If you’ve ever dreamed of waking up to the irresistible aroma of freshly baked cinnamon rolls slathered with luscious cream cheese frosting, this Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe is going to become your new obsession. With perfectly tender dough, a rich cinnamon-sugar filling, and a tangy, whipped cream cheese icing hugging each roll, it strikes a flawless balance between sweet and savory that will have everyone reaching for seconds. Whether it’s a special weekend treat or a holiday breakfast star, these cinnamon rolls deliver warmth and comfort in every bite.
Ingredients You’ll Need
The magic of this recipe lies in a handful of simple yet essential ingredients that come together beautifully. Each item plays a crucial role—from the creamy whole milk that gives tenderness, to the blend of spices that awakens the filling’s cozy aroma and the creamy texture of the frosting that elevates every mouthful.
- Whole milk (1 cup, warm): Provides moisture and richness, helping create a soft dough that’s tender and delicious.
- Active dry yeast (1 tablespoon): The secret life of the dough, making it rise perfectly fluffy without a heavy texture.
- Granulated sugar (5 tablespoons): Adds sweetness and feeds the yeast for a nice rise.
- Large eggs (2): Add richness and structure to the dough.
- All-purpose flour (3 1/4 cups): The foundation of your dough, carefully spooned and leveled for the perfect consistency.
- Kosher salt (1 teaspoon): Balances sweetness and strengthens gluten in the dough for a tender bite.
- Butter (1/2 cup very soft + 1/4 cup barely melted + 3/4 cup very soft + 1/2 cup softened): Different amounts are used for the dough, pan prep, filling, and frosting to enrich flavor and texture at every stage.
- Cream (1/4 cup): Combined with butter and brown sugar to coat the pan, ensuring caramelized bottoms.
- Brown sugar (5 tablespoons + 1 cup plus 2 tablespoons): Provides deep caramel notes in both the pan and filling.
- Cinnamon (2 tablespoons): The quintessential spice making these rolls irresistible.
- Cardamom (1/2 to 3/4 teaspoon, optional): Adds a warm, exotic twist that makes these cinnamon rolls truly unforgettable.
- Cream cheese (8 oz softened): The star of the frosting, offering a tangy and luxuriously creamy finish.
- Powdered sugar (1 cup): Sweetens the frosting without grit, creating a smooth texture.
How to Make Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe
Step 1: Activate the Yeast and Prepare the Wet Ingredients
Start by warming your whole milk to bath-like temperatures, about 105-110°F—this is key to awakening your yeast without killing it. Stir in the yeast and granulated sugar, then patiently wait for the yeast to bubble and foam. This little evidence ensures your dough will rise beautifully. Once that’s bubbling away nicely, whisk in two eggs for richness and smoothness.
Step 2: Mix Dry Ingredients and Combine
While your yeast is doing its magic, spoon and level your flour carefully into a large bowl, toss in kosher salt, then add the wet ingredients. Use a mixer with a paddle attachment to combine everything until just mixed, scraping the bowl to ensure thorough incorporation.
Step 3: Incorporate Butter and Develop the Dough
Add softened butter tablespoon by tablespoon with the mixer on low. This slow addition creates that incredible silkiness we’re after. Once all the butter is blended in, crank the mixer to medium-low and beat the dough for five minutes. You’ll watch it transform into a glossy, sticky cloud of dough that’s far from workable just yet.
Step 4: Chill the Dough
Grease a large bowl generously, scrape in the dough, cover, and refrigerate for at least two hours or up to two days. This chilling step is non-negotiable—chilling makes the dough firm enough to roll and enhances flavor.
Step 5: Prepare Pan and Filling
Whip up the topping base by barely melting butter, cream, and brown sugar, then spreading this rich, buttery mixture across your baking pan. For your filling, stir soft butter with brown sugar, cinnamon, salt, and optional cardamom until smooth and spreadable.
Step 6: Roll Out Dough and Add Filling
Lightly flour a surface and gently knead your chilled dough a few times to bring it together. Roll it into a large rectangle about 12 x 16-18 inches. Spread the filling all over evenly—if it’s stiff, a quick 5-second warm up in the microwave makes it easy to spread without melting too much.
Step 7: Shape and Slice the Rolls
Roll the dough tightly starting from the long edge, smoothing it as you go to create an even spiral. Seal the edge with your fingers. Use a long serrated knife, flouring it between cuts, to slice the roll into 1 to 1.5-inch thick pieces.
