Cinnamon rolls with cream cheese

Preparation Details

• Prep Time: 30 minutes

• Resting/Rising Time: 1 hour 30 minutes

• Baking Time: 20–25 minutes

• Total Time: Approximately 2 hours 30 minutes

• Difficulty: Medium

• Yield: 12 large cinnamon rolls

 Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour (plus more for dusting)

• 1 packet (2¼ tsp) active dry yeast

• 1 cup (240ml) warm milk (about 110°F / 43°C)

• ⅓ cup (70g) granulated sugar

• ⅓ cup (75g) unsalted butter, melted

• 1 tsp salt

• 2 large eggs, room temperature

For the Cinnamon Filling:

• ¾ cup (150g) packed brown sugar

• 2½ tbsp ground cinnamon

• ¼ cup (60g) unsalted butter, softened

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened

• ¼ cup (60g) unsalted butter, softened

• 1½ cups (180g) powdered sugar

• 1 tsp pure vanilla extract

• 1–2 tbsp milk (optional, for thinning)

 Instructions

Step 1: Activate the Yeast

1. In a medium bowl or the bowl of a stand mixer, combine the warm milk and sugar.

2. Sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy. This means the yeast is active and ready.

Step 2: Make the Dough

3. Add melted butter, eggs, and salt to the yeast mixture.

4. Mix in the flour, one cup at a time. If using a stand mixer, use the dough hook on medium-low speed.

5. Knead for about 5–8 minutes until the dough becomes smooth and elastic. If kneading by hand, it may take 10 minutes.

6. If the dough is sticky, sprinkle in a little more flour (a tablespoon at a time) until manageable but still soft.

Step 3: First Rise

7. Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap.

8. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Step 4: Prepare the Cinnamon Filling

9. While the dough rises, combine the brown sugar and cinnamon in a small bowl.

10. Set out your softened butter so it’s easy to spread later.

Step 5: Roll Out the Dough

11. Once the dough has doubled, punch it down and turn it out onto a floured surface.

12. Roll it into a large rectangle, about 16 x 12 inches (40 x 30 cm).

13. Spread the softened butter evenly over the surface.

14. Sprinkle the cinnamon sugar mixture over the butter, covering the entire surface.

Step 6: Roll and Slice

15. Starting from the long edge, tightly roll the dough into a log.

16. Slice into 12 equal rolls using a sharp knife or unflavored dental floss.

17. Place rolls in a greased 9×13-inch (23×33 cm) baking dish.

Step 7: Second Rise

18. Cover the pan and let the rolls rise again for 30–45 minutes, or until puffy and touching each other.

Step 8: Bake

19. Preheat the oven to 350°F (175°C).

20. Bake the rolls for 20–25 minutes, or until golden brown. Avoid overbaking to keep them soft.

 Make the Cream Cheese Frosting

21. While the rolls are baking, prepare the frosting.

22. In a medium bowl, beat together cream cheese and butter until smooth and creamy.

23. Add powdered sugar and vanilla, mixing until fluffy. Add a tablespoon of milk if needed to thin the frosting to your desired consistency.

 Finishing Touch

24. Once the cinnamon rolls are out of the oven, allow them to cool slightly (about 10 minutes).

25. Spread the cream cheese frosting generously over the warm rolls.

26. Serve immediately for best texture and gooeyness.

 Tips for Success

• Warm milk = happy yeast: Make sure your milk is warm, not hot. About 110°F (43°C) is perfect.

• Use dental floss to slice rolls: It keeps their shape better than a knife.

• For overnight rolls: After slicing, place the rolls in the baking pan, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 45–60 minutes before baking.

 Nutrition Information (per roll with frosting)

Note: Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.

 Storage & Reheating

• Store: Leftover cinnamon rolls can be kept in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

• Reheat: Warm individual rolls in the microwave for 15–20 seconds. For multiple rolls, cover with foil and reheat in the oven at 300°F (150°C) for 10–15 minutes.

 Final Thoughts

Cinnamon rolls with cream cheese frosting are more than just a pastry — they’re a celebration of warmth, indulgence, and classic baking comfort. Whether you’re making them for a holiday brunch, a lazy Sunday morning, or just because you need a little pick-me-up, these rolls never disappoint.