Print

Soft Homemade Cinnamon Rolls with Cream Cheese Icing

Four freshly baked cinnamon roll pastries covered in thick, white cream cheese frosting in a baking dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for making soft, fluffy cinnamon rolls with a rich, sweet cream cheese glaze.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1/4 cup for filling
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, for icing

Instructions

  1. Warm the milk until it reaches 105-115°F. Stir in the yeast and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, cream together the softened butter and the remaining 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. Add the yeast mixture to the butter mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a small bowl, mix the 1/4 cup granulated sugar, brown sugar, and cinnamon.
  6. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
  7. Spread the 1/2 cup softened butter evenly over the dough surface, leaving a 1-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise again for 30 minutes.
  10. Preheat your oven to 375°F. Bake for 20-25 minutes, or until golden brown.
  11. While the rolls bake, make the icing. Beat the softened cream cheese, vanilla extract, and powdered sugar together until smooth. Add a tablespoon of milk if the icing is too thick.
  12. Remove the rolls from the oven and immediately spread the cream cheese icing over the warm rolls. Serve warm.

Notes

  • For softer rolls, ensure your milk is warm enough to activate the yeast but not hot enough to kill it.
  • Use room temperature butter for the filling to spread easily without tearing the dough.
  • If you prefer a thinner glaze, add a teaspoon of milk to the icing mixture until you reach your desired consistency.

Nutrition

Find it online: https://flavorvista.com/cinnamon-roll-recipe-secret/