10/10/2026
Soft Homemade Cinnamon Rolls with Cream Cheese Icing
Choose your icing level: a thin drizzle or a generous frosting finish. These homemade cinnamon rolls have a tender, yeasted dough and a buttery cinnamon-sugar swirl.
Makes 9 rolls | Prep: 30 minutes | Rise: about 1 hour 45 minutes | Bake: 22–28 minutes | Cleanup: about 15 minutes
INGREDIENTS
For the dough: • ¾ cup whole milk, warmed to 105–110°F • 2¼ tsp active dry yeast • ¼ cup granulated sugar • 1 large egg, room temperature • 1 large egg yolk, room temperature • ¼ cup unsalted butter, melted and slightly cooled • 3½ cups all-purpose flour, plus a little more if needed • ¾ tsp fine salt
For the cinnamon filling: • 6 tbsp unsalted butter, softened • ⅔ cup packed light brown sugar • 1 tbsp ground cinnamon
For the cream cheese icing: • 4 oz cream cheese, softened • 2 tbsp unsalted butter, softened • 1 cup powdered sugar • ½ tsp vanilla extract • 1–2 tbsp milk, as needed
DIRECTIONS
Pour the warm milk into a large bowl. Stir in the yeast and a pinch of the sugar. Let it stand for 5–10 minutes, until foamy.
Whisk in the remaining sugar, egg, egg yolk, and melted butter. Add the flour and salt. Mix until a soft dough forms.
Knead by hand for 8–10 minutes, or with a stand mixer on medium-low for 5–7 minutes. The dough should feel soft and slightly tacky. Add flour a tablespoon at a time only if it is too sticky to handle.
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 60–90 minutes, until doubled.
Mix the brown sugar and cinnamon. On a lightly floured surface, roll the dough into a 12-by-16-inch rectangle. Spread with the softened butter, then sprinkle the cinnamon-sugar mixture evenly over it.
Roll the dough tightly from the long side into a log. Cut into 9 even rolls and arrange them in a greased 9-by-13-inch baking dish. Cover and let rise for 30–45 minutes, until puffy.
Heat the oven to 350°F. Bake for 22–28 minutes, until lightly golden and the center roll is baked through. If using a thermometer, the center should reach about 190°F. Let the rolls cool for 10 minutes.
Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix. Add milk a little at a time until the icing reaches your preferred thickness. Spread over warm rolls for a soft glaze, or let the rolls cool more first for thicker icing.
TIPS & SWAPS
• For a more pronounced cinnamon swirl, spread the filling evenly to the edges. • If the dough springs back while rolling, cover it and let it rest for 10 minutes. • You can use instant yeast; mix it directly with the flour and skip the foaming step. • For a lighter topping, drizzle the icing. For a more generous finish, use all of it.
STORAGE & REHEATING
Store covered in the refrigerator for up to 4 days. Reheat one roll in the microwave for about 15–20 seconds, or warm several rolls, covered, in a 300°F oven until soft. Freeze unfrosted rolls for up to 2 months; thaw in the refrigerator and warm before icing.
QUICK FAQ
Can I prepare the rolls the night before? Yes. Arrange the cut rolls in the pan, cover, and refrigerate overnight. The next morning, let them sit at room temperature until puffy, then bake as directed. Can I use a different pan? Yes. A similar-sized baking dish works; leave space between the rolls so they can rise. How do I keep the centers soft? Avoid adding too much flour, and take the rolls out once the center is baked through rather than waiting for a deep-brown top.
For more easy recipe ideas, see the pinned post on this page.
Which icing level would you choose: a light drizzle or a full, creamy coating?
