Homemade Cinnamon Rolls with Cream Cheese Frosting
These Homemade Cinnamon Rolls are soft, fluffy, buttery, and filled with a sweet cinnamon-sugar filling. They’re finished with a smooth cream cheese frosting that melts beautifully over the warm rolls.
This classic homemade cinnamon roll recipe makes 14 rolls, making it perfect for weekend breakfasts, brunch, holidays, family gatherings, or whenever you’re craving a warm homemade treat.
Why You’ll Love These Cinnamon Rolls
- Soft and fluffy homemade dough
- Warm cinnamon and brown sugar filling
- Rich buttery flavor
- Creamy cream cheese frosting
- Perfect for breakfast or brunch
- Makes 14 generous cinnamon rolls
- Delicious served warm from the oven
Ingredients
For the Dough
- ½ cup unsalted butter, melted
- 2 cups whole milk, warm
- ½ cup granulated sugar
- 1 packet active dry yeast
- 5 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
For the Filling
- ¾ cup butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
How to Make Homemade Cinnamon Rolls
1. Prepare the Baking Pans
Generously butter two round baking pans or cake pans.
Set them aside while you prepare the dough.
2. Make the Dough
In a large mixing bowl, whisk together the warm milk, melted butter, and granulated sugar.
The mixture should be warm but not hot, ideally around 100–110°F (38–43°C). If it’s too hot, allow it to cool slightly before adding the yeast.
Sprinkle the active dry yeast evenly over the mixture and let it sit for about 1 minute.
3. Add the Flour and Let the Dough Rise
Add 4 cups of flour to the milk mixture.
Mix with a wooden spoon until just combined.
Cover the bowl with a clean kitchen towel or plastic wrap and place it somewhere warm. Let the dough rise for approximately 1 hour, or until it has nearly doubled in size.
4. Finish the Dough
Preheat the oven to 350°F (180°C).
Once the dough has risen, add the remaining flour as needed along with the baking powder and salt.
Stir well, then transfer the dough to a well-floured surface.
Knead lightly, adding a little more flour if necessary, until the dough is soft and no longer sticks excessively to the surface.
5. Roll Out the Dough
Roll the dough into a large rectangle approximately ½ inch thick.
Try to keep the corners straight and the thickness as even as possible.
6. Add the Cinnamon Filling
Spread the softened butter evenly over the entire surface of the dough.
Sprinkle the brown sugar evenly over the butter, followed by the ground cinnamon.
Gently press the cinnamon-sugar mixture into the butter.
7. Roll the Dough
Starting from one long side, tightly roll the dough into a log.
Pinch the seam closed and place the log seam-side down.
Trim the uneven ends if necessary.
8. Cut the Cinnamon Rolls
Cut the log in half.
Divide each half into 7 evenly sized pieces, giving you 14 cinnamon rolls total.
Each roll should be approximately 1½ inches thick.
9. Arrange and Let Rise Again
Place 7 cinnamon rolls in each prepared pan—one in the center and six around it.
Cover the pans with plastic wrap and place them somewhere warm.
Let the rolls rise for approximately 30 minutes.
10. Bake
Remove the plastic wrap.
Bake the cinnamon rolls in the preheated oven at 350°F (180°C) for approximately 25–30 minutes, or until golden brown and cooked through.
11. Make the Cream Cheese Frosting
While the rolls are baking, prepare the frosting.
In a medium mixing bowl, whisk together the softened cream cheese, melted butter, vanilla extract, whole milk, and powdered sugar.
Continue whisking until the frosting is smooth and creamy.
12. Frost the Cinnamon Rolls
Remove the cinnamon rolls from the oven.
While they’re still warm, drizzle the cream cheese frosting generously over the top.
Allow the frosting to melt slightly into the warm rolls before serving.
Helpful Tips
- Make sure the milk is warm rather than hot when adding the yeast.
- Don’t add too much flour during kneading; the dough should remain soft and slightly tacky.
- Roll the dough evenly so the cinnamon rolls are similar in size.
- Use softened butter for the filling so it spreads easily.
- Let the rolls rise fully before baking for the softest texture.
- Frost the rolls while they’re warm for a delicious, melty finish.
Storage
Store leftover cinnamon rolls in an airtight container in the refrigerator because of the cream cheese frosting.
To serve, gently warm individual rolls in the microwave or oven.
You can also freeze unfrosted baked cinnamon rolls and add fresh frosting after thawing and reheating.
Recipe Summary
Prep Time: About 30 minutes
First Rise: 1 hour
Second Rise: 30 minutes
Bake Time: 25–30 minutes
Total Time: About 2½ hours
Yield: 14 cinnamon rolls
Oven Temperature: 350°F (180°C)
Category: Breakfast, Brunch, Dessert
Frequently Asked Questions
Can I make the cinnamon rolls ahead of time?
Yes. You can prepare the rolls through the shaping stage, cover them tightly, and refrigerate them before the final rise. Allow them to come closer to room temperature and rise before baking.
Why are my cinnamon rolls not fluffy?
The yeast needs a warm environment and enough time to rise. Avoid using milk that is too hot, and make sure the dough has nearly doubled during the first rise.
Can I use instant yeast?
Yes. Instant yeast can generally be used in place of active dry yeast, although the preparation method may vary slightly depending on the brand.
Should I frost cinnamon rolls while they’re warm?
Yes. Adding the frosting while the rolls are still warm allows it to soften and spread over the rolls, creating that classic gooey finish.
Final Thoughts
These homemade cinnamon rolls are soft, buttery, warmly spiced, and topped with a rich cream cheese frosting. From the fluffy dough to the brown sugar and cinnamon filling, every part comes together for a comforting homemade treat.
Serve them warm for breakfast or brunch, or enjoy one with a cup of coffee whenever you want something sweet and cozy.
