Ultimate Homemade Cinnamon Roll Recipe with Cream Cheese Icing

Introduction

Experience the true joy of baking with this ultimate homemade cinnamon roll recipe. These rolls are incredibly soft, wonderfully fluffy, and bursting with rich, spiced flavor. Each one is generously topped with a decadent, tangy cream cheese icing. This easy-to-follow guide will help you create perfect bakery-quality treats right in your own kitchen.

Why You’ll Love This Cinnamon Roll Recipe

• You’ll achieve bakery-quality results without leaving your home.
• A special ingredient creates an unbelievably light and fluffy texture.
• The dough is perfect for preparing ahead, making mornings stress-free.
• Each bite offers a rich, gooey cinnamon swirl that’s simply irresistible.
• Our creamy, tangy frosting perfectly complements the sweet rolls.

Ingredients

Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup lukewarm water
• 1 1/2 cups milk, warm (scalded and cooled)
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 5 1/2 to 6 cups all-purpose or bread flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• Optional: 1-2 cups potato flakes (for extra fluffiness)

Cinnamon Roll Filling:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1 cup granulated sugar
• Ground cinnamon (to taste, we recommend 2-3 tablespoons)

Cream Cheese Icing:

• 3 cups powdered sugar
• 4 ounces cream cheese, softened
• 1/2 teaspoon pure vanilla extract
• 2-4 tablespoons whole milk

Notes & Substitutions

Active dry yeast is preferred for this delightful cinnamon roll recipe, but you can use instant yeast (no proofing needed). If using potato flakes, add them with the flour for an extra soft crumb. Always ensure eggs, milk, and butter are at room temperature for the best dough texture. You can substitute heavy cream or half-and-half for whole milk in the icing to adjust consistency.

Equipment

Gather your tools for baking success. You’ll need a stand mixer with a dough hook to knead the dough effortlessly. Have large mixing bowls ready for proofing. A rubber spatula and rolling pin are essential for shaping. Use a pastry brush for butter and egg wash. Baking pans (like a half sheet pan) lined with parchment paper ensure easy cleanup. Don’t forget your measuring cups and spoons!

Instructions

Make the Dough

In a large mixing bowl of your stand mixer, dissolve the yeast in the warm water.
Active dry yeast plays a crucial role in leavening, maturing, and developing flavor in baked goods.
Learn more about the functions of dry yeast in baking.
Then, add the warm milk, sugar, and eggs. With the dough hook attachment, stir in 5 1/2 cups of the flour and the salt. Scrape down the bottom and sides of the bowl with a rubber spatula as needed. Cut the softened butter into small pieces and incorporate them into the dough. Beat the dough until it becomes smooth, about 5-7 minutes.

Scalding milk before adding it to yeast dough can improve the dough’s texture and aid in yeast activation.
Discover the benefits of scalding milk for baking.

Turn the sticky dough out onto a lightly floured work surface and knead it for 5-6 minutes until smooth. Shape it into a round ball and place it back into the greased mixing bowl. Cover the bowl with plastic wrap or a reusable shower cap and drape with a clean kitchen towel. Place it in a warm area and let it rise until doubled in size, which usually takes about 1 hour.

Turn the dough out onto a lightly floured surface and knead it for a few minutes. Return it to the greased bowl, cover it, and let it rise again until doubled, 30 minutes to 1 hour. This double rise enhances the texture. For best results with this cinnamon roll recipe, refrigerate the dough for 2-4 hours or overnight after the second rise.

Prepare Filling & Shape Rolls

In a medium mixing bowl, combine the brown sugar, granulated sugar, and ground cinnamon. Adjust the cinnamon amount to your liking for your homemade cinnamon rolls. Cover the mixture with plastic wrap to keep it fresh and set it aside.

Turn the chilled dough out onto a lightly floured work surface. Use a rolling pin to roll it into a large rectangle, about ½-¾-inch thick. Spread the melted butter evenly over the dough with a pastry brush. Then, sprinkle the cinnamon sugar mixture evenly over the melted butter, using your hand to spread it out completely.

