The Best Homemade Cinnamon Rolls with Cream Cheese Frosting: Your Ultimate Guide to Gooey Perfection
There’s nothing quite like the comforting aroma and irresistible taste of warm, homemade cinnamon rolls. Topped generously with a rich, tangy cream cheese frosting, these delectable treats are an absolute dream. Perfect for a special holiday breakfast, a lazy weekend morning with the family, or simply when a sweet craving strikes, these rolls truly stand out. While quick orange rolls have their charm, nothing compares to the deep satisfaction and unparalleled flavor of cinnamon rolls made from scratch.
This recipe ensures you achieve that coveted bakery-style perfection right in your own kitchen. We’ll guide you through creating a remarkably soft, fluffy dough, a rich cinnamon-sugar filling, and a generous layer of luscious cream cheese frosting. Prepare to impress everyone with these unbelievably gooey and tender cinnamon rolls!
Why This Homemade Cinnamon Roll Recipe is a Must-Try
What makes these homemade cinnamon rolls truly exceptional? It all comes down to a few key elements that elevate them from good to absolutely divine. These aren’t just any cinnamon rolls; they’re the kind you’ll dream about long after the last bite, reminiscent of your favorite bakery-style treats, but even better because they’re made with love in your own home.
The Secret to Unbeatable Gooeyness: Heavy Cream
One of the standout features of this recipe is the ingenious step of pouring heavy cream over the rolls just before baking. This seemingly simple addition works wonders, creating an incredibly moist and gooey texture that permeates every inch of the roll. As the rolls bake, the heavy cream soaks into the dough, caramelizing the brown sugar filling and ensuring a tender, rich bottom that prevents any dryness. It’s a game-changer for achieving that melt-in-your-mouth experience.
Luxurious Cream Cheese Frosting in Abundance
No cinnamon roll is complete without a generous slather of decadent cream cheese frosting, and this recipe delivers! We believe every cinnamon roll deserves its fair share, which is why this recipe makes a truly ample amount of frosting. It’s perfectly balanced with the right amount of tang from the cream cheese and sweetness from the powdered sugar, creating a velvety topping that perfectly complements the warm, spicy rolls.
Achieving That Perfect Fluffy Dough
The foundation of any great cinnamon roll is a soft, pliable, and airy dough. Our recipe utilizes a combination of warm milk, rapid rise yeast, and room temperature ingredients to create a dough that proofs beautifully, resulting in incredibly fluffy rolls. The gentle mixing and proper resting times are crucial steps that contribute to the dough’s tender crumb and overall light texture, making these rolls a joyous baking experience from start to finish.
RELATED: If you love baking, you may also enjoy these delightful recipes – Cinnamon Roll Cookies for a quick fix of cinnamon flavor, or a festive Crescent Danish Wreath for a beautiful presentation.
Essential Ingredients for Your Perfect Cinnamon Rolls
Gathering your ingredients is the first step to creating these incredible cinnamon rolls. Quality and temperature are key for the best results. You’ll find all precise measurements, ingredient lists, and detailed instructions in the printable recipe card located at the very end of this post.
Here’s a quick overview of what you’ll need and why:
- For the Dough: Warm milk (activate yeast!), rapid rise yeast (for efficiency), large room temperature eggs (for richness and better emulsification), unsalted butter (melted but not hot), all-purpose flour, Kosher salt (balances sweetness), and granulated white sugar.
- For the Cinnamon-Sugar Filling: Softened unsalted butter (crucial for a spreadable filling that won’t melt out), dark brown sugar (adds depth and moisture), and plenty of ground cinnamon (the star flavor!).
- The Secret “Topper”: Heavy whipping cream (the magic ingredient for ultimate gooeyness!).
- For the Cream Cheese Frosting: Softened regular cream cheese, softened unsalted butter, powdered sugar (for a smooth texture), and pure vanilla extract (enhances flavor).
Ingredient Tip: Ensure your eggs, butter, and cream cheese are at room temperature. This helps them incorporate smoothly into the dough and frosting, preventing lumps and ensuring a uniform consistency.
How to Make Homemade Cinnamon Rolls: A Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to create this delicious recipe. For the complete printable version with all measurements and instructions, you can Jump to Recipe at the bottom of this page.
