Irresistible Cinnamon Roll Recipe with Creamy Icing

There’s something about warm cinnamon rolls that makes a kitchen feel instantly cozy. These are soft, swirly, and perfectly gooey in the center—basically the kind you “accidentally” eat two of while they’re still warm.

The creamy icing is the real flex here: smooth, tangy-sweet, and it melts into every ridge. Whether you’re baking for a weekend brunch, holiday morning, or just because you deserve it, this recipe brings bakery vibes without the bakery price.

Why You’ll Love This

This cinnamon roll recipe delivers pillowy dough, a cinnamon-sugar filling that caramelizes at the edges, and a creamy icing that sets just enough to cling to every bite—simple steps, big payoff.

Ingredients

• For the dough: 3/4 cup warm milk (about 110°F), 2 1/4 tsp active dry yeast (1 packet), 1/4 cup granulated sugar, 1 large egg + 1 egg yolk, 1/4 cup unsalted butter (melted), 3 cups all-purpose flour (plus extra for dusting), 3/4 tsp fine salt
• For the filling: 1/2 cup unsalted butter (softened), 3/4 cup brown sugar (packed), 2 tbsp ground cinnamon, 1/4 tsp fine salt
• For the creamy icing: 4 oz cream cheese (softened), 3 tbsp unsalted butter (softened), 1 1/4 cups powdered sugar, 1–2 tbsp milk (as needed), 1 tsp vanilla extract, pinch of salt

How to Make It

1. Bloom the yeast: In a large bowl, whisk warm milk, yeast, and 1 tsp of the sugar. Let sit 5–8 minutes until foamy on top.
2. Mix the dough: Whisk in remaining sugar, egg, yolk, and melted butter. Add flour and salt. Stir until a shaggy dough forms.
3. Knead: Knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a stand mixer and dough hook) until smooth and slightly tacky.
4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled in size.
5. Fill and roll: Punch down dough and roll into a 14×10-inch rectangle. Spread softened butter over the surface. Mix brown sugar, cinnamon, and salt, then sprinkle evenly. Roll up tightly from the long side into a log.
6. Slice: Cut into 9–12 rolls (9 for extra-thick, 12 for classic). Place in a greased 9×13-inch pan (or 10-inch skillet), leaving a little space between each.
7. Second rise: Cover and let rise 30–45 minutes until puffy and touching.
8. Bake: Bake at 350°F for 22–28 minutes, until lightly golden on top and baked through (centers should be soft but not doughy). If browning too fast, tent loosely with foil.
9. Ice: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, salt, and enough milk to reach a creamy, spreadable consistency. Spread over warm (not piping hot) rolls so it melts into the swirls.

Tips for the Best Results

• Milk temperature matters: Aim for warm, not hot. Too hot can hurt the yeast; too cool slows the rise.
• Don’t over-flour: A slightly tacky dough bakes up softer. Add flour a tablespoon at a time only if it’s sticky-wet.
• For super clean slices: Use unflavored dental floss or a very sharp serrated knife to avoid squishing the rolls.
• Even baking: Place the pan on the middle rack. If using a dark pan, start checking a few minutes early.
• Perfect icing moment: Ice when rolls are warm so it melts into the crevices, but not so hot that it disappears completely.
• Want extra gooey centers? Snug rolls closer together (9 rolls in a 9×13) and slightly underbake by 1–2 minutes.

Variations

• Maple icing: Swap vanilla for 1 tsp maple extract, or replace 1–2 tbsp milk with maple syrup.
• Nutty crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the filling before rolling.
• Orange cinnamon rolls: Add 1 tbsp orange zest to the filling and a splash of orange juice in the icing.
• Caramel bottom: Spread 1/3 cup warm caramel sauce in the baking pan before adding rolls for sticky edges.
• Extra spice: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a bakery-style twist.

Storage & Reheating

Store cinnamon rolls tightly covered at room temp for up to 2 days, or refrigerate up to 5 days (the icing is cream cheese-based). Reheat individual rolls 15–20 seconds in the microwave, or warm the whole pan covered with foil at 300°F for about 10–15 minutes; add a tiny dab of butter on top if you want them extra soft.

FAQ

Can I make these cinnamon rolls overnight?

Yes. After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temp for 45–75 minutes until puffy, then bake as directed.

Why didn’t my dough rise?

The most common reasons are yeast that’s expired, milk that was too hot, or a kitchen that’s too cool. Try proofing the dough in a slightly warm oven (turn it on for 1–2 minutes, then off) or near a warm spot, and double-check that your yeast foams during blooming.

How do I know when the cinnamon rolls are done without drying them out?

Look for light golden tops and a set structure around the edges, with soft centers. If you have a thermometer, the center should be around 190°F. Start checking at 22 minutes and tent with foil if the tops brown too quickly.

Can I freeze cinnamon rolls with creamy icing?

You can, but for the best texture freeze them un-iced. Wrap baked (cooled) rolls tightly and freeze up to 2 months. Thaw in the fridge overnight, reheat, then make the icing fresh and spread on warm rolls.

My icing is too thick (or too runny). How do I fix it?

If it’s too thick, add milk 1 teaspoon at a time until spreadable. If it’s too runny, add powdered sugar 1–2 tablespoons at a time. Also make sure your cream cheese and butter are softened—not melted—for the creamiest consistency.