Here's how to make cinnamon rolls frosted with cream cheese glaze. The recipe is simple and easy to make light and fluffy buns. The best part is they can be ready in a little over an hour.
Table of Content
While I love making bread at home, I also love all kinds of sweet rolls. Brioche is one of my favorite bread for dinner, and cinnamon rolls are my favorite sweet rolls for any time treat. Cream cheese, of course, is classic, but I've also shared with you our family's favorite cinnamon rolls with condensed milk.
Why make these cinnamon rolls?
- Most of the ingredients are simple pantry staples you can make them any time at all
- The recipe is very simple and easy to make just like any other bread.
- The dough can be proofed for as little as 20 minutes or kept in the fridge overnight which is perfect for breakfast over the weekends.
- The rolls are filled with delicious cinnamons sugar but you can also try adding chocolate to your filling.
- Today, I am using cream cheese for the glaze but condensed milk is also a popular alternative.
- The process could not be any more simple.
- Prepare the dough - 10 minutes
- Rise the dough - 20 mins up to overnight
- Fill and shape the rolls - 10 mins
- Proof the rolls - 20 to 30 mins
- Bake the rolls - 20 mins
- Glaze - 10 mins
Ingredients and substitutes
- Flour – I have always used all-purpose flour for my cinnamon rolls, so that's what I have also used here. I think it works beautifully.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it.
- 2 ¼ or one package Active dry yeast
- 21 grams of fresh yeast
- Sugar/Honey - this is a sweet bread and you can use honey or sugar in the dough instead of sugar.
- Butter – This is an enriched dough. I like adding butter not just to feed the yeast but also to add flavor. I highly recommend adding the butter.
- Eggs - Add a lot of flavor to the bread, give a tender crumb and strengthen the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture.
- Cinnamon - Use good quality cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
Step by step instructions
Dough
- In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.
- Measure the flour and salt in a bowl. Add the yeast mixture and combine well.
Pro tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Measure the flour and salt in a mixing bowl. Add the yeast mixture and combine well.
Pro tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead-
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand)-
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 30 to 45 minutes until double in volume.
Pro tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
- Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Transfer the dough to a lightly floured surface. Roll into a 14 x 8 rectangle. (14 to 16 inches long and 8 to 10 inches wide)
Pro tip - the measurement is a guideline. You want to roll the dough to about â…› thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. - Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
- Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 12 equal pieces. First, cut in half then half again until you have 12 buns.
Pro tip - You use a sewing thread or knife but a bench scraper works well too.
Proof and Bake
- Lightly spray a 13 x 9 baking pan (I used a 9-inch square baking pan which was smaller).
- Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 20 to 30 minutes.
Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes. - About 10 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
Pro tip - if you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg wash is one beaten egg with 2 tablespoon of water). - When done, remove from the oven and cool until just warm.
Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glaze gets absorbed inside the rolls.
Cream Cheese glaze
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.
Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
Frequently asked questions
How long will these cinnamon rolls keep?
These cinnamon rolls recipe will keep at room temperature for 2 days without frosting. Once frosted it needs to be in the fridge because cream cheese is a perishable frosting. You can keep them in the fridge for a week. You can also freeze it for up to a month.
My cinnamon rolls become too hard. Why?
A couple of things could happen - the dough is too soft and sticky, which causes it to dry out when baking. Alternatively, over-baking can also cause the cinnamon rolls recipe to become hard.
How do I make soft cinnamon rolls?
Once they are out of the oven, wrap them with a clean kitchen cloth so the steam stays in the rolls keeping them soft.
What other icings can I use for my cinnamon rolls?
The most common glaze used on cinnamon rolls is cream cheese but you can use others too such as condensed milk, caramel, butterscotch, sugar glaze, ganache, or frosting.
Maple icing is wonderful over cinnamon rolls - all you need is 2 cups of powdered sugar and 4 tablespoon maple syrup.
Or try
Orange icing - is 2 cups of powdered sugar with 4 tablespoon orange juice and 1 teaspoon orange zest.
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Printable Recipe
How to Make Cinnamon Rolls
Print Pin Rate Share by Email Share on FB Save GrowCalories: 338kcal
Adjust Servings Here: 12 rolls
Description
Here's how to make cinnamon rolls frosted with cream cheese glaze. The recipe is simple and easy to make light and fluffy buns. The best part is they can be ready in a little over an hour.
