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The Best Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of a fluffy cinnamon roll broken open, showing the soft interior and thick white icing.
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Follow this foolproof recipe for soft, fluffy, bakery-quality cinnamon rolls swirled with cinnamon-sugar and topped with a rich cream cheese glaze. This is the perfect sweet breakfast recipe.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar, plus 1 tablespoon for yeast
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened, plus 6 tablespoons for filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • For the Filling:
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 3 tablespoons heavy cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining ½ cup sugar, salt, softened butter, and eggs. Mix on low speed until just combined.
  3. Add the yeast mixture and 3 cups of flour. Mix on low speed until a shaggy dough forms. Gradually add the remaining 1 cup of flour until the dough pulls away from the sides of the bowl. Knead on medium-low speed for 5 to 7 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar and ground cinnamon together in a small bowl. Set aside.
  6. Roll the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12 by 18 inches.
  7. Spread the butter: Melt the 6 tablespoons of butter for the filling. Brush the melted butter evenly over the entire surface of the dough.
  8. Add the filling: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a small half-inch border along one long edge.
  9. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the rolls: Slice the log into 12 equal pieces, about 1.5 inches thick. Place the rolls, cut-side up, in a greased 9×13 inch baking dish.
  11. Second Rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  12. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  13. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar, vanilla extract, and 1 tablespoon of cream. Add more cream, one teaspoon at a time, until you reach a thick, spreadable consistency.
  14. Frost and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For the softest dough, make sure your milk is warm enough to activate the yeast but not so hot that it kills it. Aim for 105°F to 115°F.
  • If you want bakery-quality rolls, do not rush the rising times. Patience results in fluffy texture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate it. Bring it to room temperature for the second rise before baking.

Nutrition

Find it online: https://tasteportfolio.com/cinnamon-roll-best-homemade-pastry-recipe/