These cinnamon rolls are a classic, made with a soft, fluffy dough and topped with a rich, tangy cream cheese glaze. This recipe breaks down the process into simple, manageable steps.
The Ultimate Homemade Cinnamon Rolls with Cream Cheese Glaze
This recipe yields soft, pillowy rolls with a gooey cinnamon-sugar center. Don’t be intimidated by the yeast—it’s easier than you think!
Yields: 12 large cinnamon rolls
Prep time: 30 minutes (+ 1.5 – 2 hours for rising)
Bake time: 25-30 minutes
Ingredients
For the Dough:
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1 cup warm whole milk (about 110°F / 43°C)
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2 ½ teaspoons active dry yeast (or one ¼ oz packet)
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½ cup granulated sugar
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½ cup (1 stick) unsalted butter, melted and cooled
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2 large eggs, at room temperature
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1 teaspoon salt
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4 – 4 ½ cups all-purpose flour, plus more for dusting
For the Filling:
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¾ cup packed light brown sugar
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2 tablespoons ground cinnamon
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¼ cup (½ stick) unsalted butter, very soft (almost melted)
For the Cream Cheese Glaze:
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4 oz (½ block) full-fat cream cheese, softened
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¼ cup (½ stick) unsalted butter, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons milk or heavy cream
Instructions
Part 1: Make the Dough
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Activate the Yeast: In the bowl of a stand mixer (or a large bowl), whisk the warm milk, yeast, and 1 tablespoon of the sugar together. Let it sit for 5-10 minutes until it becomes foamy. This proves the yeast is active.
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Make the Dough: To the yeast mixture, add the remaining sugar, melted butter, eggs, and salt. Mix with the dough hook attachment (or a wooden spoon) until combined.
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Add Flour: Gradually add 4 cups of flour, one cup at a time, mixing on low speed until a shaggy dough forms.
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Knead:
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Stand Mixer: Knead on medium speed for 5-7 minutes, adding the remaining ½ cup of flour a tablespoon at a time if the dough is too sticky. The dough is ready when it’s smooth, elastic, and pulls away from the sides of the bowl.
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By Hand: Turn the dough onto a floured surface and knead for 8-10 minutes, adding flour as needed to prevent sticking, until smooth and elastic.
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First Rise: Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
Part 2: Assemble the Rolls
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Prepare Pan: Grease a 9×13-inch baking dish with butter or baking spray.
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Roll Out Dough: Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll it into a large rectangle, about 16×12 inches.
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Add Filling: Spread the ¼ cup of very soft butter evenly over the entire surface of the dough. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the butter, leaving a small border along one long edge.
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Roll Up Tightly: Starting with the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. (The border without filling helps the seam seal better).
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Cut the Rolls: Using a sharp serrated knife, dental floss, or a bench scraper, cut the log into 12 even rolls. (Pro-tip: Unflavored dental floss slid under the roll and crossed over the top gives perfectly clean cuts).
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Second Rise: Place the rolls cut-side up in the prepared baking dish. Cover them and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Part 3: Bake and Glaze
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Bake: Bake the rolls for 25-30 minutes, or until they are golden brown on top and sound hollow when tapped. (The center should be around 190°F / 88°C internally).
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Cool Slightly: Let the rolls cool in the pan for about 10-15 minutes before glazing. This allows them to set slightly so the glaze doesn’t just melt into them.
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Make the Glaze: While the rolls are cooling, beat the softened cream cheese and butter together with an electric mixer until smooth. Gradually beat in the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency.
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Glaze and Serve: Drizzle or spread the cream cheese glaze over the warm rolls. Serve immediately!
Helpful Tips for Perfect Rolls
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Temperature is Key: The milk must be warm, not hot, to activate the yeast without killing it. If you don’t have a thermometer, it should feel warm to the touch, like bath water.
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Don’t Kill the Yeast: Ensure your melted butter has cooled slightly before adding it to the yeast mixture.
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The Perfect Rise: If your kitchen is cool, create a warm spot by placing the dough bowl in an oven with the light on or on top of a preheating dryer.
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Make-Ahead: You can prepare the rolls up to the cutting step, cover the pan tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30-60 minutes while the oven preheats, then bake as directed.
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Gooey Center: For an extra gooey center, you can sprinkle an additional ½ cup of brown sugar and 2 tablespoons of melted butter on the bottom of the pan before adding the rolls.
Enjoy the incredible aroma and even better taste of your homemade cinnamon rolls