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Classic Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

★★★★★

4.7 from 53 reviews
  • Author: Simon
  • Total Time: 3 to 5 hours (including multiple rising and chilling times)
  • Yield: 12-15 cinnamon rolls 1x

Description

These classic homemade cinnamon rolls are soft, fluffy, and packed with a luscious cinnamon-sugar filling, topped with a creamy cream cheese icing. This recipe features a rich dough made with eggs, butter, and warm milk, which is rolled, filled, and baked to golden perfection, making them the perfect indulgent breakfast or dessert treat.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup lukewarm water
  • 1 1/2 cups milk, warm (scalded and cooled to warm)
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 5 1/2 to 6 cups all-purpose or bread flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened

Filling Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • Ground cinnamon, to taste

Icing Ingredients

  • 3 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon pure vanilla extract
  • 2–4 tablespoons whole milk

Instructions

  1. Activate the Yeast: In a large stand mixer bowl, dissolve the active dry yeast in the lukewarm water. Add the warm milk, granulated sugar, and eggs, mixing gently to combine all wet ingredients.
  2. Prepare the Dough: Attach the dough hook to the mixer. Gradually add flour and salt while mixing. Periodically scrape the bowl’s bottom and sides with a rubber spatula to ensure even mixing. Cut softened butter into small pieces and incorporate them into the dough, continuing to beat until smooth, about 5-7 minutes.
  3. Knead the Dough: Turn the sticky dough out onto a lightly floured work surface and knead by hand for 5-6 minutes until smooth. Shape into a round ball and place into a greased mixing bowl. Cover with plastic wrap or a reusable shower cap and a kitchen towel. Let it rise in a warm area until doubled in size, about 1 hour.
  4. Second Rise: Punch down the dough and knead it again briefly on a floured surface. Return to the greased bowl, cover, and allow to rise again until doubled, about 30 minutes to 1 hour.
  5. Chill the Dough: Refrigerate the dough for 2-4 hours or overnight to develop flavor and make rolling easier.
  6. Prepare the Filling: In a medium bowl, mix together granulated sugar, brown sugar, and ground cinnamon to your preferred cinnamon intensity. Cover to keep fresh until ready to use.
  7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a rectangle about 1/2 to 3/4 inch thick.
  8. Apply Filling: Brush the melted butter evenly over the dough using a pastry brush. Sprinkle the cinnamon sugar mixture evenly on top, spreading carefully by hand.
  9. Shape the Rolls: Carefully roll up the dough tightly from the long edge. Brush the edge with melted butter and press to seal. Cut into 2-inch rolls.
  10. Proof the Rolls: Arrange the rolls evenly in greased baking pans or a parchment-lined half sheet pan sprayed with cooking spray. Cover loosely with plastic wrap and refrigerate for 2-4 hours or overnight to proof again.
  11. Optional Freeze: At this point, cinnamon rolls can be frozen for later use if desired.
  12. Make the Icing: Whisk together powdered sugar, softened cream cheese, vanilla extract, and 2-4 tablespoons of whole milk in a bowl. Adjust milk quantity to achieve desired thickness. Cover and set aside.
  13. Preheat Oven: Heat your oven to 375°F (190°C).
  14. Finish and Bake: Remove rolls from the refrigerator. Optionally brush tops with egg wash, heavy cream, or half & half to enhance browning. Bake rolls in the preheated oven for 25-30 minutes or until lightly golden brown.
  15. Cool and Ice: Let the rolls cool on a baking rack for 10 minutes. Spoon or spread the thick cream cheese icing generously over the warm rolls.
  16. Serve and Store: Enjoy the cinnamon rolls immediately. Store any leftovers in an airtight container refrigerated for up to 3 days.

Notes

  • Use warm liquids for activating yeast; too hot or too cold can kill or slow yeast.
  • The dough is sticky; lightly flour your hands and surface when kneading.
  • Chilling dough improves flavor and makes rolling easier.
  • Adjust cinnamon amount in filling to your taste.
  • You can freeze the shaped cinnamon rolls before baking for up to 2 months.
  • For extra shine and color, brush rolls with an egg wash before baking.
  • Let rolls cool slightly before icing to prevent melting the frosting.
  • Store leftovers in an airtight container in the refrigerator and reheat before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cinnamon rolls, homemade cinnamon rolls, sweet rolls, cinnamon sugar, cream cheese icing, breakfast pastry

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Find it online: https://kitchenofsimon.com/classic-homemade-cinnamon-rolls-with-cream-cheese-icing-recipe/