Few things rival the comfort of warm, gooey cinnamon rolls fresh from the oven. When paired with a rich, tangy cream cheese frosting, they become utterly irresistible. Whether you’re baking for a holiday morning, a weekend brunch, or just to treat yourself, this cinnamon roll recipe will quickly become your go-to.
This easy-to-follow recipe yields fluffy rolls filled with cinnamon sugar and topped with a generous layer of silky frosting. Best of all, you don’t have to be an experienced baker to master it.
Why You’ll Love This Recipe
Soft, pillowy dough made from scratch
Sweet, buttery cinnamon filling
Luscious cream cheese frosting that melts into every swirl
Perfect for make-ahead baking or enjoying fresh
Ingredients
For the Dough:
240 ml warm milk (about 43°C)
7 g instant dry yeast (1 packet)
50 g granulated sugar
1 large egg + 1 egg yolk, at room temperature
75 g unsalted butter, melted
440 g all-purpose flour
1/2 tsp salt
For the Filling:
100 g brown sugar, packed
2 1/2 tbsp ground cinnamon
60 g unsalted butter, softened
For the Cream Cheese Frosting:
100 g cream cheese, softened
60 g unsalted butter, softened
120 g powdered sugar
1/2 tsp vanilla extract
Pinch of salt
Instructions
- Make the Dough
In a large bowl or stand mixer, whisk the warm milk and sugar, then sprinkle in the yeast. Let sit for 5–10 minutes until foamy.
Add the egg, egg yolk, and melted butter, mixing until well combined.
Stir in the flour and salt. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size. - Prepare the Filling
In a small bowl, combine brown sugar and cinnamon.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 35 x 25 cm.
Spread the softened butter over the dough, then sprinkle evenly with the cinnamon sugar mixture. - Shape the Rolls
Tightly roll the dough into a log, starting from the long side.
Slice into 12 equal rolls using a sharp knife or unflavored dental floss.
Arrange the rolls in a greased 23 x 33 cm baking dish.
Cover and let rise again for 30–45 minutes, or until puffy. - Bake
Preheat the oven to 175°C (350°F).
Bake the rolls for 22–25 minutes, until lightly golden on top. Don’t overbake—they should be soft and gooey in the center. - Make the Frosting
In a bowl, beat cream cheese and butter until creamy and smooth.
Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. - Frost and Serve
Spread the cream cheese frosting over warm (not hot) cinnamon rolls.
Serve immediately and enjoy the melt-in-your-mouth goodness.
Tips for Success
Use room temperature ingredients for better dough consistency
For overnight cinnamon rolls, refrigerate the shaped rolls before the second rise. In the morning, let them come to room temperature and rise before baking
Add chopped pecans or raisins to the filling for a twist
Storage and Reheating
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat individual rolls in the microwave for 15–20 seconds to bring back their soft, gooey texture.
Cinnamon rolls with cream cheese frosting are a timeless classic that everyone loves. With this step-by-step recipe, you’ll get bakery-style results right in your own kitchen. Soft, buttery, and perfectly spiced—they’re the kind of treat that makes every morning special.