Gently roll up the dough tightly, starting from the long end. Brush the edge of the dough with melted butter and press firmly to seal the seam. Using a sharp knife or dental floss, cut the rolled dough into 2-inch thick rolls. Place the cinnamon roll recipe pieces evenly into greased baking pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and refrigerate the shaped rolls for 2-4 hours or overnight.

Make the Icing

Whisk together the powdered sugar, softened cream cheese, and pure vanilla extract in a bowl. Gradually add 2-4 tablespoons of whole milk until you reach your desired thick or thin icing consistency. Cover the icing with plastic wrap and set it aside until your cinnamon rolls are ready.

Bake and Frost

Preheat your oven to 375°F (190°C). Remove the shaped cinnamon rolls from the refrigerator. Use a pastry brush to gently brush the tops with an egg wash, heavy cream, or half & half. Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the tops are lightly golden brown.

Let the baked cinnamon rolls cool on a baking rack for about 10 minutes. Then, spoon the prepared cream cheese icing generously over the warm rolls. Serve your delicious homemade cinnamon rolls immediately and enjoy! Remember to refrigerate any leftovers in an airtight container for freshness.

Pro Tips & Troubleshooting

Always check your yeast for freshness; old yeast prevents rising. Avoid adding too much flour during kneading, as this makes rolls tough. Create a warm, draft-free environment for optimal dough rising. Don’t overcrowd the baking pan, allowing rolls space to expand. Prevent filling from oozing by sealing the dough seam tightly. Potato flakes truly give an extra fluffy texture. Bake at the correct temperature for soft centers, not dry. Feel free to customize the cinnamon level in the filling to your taste.

Serving, Storage & Variations

Serving Suggestions:
Enjoy your warm, frosted cinnamon rolls with a fresh cup of coffee or a glass of juice. They are perfect for a special breakfast or brunch gathering. These delightful treats also make an excellent addition to holiday meals and celebrations.

Storage Instructions:
Store any leftover rolls in an airtight container to maintain freshness. Keep them at room temperature for up to 1 day. For extended freshness, refrigerate them for up to 3-4 days. Gently reheat them in the microwave for a few seconds for the best taste and texture.

Freezing Instructions:
You can freeze unbaked, shaped rolls by covering them tightly. Freeze baked rolls (unfrosted) in an airtight container. Thaw frozen rolls overnight in the refrigerator before baking or reheating.

Flavor Variations:

• Add chopped pecans or walnuts to the cinnamon filling for extra crunch.
• Incorporate dried fruit like plump raisins for a different twist.
• Introduce orange zest to the dough or icing for a bright, citrusy note.
• Drizzle the finished rolls with caramel or maple glaze instead of cream cheese icing for a change.

Nutrition

Understanding the nutrition of your delicious homemade treats is helpful. This cinnamon roll recipe provides a satisfying portion.

FAQ

Can I use instant yeast in this recipe?
Yes, you can use instant yeast. Skip dissolving it in water and add it directly with the flour and salt.

What makes these cinnamon rolls extra fluffy?
Using scalded milk and allowing for a double rise contributes to their incredible softness. Potato flakes, if added, also significantly enhance the fluffy texture.

Can I prepare cinnamon rolls the night before?
Absolutely! This cinnamon roll recipe is perfect for make-ahead. Refrigerate the shaped rolls overnight and bake them fresh in the morning.

How long do homemade cinnamon rolls stay fresh?
They are best enjoyed the day they are baked. Store leftovers in an airtight container and refrigerate for up to 3-4 days.

Can I freeze these cinnamon rolls (baked or unbaked)?
Yes, you can freeze them both ways. Freeze unbaked shaped rolls or baked, unfrosted rolls, then thaw overnight before baking or reheating.

Why did my cinnamon roll filling leak during baking?
This often happens if the dough isn’t rolled tightly enough or the seam isn’t sealed properly. Ensure you press the dough edge firmly to prevent leakage.

