Classic Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’re craving that irresistibly soft, pillowy swirl of cinnamon wrapped in a warm, gooey blanket of cream cheese frosting, then you’re in for a real treat. This Classic Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe is one of my all-time favorites to bake and share, especially when I want to impress family or just treat myself to a sweet weekend breakfast. Trust me, once you try this recipe, you’ll see why it has such a cult following – the dough is tender, the cinnamon sugar filling is perfectly balanced, and that frosting? It’s the crowning glory that takes these rolls over the top.

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Ingredients You’ll Need

This recipe calls for classic baking staples that meld together to create soft dough and a perfectly spiced filling. Using room temperature eggs and warm milk is key to helping the yeast wake up and work its magic.

• Active dry yeast: Make sure it’s fresh and sprinkle it over warm milk to activate it properly.
• Whole milk: Warm it just right (110° to 115°F) to give your yeast a cozy environment to proof.
• Sugar: Adds sweetness and feeds the yeast for a good rise.
• Butter (both melted and softened): Using some melted for the dough and some softened for the filling and frosting gives the cinnamon rolls richness and moisture.
• Eggs: Room temperature eggs incorporate better and help create tender crumb rolls.
• Salt: Balances sweetness and enhances flavor.
• All-purpose flour: Start with 4 cups and add more if needed—too much flour can make the dough tough, so watch consistency carefully.
• Brown sugar: For the cinnamon filling—it adds a beautiful caramel depth compared to white sugar.
• Cinnamon: Use fresh ground for the best aroma and flavor.
• Cream cheese: Softened, this makes the frosting rich and tangy.
• Vanilla extract: Adds warmth and rounds out the frosting flavors.
• Confectioners’ sugar: Provides a smooth texture to the frosting without grit.

Variations

I love playing around with cinnamon rolls, so feel free to customize this recipe to fit your taste buds or dietary needs. You can tweak the filling, swap out frosting, and even adjust for allergies.

• Nutty Upgrade: Add chopped pecans or walnuts into the cinnamon-sugar filling for a delightful crunch—I did this for a brunch once, and my family swore by it!
• Throw in Raisins or Currants: Sometimes I toss a handful into the filling mixture for bursts of sweet chewiness.
• Vegan Version: Substitute dairy butter with a plant-based spread and use flax eggs; I tried this and it worked surprisingly well, just expect a slightly different texture.
• Spiced Twist: Mix in a pinch of nutmeg or cardamom to the cinnamon filling for a warm flavor boost.

How to Make Classic Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Activate Your Yeast and Mix the Dough

Start by warming the whole milk to about 110°-115°F—warm enough to feel cozy but not hot, which can kill your yeast. Sprinkle the active dry yeast over the milk, and let it sit for 5-10 minutes until foamy. This tells you the yeast is alive and ready. While that’s happening, whisk in the melted butter, sugar, eggs, and salt. Once those ingredients are combined, switch to your stand mixer’s paddle attachment and mix in 4 cups of flour gradually until just combined. The dough will be sticky and a bit messy—that’s perfect.

Step 2: Knead Until Smooth and Elastic

Now, swap out the paddle for the dough hook. Knead the dough right in the mixer on medium speed for about 6-8 minutes. You’ll know it’s ready when it feels smooth and elastic and only slightly tacky to the touch. This kneading stage is crucial; it builds gluten and gives you that dreamy, chewy roll texture. Don’t rush or skip it!

Step 3: First Rise and Prepare Filling

Lightly grease a large bowl and place your dough inside, turning it once to coat the top with a thin layer of oil. Cover with a clean kitchen towel and find a warm spot to let it rise until doubled in size—usually about an hour. While the dough does its thing, mix brown sugar and cinnamon in a small bowl. It’s your sweet, spicy filling that makes everything sing.

Step 4: Roll, Fill, and Shape

Once the dough has puffed up, punch it down gently to release the air. On a lightly floured surface, roll it out into an 11×8-inch rectangle. Brush softened butter all over the surface and sprinkle your cinnamon-sugar mixture evenly, leaving about ½ inch at the edges so the filling doesn’t spill out. Then, starting with a long edge, roll it up tightly like a jelly roll. Pinch the seam to seal the roll.

Step 5: Cut and Second Rise

Using a sharp knife or dental floss, cut the rolled dough into 8 to 12 equal slices, depending on your preferred size. Arrange them cut side down in a greased 13×9-inch pan. Cover with a towel and let them rise again until doubled—this step is essential for getting those light, fluffy rolls.

Step 6: Bake Until Golden

Preheat your oven to 350°F (177°C). Bake the cinnamon rolls for 20 to 25 minutes, or until they’re golden brown and smell heavenly. Try not to overbake here because you want them soft and tender, not dry. Once baked, let them cool on wire racks before frosting.

Step 7: Make and Spread the Cream Cheese Frosting

While the rolls are cooling, beat softened butter, cream cheese, vanilla, and a pinch of salt until creamy. Gradually add confectioners’ sugar until it’s smooth and fluffy. Spread this luscious frosting generously over the warm rolls (but not piping hot, or it’ll melt right off). I love how the tangy frosting balances the sweet dough perfectly—it’s pure bliss!

How to Serve Classic Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

I usually keep garnishes simple—a light dusting of extra cinnamon or a few toasted pecans right before serving adds a nice touch without overpowering the rolls. Occasionally, I drizzle some extra melted butter or a little caramel sauce for special occasions. It’s those little extras that make breakfast feel festive.

Side Dishes

These cinnamon rolls pair beautifully with fresh fruit like sliced strawberries or a mixed berry salad to cut through the sweetness. I also love serving them alongside scrambled eggs or crispy bacon for a balanced breakfast or brunch spread that satisfies every craving.

Creative Ways to Present

For birthdays or brunch gatherings, I’ve arranged these rolls in a circular pattern on a large platter to look like a flower, frosting each one individually so everyone gets their perfect little swirl. You can even sprinkle edible flowers or chopped nuts on top for a stunning presentation that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers by placing cinnamon rolls in an airtight container in the fridge—this keeps them fresh for up to 4 days. Before serving, I let them come to room temp or warm them gently to bring back softness.

Freezing

I love freezing these cinnamon rolls either before the second rise or after they’re baked and cooled. I wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When I’m ready, I thaw them overnight in the fridge, then let them come to room temperature or warm in the oven.

Reheating

For reheating, I pop single rolls into a microwave-safe dish covered with a damp paper towel for 20-30 seconds, or use a 300°F oven for about 10 minutes to gently warm without drying. Add a little extra frosting if you want to refresh that creamy, luscious top.

FAQs

Final Thoughts

I absolutely love how this Classic Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe turns out every single time. It’s reliable, comforting, and just pure joy in edible form. When I first made it, I struggled with dough texture, but once I mastered kneading and temperatures, it became one of my signature recipes that friends and family love. I wholeheartedly recommend you give it a go—you’ll feel so proud pulling these warm, frosted beauties from your oven and sharing those sweet smiles over a delicious breakfast. So, put on some music, roll up your sleeves, and make some magic happen in your kitchen!

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