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Homemade Cinnamon Rolls with Cream Cheese Frosting

Soft, fluffy cinnamon rolls with gooey cinnamon filling and rich cream cheese frosting, perfect for weekend brunch and special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 9 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Bakery
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110°F
  • 2.25 tsp active dry yeast 1 packet
  • 0.25 cup granulated sugar
  • 4 tbsp unsalted butter melted
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 3.5 cups all-purpose flour plus more for dusting
Filling
  • 6 tbsp unsalted butter melted
  • 0.75 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 1 pinch nutmeg optional
Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream
  • 1 pinch salt

Equipment

  • Stand mixer with dough hook
  • 9x13 inch baking pan
  • Rolling pin
  • Mixing bowls
  • Dental floss or sharp knife

Method
 

  1. Combine warm milk, yeast, and 1 tablespoon of sugar in stand mixer bowl. Let sit 5-10 minutes until foamy.
  2. Add remaining sugar, melted butter, egg, vanilla, and salt to yeast mixture. Mix with paddle attachment until combined.
  3. Switch to dough hook and gradually add flour one cup at a time. Knead 5-7 minutes until smooth and elastic.
  4. Transfer dough to greased bowl, cover with damp towel, and let rise in warm place for 1-1.5 hours until doubled.
  5. Punch down dough and roll out on floured surface into 16x12-inch rectangle.
  6. Brush entire surface with melted butter, leaving ½-inch border along one long edge.
  7. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
  8. Roll dough tightly from long edge into log. Seal seam by pressing gently.
  9. Cut log into 9-12 equal slices using dental floss. Place in greased 9x13-inch pan.
  10. Cover and let rise 30-45 minutes until puffy and rolls touch each other.
  11. Preheat oven to 350°F (175°C). Bake 25-30 minutes until golden brown.
  12. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk, beating until creamy.
  13. Let rolls cool 5-10 minutes, then spread frosting generously over warm rolls.
  14. Serve immediately and enjoy!

Notes

Store leftovers in airtight container at room temperature up to 3 days or refrigerate up to 1 week. Freeze unfrosted baked rolls up to 3 months. Reheat in microwave 15-20 seconds or oven at 300°F for 10 minutes.