Conclusion

You now have all the tools to embrace the joy of baking this fantastic homemade cinnamon roll recipe. Get ready to create perfect bakery-quality treats that will impress everyone. Master this simple recipe with ease and delight in your delightful creations. Plus, your entire kitchen will smell absolutely amazing!

Ultimate Homemade Cinnamon Roll Recipe with Cream Cheese Icing

5 from 2 votes

Master the art of homemade cinnamon rolls with this ultimate recipe, featuring a soft, fluffy dough, a rich cinnamon-sugar filling, and a decadent cream cheese icing. Perfect for a special breakfast or brunch, these rolls require patience but deliver an unforgettable treat.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 28 minutes mins

Total Time 7 hours hrs 15 minutes mins

Servings: 12 rolls

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup lukewarm water
• 1 1/2 cups milk warm (scalded and cooled to warm)
• 1/2 cup granulated sugar
• 3 large eggs room temperature
• 5 1/2 to 6 cups all-purpose or bread flour
• 1 teaspoon salt
• 1/2 cup unsalted butter (1 stick), softened

For the Filling

• 1/2 cup unsalted butter (1 stick), melted
• 1 cup brown sugar
• 1 cup granulated sugar
• ground cinnamon to your liking

For the Cream Cheese Icing

• 3 cups powdered sugar
• 4 ounces cream cheese softened
• 1/2 teaspoon pure vanilla extract
• 2-4 tablespoons whole milk

For Egg Wash / Topping (Optional)

• egg wash, heavy cream or half & half for brushing

Equipment

• Large mixing bowl
• Stand mixer
• Dough hook attachment
• Rubber spatula
• Plastic wrap or reusable plastic shower cap
• Clean kitchen towel
• Rolling Pin
• Pastry brush
• Medium mixing bowl
• Baking pans or half sheet pan
• Parchment paper
• Whisk or heavy duty spoon
• Oven
• Baking rack
• Airtight container

Method

 

Making the Dough

1. In a stand mixer, dissolve yeast in warm water, then add warm milk, sugar, and eggs.
2. With the dough hook, gradually mix in flour and salt; scrape the bowl occasionally. Add softened butter pieces and beat for 5-7 minutes until the dough is smooth.
3. Turn the sticky dough onto a floured surface and knead for 5-6 minutes until smooth. Shape into a ball, place in a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled.
4. Briefly knead the risen dough, return to the greased bowl, cover, and let rise again until doubled, 30 minutes to 1 hour.
5. Refrigerate the dough for 2-4 hours or overnight.

Preparing the Filling & Assembly

1. In a separate bowl, combine granulated sugar, brown sugar, and ground cinnamon for the filling; cover and set aside.
2. Roll out the chilled dough on a lightly floured surface into a ½-¾ inch thick rectangle.
3. Evenly spread melted butter over the dough, then sprinkle and gently spread the cinnamon sugar mixture over the butter.
4. Starting from the long end, gently roll the dough tightly, brush the edge with melted butter, and press to seal. Cut the rolled dough into 2-inch rolls.

Second Proof & Baking

1. Place the cinnamon rolls evenly into greased baking pans, cover loosely, and refrigerate for 2-4 hours or overnight.
2. Preheat your oven to 375°F.
3. Remove rolls from the refrigerator, gently brush with an egg wash, heavy cream, or half & half, and bake for 25-30 minutes until lightly golden brown.

Icing & Serving

1. Whisk together powdered sugar, softened cream cheese, vanilla extract, and whole milk until the icing is thick; adjust milk as needed.
2. Let the baked cinnamon rolls cool on a baking rack for 10 minutes before spooning the prepared icing over them.
3. Enjoy the cinnamon rolls immediately and refrigerate any leftovers in an airtight container.

Notes

The dough will be sticky after the initial knead. Ensure a warm environment for optimal dough rising. You have the option to freeze the unbaked cinnamon rolls after the second refrigeration step for future baking. Adjust the amount of milk in the icing to achieve your desired consistency. Always refrigerate any leftover cinnamon rolls in an airtight container to maintain freshness.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.