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Fluffy, warm, and dripping with sweet cream cheese frosting, these cinnamon rolls are the ultimate weekend treat. Perfect for brunch or a cozy afternoon snack, they’re incredibly easy to make and will fill your kitchen with the irresistible aroma of cinnamon and sugar. Get ready to indulge!
Why You’ll Love This Recipe
These fluffy cinnamon rolls are not only delicious but also a breeze to whip up. The cream cheese frosting adds a tangy sweetness that perfectly complements the warm, spiced rolls. Here’s why you’ll adore this recipe:
- Simple ingredients you probably already have.
- Perfect for sharing with family and friends.
- Soft, fluffy texture that melts in your mouth.
- Customizable with your favorite add-ins.
- Ready in about 2 hours, including rising time.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar, packed
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for frosting)
How to Make Cinnamon Rolls with Cream Cheese Frosting
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until bubbly.
- Add the melted butter, eggs, vanilla extract, and salt to the yeast mixture. Stir until well combined.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
- Starting from the longer edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.
- Cover the rolls with a towel and let them rise again for about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- While the rolls bake, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- Once the rolls are done, let them cool for a few minutes, then generously drizzle the cream cheese frosting over the warm rolls before serving.
Tips for the Best Results
- Make sure your milk is warm, not hot, to avoid killing the yeast.
- Knead the dough well for the best texture.
- If your kitchen is cool, place the dough in a slightly warm oven (turned off) to help it rise faster.
- Don’t skip the second rise; it ensures fluffy rolls.
Easy Variations
- Add chopped nuts or raisins to the filling for extra texture.
- Drizzle with caramel sauce for a sweet twist.
- Substitute pumpkin puree for a seasonal flavor and add pumpkin spice to the filling.
What to Serve With It
- Freshly brewed coffee or tea.
- A fruit salad for a refreshing contrast.
- Scrambled eggs or a breakfast casserole for a complete brunch spread.
- A glass of cold milk for that classic pairing.
Storage and Reheating
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Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.
Recipe Card
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 12 rolls
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 cup whole milk, warmed
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup brown sugar, packed
8 oz cream cheese, softened
2 cups powdered sugar
2 tablespoons milk (for frosting)
Instructions:
1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until bubbly.
2. Add the melted butter, eggs, vanilla extract, and salt to the yeast mixture. Stir until well combined.
3. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
5. Once risen, punch down the dough and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
6. Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
7. Starting from the longer edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.
8. Cover the rolls with a towel and let them rise again for about 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
10. While the rolls bake, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
11. Once the rolls are done, let them cool for a few minutes, then generously drizzle the cream cheese frosting over the warm rolls before serving.
Notes:
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for up to 3 months. Reheat as needed.
