The Easiest Homemade Cinnamon Rolls with Dreamy Cream Cheese Frosting
Indulge in pure bliss with these surprisingly easy and quick homemade cinnamon rolls, featuring a warm cinnamon-sugar swirl and luscious cream cheese frosting, perfect for any special breakfast or as a heartwarming gift.
Equipment
- Large bowl
- Small bowl
- 9x13 inch baking pan
- Plastic wrap
- Whisk
- Electric mixer
- Dental Floss (optional)
- Sharp Knife (optional)
Ingredients
For the Rolls
- 1 cup milk heated to 110°F (43°C)
- 2.25 tsp active dry yeast
- 1 large room-temperature egg
- 2 Tbsp unsalted butter melted and divided
- 4 Tbsp granulated sugar
- 0.5 tsp salt
- 3 cups all-purpose flour plus 2-4 Tbsp, as needed
For the Filling
- 6 Tbsp unsalted butter softened
- 0.25 cup packed brown sugar
- 1 Tbsp ground cinnamon
For the Cream Cheese Frosting
- 4 Tbsp unsalted butter softened
- 4 oz cream cheese softened
- 2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Step 1: Prepare and Proof Dough: In a large bowl, whisk together your warm milk, active dry yeast, the egg, 1 tablespoon of melted butter, granulated sugar, and salt. Add 3 cups of all-purpose flour and stir gently until just combined (dough will be shaggy). Gradually add more flour, 1 tablespoon at a time, mixing after each addition, until the dough is no longer sticky. Turn onto a lightly floured surface and knead by hand for about 3 minutes until smooth and elastic. Return to the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Step 2: Prepare Filling: While the dough rises, combine softened butter, packed brown sugar, and ground cinnamon in a small bowl. Mix well until it forms a smooth, spreadable paste. Set aside.
- Step 3: Roll and Fill Dough: Once the dough has doubled, lightly flour a clean surface. Roll out the risen dough into an approximate 17x10 inch (43x25 cm) rectangle. Evenly spread the cinnamon filling across the entire surface, going all the way to the edges. Starting from one of the long edges, tightly roll the dough into a log. Slice the log into 8 equal cinnamon rolls using unflavored dental floss for clean cuts, or a sharp knife.
- Step 4: Second Rise and Bake: Lightly grease a 9x13-inch (23x33 cm) baking pan. Arrange the 8 rolls in the pan, leaving a little space between them. Cover the pan with plastic wrap and let the rolls rise in a warm spot for another 30 minutes, or until visibly puffed up. While they rise, preheat your oven to 350°F (175°C). Once puffed, gently brush the tops of the rolls with the remaining 1 tablespoon of melted butter. Bake for 20-25 minutes, or until golden brown and fragrant. Remove from the oven and let cool in the pan for about 15 minutes.
- Step 5: Prepare Frosting: While the rolls are cooling, combine softened butter, softened cream cheese, and vanilla extract in a medium bowl. Beat with an electric mixer until well combined and super smooth. Gradually add the powdered sugar, beating until the frosting is light, fluffy, and perfectly creamy.
- Step 6: Frost and Serve: Spread the luscious cream cheese frosting evenly over the warm cinnamon rolls. The warmth will slightly melt the frosting, creating a gooey topping. Serve immediately.
Notes
Substitutions & Additions: For flavor twists, add a pinch of nutmeg or cardamom to the filling, or finely diced apples for homemade apple cinnamon rolls. For nutty crunch, sprinkle chopped pecans or walnuts over the filling. Add a teaspoon of orange or lemon zest to the frosting for a brighter flavor. If cream cheese frosting isn't preferred, use a simple powdered sugar glaze (powdered sugar, splash of milk/water, vanilla) or a maple glaze. For chocoholics, sprinkle mini chocolate chips over the cinnamon filling before rolling.
Tips for Success: Do not overheat your milk (keep it below 120°F/49°C) to avoid killing the yeast; an instant-read thermometer helps. Ensure all ingredients, especially egg, butter, and cream cheese, are at room temperature for better emulsification and smoother results. Place dough in a warm spot for rising, such as a briefly warmed oven (turned off) or a sunny spot. Don't overbake; pull rolls out when golden even if centers look soft, as they will set as they cool. Try the dental floss trick for perfectly clean slices. For a make-ahead option, prepare rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and puff up for 30-60 minutes before baking.
Storage & Reheating: Unfrosted rolls can be stored in an airtight container at room temperature for up to 2 days. Frosted rolls should be stored in an airtight container in the refrigerator for up to 3-4 days. Baked and unfrosted rolls can be frozen for up to 1 month (wrap individually, then bag). Thaw at room temperature and warm. Unbaked rolls can also be frozen after the second rise (wrap tightly, freeze); thaw overnight in the fridge, then proof slightly before baking. To reheat, microwave individual rolls for 15-30 seconds, or warm a pan of rolls in a 275°F (135°C) oven for about 10-15 minutes.