I absolutely love cinnamon rolls with cream cheese icing! The warm, soft, doughy roll is perfectly complemented by the sweet and tangy cream cheese frosting that just melts in your mouth. The aroma of cinnamon and sugar wafting through the air as they bake is simply irresistible. Each bite is a wonderful mix of sweetness and spice, creating a comforting and indulgent treat that is hard to resist.

The creamy icing adds a rich and velvety texture that takes these cinnamon rolls to a whole new level of deliciousness. It’s a delightful combination that never fails to satisfy my sweet cravings.

Ingredients Needed for This Recipe

For the Dough:

1 cup warm milk (about 110°F or 45°C)
2 eggs, room temperature
1/3 cup unsalted butter, melted

4 1/2 cups bread flour
1 teaspoon salt
1/2 cup granulated sugar

2 1/2 teaspoons yeast (or 1 packet)

For the Filling:

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon

1/3 cup unsalted butter, softened

For the Cream Cheese Icing:

6 ounces cream cheese, softened
1/3 cup unsalted butter, softened

2 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions for Making Cinnamon Rolls with Cream Cheese Icing

Prepare the Dough: In a large bowl, dissolve the yeast in the warm milk. Add sugar, butter, salt, eggs, and flour to the bowl and mix well. Knead the dough on a lightly floured surface for 5-10 minutes until it is smooth and elastic. Place the dough in a well-oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Make the Filling: Mix the brown sugar and cinnamon together in a bowl. Roll the dough out on a floured surface into a 16×21-inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture.
Form the Rolls: Roll the dough tightly from the long end, pinching the seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake the Rolls: Preheat oven to 375°F (190°C). Bake the rolls in the preheated oven until golden brown, about 20 minutes.
Prepare the Cream Cheese Icing: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt in a bowl until smooth and fluffy.
Finish with Icing: Once the rolls are done and while they are still warm, spread the cream cheese icing over them so that it melts and covers them generously.

Serve and Enjoy: Allow the rolls to cool slightly before serving. They are best enjoyed warm, with the icing melting into each swirl of cinnamon.

Tips for Perfecting the Recipe

Yeast Selection: Using the right type of yeast is crucial. Instant yeast is recommended for its convenience and reliability. However, if using active dry yeast, ensure it’s properly activated in warm milk (not too hot, or it will kill the yeast).

Dough Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a little more milk; if too sticky, add a bit more flour. The right consistency is key for soft, fluffy rolls.

Rolling the Dough: Aim for an even rectangle when rolling out the dough. An uneven shape can lead to inconsistently sized rolls, which may bake unevenly.

Filling Distribution: When applying the cinnamon-sugar mixture, leave a small border around the edges of the dough to ensure the filling stays inside when rolling.

Tight Rolling: Roll the dough tightly to prevent the filling from seeping out during baking. This also helps create those beautiful swirls that cinnamon rolls are known for.

Even Slicing: Use a serrated knife or unflavored dental floss to cut the rolls. This allows for clean cuts without squishing the dough.

Proofing: Ensure the rolls have enough time to rise in the pan before baking. They should nearly double in size and be touching each other. This second rise is crucial for soft, fluffy rolls.

Oven Temperature: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure accuracy. Baking at the right temperature is critical for perfectly browned rolls.

Icing Consistency: For the icing, adjust the consistency with more powdered sugar or milk, depending on whether you prefer it thicker or thinner. The icing should be smooth and easily spreadable.

Serving Suggestions

Warm Rolls: Cinnamon rolls are best served warm when the icing is gooey, and the rolls are soft. If they’ve cooled down, microwave them for a few seconds before serving.

With Coffee or Tea: Serve cinnamon rolls with a cup of coffee or tea for a comforting breakfast or brunch treat. The bitterness of the coffee or tea complements the sweetness of the rolls.

For Dessert: Although typically a breakfast item, these cinnamon rolls can also be a decadent dessert, especially when served with a scoop of vanilla ice cream.