Step 8: Proof Rolls in Warm Oven
Arrange rolls in the prepared pan without touching. Cover with plastic wrap generously sprayed with nonstick spray (to avoid sticking and ruining your airy rise). Place a pan of boiling water on the bottom rack of your oven turned off but warmed to create a cozy, moist environment. Let rolls rise for 45 minutes until puffy and nearly doubled.
Step 9: Bake and Make Frosting
Preheat your oven to 350°F once the rolls finish rising. Bake for about 15-18 minutes until golden and cooked through (center should reach 190°F). While the rolls bake, beat softened cream cheese and butter until fluffy, then add powdered sugar and salt for a luscious frosting.
Step 10: Frost and Serve
Cool rolls for 10 minutes after baking, then generously spread with half of your cream cheese frosting. Use the rest for leftovers or let guests add extra—everyone’s frosting preference differs, so this little touch is always appreciated.
How to Serve Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe
Garnishes
Consider sprinkling a little extra cinnamon or a few chopped toasted pecans on top for an extra crunch and eye-catching finish. A light dusting of powdered sugar can make them even more tempting if you’re serving guests.
Side Dishes
A hot cup of coffee or chai tea pairs beautifully with these cinnamon rolls, balancing the sweetness perfectly. If you want to add breakfast flair, serve alongside fresh fruit or a simple yogurt parfait.
Creative Ways to Present
For a cozy brunch, stack them on a rustic wooden board with small bowls of leftover cream cheese frosting, jams, or even a drizzle of caramel. Wrapping individual rolls in parchment paper tied with twine makes for an adorable grab-and-go treat or gift idea.
Make Ahead and Storage
Storing Leftovers
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They stay soft and moist, ready to be enjoyed as a quick snack or breakfast.
Freezing
You can freeze unbaked rolls after shaping by wrapping the pan tightly with plastic and foil, then freezing for up to 3 months. When ready, allow to thaw and rise before baking. Baked cinnamon rolls also freeze well—wrap individually in plastic and foil to maintain freshness.
Reheating
Gently warm cinnamon rolls in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes to revive that fresh-baked softness. Add a bit more frosting on top for extra indulgence.
FAQs
Can I use milk other than whole milk?
Yes! While whole milk adds richness and tenderness, 2% or even almond milk can work fine. Just ensure it’s warmed properly to activate the yeast without scorching.
Why is chilling the dough so important?
Chilling firms up the soft dough, making it manageable to roll out. It also helps develop flavor by allowing the yeast to ferment slowly for a deeper, more complex taste.
What if my cinnamon rolls didn’t rise enough?
Make sure your yeast is fresh and your milk is warmed to the correct temperature. Also, the warm, moist proofing setup in the oven is vital for a good rise. If it’s too cold or dry, rolls won’t puff up properly.
Can I make these rolls vegan?
With some substitutions like non-dairy milk, vegan butter, and a cream cheese alternative, you can absolutely adapt this recipe. Keep in mind the texture and taste will vary slightly.
How long do cinnamon rolls stay good after baking?
At room temperature in an airtight container, they’re best enjoyed within 2 days. Refrigerating can extend life up to a week but might dry them out, so warm well before serving.
Final Thoughts
There’s something truly heartwarming about making cinnamon rolls from scratch, especially when you follow this Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe. The rewarding process leads to melt-in-your-mouth rolls that fill your kitchen with the most comforting scents imaginable. I can’t wait for you to experience how easy and delightful it is to bake these at home, and share that joy with family and friends. Dive right in—your breakfast will never be the same again!
Print
Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 3 hours 2 minutes (including 2 hour chilling and 45 minute rise)
- Yield: 15 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Best Cinnamon Rolls Recipe features a soft, pillowy sweet dough filled with a fragrant cinnamon and brown sugar filling, baked to golden perfection and topped with a rich cream cheese frosting. The recipe includes a detailed process for making the dough, preparing the filling, and achieving the perfect rise with a warm water bath. These cinnamon rolls are ideal for breakfast, brunch, or dessert, yielding 15 generous servings with a perfect balance of sweetness and spice.
Ingredients
Dough Ingredients
- 1 cup whole milk (warm)
- 1 tablespoon active dry yeast
- 5 tablespoons granulated sugar
- 2 large eggs
- 3 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon kosher salt
- 1/2 cup butter (1 stick, very soft, divided into tablespoons)
Pan and Base Mixture
- 1/4 cup butter (1/2 stick, barely melted)
- 1/4 cup cream
- 5 tablespoons brown sugar
Filling Ingredients
- 3/4 cup butter (1 1/2 sticks, very soft)
- 1 cup plus 2 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 to 3/4 teaspoon ground cardamom (optional but recommended)
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese (softened)
- 1/2 cup butter (1 stick, softened)
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
Instructions
- Make the sweet dough: Warm 1 cup of whole milk in 20-second increments in the microwave until it reaches approximately 105-110°F. Stir and ensure it is warm but not hot; cool if necessary.
