Cinnamon Rolls With Cream Cheese Icing

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There are days when only a warm pan of homemade cinnamon rolls will do. When I first started making these Cinnamon Rolls With Cream Cheese Icing, it wasn’t about chasing a perfect copycat of the mall version. I just wanted a reliable, soft roll that felt special enough for guests, but simple enough to pull off without stress. This version hits that sweet spot: tender dough, a rich cinnamon filling, and a tangy icing that melts into all the swirls.

What I love most is how these rolls turn a slow morning into something that feels intentional. You mix the dough, let it rise while you reset the kitchen or set the table, then bake a single pan that feeds a group. It’s ideal for brunch, weekends with family, or even an evening dessert with coffee. You don’t need fancy equipment beyond a good-size baking dish and a bit of patience with the yeast.

If you like to entertain, this recipe is especially handy. The dough is forgiving, the ingredients are basic, and the whole batch bakes in one pan, which keeps cleanup easy. You can prep them ahead, keep them in the fridge, and bake just before serving, so guests walk into a kitchen that smells like butter and cinnamon. It’s comfort food that doesn’t demand a lot of you, but delivers a lot in return.

Cinnamon Rolls With Cream Cheese Icing

Your Ingredient List

• 1 cup milk, warmed to 98–105°F
• 2 large eggs, at room temperature
• 1/3 cup butter, at room temperature
• 4 1/2 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 cup sugar
• 1 packet (0.25 ounce) rapid rise yeast

• 1/3 cup butter, at room temperature
• 1 cup packed brown sugar
• 3 tablespoons ground cinnamon

• 3 ounces cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 1 1/2 cups confectioner’s sugar
• 1/2 teaspoon vanilla extract

Putting It All Together

1. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, eggs, butter, flour, salt, sugar, and rapid rise yeast. Stir until a rough, shaggy dough forms and no dry flour pockets remain. The dough will look a bit messy at this stage, and that’s fine.
2. Knead the dough. To knead by hand, place it on a lightly oiled work surface and knead for 5–8 minutes, until it’s smooth, elastic, and only slightly tacky. To use a stand mixer, attach the dough hook and knead on medium speed for 4–7 minutes. Stop when the dough pulls away from the bowl sides and feels soft and stretchy.
3. Place the dough in a lightly oiled bowl, turning it once so all sides are coated. Cover tightly with plastic wrap and let it rise in a warm, draft-free spot for about 60 minutes, or until it has doubled in size.
4. Gently punch down the risen dough to release excess air. Transfer it to a lightly greased surface and roll it into a rectangle about 16×21 inches. Aim for even thickness so the rolls bake uniformly.
5. Leave a clean 1-inch border along one of the short edges. Spread the rest of the dough evenly with the softened butter, reaching all the way to the other edges so the filling will be consistent in every bite.
6. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered area, pressing it lightly into the dough with your hands. Keep that 1-inch border free of filling to help seal the roll later.
7. Starting from the short edge opposite the clean border, roll the dough up into a tight log. Roll firmly but not so tight that the filling squeezes out. Pinch the seam along the unfilled border to seal.
8. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces. Place the rolls, cut side up, into a lightly greased 9×13-inch baking pan, spacing them evenly but allowing them to touch slightly.
9. Cover the pan loosely with plastic wrap and let the rolls rise at room temperature for about 30 minutes, or until they look puffy and nearly doubled. During this time, preheat your oven to 400°F.
10. Once risen, bake the rolls for about 15 minutes, or until the tops are golden brown and the centers look set. If they brown too fast, tent loosely with foil for the last few minutes.
11. While the rolls bake, prepare the icing. In a small bowl, beat together the cream cheese, butter, confectioner’s sugar, and vanilla extract until smooth and creamy. Scrape down the bowl as needed so there are no lumps.
12. Remove the baked rolls from the oven and let them cool in the pan for 5–10 minutes. They should still be warm but not piping hot, so the icing melts slightly without completely disappearing.
13. Spread the cream cheese icing generously over the warm rolls, letting it sink into the spirals. Serve directly from the pan for easy entertaining and minimal cleanup.

Soft, Fluffy Dough Tips

For soft, bakery-style cinnamon rolls, focus on dough temperature and texture. Use milk that’s warm but not hot; 98–105°F is ideal so the yeast activates without being damaged. Make sure your eggs and butter are at room temperature, which helps the dough come together smoothly. When kneading, you’re aiming for a dough that feels soft, stretchy, and slightly tacky, not stiff or dry. If it’s very sticky, add flour only a tablespoon at a time so you don’t accidentally dry it out. Let the dough rise until it has genuinely doubled, even if it takes a little longer than 60 minutes—room temperature and yeast strength can vary. For entertaining, this attention to the dough’s feel will reward you with consistently tender rolls that stay soft even after cooling.

