Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

If you’ve ever dreamed of pulling warm, fluffy, sweet rolls fresh from your own oven, you’re in for a treat. This Homemade Cinnamon Rolls with Cream Cheese Icing Recipe is my absolute favorite way to satisfy that craving. It’s straightforward enough for beginners, yet the results feel like a little slice of bakery magic right in your kitchen. Trust me, once you try these, you’ll wonder why you ever bought cinnamon rolls from a store!

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Ingredients You’ll Need

These ingredients work beautifully together to give you soft, sweet rolls with an irresistibly gooey cinnamon swirl, perfectly balanced by the creamy icing on top. I always recommend using fresh yeast and room temperature dairy for the best texture and flavor.

• All-purpose flour: Spooned and leveled for accuracy—this ensures your dough isn’t too dry or too sticky.
• Granulated sugar: A touch of sweetness right in the dough to complement the cinnamon filling.
• Salt: Just enough to bring out the flavors and balance the sweetness.
• Whole milk: Warmed to activate the yeast and keep the dough tender and rich.
• Unsalted butter: Divided use—melted in the milk for the dough and softened for the filling and icing for creamy textures.
• Instant yeast (I use Platinum Yeast from Red Star): Makes rising easier and more predictable.
• Egg: Adds richness and helps the dough bind nicely.
• Light or dark brown sugar: The molasses in brown sugar gives the filling its deep caramel notes.
• Ground cinnamon: The star spice for classic cinnamon rolls—freshly ground is best if you can.
• Cream cheese: Full-fat and softened to room temperature for the smoothest icing.
• Confectioners’ sugar: For a silky, melt-in-your-mouth icing texture.
• Pure vanilla extract: Elevates the cream cheese icing with a lovely fragrance and sweetness.

Variations

I like to play with this Homemade Cinnamon Rolls with Cream Cheese Icing Recipe depending on the season or my mood—sometimes swapping out the filling or frosting. Don’t be afraid to tweak it yourself; these rolls are wonderfully adaptable.

• Maple Bacon Twist: Add crispy cooked bacon bits to the cinnamon-sugar filling for a sweet-savory combo my family goes crazy for.
• Vegan Version: You can substitute dairy with plant-based milk and vegan butter, and replace cream cheese with a vegan alternative—I’ve done this with great results!
• Nutty Upgrade: Sprinkle chopped pecans or walnuts into the filling before rolling for added texture.
• Seasonal Spice Mix: Swap traditional cinnamon with pumpkin pie spice or add ginger and clove for an autumnal twist.

How to Make Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, granulated sugar, and salt in a large bowl—this evenly distributes the ingredients for a consistent dough. I like to mix this first because it saves time and avoids clumps when the wet ingredients come in.

Step 2: Combine Milk, Butter, and Yeast

Heat the milk and butter until the butter melts and the mixture feels warm to the touch—about 110°F (43°C) is spot on. Too hot, and you risk killing the yeast; too cool, and it won’t activate well. Stir in the yeast until dissolved, and you’re ready to bring everything together.

Step 3: Form the Dough

Pour the wet mixture into your dry ingredients, add the room temperature egg, and stir until a soft dough forms. You can use a sturdy spoon or a stand mixer with a paddle attachment. When ready, dust your work surface lightly with flour and knead the dough for 3 to 5 minutes until smooth. If it’s sticky, sprinkle just enough flour to keep it manageable—it should feel soft but not tacky.

Step 4: Let Dough Rest and Prepare Filling

Place your dough ball in a lightly greased bowl and cover loosely—some use plastic wrap, I prefer a clean kitchen towel. Let it rest for about 10 minutes while you mix up the cinnamon and brown sugar filling and soften the extra butter.

Step 5: Roll Out, Spread, and Sprinkle

Roll your dough out into a 14-by-8 inch rectangle on a floured surface. Spread the softened butter evenly, then sprinkle the cinnamon and brown sugar mixture over the top. The filling is what makes these rolls so addictive, so don’t be shy!

Step 6: Roll and Cut the Dough

Carefully roll the dough into a 14-inch log, trying to keep it tight but not squeezing out the filling. Using a sharp knife or dental floss, cut the log into 10 to 12 even rolls. Arrange them snugly in your greased pan—this helps them rise tall and soft.

Step 7: Final Rise Before Baking

Cover the pan and let the rolls rise in a warm spot for about 60 to 90 minutes until doubled in size. I discovered that placing the pan near a warm oven or on top of the refrigerator works like a charm. You’ll see your kitchen fill with that heady cinnamon aroma—it’s pure joy.

Step 8: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the rolls for 24 to 27 minutes, keeping an eye on their color. If they brown too fast, loosely tent with foil to prevent burning. If you’re a bit of a perfectionist like me, you can check the internal temp with a thermometer—it should hit 195–200°F (91–93°C) when done.

Step 9: Whip Up the Cream Cheese Icing

While the rolls bake (or right after they come out), beat the softened cream cheese until silky, then add softened butter, confectioners’ sugar, and vanilla. Mix until gorgeous and creamy. As soon as the rolls are warm but not scorching hot, spread the icing generously on top. It melts into the crevices beautifully, making each bite heavenly.

How to Serve Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

Garnishes

I’m pretty simple when it comes to garnishing—sometimes, I’ll lightly dust a bit of extra cinnamon or a tiny pinch of flaky sea salt over the icing for contrast. Chopped toasted pecans or walnuts sprinkled on top add a lovely crunch as well. But honestly, the cream cheese icing steals the show and doesn’t need much else!

Side Dishes

These rolls pair beautifully with a strong cup of coffee or freshly brewed chai. For a heartier brunch, I like to serve them alongside scrambled eggs and fresh fruit—it balances the sweetness and makes for a well-rounded meal.

Creative Ways to Present

For special occasions, I’ve served these cinnamon rolls in individual mini cast iron skillets—guests loved the rustic charm, and the rolls stayed warm longer. You can also drizzle extra cream cheese icing artistically over the pan or add fresh berries around for a festive look.

Make Ahead and Storage

Storing Leftovers

After enjoying your batch, cover leftover rolls tightly with plastic wrap or place them in an airtight container. I’ve found they stay wonderfully soft for up to 5 days in the fridge. Just bring them to room temperature before reheating for the best texture.

Freezing

I often freeze unbaked cinnamon rolls after shaping but before the final rise—just wrap the pan tightly and freeze. When ready, thaw overnight in the fridge, let them rise, then bake as usual. It’s a game-changer for prepping ahead of holidays or busy mornings.

Reheating

To reheat, I pop them in a 350°F oven for about 10 minutes or microwave a single roll for 20-30 seconds—both ways restore the soft, gooey goodness. Just add a dab of extra cream cheese icing or butter if you want to freshen them up.

FAQs

Final Thoughts

Honestly, this Homemade Cinnamon Rolls with Cream Cheese Icing Recipe has become a bit of a family tradition in my home. I love how it fills the kitchen with that warm, comforting aroma, and how the gooey cinnamon-sugar center and tangy icing never fail to put a smile on everyone’s faces. Whether you’re baking for a holiday, a lazy weekend morning, or just because you deserve a treat, give these a try—you’ll be amazed at how easy and rewarding homemade cinnamon rolls can be. I promise, once you master this recipe, you’ll be sharing it with your friends, just like I’m sharing it with you now!

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