There is nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house. This ultimate recipe for Cream Cheese Cinnamon Rolls delivers incredibly soft, fluffy, and gooey rolls topped with a rich, tangy cream cheese frosting. Forget the bakery; this foolproof guide will help you create the most decadent breakfast treat right in your own kitchen.
We’ve designed this recipe to be straightforward and reliable, whether you’re a seasoned baker or trying your hand at yeast dough for the first time. Prepare to win brunch forever.
Why This is the Best Cream Cheese Cinnamon Roll Recipe
This isn’t just another cinnamon roll recipe; it’s a promise of perfection. What sets it apart is the balance of a pillowy, soft dough, a warm and gooey cinnamon-sugar filling, and a perfectly tangy cream cheese frosting that cuts through the sweetness. We focus on the techniques that guarantee a fluffy texture every single time, from activating the yeast correctly to the ideal rising times.
The Key Ingredients You’ll Need
Great baking starts with quality ingredients. Here’s what you’ll need, broken down by component.
For the Fluffy Dough
- Whole Milk: The fat content in whole milk adds richness and softness to the dough.
- Active Dry Yeast: This is the magic ingredient that makes the dough rise to pillowy heights.
- Granulated Sugar: A little sugar feeds the yeast and adds a touch of sweetness to the dough.
- Unsalted Butter: Melted butter incorporates easily, adding flavor and tenderness.
- Eggs: Room temperature eggs are crucial for binding the dough and adding structure.
- All-Purpose or Bread Flour: Bread flour will yield a slightly chewier roll, but all-purpose works beautifully too.
- Salt: Balances the sweetness and controls the yeast’s activity.
For the Gooey Cinnamon Filling
- Unsalted Butter: Must be very soft to spread easily over the delicate dough.
- Brown Sugar: Provides a deep, molasses-like sweetness that is classic in cinnamon rolls.
- Ground Cinnamon: The star of the show! Use a good quality cinnamon for the best flavor.
For the Tangy Cream Cheese Frosting
- Cream Cheese: Use full-fat, block-style cream cheese for the best consistency. It must be softened to room temperature.
- Unsalted Butter: Also softened to ensure a smooth, lump-free frosting.
- Powdered Sugar: Sift it to avoid any lumps in your final frosting.
- Vanilla Extract: Adds a layer of aromatic warmth.
- Milk or Cream: Just a splash to achieve the perfect spreading consistency.
Step-by-Step: How to Make Cream Cheese Cinnamon Rolls
Follow these steps carefully for a perfect batch of rolls. The key is patience, especially during the rising stages.
Step 1: Proof the Yeast
Warm the milk to about 110°F (43°C). It should feel like a warm bath, not hot. Pour the warm milk into a large mixing bowl, sprinkle the yeast and a teaspoon of sugar over the top, and give it a gentle whisk. Let it sit for 5-10 minutes until it becomes foamy. This “bloom” shows your yeast is active.
Step 2: Make the Dough
To the yeast mixture, add the melted butter, remaining sugar, and eggs. Whisk until well combined. Gradually add the flour and salt, mixing with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
Step 3: First Rise (The Secret to a Fluffy Crumb)
Place the dough in a lightly oiled bowl, turning it over to coat. Cover the bowl with plastic wrap or a damp towel and place it in a warm, draft-free spot. Let it rise for 60-90 minutes, or until it has doubled in size.
Step 4: Mix the Cinnamon-Sugar Filling
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a smooth, spreadable paste.
Step 5: Roll and Assemble the Cinnamon Rolls
Gently punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle, about 1/4-inch thick. Spread the cinnamon filling evenly over the dough, leaving a small border on one of the long edges. Tightly roll the dough into a log, starting from the long edge opposite the clean border. Pinch the seam to seal it.
Step 6: The Second Rise (Optional Overnight Method)
Using unflavored dental floss or a sharp knife, cut the log into 12 equal-sized rolls. Place them cut-side up in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise for another 45-60 minutes, until they are puffy and have filled the pan. For our favorite make-ahead breakfast, try making our our popular Maple Donut Bars.