Crafting the Perfect Dough for Your Cinnamon Rolls
- Begin by lightly spraying a large mixing bowl with cooking spray. This will prevent your dough from sticking during its crucial resting phase, making it easier to handle later. Set this prepared bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, pour in the warm milk (ensure its temperature is between 105-115 degrees F to properly activate the yeast without killing it). Sprinkle in the rapid rise yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Next, add the room temperature eggs, melted (but not hot!) unsalted butter, Kosher salt, and granulated white sugar to the mixer. Mix these ingredients on low speed until they are just combined. You don’t want to overmix at this stage.
- Gradually add the all-purpose flour to the mixture. Continue to mix until all the flour is incorporated and a sticky dough forms. Be sure to scrape down the sides of the bowl with a rubber spatula if necessary to ensure everything is evenly combined. Allow the dough to rest in the bowl for a few minutes.
- Remove the paddle attachment from your stand mixer and replace it with the dough hook. This attachment is designed for kneading.
- On low speed, beat the dough with the dough hook for a full 5 minutes. The dough will be noticeably sticky and will likely cling to the sides of the bowl – this is perfectly normal for an enriched dough and helps achieve a tender texture.
- Carefully transfer the sticky dough into the large mixing bowl you prepared earlier with cooking spray, using a rubber spatula to get all the dough out.
- Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rest in a warm place for about 30 minutes, or until it has visibly doubled in size. This proofing stage is vital for light and fluffy rolls.
Preparing the Rich Cinnamon-Sugar Filling
- While your dough is rising, prepare the irresistible cinnamon-sugar filling. In a medium bowl, combine the softened unsalted butter, dark brown sugar, and ground cinnamon. Mix thoroughly until all ingredients are evenly incorporated and you have a thick, spreadable paste. Set this aside; it’s ready when the dough is.
Assembling Your Delicious Cinnamon Rolls
- Once the dough has doubled in size, lightly sprinkle a clean work surface or a pastry mat with a small amount of flour. Turn the dough out onto the floured surface. Using a rolling pin, gently roll the dough into a large rectangle, approximately 12 x 15 inches in size. Aim for an even thickness throughout.
- Using an offset spatula or a baking spatula, spread the cinnamon-sugar mixture evenly over the entire surface of the rolled-out dough, going almost to the edges. This ensures every bite is packed with flavor.
- Starting from one of the long sides, carefully and tightly roll the dough lengthwise into a log. A tight roll helps create beautiful, even spirals in your finished cinnamon rolls.
- Using a sharp knife or even unflavored dental floss for clean cuts, slice the dough log into 12 even pieces. Arrange these pieces spiral-side up in a greased 9 x 13 baking pan, leaving a little space between each roll for them to expand.
- Cover the baking pan with a clean kitchen towel and allow the rolls to proof again in a warm spot until they have doubled in size, which typically takes around 20 minutes. During this time, preheat your oven to 375 degrees F (190 degrees C).
- Now for the magic touch! Heat the heavy whipping cream in the microwave. Start with 50 seconds, stir, then microwave for another 50 seconds, or until the cream is warm but not boiling hot.
- Pour the warm heavy whipping cream evenly over the proofed cinnamon rolls in the pan, ensuring each roll gets some. The cream will seep down to the bottom of the pan, creating that luscious, gooey base during baking.
- Bake the rolls in your preheated oven for 17-19 minutes. I find 19 minutes yields the best golden-brown exterior and perfectly cooked interior. While the rolls are baking, you can prepare the heavenly cream cheese frosting.
Whipping Up the Velvety Cream Cheese Frosting
- In a large mixing bowl, use a handheld electric mixer (or your stand mixer with the paddle attachment) to combine the softened cream cheese, softened unsalted butter, 2 cups of powdered sugar, and ½ tablespoon of pure vanilla extract. Beat until the mixture is completely smooth, creamy, and free of lumps.
- Once the cinnamon rolls are out of the oven and still warm (but not piping hot, as it will melt the frosting too quickly), generously spread the cream cheese frosting over them. The warmth of the rolls will slightly soften the frosting, allowing it to melt into every nook and cranny, enhancing their irresistible appeal.
- Serve immediately and enjoy the pure bliss of these homemade cinnamon rolls!
Frequently Asked Questions About Homemade Cinnamon Rolls
Absolutely! These cinnamon rolls are fantastic for preparing in advance. You have a couple of options:
- Overnight Rise (Unbaked): After assembling the rolls in the baking pan (step 4 of assembly), cover them tightly with plastic wrap and refrigerate overnight (for up to 12-18 hours). The next morning, take them out of the fridge and let them sit at room temperature for 30-60 minutes to proof and warm up slightly before pouring over the heavy cream and baking as directed. This ensures a fresh-baked taste without the early morning work.
