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Fluffy Homemade Cinnamon Roll Recipe With Cream Cheese Icing

Cinnamon Rolls

There is nothing quite like pulling a pan of warm cinnamon rolls from the oven, especially when they are topped with a creamy icing that melts into every swirl. This fluffy homemade cinnamon roll recipe is the kind I love making on slow mornings, when the kitchen smells sweet and everyone wanders in asking if they are ready yet.
These cinnamon rolls bake up soft, tender, and full of cozy cinnamon flavor. The dough is rich but not heavy, the filling is buttery and sweet, and the cream cheese icing adds just the right tangy finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 people

Equipment

  • 1 Mixing Bowl
  • 1 Rolling Pin
  • 1 Baking Dish

Ingredients
  

Dough

  • 4 cups all-purpose flour plus more as needed
  • 2.25 tsp active dry yeast 1 packet
  • 1 cup warm milk about 110°F
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 tsp salt

Filling

  • 0.75 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.25 cup unsalted butter softened

Icing

  • 4 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract alcohol-free if desired
  • 2 tbsp milk or cream as needed

Instructions
 

  • Warm the milk until it feels just barely warm, then mix it with the yeast and a little sugar. Let it sit until foamy, then add the eggs, melted butter, salt, and flour. Knead until the dough is smooth and soft.
  • Place the dough in a greased bowl, cover it, and let it rise until doubled in size. This usually takes about 1 to 2 hours, depending on the warmth of your kitchen.
  • Stir together the brown sugar and cinnamon. Roll the dough into a large rectangle, spread softened butter over the surface, then sprinkle the cinnamon sugar evenly on top.
  • Roll the dough up tightly from the long side, then cut it into even pieces. Place the rolls in a buttered baking dish with a little space between each one.
  • Cover the pan and let the rolls rise again until puffy. This step helps them bake up extra soft and fluffy.
  • Bake until golden on top and cooked through. While the rolls cool slightly, beat the cream cheese, powdered sugar, vanilla, and a splash of milk or cream until smooth, then spread the icing over the warm rolls.

Notes

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual rolls in the microwave for 15 to 20 seconds, or cover the pan with foil and heat in a low oven until soft and warm again. If the icing thickens, add a tiny splash of milk before spreading.