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Soft and Fluffy Homemade Cinnamon Rolls with Cream Cheese Icing

A tempting stack of freshly baked cinnamon rolls generously topped with dripping white icing.
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Follow this recipe for the best cinnamon rolls that are soft, sweet, and covered in a rich cream cheese glaze. This yeast dough recipe yields bakery-quality results perfect for a special breakfast.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for sprinkling
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or as needed

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and 1 teaspoon of the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or the bowl of a stand mixer, combine the flour, 1/2 cup sugar, and salt. Add the softened 1/2 cup butter, eggs, and the activated yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Knead: Increase the speed to medium-low and knead for 5 to 7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar, 2 tablespoons of granulated sugar, and cinnamon together in a medium bowl. Set aside.
  6. Roll the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the butter: Spread the remaining 1/2 cup of softened butter evenly over the surface of the dough, leaving a 1-inch border along one long edge.
  8. Add filling: Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  9. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  10. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
  11. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  12. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  13. Glaze and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately for the best experience.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
  • If you want a richer dough, substitute whole milk for the water in your liquid measurement.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for easier morning preparation.

Nutrition

Find it online: https://whiskdaily.com/cinnamon-roll-triumph-recipe/