Classic Cinnamon Rolls with Cream Cheese Icing
Soft, gooey, and indulgent, this classic cinnamon roll recipe produces homemade rolls with cream cheese icing. These brunch-ready treats will delight guests at your next weekend gathering.
Few things say comfort and celebration quite like a tray of warm, homemade cinnamon rolls. This recipe brings together pillowy soft dough, a buttery cinnamon-sugar swirl, and the tang of rich cream cheese icing.
Perfect for holiday mornings, weekend brunches, or any time you want to treat your loved ones, these rolls are indulgent yet approachable. The secret touch? Pouring heavy cream over the rolls before baking, which makes them extra tender and gooey in the center while still golden on top.
From the first swirl of cinnamon sugar to the final sweep of icing, every step of this recipe feels special. Whether you’re baking them for a festive gathering or savoring one with a quiet cup of coffee, these cinnamon rolls strike that sweet spot between nostalgic tradition and bakery-worthy indulgence.
Storage
- Store in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent condensation
Serving
- Serve warm. These rolls are best enjoyed fresh from the oven, when the centers are gooey and the icing is slightly melty
- Sprinkle with chopped pecans, walnuts, or a dash of cinnamon sugar on top of the icing for extra texture and visual appeal
Substitutions
- If you’re out of heavy cream for the heavy cream trick, use half and half or a mix of whole milk and melted butter (3:1 ratio) to mimic richness
Ingredients:
- 1½ cups whole milk, warmed to 110 F
- 6 tablespoons unsalted butter, melted
- 1 egg, room temperature
- 2¼ teaspoons instant yeast
- 4 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup heavy cream, room temperature
- 4 ounces cream cheese
- 3 tablespoons unsalted butter
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Method
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Step One:
Make the dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, butter, egg, and yeast. Add flour, sugar, and salt.
Mix 10–11 minutes until the dough is soft, tacky, and forms a single ball with just the bottom of the ball sticking to the bottom of the bowl. If it’s too sticky, add flour — 1 tablespoon at a time — until the dough feels tacky.
Place the ball of dough in a large, lightly buttered bowl. Cover tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.
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Step Two:
Make the filling
In a small bowl, combine butter, brown sugar, and cinnamon. Set aside until ready to use.
On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼-inch thick). Spread the filling all the way to the edges, leaving ¼-inch margin at the top edge of the dough. Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a sharp knife or unflavored dental floss to cut the log into twelve 1½-inch rolls.
Line a 9-by-13-inch baking dish with parchment paper and place the rolls swirl-side up inside the dish. Cover with plastic wrap. Allow to rise in a warm spot 30–60 minutes, or until doubled in size.
Before baking, pour heavy cream over the cinnamon rolls. Bake at 350 F for 25–30 minutes, or until golden brown. Remove from oven and let cool completely.
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Step Three:
Make the icing
In the bowl of a stand mixer, beat cream cheese and butter together until combined. Mix in powdered sugar until just combined. Add vanilla extract and mix until just combined. When cool, spread the icing over the tops of your classic cinnamon rolls and enjoy.