Soft Cinnamon Rolls with Cream Cheese Glaze
These homemade cinnamon rolls are soft, buttery, and swirled with brown sugar cinnamon filling. The dough needs time to rise, but the method is simple and forgiving for a weekend breakfast or brunch.
Total
60 min
Servings
12 rolls
Level
Medium
Cinnamon rolls feel special, but they are mostly a matter of patience. This recipe uses a soft yeast dough, a simple brown sugar filling, and a tangy cream cheese glaze that melts into the warm rolls.
You do not need a stand mixer, though you can use one if you have it. The dough should feel soft and slightly tacky, not dry. A little stickiness is what helps the rolls bake up tender.
Plan for about 2 to 2 1/2 hours from start to finish, including rising time. If mornings are busy, you can shape the rolls the night before and bake them the next day.
01What you'll need
Ingredients
20 items · 12 rolls
- For the dough:
- 3/4 cup whole milk, warmed to about 110°F / 43°C
- 2 1/4 teaspoons instant yeast or active dry yeast, 1 standard packet
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at 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
- For the filling:
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup unsalted butter, very soft
- For the cream cheese glaze:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
02How to make it
Step-by-step
1. Warm the milk and start the dough
Pour the warm milk into a large bowl. It should feel warm, not hot, like bath water. Stir in the yeast and sugar, then let it sit for 5 minutes if using active dry yeast. If using instant yeast, you can continue right away. Whisk in the egg, egg yolk, and melted butter.
2. Mix a soft dough
Add the flour and salt. Stir with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand on a lightly floured surface for 8 to 10 minutes, or in a stand mixer on low speed for 5 to 6 minutes. The dough should be smooth, soft, and a little tacky. If it is very sticky, add flour 1 tablespoon at a time.
3. Let the dough rise
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for 60 to 90 minutes, until puffy and about doubled in size. Rising time depends on the warmth of your kitchen.
4. Make the cinnamon filling
In a small bowl, stir together the brown sugar, cinnamon, and salt. Keep the softened butter separate so it is easy to spread over the dough.
5. Roll and fill the dough
Lightly flour your work surface. Roll the dough into a rectangle about 14 by 9 inches. Spread the soft butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the cinnamon sugar over the butter and gently press it in with your hands.
6. Shape the rolls
Starting from the long side without the border, roll the dough up tightly into a log. Pinch the seam to seal. Cut into 12 even pieces using a sharp knife or unflavored dental floss. Place the rolls in a greased 9 by 13-inch baking dish.
7. Let the rolls rise again
Cover the pan and let the rolls rise for 30 to 45 minutes, until they look puffy and are touching in places. Near the end of the rise, heat the oven to 350°F / 175°C.
8. Bake until golden
Bake the cinnamon rolls for 22 to 26 minutes, until lightly golden on top and cooked through in the center. If you have an instant-read thermometer, the middle of the dough should be about 190°F / 88°C.
9. Glaze and serve
While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and 1 tablespoon milk until smooth. Add more milk if you want a thinner glaze. Spread the glaze over the warm rolls and serve.
03From our kitchen
Cook's tips
- Make-ahead option: Shape the rolls and place them in the baking dish. Cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45 to 75 minutes, until puffy, then bake as directed.
- Storage: Keep leftover rolls covered at room temperature for 1 day, or refrigerate for up to 4 days. Rewarm one roll in the microwave for 15 to 25 seconds to soften it.
- Freezing: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the refrigerator, warm gently, then add the glaze. You can also freeze glazed rolls, but the glaze may look a little less smooth after thawing.
- Milk swap: Whole milk gives the softest dough, but 2% milk works well. Unsweetened oat milk or almond milk can also work, though the rolls may be slightly less rich.
- No cream cheese: Make a simple vanilla glaze with 1 cup powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 1 to 2 tablespoons milk.
- Troubleshooting dry rolls: Too much flour is the usual cause. Add flour slowly while kneading, and stop when the dough is soft and just slightly sticky.
Cook's note
Yeast doughs rise faster in a warm kitchen and slower in a cool one. Look at the dough more than the clock: it should become puffy and nearly double during the first rise, then visibly puff again after shaping.
04Frequently asked
Questions & answers
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount. Stir it into the warm milk with the sugar and let it sit for about 5 minutes, until it looks a little foamy, before adding the eggs and butter.
Why did my cinnamon rolls turn out tough?
They may have too much flour or may have been overbaked. The dough should stay soft and slightly tacky after kneading. Also check the rolls a few minutes early, especially if your oven runs hot.
Can I make these without a stand mixer?
Yes. Mix the dough in a large bowl, then knead it by hand on a lightly floured surface for 8 to 10 minutes. Kneading means pressing, folding, and turning the dough until it becomes smooth and stretchy.
How do I cut neat cinnamon rolls?
Use unflavored dental floss or a very sharp knife. To use floss, slide it under the dough log, cross the ends over the top, and pull to slice cleanly without squashing the roll.
Can I add nuts or raisins?
Yes. Sprinkle up to 3/4 cup chopped pecans, walnuts, or raisins over the cinnamon sugar before rolling up the dough.
05Keep cooking
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