped nuts or raisins to the filling for extra texture.
• Freeze baked or unbaked rolls for up to 2 months.

Nutrition

• Serving Size: 1 roll
• Calories: 380
• Sugar: 24g
• Sodium: 220mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 65mg