These cinnamon rolls are the kind of weekend project that instantly makes your kitchen feel like a cozy bakery. Soft, pillowy spirals with a gooey cinnamon-sugar center, finished with a tangy-sweet cream cheese frosting that melts into every swirl? Yes, please.
They’re classic, but not fussy. If you’ve ever felt intimidated by yeast dough, this is your sign: you’ve got this, and the payoff is wildly worth it.
Why You’ll Love This
These rolls bake up ultra-soft with a rich buttery filling and that signature cream cheese frosting that’s sweet, balanced, and totally irresistible—plus the recipe is straightforward, make-ahead friendly, and perfect for sharing (or not).
Ingredients
- 3/4 cup warm milk (about 105–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar (for the dough)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 3 cups all-purpose flour, plus more as needed
- 3/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened (for the filling)
- 3/4 cup packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons heavy cream (for pouring over rolls, optional but amazing)
- 4 ounces cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- Pinch of salt (for frosting)
- 1–2 tablespoons milk or heavy cream (to thin frosting as needed)
How to Make It
- Activate the yeast: In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. If it doesn’t foam, your milk may have been too hot/cold or the yeast may be expired.
- Make the dough: Whisk in the egg, egg yolk, and melted butter. Add flour and salt, then mix until a shaggy dough forms. Knead by hand on a lightly floured surface (or with a stand mixer and dough hook) for 6–8 minutes, until smooth and elastic. Add a sprinkle of flour only if the dough is very sticky.
- First rise: Place dough in a lightly greased bowl, cover, and let rise 60–90 minutes in a warm spot until doubled in size.
- Fill and roll: Punch down dough and roll into a roughly 14×10-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter, pressing lightly so it sticks.
- Shape the rolls: Starting from the long edge, roll up tightly into a log. Slice into 9–12 rolls (unflavored dental floss or a sharp knife works). Arrange in a greased 9×13-inch pan or similar baking dish. Cover and rise 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F. If using, drizzle heavy cream over the rolls right before baking for extra gooey centers. Bake 20–25 minutes until lightly golden and cooked through (centers should look set, not wet).
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. Add 1–2 tablespoons milk/cream to reach your perfect spreadable consistency.
- Frost and serve: Let rolls cool 5–10 minutes (so the frosting melts a little but doesn’t disappear). Spread frosting generously over warm rolls and pull apart while they’re at peak softness.
Tips for the Best Results
- Check your milk temp: Warm, not hot. Aim for 105–110°F so the yeast activates without getting knocked out.
- Don’t over-flour: Slightly tacky dough = softer rolls. Add flour gradually and only as needed.
- Use room-temp eggs: Cold eggs can slow down yeast and make dough harder to mix smoothly.
- For clean slices, use floss: Slide it under the log, cross, and pull. Perfect spirals without squishing.
- Watch the bake time: Overbaking is the fastest way to dry rolls. Pull when they’re just golden and set.
- Want extra gooey rolls? The heavy cream trick is optional, but it makes the centers lush and bakery-style.
- Frost while warm: Spread when the rolls are warm (not piping hot) for that melty, dreamy finish.
Variations
- Orange cream cheese frosting: Add 1–2 teaspoons orange zest and a splash of orange juice to the frosting.
- Maple twist: Swap vanilla for maple extract, or drizzle a little maple syrup into the frosting.
- Pecan cinnamon rolls: Sprinkle 1/2 cup chopped toasted pecans over the filling before rolling.
- Extra spice: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a warmer vibe.
- Mini rolls: Roll the dough thinner and slice smaller pieces for party-friendly minis; start checking at 14–16 minutes.
Storage & Reheating
Store frosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 10–20 seconds (add a tiny splash of milk if they’re chilled), or warm in a 300°F oven for about 8–10 minutes until soft and cozy again.
FAQ
Can I make cinnamon rolls ahead of time?
Yes. After you slice and place 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?
Most commonly: the milk was too hot (it can kill yeast), the yeast was expired, or the room was too cool. Try placing the covered bowl in a turned-off oven with the light on for gentle warmth.
How do I know when the rolls are done baking?
They should be lightly golden on top and the centers should look set, not wet. If you have a thermometer, the center of the dough should read about 190°F for fully baked, soft rolls.
Can I use instant yeast instead of active dry yeast?
Yep. Use the same amount (2 1/4 teaspoons). You can mix it directly into the dry ingredients, but you can still bloom it in warm milk if you want the extra reassurance.
My cream cheese frosting is too runny (or too thick). How do I fix it?
If it’s runny, chill it for 10–15 minutes and add a little more powdered sugar. If it’s too thick, add milk or cream 1 teaspoon at a time until it spreads easily. Softened (not melted) butter and cream cheese also help keep the texture on point.