- Bake and Reheat: You can bake the cinnamon rolls the night before. Once cooled, store them in an airtight container at room temperature. In the morning, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until thoroughly warmed through. Add the freshly made or pre-warmed frosting just before serving.
To streamline your baking process, you can prepare a few components ahead of time:
- Brown Sugar Filling: The cinnamon-sugar filling can be made days in advance. Store it in an airtight container at room temperature. When ready to use, if it’s too firm, warm it slightly in the microwave for a few seconds to make it easily spreadable.
- Cream Cheese Frosting: The frosting can also be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before frosting the rolls, let it come to room temperature or warm it gently in the microwave in 15-second intervals, stirring until it reaches your desired consistency.
Yes, you can! Freezing is a great way to enjoy these treats later.
- To Freeze Unbaked Rolls: After arranging the cut rolls in the baking pan, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then let them come to room temperature and proof for about 1-2 hours before pouring the cream and baking as usual.
- To Freeze Baked Rolls: Allow the baked rolls (without frosting) to cool completely. Wrap each roll individually in plastic wrap, then place them in an airtight freezer-safe bag or container. Freeze for up to 2-3 months. Reheat in the oven at 300°F (150°C) for 15-20 minutes, then frost and serve.
Dough not rising is usually due to inactive yeast. Here are common reasons and solutions:
- Water Temperature: If the milk was too hot (above 120°F/49°C), it can kill the yeast. If it was too cold (below 100°F/38°C), the yeast won’t activate. Ensure your warm milk is within the recommended 105-115°F (40-46°C) range.
- Expired Yeast: Always check the expiration date on your yeast. If it’s old, it won’t be active.
- Proofing Environment: The dough needs a warm, draft-free place to rise. If your kitchen is cold, try placing the covered bowl in a slightly warm (but not hot) oven that’s been turned off, or near a heating vent.
- Too Much Flour: Adding too much flour can result in a dense dough that struggles to rise. Sticky dough is good for cinnamon rolls!
If you’re looking for a delightful twist on the classic frosting, you might try this Vanilla Coconut Icing for a unique and delicious variation!
Explore More Delicious Cakes & Rolls
If you loved making these cinnamon rolls, you’ll surely enjoy exploring other wonderful baking projects that are perfect for breakfast, brunch, or a sweet treat:
- Blueberry Breakfast Cake
- Cranberry Cream Cheese Pastries
- Quick Orange Rolls
- Monkey Bread
- Lemon Sweet Rolls
- Bread Pudding
These homemade cinnamon rolls are also a fantastic idea for special occasions like Mother’s Day! Consider pairing them with a thoughtful gift from my foodie gift guide for mom.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Homemade Cinnamon Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Dough for Cinnamon Rolls:
- cooking spray vegetable or Canola oil
- 1 cup warm milk the temperature should be between 105-115 degrees F
- 2 ½ tsp rapid rise yeast 5/16 oz./8.75 g
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted (but not hot)
- 4 ½ cups all-purpose flour
- 1 teaspoon Kosher salt
- ½ cup granulated white sugar
Cinnamon-Sugar Filling:
- ½ cup unsalted butter softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
Topper:
- ½ cup heavy whipping cream
Cream Cheese Frosting:
- 8 ounces regular cream cheese 226 grams
- 6 tablespoons unsalted butter softened
- 2 cups powdered sugar
- ½ tablespoon pure vanilla extract
Things You’ll Need
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13×9 baking dish
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Mixing bowls
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Stand mixer
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Pastry mat
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Rolling pin
Before You Begin
- If you like, you can bake these the night before so you can easily reheat them in the morning. Reheat in the oven at 350 F for 10 mins or until heated through.
- You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
- Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.
Instructions
Make the Dough
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Spray a large mixing bowl with cooking spray and set aside.
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In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
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Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
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On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
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Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Make the Filling
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In a medium bowl, combine the softened butter, dark brown sugar, and cinnamon until evenly combined and set aside.
Assemble
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Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
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Preheat oven to 375 degrees F.
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Heat the heavy whipping cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it’s not cold). Pour the heavy whipping cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
Make the Frosting
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In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
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Generously spread frosting on the warm (but not hot) cinnamon rolls.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Feb 13, 2018, and has been updated with expanded tips, details, and enhanced SEO optimization for your baking enjoyment.