Cinnamon Rolls

If happiness had a smell, it would 100% be these cinnamon rolls baking in the oven. Soft, fluffy, swirled with buttery cinnamon sugar, and topped with a dreamy cream cheese frosting — these rolls are pure cozy-day magic.

After several test batches (and happily eating every single one), I finally nailed the perfectly soft, flavorful cinnamon roll I’d been dreaming of. The result? Pillowy dough, rich cinnamon filling, and just the right balance of sweetness in every gooey swirl.

They’re the kind of treat that makes people wander into the kitchen asking, “Are those done yet?” Perfect for slow mornings, brunch spreads, or anytime you need a little extra sweetness in your life.

Make a batch, pour yourself a cup of chai, and get ready to fall in love — one gooey swirl at a time 💛

Print

Cinnamon Rolls

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Baking, Bread, Breakfast, Brunch, Cinnamon, Cream Cheese, Dessert, Frosting, Rolls, Snacks, Yeast

Servings 12 Servings

Ingredients

Dough

• 1 cup whole or reduced fat milk
• ½ cup unsalted butter, at room temperature
• ¼ cup granulated sugar
• 4 cups all-purpose flour
• 1 tablespoon active dry or instant yeast
• 1 teaspoon salt
• 2 large eggs
• ½ cup heavy whipping cream

Filling

• 1 cup light brown sugar
• 2 tablespoons ground cinnamon
• 6 tablespoons unsalted butter, at room temperature

Frosting

• ¼ cup 2 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• ¾ cup powdered sugar
• ⅛ teaspoon salt

Instructions

Prepare Dough

1. In a small saucepan combine milk, butter, and sugar and cook over medium low heat until lukewarm. The butter will not be completely melted, but should be lukewarm. If it is too hot it will kill the yeast, so wait a few minutes until it cools down before proceeding.
2. In the bowl of a stand mixer fitted with a dough hook, mix together all-purpose flour, yeast, and salt. With the machine running on low, add eggs and milk mixture. Knead on low speed until all of the dough comes together, then increase the speed to medium and knead until the dough is smooth and elastic, about 10 minutes. Transfer the dough to a lightly greased bowl, cover, and allow it to double in size, about 1 hour.

Prepare Filling

1. In a small bowl, whisk together brown sugar and cinnamon. Set aside.

Prepare Frosting

1. In a medium bowl, whisk together cream cheese and butter on medium speed until smooth. Reduce speed to low and add powdered sugar and salt and mix until fully incorporated. Increase speed to high and whisk until light and fluffy. Set aside.

Assemble Cinnamon Rolls

1. Set aside a parchment lined 9”x13” pan.
2. Preheat oven to 350°F.
3. After the dough has doubled in size, punch it down and transfer to a lightly floured surface. Roll the dough out into a large rectangle, about 15”x18”. Spread the filling butter evenly over the surface, followed by the prepared brown sugar mixture, leaving a ½-inch border along the edges.
4. Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a sharp knife or unflavored dental floss, trim and discard the edges, then gently slice into 12 segments. Place the rolls cut-side up in the prepared pans. Cover and allow them to rise until nearly doubled, about 45 to 60 minutes.
5. Once the rolls have risen, pour heavy cream over the tops and bake until lightly browned, about 22 to 27 minutes.
6. Remove from oven and spread the prepared frosting over warm rolls.