Homemade Cinnamon Rolls with Cream Cheese Frosting
Indulge in the comforting embrace of these homemade cinnamon rolls, a perfect union of sweet dough and creamy frosting. Inspired by the classic pastries often found in cozy bakeries, these rolls are lovingly crafted with a soft, buttery dough, fragrant spices, and topped with a luscious cream cheese frosting that melts divinely into the warm rolls.
Equipment
- Stand mixer with dough hook (or large mixing bowl for hand kneading)
- Rolling Pin
- 9x13 inch (23x33cm) baking dish
- Serrated knife or unflavoured dental floss for cutting rolls
- Wire cooling rack
- Electric hand mixer or stand mixer (for frosting)
- Offset spatula
Ingredients
Dough
- 1 cup whole milk warm, about 110°F / 43°C (240ml)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar 67g
- 2 large eggs room temperature
- ½ cup unsalted butter melted, 1 stick / 113g
- 4 cups all-purpose flour plus extra for rolling, 500g
- 1 teaspoon salt
Filling
- ½ cup unsalted butter softened to room temperature, 1 stick / 113g
- 1 cup brown sugar packed, 200g
- 2 tablespoons ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese softened, 113g
- ¼ cup unsalted butter softened, 1/2 stick / 57g
- 1 ½ cups powdered sugar 180g
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Prepare the Dough
- In a large mixing bowl, warm the milk (110°F / 43°C) and dissolve the yeast and 1 tablespoon of sugar. Allow it to sit until frothy, about 5-10 minutes.1 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/3 cup granulated sugar
- Whisk in the remaining sugar, eggs, and melted butter into the yeast mixture. Gradually stir in the flour and salt, mixing until a soft dough forms.1/3 cup granulated sugar, 2 large eggs, 1/2 cup unsalted butter, 4 cups all-purpose flour, 1 teaspoon salt
- Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes on medium speed.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm environment until doubled, about 1-2 hours.
Assemble the Rolls
- Once risen, roll the dough out into a large rectangle (about 12x16 inches / 30x40cm) on a floured surface.
- Spread the softened butter over the dough. Mix the brown sugar and cinnamon, then sprinkle evenly over the buttered surface.1/2 cup unsalted butter, 1 cup brown sugar, 2 tablespoons ground cinnamon
- Tightly roll up the dough from the long side, then cut into 12 even pieces. Place in a greased 9x13-inch (23x33cm) baking dish. Cover and let rise until nearly doubled, about 30-45 minutes.
Bake
- Preheat the oven to 350°F / 175°C (160°C fan-forced). Bake the rolls for 25–30 minutes, or until the tops are lightly golden brown and the internal temperature reaches 190°F / 88°C. Cool on a wire rack for at least 10 minutes before frosting.
Prepare the Frosting
- Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and salt, and mix until well combined.4 ounces cream cheese, 1/4 cup unsalted butter, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt
Serve
- Spread the cream cheese frosting generously over the warm rolls and serve immediately.
Notes
Storage: Frosted rolls keep in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 20–25 seconds.
Freezing: Freeze baked, unfrosted rolls in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw overnight in the fridge, warm in a 300°F / 150°C oven for 10 minutes, then frost before serving.
Make-Ahead: Assemble rolls in the pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes until visibly puffed, then bake as directed.
Pro Tip: Use softened (not melted) butter for the filling — it keeps the brown sugar and cinnamon from leaking out the sides and ensures the filling caramelises inside the swirl.
Variations: Add ½ cup chopped pecans or walnuts to the filling for crunch, or scatter raisins over the brown sugar layer before rolling.
Nutrition
Serving: 1servingCalories: 533kcalCarbohydrates: 73gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 94mgSodium: 277mgPotassium: 141mgFiber: 2gSugar: 40gVitamin A: 800IUVitamin C: 0.1mgCalcium: 80mgIron: 2mg
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