For about 12 cinnamon rolls, you'll need:
For the Dough
- 1 cup warm whole milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Necessary Tools
You don't need a special bread-making setup.
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Rolling pin
- Sharp knife or unflavored dental floss
- 9 x 13-inch baking dish
- Small mixing bowl
- Electric mixer, optional
- Rubber spatula
Ingredient Additions and Substitutions
The classic version is hard to beat, but there are plenty of ways to make these your own.
Use brown sugar or dark brown sugar
Light brown sugar works beautifully, while dark brown sugar gives the filling a deeper molasses flavor.
Add chopped pecans
Sprinkle finely chopped pecans over the cinnamon filling before rolling the dough.
Add walnuts
Walnuts provide a lovely crunch and pair wonderfully with cinnamon.
Add raisins
If you're a raisin-in-cinnamon-rolls person, go for it!
Add orange zest
A little finely grated orange zest in the dough or frosting gives the rolls a bright citrus note.
Make them extra gooey
Pour a small amount of heavy cream over the assembled rolls just before baking for an especially rich, soft texture.
Use plant-based ingredients
You can substitute plant-based milk and butter, along with a suitable cream cheese alternative. The exact texture may vary depending on the products used.
How to Make Cinnamon Rolls with Cream Cheese Frosting
Now let's make some cinnamon rolls!!
Step 1: Activate the Yeast
Pour the warm milk into a large bowl.
The milk should feel warm but not hot.
Stir in the yeast and a little of the sugar.
Let it sit for about 5–10 minutes.
If the yeast becomes foamy, you're ready to go.
If nothing happens, your yeast may be inactive or the milk may have been too hot or too cold.
Step 2: Make the Dough
Add the remaining sugar, melted butter, eggs, and salt.
Mix well.
Gradually add the flour, starting with about 4 cups.
Stir until a soft dough forms.
The dough should be slightly tacky but shouldn't be extremely sticky.
If necessary, add the remaining flour a little at a time.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes.
You can also use a stand mixer fitted with a dough hook.
The dough should become smooth and elastic.
Try not to add too much flour. That's one of the easiest ways to accidentally make cinnamon rolls dense instead of fluffy.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl.
Cover it with a clean kitchen towel or plastic wrap.
Let it rise in a warm, draft-free spot for about 1–1 1/2 hours, or until roughly doubled in size.
This is when the dough starts becoming soft and fluffy.
Go have a cup of coffee.
You've earned it.
Step 5: Make the Cinnamon Filling
While the dough rises, combine the softened butter, brown sugar, cinnamon, and salt.
Mix until you have a soft, spreadable paste.
Step 6: Roll Out the Dough
Once the dough has doubled, gently punch it down.
Transfer it to a lightly floured surface.
Roll it into approximately a 15 x 20-inch rectangle.
Try to keep the thickness reasonably even.
Step 7: Add the Filling
Spread the cinnamon-butter mixture evenly over the dough.
Leave a small border around the edges.
Make sure you get filling all the way across the rectangle.
Those outer pieces deserve cinnamon love too!!
Step 8: Roll It Up
Starting from one of the long sides, carefully roll the dough into a tight log.
Don't roll so aggressively that you squeeze all the filling out.
Once rolled, pinch the seam gently to help seal it.
Step 9: Slice the Rolls
Cut the log into approximately 12 equal pieces.
A sharp knife works well.
For especially clean cuts, use unflavored dental floss: slide it underneath the log, cross the ends over the top, and pull.
It makes surprisingly neat slices!
Step 10: Arrange the Rolls
Grease a 9 x 13-inch baking dish.
Arrange the rolls cut-side up, leaving a little space between them.
They'll expand as they rise and bake.
Step 11: Let Them Rise Again
Cover the baking dish and let the rolls rise for another 30–45 minutes.
They should look noticeably puffier.
Don't skip this second rise.
It's one of the secrets to soft, fluffy cinnamon rolls.
Step 12: Bake
Preheat the oven to 350°F (175°C).
Bake the rolls for approximately 22–28 minutes, or until they're lightly golden on top and cooked through.
You don't want them deeply browned.
A slightly pale golden top usually means a softer center.
Step 13: Make the Cream Cheese Frosting
While the rolls bake, beat the softened cream cheese and butter until smooth.
Add the powdered sugar gradually.
Mix in the vanilla.
Add milk a little at a time until the frosting reaches your preferred consistency.
Step 14: Frost the Warm Rolls
Let the cinnamon rolls cool for about 5–10 minutes.
Then spread the cream cheese frosting generously over the top.
Some of it will melt into the rolls.
That's exactly what we want.
How to Serve Cinnamon Rolls
These rolls are fantastic with a hot drink.
Serve them with:
- Coffee
- Espresso
- Hot chocolate
- Tea
- Fresh fruit
- Berries
- Scrambled eggs
- Crispy bacon
- Breakfast sausage
- Yogurt
For a holiday breakfast, arrange the rolls on a large platter and add a little extra cinnamon on top of the frosting.
They look beautiful with almost no effort.
Tips for the Softest Cinnamon Rolls
Don't overheat the milk
Milk that's too hot can kill the yeast.
Warm is what you're looking for.
Don't add too much flour
This is probably the biggest mistake people make.
A slightly tacky dough can turn into beautifully soft rolls. A dough packed with flour can become heavy and dense.
Give the dough enough time to rise
Yeast needs time.
If your kitchen is cool, the dough may take longer than the recipe's estimated rising time.
