Easy Homemade Cinnamon Rolls With Cream Cheese Frosting

Nothing fills a house with warmth quite like the smell of cinnamon rolls baking in the oven. These are soft, pillowy, and absolutely drenched in the most decadent cream cheese frosting that melts right into all those swirly layers of cinnamon sugar.

I used to be intimidated by yeast doughs, but this recipe changed everything for me. The dough is incredibly forgiving — even if you’ve never worked with yeast before, you’ll nail it on the first try. The key is warm (not hot) milk to activate the yeast, and being patient during the rise. Once you see those rolls puff up in the pan, golden and swollen and smelling like heaven, you’ll understand why homemade cinnamon rolls are worth every minute.

Sarah Mitchell

Easy Homemade Cinnamon Rolls With Cream Cheese Frosting

Nothing fills a house with warmth quite like the smell of cinnamon rolls baking in the oven. These are soft, pillowy, and absolutely drenched in the most decadent cream cheese frosting that melts right into all those swirly layers of cinnamon sugar.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Warm the milk to 110°F. Pour into a large bowl, sprinkle the yeast on top, and add a pinch of sugar. Let sit for 5-10 minutes until foamy.
2. Add the sugar, melted butter, and egg to the yeast mixture. Stir to combine.
3. Add the flour and salt. Mix until a soft dough forms. Knead for 5 minutes on a floured surface until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled.
5. Roll the dough out on a floured surface into a 16x12-inch rectangle.
6. Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon all over.
7. Roll the dough up tightly from the long side into a log. Cut into 12 equal pieces.
8. Place the rolls in a greased 9x13-inch baking pan, cut side up. Cover and let rise for 30 minutes.
9. Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown.
10. While the rolls bake, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
11. Spread the frosting generously over the warm cinnamon rolls. Serve immediately.

Notes

The milk temperature is crucial — too hot and it kills the yeast, too cold and the yeast won't activate. Use a thermometer if you have one. For extra gooey rolls, pour 1/4 cup heavy cream over the rolls in the pan before baking. Make them the night before: after cutting and placing in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes, then bake.