Step 7: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and the centers are cooked through. Let them cool in the pan for a few minutes while you prepare the frosting.
The Ultimate Cream Cheese Frosting
The perfect frosting is the crowning glory of these rolls. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy. Beat in the powdered sugar and vanilla extract until well combined. If the frosting is too thick, add a splash of milk until you reach your desired consistency. Spread the frosting generously over the warm rolls.
Pro Tips for Bakery-Quality Results
- Room Temperature is Key: Using room temperature eggs and butter helps the ingredients combine seamlessly for a smoother dough and frosting.
- Don’t Kill the Yeast: Ensure your milk is just warm, not hot. Milk over 120°F (49°C) can kill the yeast, preventing your dough from rising.
- The Windowpane Test: You’ll know your dough is perfectly kneaded when you can stretch a small piece of it between your fingers until it’s translucent without tearing.
- Dental Floss for Clean Cuts: For a clean, sharp cut without squishing your rolls, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull.
Make-Ahead & Storage Instructions
Overnight Cinnamon Rolls
To prepare these the night before, follow the recipe through Step 6 and placing the cut rolls in the pan. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight. The next morning, remove the pan from the fridge and let it sit at room temperature for about 1 hour to take the chill off before baking as directed.
Storing Baked Rolls
Store any leftover frosted rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For another great breakfast option, try these fluffy Blueberry Streusel Muffins.
Freezing Instructions
You can freeze baked rolls, frosted or unfrosted. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and warm in the microwave for a quick treat. If you’re looking for another fall classic, you have to try these easy Pumpkin Bars.
Frequently Asked Questions
Absolutely! Follow the recipe through shaping the rolls and placing them in the pan. Then, cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 45-60 minutes before baking.
For a perfect, clean cut without squishing the rolls, use unflavored dental floss! Slide a piece of floss under the log, bring the ends up, cross them over the top, and pull. It works like a charm.
The secret to fluffy rolls is patience! Ensure your milk is warm (not hot) to activate the yeast, let the dough complete its full first rise in a warm place, and don’t skip the second rise after shaping the rolls.
Store leftover rolls in an airtight container at room temperature for up to 3 days. To reheat, place a roll on a plate and microwave for 20-30 seconds, or until warm and soft.
There are a few common reasons. Your yeast may have been expired, the milk might have been too hot (which kills the yeast), or the room was too cold. Always check the yeast’s expiration date and use a thermometer for your milk if you’re unsure.
The Perfect Cream Cheese Cinnamon Rolls
There you have it—a truly foolproof recipe for the most decadent Cream Cheese Cinnamon Rolls. This recipe is perfect for a holiday morning, a special brunch, or anytime you crave a sweet, comforting treat. We hope you love making them as much as we do! If you try this recipe, please leave a comment below or share a photo with us on Pinterest!
Cream Cheese Cinnamon Rolls Recipe
Cream Cheese Cinnamon Rolls: The Ultimate Foolproof Recipe
Ingredients
Equipment
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 tsp of sugar. Let sit for 5-10 minutes until foamy.
- Whisk in the melted butter, remaining sugar, and eggs. Gradually add the flour and salt, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes (or in a stand mixer for 6-8 minutes) until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Mix into a smooth paste.
- Roll the risen dough into a large rectangle. Spread the filling evenly over the dough, leaving a small border on one long edge. Roll tightly into a log and pinch the seam to seal.
- Cut the log into 12 rolls and place them in a greased 9x13-inch pan. Cover and let rise for another 45-60 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Let cool slightly before frosting.
- In a medium bowl, beat the softened cream cheese and butter until creamy. Beat in the powdered sugar and vanilla. Add milk to reach desired consistency. Spread generously over the warm rolls.
Notes
Using unflavored dental floss to cut the rolls prevents squishing and creates a perfectly clean cut.
For an overnight option, refrigerate the assembled rolls before the second rise. Let them sit at room temperature for 1 hour before baking.
