These cinnamon rolls are soft and fluffy, filled with delightful cinnamon and sugar. Topped with creamy cheese frosting, they are the perfect morning treat!
Trust me, the cream cheese frosting is so good, it’s hard to resist licking the bowl clean! I love serving them warm straight from the oven for a cozy breakfast. 🍽️
Key Ingredients & Substitutions
Milk: Warm milk helps activate the yeast. If you prefer a non-dairy option, almond or oat milk can work just as well. Just warm it up before using!
Yeast: Active dry yeast is recommended here. You can substitute instant yeast, but skip the proofing step with warm milk. Directly mix it with the dry ingredients for faster results.
All-Purpose Flour: While all-purpose flour is the classic choice, bread flour can add extra chewiness. You can also use a gluten-free blend if needed, but check packaging instructions for the best results.
Cream Cheese: Full-fat cream cheese is best for the frosting. If you’re looking for lighter options, try mascarpone or a dairy-free cream cheese alternative.
How Do I Get the Best Rise from My Dough?
The key to perfect cinnamon rolls is all in the dough rise! Make sure your yeast is fresh and actively bubbling. Keep your dough in a warm, draft-free place to help it rise well.
- Check the milk temperature; it shouldn’t be too hot, as it can kill the yeast.
- Don’t rush the first rise; let the dough double in size fully, which usually takes about 1-1.5 hours.
- The second rise is also crucial. Give them enough time to puff up before baking—30-45 minutes is ideal!
How to Make Cinnamon Rolls With Cream Cheese Frosting
Ingredients You’ll Need:
For The Dough:
- 1 cup warm milk (110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For The Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For The Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar (adjust for sweetness and consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 2-2.5 hours in total. You’ll need about 20 minutes for preparation, plus an hour to rise for the dough and then another 30-45 minutes for the second rise. Baking time is about 25-30 minutes, and don’t forget to let the rolls cool a bit before adding the delectable frosting!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, warm the milk until it’s about 110°F, which should feel warm to the touch but not hot. Sprinkle the yeast over the warm milk and let it sit for about 5-10 minutes to foam up. Next, add the sugar, melted butter, salt, and eggs to the yeast mixture and stir until everything is well combined. Gradually add the flour, about 1 cup at a time, mixing until a soft dough forms. Turn the dough onto a floured surface and knead it for about 6-8 minutes until it’s smooth and elastic. Put the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
2. Make the Filling:
While your dough is rising, grab a small bowl and mix together the softened butter, brown sugar, and ground cinnamon until smooth and well combined. This will create a lovely cinnamon spread for your rolls.
3. Shape the Rolls:
Once your dough has risen, gently punch it down to release some air, then roll it out on a floured surface into a rectangle that’s about 16×12 inches. Spread the cinnamon sugar filling evenly over the rolled-out dough. Starting from the long edge, roll the dough tightly into a log. Once you have the log, cut it into 12 equal slices using a sharp knife or dental floss for clean cuts.
4. Second Rise:
Place the rolls in a greased 9×13-inch baking dish or round pan, making sure to leave a little space between each roll. Cover them with a towel or plastic wrap and let them rise again for about 30-45 minutes, until they become puffy.
5. Bake:
Preheat your oven to 350°F (175°C). Once the rolls are ready, bake them for about 25-30 minutes or until golden brown and cooked through. You’ll know they’re done when they smell heavenly and are nicely browned!
6. Prepare the Cream Cheese Frosting:
While the cinnamon rolls are baking, make the frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar until you reach the sweetness and thickness you prefer. Stir in the vanilla extract and a pinch of salt to balance the flavors.
7. Frost and Serve:
When the cinnamon rolls are out of the oven, let them cool for about 5-10 minutes. Then generously spread the cream cheese frosting over the warm rolls. If you’d like, sprinkle a bit of cinnamon or some chopped nuts on top for a lovely decorative touch. Serve them warm and enjoy each delicious bite!
These cinnamon rolls are a delightful treat with their soft, buttery texture filled with rich cinnamon and topped with cream cheese frosting. Perfect for breakfast, brunch, or just when you need something sweet! Enjoy! 🍽️
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly healthier option. The rolls may have a denser texture, so you could also add an extra tablespoon of liquid to the dough to help it stay soft.
Can I Prepare the Dough in Advance?
Absolutely! You can prepare the dough up to the first rise, then refrigerate it overnight. Just make sure to cover it tightly. When you’re ready to bake, let it come to room temperature and rise for about 30-45 minutes before shaping the rolls.
How Should I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, you can refrigerate them for up to a week. Just reheat in the microwave for about 10-15 seconds before serving.
Can I Freeze the Cinnamon Rolls?
Yes! You can freeze the unbaked rolls after you’ve shaped them. Place them in a greased dish, cover tightly, and freeze for up to 3 months. When you’re ready to bake, let them thaw in the fridge overnight and allow them to rise before baking as usual. You can also freeze baked rolls, just frost them after thawing!
