Soft and Fluffy Cinnamon Rolls with Cream Cheese Frosting
These soft and fluffy cinnamon rolls feature a gooey brown sugar cinnamon center and a rich cream cheese frosting that melts into every swirl. Perfect for holidays, brunch, or slow weekend mornings, this bakery-style recipe delivers tender, pillowy rolls with reliable, step-by-step guidance for perfect results every time.
Ingredients
Dough
- 1 cup whole milk, warm (105–110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 4 1/2 cups all-purpose flour start with 4 cups and add more as needed
- 1 teaspoon salt
Filling
- 2/3 cup brown sugar packed
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
- Add eggs and melted butter to the yeast mixture. Mix until combined. Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough for about 8 minutes by hand or 5 minutes with a stand mixer until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll into a 14x18-inch rectangle. Spread softened butter evenly over the surface.
- Mix brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
- Roll the dough tightly from the long edge into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss.
- Place rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 20–25 minutes until lightly golden and centers are set (internal temperature about 190°F / 88°C). Avoid overbaking.
- Beat cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Spread frosting over warm rolls so it melts into the swirls. Serve warm.
Notes
For overnight rolls, refrigerate shaped rolls before the second rise and bake the next morning after bringing to room temperature. Measure flour by spooning and leveling to avoid dense rolls. If tops brown too quickly, loosely cover with foil during the last 5 minutes of baking. For an extra gooey version, pour 60 ml (1/4 cup) heavy cream over the rolls before baking.