Special Occasions: Make these rolls for special occasions like holidays, birthdays, or brunch gatherings. They’re always a hit and can be made ahead of time for convenience.

Variations: Offer a variety of toppings along with the cream cheese icing, such as chopped nuts, caramel sauce, or a sprinkle of cinnamon sugar, to allow guests to customize their roll.

Storage Tips

Room Temperature: Store leftover cinnamon rolls covered at room temperature for up to 2 days. This keeps them relatively fresh, but they’re best enjoyed the day they’re baked.

Refrigerating: For longer storage, refrigerate the rolls in an airtight container for up to 5 days. The cold can make them firm, so reheat before serving.

Freezing: Freeze cinnamon rolls without icing for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw overnight in the refrigerator and warm up in the oven or microwave, then apply icing before serving.

Reviving Rolls: To revive day-old rolls, sprinkle a few drops of water over them and heat in the microwave for about 20 seconds or until warm and soft. This helps restore their moisture.

Frequently Asked Questions

Can I make cinnamon rolls ahead of time? Yes, you can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. The next morning, let them come to room temperature and complete the second rise before baking.

How do I know if my yeast is active? If using active dry yeast, mix it with warm milk as directed and wait for about 5-10 minutes. If the mixture becomes frothy, the yeast is active. If not, the yeast may be expired, and you should get a new batch.

Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour can be used, but bread flour is preferred for its higher protein content, which gives the rolls a slightly higher rise and chewier texture.

Why did my cinnamon rolls come out hard? This could be due to over-kneading the dough, adding too much flour, or baking them for too long. Ensure you follow the recipe closely, especially regarding dough consistency and baking time.

Can I add nuts or raisins? Absolutely! Feel free to add chopped nuts, raisins, or even chocolate chips to the filling for added texture and flavor.

Why didn’t my rolls rise? There could be several reasons, including expired yeast, dough that’s too cold during the rising phase, or not allowing enough time for the rolls to rise. Make sure your yeast is fresh, the dough is kept in a warm place, and you give it enough time to double in size.

How do I make my icing thicker or thinner? To thicken the icing, add more powdered sugar. To thin it out, add a little milk or cream until you reach the desired consistency.

Cinnamon Rolls with Cream Cheese Icing

5 from 1 vote

This recipe for Cinnamon Rolls with Cream Cheese Icing is guaranteed to delight. The rolls are incredibly soft and fluffy, brimming with a lusciously sweet and buttery cinnamon filling.

Ingredients

For the Dough:

1 cup warm milk about 110°F or 45°C
2 eggs room temperature

1/3 cup unsalted butter melted
4 1/2 cups bread flour
1 teaspoon salt

1/2 cup granulated sugar
2 1/2 teaspoons yeast or 1 packet

For the Filling:

1 cup brown sugar packed

2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter softened

For the Cream Cheese Icing:

6 ounces cream cheese softened

1/3 cup unsalted butter softened
2 cups powdered sugar
1/2 teaspoon vanilla extract

1/8 teaspoon salt

Instructions

Prepare the Dough: In a large bowl, dissolve the yeast in the warm milk. Add sugar, butter, salt, eggs, and flour to the bowl and mix well. Knead the dough on a lightly floured surface for 5-10 minutes until it is smooth and elastic. Place the dough in a well-oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Make the Filling: Mix the brown sugar and cinnamon together in a bowl. Roll the dough out on a floured surface into a 16×21-inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture.

Form the Rolls: Roll the dough tightly from the long end, pinching the seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Bake the Rolls: Preheat oven to 375°F (190°C). Bake the rolls in the preheated oven until golden brown, about 20 minutes.
Prepare the Cream Cheese Icing: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt in a bowl until smooth and fluffy.

Finish with Icing: Once the rolls are done and while they are still warm, spread the cream cheese icing over them so that it melts and covers them generously.
Serve and Enjoy: Allow the rolls to cool slightly before serving. They are best enjoyed warm, with the icing melting into each swirl of cinnamon.