- Activate yeast: Stir 1 tablespoon active dry yeast and 5 tablespoons granulated sugar into the warm milk. Let sit for 5 minutes until bubbly and foamy, indicating the yeast is alive.
- Add eggs: Whisk 2 large eggs into the yeast mixture until smooth.
- Prepare dry ingredients: In a large bowl or stand mixer, combine 3 1/4 cups all-purpose flour (spooned and leveled) and 1 teaspoon kosher salt.
- Mix wet and dry ingredients: Pour the wet mixture into the flour bowl. Using the paddle attachment on a mixer or hand mixer, blend on medium speed for about 1 minute, scraping sides and bottom as needed.
- Add butter: With the mixer on low or medium-low speed, add 1 tablespoon at a time of very soft butter until the full 1/2 cup is incorporated. Mix thoroughly, allowing a couple of minutes for the butter to fully blend.
- Knead dough: Continue beating on medium-low speed for 5 minutes. The dough will become silky, smooth, and shiny but will be very wet and sticky.
- First chill: Grease a large bowl generously with butter or oil. Scrape the dough into the bowl, cover, and refrigerate for at least 2 hours or up to 2 days. Chilling is essential to work with this wet dough.
- Prepare baking pan: In a small bowl, microwave 1/4 cup butter until barely melted. Stir in 1/4 cup cream and 5 tablespoons brown sugar, then spread this mixture evenly over the bottom and sides of an 11x17x1 inch half baking sheet or a 9×13 inch pan.
- Make the filling: In a medium bowl, combine 3/4 cup very soft butter, 1 cup plus 2 tablespoons brown sugar, 2 tablespoons cinnamon, 1/4 teaspoon kosher salt, and optional 1/2 to 3/4 teaspoon cardamom. Mix well until combined.
- Set up oven for rising: Bring water to a boil on the stove. Place a 9×13 inch pan with boiling water on the lower rack of the oven and another rack above it. Preheat oven to 350°F for about 3 minutes, then turn it off to create a warm, humid environment for the rolls to rise.
- Roll out dough: Lightly flour a work surface or pastry cloth. Remove chilled dough and knead a few times by hand. Press or roll dough into a rectangle approximately 12 inches by 16-18 inches and about 1/4 inch thick.
- Spread filling: Evenly spread the cinnamon-sugar filling over the dough to the edges. If the filling is too firm to spread, microwave briefly (5 seconds) to soften without melting.
- Roll up the dough: Starting from the long edge, roll the dough tightly. Smooth the roll with your hands to ensure even thickness and seal the edge using your fingers.
- Cut rolls: Using a long sharp serrated knife, cut the roll into 1 to 1 1/2 inch thick pieces. Dip knife in flour between cuts to prevent sticking.
- Arrange rolls: Place each roll cut side up in the prepared pan, ensuring they don’t touch.
- Cover and rise: Spray plastic wrap with nonstick spray and cover the rolls carefully. Place the pan of rolls in the warm oven over the pan of warm water (oven off) and let rise for about 45 minutes until puffy and nearly doubled.
- Preheat oven: About 15 minutes before rolls finish rising, remove the rolls and water pan and preheat the oven to 350°F.
- Bake rolls: Bake the rolls at 350°F for 15-18 minutes until golden brown and the center reaches 190°F on a thermometer.
- Make frosting: While the rolls bake, beat 8 ounces softened cream cheese with 1/2 cup softened butter until fluffy. Add 1 cup powdered sugar and 1/4 teaspoon kosher salt, and beat until smooth.
- Frost the rolls: Allow the rolls to cool for about 10 minutes. Spread half the cream cheese frosting on top. Save the remaining frosting for leftovers or guests to add as desired.
Notes
- Use whole milk warmed to 105-110°F to activate the yeast correctly; too hot or cold will kill the yeast.
- Chilling the dough for at least 2 hours is critical for handling the wet dough.
- The water bath in the oven creates a warm, humid environment to encourage optimal rising.
- The 11×17 pan creates slightly shorter but more evenly shaped rolls, while the 9×13 pan yields taller rolls that bake touching each other.
- Spray plastic wrap with nonstick spray to prevent it from sticking to sticky dough during rising.
- The cardamom greatly enhances flavor but is optional.
- Use a thermometer to verify rolls are baked through with a center temperature of 190°F.
- Frosting can be adjusted based on preference, with extra saved for guests or leftovers.
