The Best Homemade Cinnamon Rolls With Cream Cheese Icing! The Best I Ever Made

Ingredients

• 4.5 cups All-Purpose Flour (sifted)
• 0.5 cup Granulated Sugar (for dough)
• 2 large Eggs (room temperature)
• 1 cup Milk (warm, about 100°F)
• 2.5 teaspoons Active Dry Yeast (proofed in warm milk)
• 0.5 teaspoon Salt (fine sea salt)
• 0.33 cup Unsalted Butter (melted (about 5 tbsp) for dough)
• 0.5 stick Unsalted Butter (melted for filling (4 tbsp))
• 1 cup Brown Sugar (packed, light brown)
• 2 teaspoons Ground Cinnamon (freshly ground if possible)
• 6 oz Cream Cheese (softened)
• 1 stick Unsalted Butter (softened for icing)
• 3 cups Powdered Sugar (sifted)
• 2 teaspoons Vanilla Extract (pure)
• 0.125 teaspoon Salt (pinch for icing)

Instructions

1. Proof the Yeast

   In a small bowl combine warm milk (about 100°F) with the active dry yeast and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together the sifted all‑purpose flour, remaining granulated sugar, and salt until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Beat the two eggs in a separate bowl, then add the melted butter and the foamy yeast mixture to the dry ingredients. Stir until just combined; the dough will be shaggy.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, or until smooth and elastic. The dough should be slightly tacky but not stick to your hands.

   Time: PT10M

5. First Rise

   Place the kneaded dough back into the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

6. Roll Out the Dough

   Punch down the risen dough, turn it onto a lightly floured surface, and roll into a rectangle about ¼‑inch thick, roughly 12×18 inches.

   Time: PT8M

7. Prepare the Filling

   Melt the half‑stick of butter, then stir in the packed brown sugar and ground cinnamon until a thick paste forms.

   Time: PT5M

8. Spread Filling and Cut Rolls

   Spread the cinnamon‑brown‑sugar mixture evenly over the rolled‑out dough. Starting at a short edge, roll the dough tightly into a log, then cut the log into 16 equal pieces using a serrated knife.

   Time: PT8M

9. Second Rise

   Arrange the cut rolls in the greased pizza pan, leaving a little space between them. Cover loosely with plastic wrap and let rise for another 1 hour, or until puffy.

   Time: PT1H

10. Preheat Oven

    While the rolls are rising, preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

11. Bake the Rolls

    Bake the risen rolls for 20‑30 minutes, until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT30M

    Temperature: 350°F

12. Cool Slightly

    Remove the pan from the oven and let the rolls cool in the pan for about 10 minutes.

    Time: PT10M

13. Make the Cream Cheese Frosting

    In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy (about 8 minutes).

    Time: PT8M

14. Frost the Rolls

    Spread the cream‑cheese frosting over the still‑warm rolls, allowing it to melt slightly into the crevices.

    Time: PT5M

15. Serve or Store

    Serve the cinnamon rolls warm, or let them cool completely and store as described below.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Eggs: Egg replacer
• Instead of Milk: Almond Milk
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: Dark Brown Sugar
• Instead of Cream Cheese: Neufchatel Cheese
• Instead of Vanilla Extract: Vanilla Powder

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• Serrated Knife
• Pizza Pan (13x18 inch)
• Cooking Spray (Baker's Joy or similar)
• Plastic Wrap
• Oven
• Microwave (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Proofing the yeast correctly (step 1)
• Kneading the dough until smooth (step 4)
• Ensuring the dough rises twice (steps 5 and 9)
• Sealing the edges of each roll to keep filling inside (step 8)
• Baking at the correct temperature for the right time (step 11)

Chef Tips from the Video

• Use room‑temperature eggs and butter for a smoother dough.
• If the kitchen is cool, create a warm proofing environment by placing the dough in a turned‑off oven with a pan of hot water.
• For extra caramel flavor, brown the butter for the filling before mixing with sugar and cinnamon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze individually wrapped rolls for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Best consumed the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• After the first rise, shape the rolls, place them on the pan, cover, and freeze. Bake from frozen, adding 5‑7 minutes to the baking time.
• Frosting can be made up to 2 days ahead and kept refrigerated; bring to room temperature before spreading.

Frequently Asked Questions