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Soft Cinnamon Rolls with Cream Cheese Frosting

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These irresistibly soft cinnamon rolls with cream cheese frosting are fluffy, just the right amount of sweet, and perfect for brunch or cozy dinners. The recipe is forgiving for beginners and satisfying for seasoned bakers.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm whole milk (240 ml, about 110°F/43°C)
  • ½ cup granulated sugar (100 g)
  • ⅓ cup unsalted butter, melted (75 g)
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour (480 g), plus extra for dusting
  • ¾ cup packed brown sugar (150 g, light or dark based on preference)
  • 2 tablespoons ground cinnamon
  • ⅓ cup unsalted butter, softened (75 g)
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup unsalted butter, softened (55 g)
  • 1 to 1 ½ cups powdered sugar (120–180 g), sifted
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk (about 110°F/43°C) with the granulated sugar and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
  2. Mix the dough: Add the melted butter, salt, and eggs to the yeast mixture. Stir to combine. Gradually add the flour, 1 cup (120 g) at a time, mixing with a spoon or stand mixer on low speed until a sticky dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
  4. First rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading.
  6. Roll out the dough: Once risen, punch down the dough gently to release air. On a floured surface, roll it into a 16×12 inch (40×30 cm) rectangle, about ¼ inch (6 mm) thick.
  7. Add the filling: Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture on top, pressing lightly to help it stick.
  8. Roll and cut: Starting from the longer edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut into 12 equal slices (about 1 ½ inch or 4 cm thick).
  9. Second rise: Place the rolls in your greased 9×13 inch (23×33 cm) baking pan, leaving a little space between them. Cover and let rise for another 30-45 minutes until puffed.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown on top. If the edges brown too quickly, loosely tent with foil halfway through baking.
  11. Make the frosting: While rolls bake, beat the cream cheese and butter together until smooth. Add vanilla, salt, and powdered sugar gradually, beating until creamy and spreadable.
  12. Frost and serve: Remove rolls from oven and let cool for about 10 minutes before slathering with the cream cheese frosting. Serve warm.

Notes

Use milk at about 110°F/43°C to activate yeast properly. Knead dough until smooth and elastic but not overly sticky. Use dental floss for clean cuts of rolls. Soften cream cheese and butter before making frosting to avoid lumps. Let rolls cool slightly before frosting to prevent melting. Dough can be refrigerated overnight after kneading for convenience. For vegan or gluten-free adaptations, substitute ingredients as noted.

Nutrition

Keywords: cinnamon rolls, cream cheese frosting, soft cinnamon rolls, homemade cinnamon rolls, easy cinnamon rolls, brunch recipe, sweet rolls

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