Make-Ahead and Reheating

To make hosting easier, assemble the rolls up to the second rise. After placing the cut rolls in the pan, cover tightly and refrigerate overnight instead of letting them rise at room temperature. In the morning, take them out, let them sit at room temperature for 45–60 minutes until puffy, then bake as directed. You can also bake the rolls completely, cool them, and store covered at room temperature for up to a day. For reheating, cover the pan with foil and warm in a 300°F oven for 10–15 minutes, or until soft and heated through. Always add a fresh swipe of icing after reheating if you’ve held some back—it refreshes the look and texture, making them feel just-baked for guests.

Recipe FAQ: Common Questions

How can I scale this recipe for a larger crowd or a smaller group?

This recipe scales well both ways. For a crowd, you can make 1.5x the recipe and bake in two 9×13 pans or one large rimmed sheet pan; just keep rolls slightly spaced to allow for rising. For a smaller group, halve the recipe and bake in an 8×8 or 9×9 pan, checking a few minutes earlier. Maintain the same dough thickness and roll size so baking time stays close. If your oven runs hot or you bake multiple pans at once, rotate them halfway through for even browning.

Why did my cinnamon rolls bake up dense instead of light and airy?

Dense rolls usually come from issues with yeast, dough temperature, or over-flouring. If the milk was too hot, it may have killed the yeast; too cold and it won’t activate well. Check that your yeast is fresh and within its expiration date. Also, if you pack in flour or add too much while kneading, the dough can become heavy. You want a dough that’s soft and slightly sticky, not dry. Always let the dough fully double in both rises; under-proofed dough won’t have enough gas to puff in the oven, leading to dense rolls.

How do I keep the filling from leaking out and burning on the bottom of the pan?

Filling leakage is often caused by rolling the dough too loosely or using very soft, melted butter. Use butter that’s spreadable but still holds its shape, and press the brown sugar–cinnamon mixture gently into the butter so it adheres. When rolling, keep the log snug but not overly tight, and pinch the seam well to seal. Placing the rolls close together in the pan also helps, as they support each other while rising and baking. If you still get some bubbling filling, line the bottom of the pan with parchment for easier cleanup and to prevent burnt spots.

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Cinnamon Rolls With Cream Cheese Icing

Soft, yeasted cinnamon rolls topped with a silky cream cheese icing — a homemade Cinnabon-style treat that’s perfect for breakfasts, brunches, or anytime you need a comforting pastry.

Pin for Later Print Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 12 servings

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Rolling Pin
• 9x13 inch baking pan

Ingredients

  

For the dough:

• 1 cup milk 98–105°F
• 2 large eggs room temperature
• 1/3 cup butter room temperature
• 4 1/2 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 cup sugar
• 1 packet (.25 ounce) rapid rise yeast

For the filling:

• 1/3 cup butter softened
• 1 cup brown sugar packed
• 3 tablespoons ground cinnamon

For the icing:

• 3 ounces cream cheese room temperature
• 1/4 cup butter room temperature
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

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Instructions

 

Make the dough:

• Add the milk (warmed to about 98–105°F), eggs, softened butter, flour, salt, sugar, and rapid-rise yeast to a large bowl or the bowl of a stand mixer. Stir until the mixture starts to form a cohesive dough.
• Knead the dough until smooth: about 5–8 minutes by hand on a lightly oiled surface or 4–7 minutes in a stand mixer fitted with a dough hook on medium speed.
• Place the kneaded dough in a lightly oiled bowl, turn it once to coat, cover with plastic wrap, and let it rise in a warm spot until doubled in size, roughly 60 minutes.

Roll, fill, and shape:

• Punch the risen dough down and transfer it to a lightly greased surface. Roll it into a 16x21-inch rectangle.
• Spread the softened filling butter evenly across the dough, leaving a 1-inch strip along one short edge uncovered.
• Evenly sprinkle the packed brown sugar and ground cinnamon over the buttered area, bringing the filling to the edges except for the reserved 1-inch border.
• Starting from the opposite short end (the edge with filling), roll the dough tightly into a log, sealing the bare border along the seam.
• Slice the log into 12 equal rolls and arrange them, cut side up, in a lightly greased 9x13-inch baking pan.

Final rise and bake:

• Cover the pan with plastic wrap and let the rolls rise again until nearly doubled, about 30 minutes.
• While they finish rising, preheat the oven to 400°F (200°C).
• Bake the rolls until the tops are golden brown, about 15 minutes. Remove from the oven and let cool for 5–10 minutes before icing.

Cream cheese icing and finish:

• In a small bowl, beat the room-temperature cream cheese and butter until smooth. Add the confectioners' sugar and vanilla, and continue beating until the frosting is creamy and lump-free.
• Spread the icing over the warm (not piping hot) rolls so it melts slightly into the swirls. Serve warm.