Best Homemade Cinnamon Rolls with Cream Cheese Icing (2024)

Prepare Sponge:Mix warm milk, yeast, flour, and sugar in a bowl. Let it rise until doubled.

Make Dough:In the bowl of a stand mixer, cream butter, sugar, and salt. Add eggs and yolk, then the sponge. Gradually add flour, kneading with the dough hookinto a soft dough.

Chill Dough:Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight, or place in a warm dark place until doubled in size (about 1-2 hours)

Prepare Filling:Mix brown sugar and cinnamon in a small bowl.

Spread Filling:The next day, roll out dough on a floured surface. Spread the top of the dough with butter, and sprinkle the cinnamon-sugar mixture. Roll up tightly, cut into pieces, and arrange in prepared baking dish. Cover with a damp towel and let rise in a prepared pan.

Shape Rolls: Roll up tightly beginning from the long end and cut into even pieces.

Second Rise:Arrange in prepared baking dish. Cover with a damp towel and let rise in a prepared pan.

Prepare for Baking: Preheat oven to 350°F. Pour warm heavy cream over the rolls.

Bake:Bake rolls until golden brown.

Make Frosting:Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast in this recipe. However, it’s important to first dissolve the active dry yeast in warm milk, ideally at a temperature of about 110°F, and let it sit until it becomes frothy. This step is essential to activate the yeast and ensure a proper rise.

How can I make these cinnamon rolls if I don’t have a stand mixer?

You can make the dough by hand. Start by mixing the ingredients in a large mixing bowl with a wooden spoon. Once the dough starts to come together, knead it on a lightly floured surface. Knead until the dough is smooth and elastic, which might take around 10-12 minutes.

How can I ensure my cinnamon rolls are soft and not hard?

To guarantee soft cinnamon rolls, pay attention to the kneading and rising times. Over-kneading can lead to tough rolls, so mix until the dough just comes together. Also, ensure that the dough is allowed to rise in a warm, draft-free spot until it doubles in size. Avoid overbaking the rolls; they should be just golden brown on the edges.

Can I add nuts or raisins to the cinnamon filling?

Absolutely! Chopped nuts like pecans or walnuts, or raisins, can be a great addition to the cinnamon-sugar filling. Sprinkle them over the buttered dough along with the cinnamon mixture before rolling up the dough. They add texture and a nuanced flavor to the cinnamon rolls.

How do I know when the cinnamon rolls are fully baked?

The cinnamon rolls are done when they turn a beautiful golden brown on the edges and the dough is set. To be extra sure, you can insert an instant-read thermometer into one of the rolls; it should read around 190°F when they are fully baked.

Can I make smaller cinnamon rolls for a larger batch?

Yes, you can divide the dough into more pieces to create smaller rolls. This will increase the number of servings and make them more suitable for gatherings where you want bite-sized treats. Just keep in mind that smaller rolls may require less baking time.

What’s the best way to reheat leftover cinnamon rolls?

For the best results, reheat the cinnamon rolls in the oven at 350°F for about 10 minutes or until they are warmed through. You can also use the microwave for a quick reheat, but be careful not to overheat as they can become too soft and gooey.

Can I freeze the cinnamon roll dough for later use?

Yes, you can freeze the dough after the first rise and shaping. Wrap the rolls tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to bake them, thaw the rolls in the refrigerator overnight, then let them come to room temperature and complete their second rise before baking.

What if my dough is too sticky to handle?

If the dough is too sticky, sprinkle a little more flour onto your work surface and your hands. However, be cautious not to add too much flour, as this can make the dough dry. The dough should be slightly tacky but not overly sticky.

Can I leave my cinnamon roll dough out overnight?

It’s not recommended to leave the dough out overnight at room temperature due to the risk of over-proofing and the growth of bacteria. Instead, for a slow rise and deeper flavor, place the dough in the refrigerator overnight. The cold environment slows down the yeast activity, allowing the flavors to develop without the dough over-rising.

If you loved these easy cinnamon rolls, check out these other great recipes.

