...
Go Back
Freshly baked cinnamon rolls in a baking dish topped with creamy vanilla icing

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
Cook Time 28 minutes
Total Time 7 hours 15 minutes
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.