Cinnamon Rolls with Cream Cheese Frosting

The smell that fills the kitchen when these cinnamon rolls are baking – it makes me stop whatever I’m doing. Like, suddenly I’m not thinking about deadlines or laundry or what groceries I forgot to buy… just warm air, slowly curling up with butter and spice, and that sugary hush right before you pull them out of the oven. I grew up with the store-bought kind (those little pop-can ones you’d unroll on weekends), but homemade cinnamon rolls – especially these, with cream cheese frosting pooling just a little over the sides – they’re something else. Soft, tender, warm like a memory you didn’t know you missed.

Why You’ll Crave It

• They’re soft and airy on the inside, just that perfect cloud of dough that tears gently… not too chewy, never dry.
• The filling is rich with brown sugar and just enough cinnamon to make standing in the kitchen feel like a small holiday.
• The cream cheese frosting is smooth and tangy, cutting the sweetness in the best possible way – a perfect finish.
• You can make them ahead (I often do), and they still taste like a weekend morning straight from the oven.
• People go quiet after the first bite, the way they do when something is really good and comforting. It’s that kind of recipe.

The first time I made this batch exactly as written, I sat down with the dish still warm in my lap and ate one in total silence — just so happy, honestly, I nearly cried.

What You’ll Need

• All-purpose flour: 3 ½ to 4 cups – scoop and level it gently, not packed tight
• Granulated sugar: ¼ cup, just enough to sweeten the dough without making it taste like cake
• Instant yeast: 2 teaspoons – make sure it’s fresh (I always smell it first… oddly comforting)
• Salt: 1 teaspoon – helps balance all that sweet richness
• Whole milk: ½ cup, warmed gently until it feels like a warm bath
• Water: ½ cup, also warm – not hot, just above room temperature
• Unsalted butter: 6 tablespoons melted, plus ½ cup softened for the filling
• Large egg: 1, room temp if you remember (helps the dough bind better)
• Brown sugar: ¾ cup packed – dark or light, both are lovely, honestly
• Ground cinnamon: 2 tablespoons – fresh if you can (spices get tired too)
• Powdered sugar: 1 cup for the frosting, sifted if lumpy (mine’s always lumpy, no shame)
• Milk: 1 to 2 tablespoons, for the glaze – start with less, add more if needed
• Vanilla extract: ½ teaspoon, or a little extra if you’re feeling romantic
• Cream cheese: 2 oz (not in the original list, but I promise it belongs), softened

Easy How-To

Start the Dough

Warm the milk and water in a little saucepan – it should be cozy warm, not too hot. Pour it into a big bowl, add the granulated sugar and sprinkle in the yeast. Let that sit undisturbed for 5–10 minutes. If it turns frothy and smells yeasty? You’re in business.

Bring it Together

To the yeast mixture, stir in 6 tbsp melted butter, the egg, and salt. Then add your flour little by little, switching to your hands when things get too thick for a spoon. You want a soft dough – slightly tacky but not sticking to everything.

Knead & Rise

On a floured surface, knead the dough for 5 to 7 minutes. It should get smoother with each push-pull. When it’s supple, tuck it into a lightly oiled bowl and cover with a towel. Let it rise in a warmish place until doubled – mine usually takes about 90 minutes.

Mix the Filling

Stir the softened butter, brown sugar, cinnamon, and a pinch of salt together. It will be thick and paste-like and deeply fragrant. Try not to eat it with a spoon.. but I always do, just a little.

Roll it Out

When your dough has puffed up nicely, punch it down and roll it into a big rectangle – roughly 16×12 inches. Doesn’t have to be perfect. Spread the filling edge to edge, but leave a slight border.

Cut & Rise Part Two

Roll it up snug (long side toward you), then slice into 12 pieces. You’ll get sticky, just go with it. Arrange rolls in a greased pan (I use a 9×13), cover again, and let them puff one more time for 30–45 minutes.

Bake Till Golden

Bake at 350°F for about 25 minutes – your kitchen will smell incredible around minute 18. They should be golden on top and soft underneath. Don’t overbake… they’ll firm up as they cool.

Frost Generously

Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth. Spread it over the still-warm rolls so it melts into the edges. You can also wait… but I rarely do.

Good to Know

• If your yeast isn’t foaming, toss it and start again – it’s not worth risking the whole batch.
• The dough smells faintly of butter and comfort while rising – it’s one of those quiet joys.
• Kids tend to pick the middle roll first… I’ve started hiding it just for myself (don’t tell them).

Serving Ideas

• Serve warm with a cup of strong coffee or hot tea, ideally near a window, when there’s nowhere you need to be for a little while.

Top Tricks

• Use dental floss (unflavored, please) to cut the rolls cleanly without squishing them – sounds odd, works beautifully.

Frequently Asked Questions

My dough is still sticky – what now?

Add more flour, but slowly – one tablespoon at a time. Too much can make the rolls dense, and you want to keep that softness.

Can I make these the night before?

Yes – shape the rolls, pop them in the pan, and refrigerate overnight. Let them come to room temp and rise in the morning before baking. That way you get fresh rolls without the AM hustle.

Can I freeze them after baking?

Absolutely. Let them cool completely, skip the frosting, and freeze in a container. When you’re ready, warm them gently in the oven, then glaze. They’re still glorious.

What’s the best cinnamon to use?

I like Vietnamese cinnamon for extra warmth and intensity, but really any fresh ground cinnamon will work well – just don’t use the dusty jar that’s been in your cabinet since college.