Sponge

• ▢ 1 cup milk warm
• ▢ 2 ¼ tsp instant yeast 1 packet
• ▢ 2 cups all-purpose flour
• ▢ 1 tbsp sugar

Dough

• ▢ 1 cup butter room temperature
• ▢ ½ cup sugar
• ▢ 1 tsp salt
• ▢ 2 eggs room temperature
• ▢ 1 egg yolk room temperature
• ▢ 2 cups all-purpose flour
• ▢ Flour for dusting surface
• ▢ 1/2 cup heavy cream

Filling

• ▢ ½ cup butter room temperature
• ▢ ¾ cup brown sugar
• ▢ 2 tbsp cinnamon

Cream Cheese Icing

• ▢ 6 tbsp butter room temperature
• ▢ 4 oz cream cheese room temperature
• ▢ 1 1/4 cups powdered sugar
• ▢ 1 tsp vanilla or vanilla bean paste

Sponge

• Combine the milk, yeast, 2 cups flour, and 1 tbsp sugar in a bowl. Cover and allow to rise for 30-60 minutes, or until the sponge is double in size.

  1 cup milk, 2 ¼ tsp instant yeast, 2 cups all-purpose flour, 1 tbsp sugar

Dough

• In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt. Mix in eggs and yolk. Add in the sponge and mix until well combined.

  1 cup butter, ½ cup sugar, 1 tsp salt, 2 eggs, 1 egg yolk

• Switch to a hook attachment and add the remaining 2 cups of flour. Once combined, knead on medium-high speed for 3-5 minutes (the dough should not be sticking to the sides of the bowl but will still be sticking to the bottom).

  2 cups all-purpose flour

• Transfer the dough to a lightly greased large bowl, and cover tightly with plastic wrap. Place in the refrigerator overnight (recommended) or for about 8-12 hours. Do not go over that! If you want to enjoy cinnamon rolls the same day, cover and place the dough in a warm dark area (like inside your oven or microwave) and allow the dough to double in size for about 1-2 hours.

• Line a 9×13-inch baking pan with parchment paper.

• In a small bowl, mix the brown sugar and cinnamon.

  ¾ cup brown sugar, 2 tbsp cinnamon

• On a well floured surface, roll out the dough into a 16 by 24-inch rectangle. Spread the softened butter over the dough and then sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it sticks.

  ½ cup butter

• Starting at a long end, roll the dough tightly into a log. Pinch the seam gently to seal it and position the dough seam side down. Trim off about ½-1 inch of dough from the ends as this doesn’t have any filling. Use a sharp knife to cut the dough into 12-equal pieces. To make clean cuts, I like to place the rolled dough in the fridge for a few minutes to become more firm*

• Transfer the pieces to the prepared pan and place them cut side up. Cover the pan with plastic wrap and a towel and let the dough rise for 30 minutes.

• Preheat the oven to 350 degrees F.

• In a small saucepan over low heat or in a microwave safe bowl, heat up the cream until it is warm to the touch. Remove the plastic wrap and towel from the pan and pour the warm cream over the cinnamon rolls.

  1/2 cup heavy cream

• Bake in your preheated oven for 30-35 minutes or until just golden brown on the edges.

Frosting

• In the mixing bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread the frosting over the warm cinnamon rolls and serve. Enjoy!

  6 tbsp butter, 4 oz cream cheese, 1 1/4 cups powdered sugar, 1 tsp vanilla or vanilla bean paste

Storing: Room Temperature: If you plan on eating the cinnamon rolls within a couple of days, store them in an airtight container at room temperature. This method helps to retain their moisture and soft texture.Refrigeration:For longer storage, place the cinnamon rolls in an airtight container and refrigerate them. They will stay fresh for up to a week. Before serving, let them sit at room temperature to soften, which enhances their flavor and texture.

Freeze:

• Freezing Baked Rolls:To freeze the baked cinnamon rolls, let them cool completely without the icing. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and preserves the quality of the rolls. They can be frozen for up to 3 months.
• Thawing and Reheating:When ready to enjoy, thaw the cinnamon rolls at room temperature. You can then reheat them in the microwave or oven until warm. Apply the cream cheese icing after reheating for the best taste and texture.
• Freezing Unbaked Rolls:You can also freeze the cinnamon roll dough. After cutting the rolls and arranging them in the baking dish, cover them with plastic wrap and freeze. When you’re ready to bake, thaw them overnight in the refrigerator, then let them rise in a warm place before baking.

Preparing Ahead of Time:

1. Making the Dough Ahead:You can prepare the cinnamon roll dough the night before. After kneading, place the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. This slow rise enhances the flavor of the dough.
2. Shaping Rolls in Advance:You can also shape the cinnamon rolls and place them in the baking dish, cover, and refrigerate overnight. The next morning, let them come to room temperature and complete their rise before baking.