Cinnamon Rolls with Cream Cheese Icing
These are the best Cinnamon Rolls with Cream Cheese Icing that you’ve ever tried. Fluffy rolls with a gooey brown sugar and cinnamon filling and topped with delicious cream cheese frosting.
Why Make Homemade Cinnamon Rolls?
- A family favorite breakfast made with pantry ingredients.
- No mixer required. Knead the dough by hand in just a few minutes.
- Large batch can feed a crowd or bake into 2 pans to share.
- These homemade cinnamon rolls are light and fluffy and full of warm cinnamon and brown sugar flavors.
Ingredients for Cinnamon Rolls
Dough
- Milk, room temperature
- Butter, softened
- Granulated Sugar
- Active Dry Yeast
- Eggs
- All purpose Flour or Bread Flour
- Kosher Salt
Filling
- Butter
- Brown Sugar
- Ground Cinnamon
Icing
- Cream Cheese
- Butter
- Powdered Sugar
- Milk
- Vanilla Extract
How to Make Classic Cinnamon Rolls
- Milk should be lukewarm, it can be set out about 30 minutes ahead or microwave for 30 seconds. Pour milk, sugar, yeast, butter and eggs into a large mixing bowl. Stir together.
- Mix in 2 cups of flour and salt.
- Add more flour ½ cup at a time until dough comes together and pulls away from the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, adding a light dusting of flour as needed. Dough should be smooth and no longer be sticky.
- Grease a large bowl with vegetable oil or butter and add dough, turn to coat. Cover with plastic wrap and place in a warm place to rise until doubled in size, about an hour.
- Punch dough down on a floured surface and roll out into about 12″ x 18″ rectangle with a rolling pin.
- Spread with ¼ cup of softened butter.
- Sprinkle brown sugar and cinnamon over dough.
- Roll up each strip.
- Place in a buttered 9 x 13 baking pan or 2 9-inch round pans.
- Cover with a tea towel and allow to rise for 30- 45 minutes.
- Bake for 20 minutes in a preheated oven.
- Make the icing by combining softened cream cheese, softened butter, powdered sugar, milk and vanilla extract. Beat with an electric mixer or mix with a wooden spoon until fluffy.
- Spread cream cheese icing over warm cinnamon rolls.
Fresh baked cinnamon rolls will fill your home with a warm, inviting aroma of sweet, spiced dough, melted butter, and caramelized brown sugar. Grab a cup of coffee and enjoy a warm gooey cinnamon roll.
Have Leftovers?
Store cinnamon rolls in plastic wrap at room temperature for up to 2 days or refrigerated up tp 4 days.
Make in Advance
After shaping rolls, place on baking sheet and cover tightly with plastic wrap and refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.
Recipe Tips
- Check the expiration date of the yeast to ensure your cinnamon rolls will rise.
- When mixing dough, add small amounts of flour at a time. Adding too much flour to the dough will cause your cinnamon rolls to be dense and heavy.
- Oven temperatures and baking times vary, so check cinnamon rolls starting about 5 minutes before cooking time.
Substitutions
- Water can be substituted for milk.
- Vegetable oil may be substituted for the butter in the dough but not in the filling.
- The icing can be made without the cream cheese if you prefer a lighter icing.
More Sweet Treats to Try
- Blueberry Donuts are a quick treat for any morning of the week. Filled with fresh blueberries and topped with a sweet glaze.
- Lemon Poppy Seed Donuts are even better than the bakery muffins that we all love and they are so easy to make!
- Chocolate Chip Muffins are one of my favorites for a quick breakfast treat and who can resist chocolate for breakfast?
- Peach Pie Cinnamon Rolls are another favorite and so simple to make with peach preserves.
Treat yourself and your loved ones to a delicious batch of fresh made cinnamon rolls with cream cheese icing this weekend!
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Cinnamon Rolls with Cream Cheese Icing
These are the best Cinnamon Rolls with Cream Cheese Icing that you've ever tried. Fluffy rolls with a gooey brown sugar and cinnamon filling and topped with delicious cream cheese frosting.
Ingredients
DOUGH
- 1 ⅓ cups room temperature milk
- 2 tablespoons softened butter
- ¼ cup granulated sugar
- 1/4 ounce (2 1/4 teaspoons) active dry yeast
- 2 large eggs
- 4 ½ cups all purpose flour
FILLING
- ¼ cup softened butter
- 1 cup brown sugar
- 2 teaspoon ground cinnamon
ICING
- 4 ounces softened cream cheese
- 3 tablespoons softened butter
- 3 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Milk should be lukewarm, it can be set out about 30 minutes ahead or microwave for 30 seconds. Pour milk, sugar, yeast, butter and eggs into a large mixing bowl. Stir together.
- Mix in 2 cups of flour and salt.
- Add more flour ½ cup at a time until dough comes together and pulls away from the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, adding a light dusting of flour as needed. Dough should be smooth and no longer be sticky.
- Grease a large bowl with vegetable oil or butter and add dough, turn to coat. Cover with plastic wrap and place in a warm place to rise until doubled in size, about an hour.
- Punch dough down on a floured surface and roll out into about 12" x 18" rectangle with a rolling pin.
- Spread with ¼ cup of softened butter.
- Sprinkle brown sugar and cinnamon over dough.
- Use a pizza cutter to cut the dough into 1 1/2 inch strips.
- Roll up each strip.
- Place in a buttered 9 x 13 baking pan or 2 9-inch round pans.
- Cover with a tea towel and allow to rise for 30- 45 minutes.
- Bake for 20 minutes in a preheated oven.
- Make the icing by combining softened cream cheese, softened butter, powdered sugar, milk and vanilla extract. Beat with an electric mixer or mix with a wooden spoon until fluffy.
- Spread cream cheese icing over warm cinnamon rolls.
Notes
Store cinnamon rolls in plastic wrap at room temperature for up to 2 days or refrigerated up tp 4 days.
