Pillowy soft rolls with cinnamon-sugar swirls and cream cheese icing
Cinnamon Rolls
Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Servings
12
12 rolls
Difficulty
Medium
Cost
Budget
$
Cinnamon Rolls
Pillowy soft rolls with cinnamon-sugar swirls and cream cheese icing
★4.4(21)
Soft, pillowy yeast rolls swirled with brown sugar and cinnamon, topped with a tangy cream cheese icing. Weekend baking at its best.
30m
Prep Time
25m
Cook Time
180m
Total Time
12
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Few aromas are more enticing than cinnamon rolls baking in the oven. These rolls are everything you want them to be — pillowy soft, generously filled with a buttery cinnamon-sugar swirl, and topped with a thick layer of tangy cream cheese icing that seeps into every crevice.
The dough is enriched with butter, eggs, and milk, producing rolls that are soft and tender without being heavy. The filling is a simple but generous paste of butter, brown sugar, and cinnamon that caramelizes during baking.
For the ultimate weekend morning treat, prepare the dough the night before, let them rise slowly in the refrigerator overnight, and bake them fresh in the morning. You will wake up to the most heavenly smell.
Ingredients
- 1 cup warm milk (105-110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/3 cup unsalted butter, softened (filling)
- 3/4 cup packed brown sugar (filling)
- 2 tablespoons ground cinnamon (filling)
- 4 oz cream cheese, softened (icing)
- 2 tablespoons unsalted butter, softened (icing)
- 1 1/2 cups powdered sugar (icing)
- 1 teaspoon vanilla extract (icing)
Instructions
- 1
Dissolve yeast and a pinch of sugar in warm milk. Let stand 5-10 minutes until foamy.
- 2
Mix flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Mix until a soft dough forms. Knead 5-7 minutes until smooth.
- 3
Place in a greased bowl, cover, and let rise 1 hour until doubled.
- 4
Roll dough into a 16x12-inch rectangle on a floured surface. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- 5
Roll up tightly from the long side. Cut into 12 equal pieces with a sharp knife or dental floss.
- 6
Place rolls in a greased 9x13-inch pan, cut side up. Cover and let rise 30-45 minutes until puffy.
- 7
Bake at 375°F (190°C) for 22-25 minutes until golden brown.
- 8
While warm, make icing: beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread generously over warm rolls.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cream cheese icingSimple powdered sugar glaze
Mix 1 1/2 cups powdered sugar with 2-3 tablespoons milk
Brown sugar fillingNutella or peanut butter
Spread a thin layer for a creative variation
Active dry yeastInstant yeast
Same amount, no blooming required
Tips & Storage
Pro Tips
Use dental floss to cut the log — a knife can squish the soft dough.
For overnight rolls, after cutting and placing in the pan, cover tightly and refrigerate overnight. In the morning, let sit at room temperature 30 minutes, then bake.
The rolls should be touching in the pan — they pull apart into soft, tender buns.
Extra filling is always a good idea. Do not skimp.
Storage
Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating
Microwave individual rolls for 20-30 seconds, or cover the pan with foil and warm at 300°F for 10 minutes.
Nutrition Facts
Per serving (1 roll) · 12 servings
Calories370
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates56g
Fat14g
Fiber2g
Sugar30g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make these the night before?
- Yes. Prepare through cutting and placing in the pan, then cover and refrigerate overnight. Let come to room temperature for 30 minutes before baking.
- Why are my rolls dense?
- The dough may not have risen enough, or too much flour was added. The dough should be soft and slightly tacky.
- Can I use instant yeast?
- Yes. Use the same amount and skip the blooming step — add it directly to the flour.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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