Watch the dough rather than the clock.
Use softened butter for the filling
Soft butter spreads much more evenly than cold butter.
Roll evenly
Try to keep the dough rectangle relatively uniform so the rolls bake at approximately the same rate.
Don't overbake
Cinnamon rolls continue cooking slightly from residual heat after they come out of the oven.
Pull them once they're lightly golden and cooked through.
Frost while warm
Warm rolls and cream cheese frosting are a match made in heaven.
Can You Make Cinnamon Rolls Ahead of Time?
Absolutely!
This is one of my favorite ways to prepare them for holidays.
Assemble and slice the rolls, place them in the baking dish, cover tightly, and refrigerate overnight.
The next morning, let them sit at room temperature for about 30–60 minutes while the oven preheats and the dough takes the chill off.
Then bake as directed.
This means you can have fresh cinnamon rolls in the morning without doing all the work before everyone wakes up.
How to Store Cinnamon Rolls
Store leftover cinnamon rolls in an airtight container.
Because of the cream cheese frosting, refrigerate them if keeping them for more than a short period.
They should keep for approximately 3–4 days in the refrigerator.
For the best texture, warm individual rolls briefly in the microwave before serving.
Can You Freeze Cinnamon Rolls?
Yes!
You can freeze baked cinnamon rolls with or without the frosting.
For the best result, freeze them individually wrapped and then place them in a freezer-safe bag or container.
They can be frozen for up to 2–3 months.
Thaw overnight in the refrigerator or at room temperature, then warm gently before serving.
If possible, add fresh cream cheese frosting after reheating.
Can You Freeze Unbaked Cinnamon Rolls?
Yes, and this can be a fantastic make-ahead option.
Prepare the rolls through the slicing and arranging stage.
Place them in a freezer-safe baking dish, cover extremely well, and freeze.
When ready to bake, thaw overnight in the refrigerator.
Allow them to sit at room temperature until puffy, then bake according to the recipe.
Frequently Asked Questions
Why aren't my cinnamon rolls fluffy?
The most common reasons are inactive yeast, adding too much flour, insufficient rising time, or overbaking.
Give the dough time to become visibly puffy during both rises.
Can I use instant yeast?
Yes. Instant yeast can generally be mixed directly into the dry ingredients, although you can still dissolve it in warm milk if you prefer.
Can I prepare them the night before?
Yes. Assemble the rolls, cover, refrigerate overnight, and allow them to rise appropriately before baking the next morning.
Why did my cinnamon filling leak out?
The dough may have been rolled too loosely, the butter may have been too soft or melted, or the filling may have been spread too close to the edges.
Leave a small border and roll the dough firmly but gently.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar gives the filling a deeper caramel-like flavor and softer texture.
Can I add nuts?
Absolutely. Pecans and walnuts are especially delicious.
Can I make these without cream cheese frosting?
Of course. A simple powdered sugar glaze is an easy alternative.
How do I make the frosting less sweet?
Add a little more cream cheese or a small pinch of salt to balance the sweetness.
Why is my cream cheese frosting lumpy?
Your cream cheese and butter were probably too cold.
Let them soften to room temperature before mixing.
How do I make cinnamon rolls extra gooey?
Don't overbake them, and consider adding a little heavy cream to the baking dish just before they go into the oven.
General Recipe Information
Prep time: 30 minutes
First rise: 1–1 1/2 hours
Second rise: 30–45 minutes
Bake time: 22–28 minutes
Total time: About 2 1/2–3 hours
Servings: 12 rolls
Difficulty: Moderate
Course: Breakfast / Brunch / Dessert
Cuisine: American-inspired
Best served: Warm
Approximate Nutritional Information
Nutritional values will vary depending on the exact ingredients and portion sizes.
Approximate per cinnamon roll:
- Calories: 430
- Protein: 7 g
- Fat: 20 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Sugar: 27 g
- Sodium: 350 mg
These numbers are estimates and should be used as a general guide.
More Cozy Breakfast Recipes to Try
If homemade cinnamon rolls have you craving a slow, cozy breakfast, try these next:
- Homemade Sticky Buns
- Cinnamon French Toast Casserole
- Buttermilk Pancakes
- Blueberry Muffins
- Apple Cinnamon Coffee Cake
- Homemade Biscuits
- Banana Bread
- French Toast Bake
- Pecan Sticky Buns
Because breakfast absolutely deserves dessert-level treatment sometimes!!
Leave a Review and Share Your Rolls
Did you make these Cinnamon Rolls with Cream Cheese Frosting?
I'd love to hear how they turned out!
Did you add pecans? Extra cinnamon? Maybe you made them the night before for a holiday breakfast?
Leave a review and share your experience.
And if you take a photo of those beautiful swirls, share it on Pinterest! I love seeing your homemade versions and it helps other readers discover the recipe too.
Final Thoughts
Homemade cinnamon rolls might look intimidating when you first see that long list of steps, but once you break the process down, they're really just a few simple stages: make the dough, let it rise, add the cinnamon filling, roll, slice, bake, and frost.
That's it.
And the reward?
Soft, warm rolls filled with buttery cinnamon sugar and covered with creamy cream cheese frosting.
The smell alone is worth making them.
So the next time you're planning a weekend breakfast, holiday brunch, or just want to make an ordinary morning feel a little more special, put these cinnamon rolls on the menu.
Make a pot of coffee.
Pull those warm rolls from the oven.
Spread that frosting while they're still warm.
And prepare yourself, because the first bite is going to be really, really good!!