Video
Ingredients
Rolls
- ¾ cup (180 ml) Milk warm
- ¼ cup (4 tablespoon) Butter
- 2 Egg large
- 2 ¼ teaspoon (7 g) Instant dry yeast (1 packet)
- 2 tablespoon Sugar
- 1½ teaspoon Salt
- 3 cups (375 g) All-purpose flour
- ½ cup (60 g) All-purpose flour for kneading as needed
Filling
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- ¼ cup (60 g) Butter
- 3 teaspoon Cinnamon ground
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Cream cheese frosting
- 1 cup (227 g) Cream cheese (8 oz)
- 2 tablespoon Powdered sugar
- 2 tablespoon Milk
- 1 teaspoon Vanilla extract
Instructions
Dough
- In the bowl of a stand mixer with the hook attachment, combine warm milk (110 F), yeast, honey, butter, and eggs.
- Measure the flour and salt in a bowl. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 30 to 45 minutes until double in volume. Pro-tip - If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Cinnamon sugar filling
- Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Transfer the dough to a lightly floured surface. Roll into a 14 x 8 rectangle. (14 to 16 inches long and 8 to 10 inches wide) Pro tip - the measurement is a guideline. You want to roll the dough to about â…› thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls.
- Drop spoonfuls of the cinnamon mixture then use an offset spatula to spread evenly making sure to get to all the edges too.
- Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 12 equal pieces. First, cut in half then half again until you have 12 buns. Pro tip - You use a sewing thread or knife but a bench scraper works well too.
Proof and Bake
- Lightly spray a 13 x 9 baking pan (I used a 9-inch square baking pan which was smaller). Place the cinnamon rolls equally spaced in the pan leaving enough space for them to rise. Cover and leave to rise until almost double in volume for about 20 to 30 minutes. Pro tip- if you place them in a warm oven with the light only they will rise in just 20 minutes.
- About 10 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.Pro tip - if you are not going to glaze them with cream cheese you may want to brush them with an egg wash before baking (egg wash is one beaten egg with 2 tablespoon of water).
- When done, remove from the oven and cool until just warm. Pro tip - I like to add the cream cheese glaze on the cinnamon rolls when they are warm so some of the melted glaze gets absorbed inside the rolls.
Cream Cheese glaze
- Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls. Pro tip - you can also serve some cinnamon rolls without glaze because these are delicious on their own too.
Recipe Notes
- Quick cinnamon rolls
- If you don't have time to proof the rolls.Â
- Before you start the dough turn the oven on 35 C / 100 FÂ
- Prepare the dough and place in an oiled bowl (step 13)Â
- Turn the oven OFF and place the bowl in the oven.
- The dough will get double in size in about 20 minutes.Â
- Remove the dough from the oven and warm the oven again to 35 C/ 100 FÂ
- Prepare the cinnamon rolls - fill and slice then place them in the baking pan.Â
- Turn the oven OFF and proof the rolls in the oven for 10 minutes.Â
- Remove the rolls from the oven.Â
- Preheat the oven, then bake the cinnamon rolls as directed above. Â
- Overnight Cinnamon RollsÂ
- Once you have prepared and cut the cinnamon rolls - place them in the baking pan. (fill the rolls step 6)Â
- Cover them with plastic or aluminum foil (to prevent them from drying out)Â
- Keep them in the fridge for 8 to 12 hours.Â
- The next morning - remove them from the oven and let them thaw for about 1 to 1 ½ hours.Â
- Preheat the oven at 190 C / 375 FÂ
- Eggwash (optional)Â
- Bake for 25 to 30 minutes until golden brownÂ
- Make-ahead cinnamon rolls dough
- Prepare the dough (step 13) but instead of proving it on the counter for an hourÂ
- Place the bowl in the fridge for 8 to 12 hours.Â
- Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
- Once doubled continue with the recipe above - to fill, slice, proof, and bake.Â
- Freezing unbaked cinnamon rollsÂ
- This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.Â
- You follow the recipe above until baking.Â
- Bake the cinnamon rolls for just 15 minutes - these will be underbaked of course.Â
- Remove them from the oven - let cool completely.Â
- Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)Â
- Freeze for up to a monthÂ
- Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.Â
- Continue baking at 190 CÂ 375 F for 15 to 20 minutes or until golden brown.Â
- Freezing baked cinnamon rolls
- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.Â
- Once baked cool them completely. Separate them so you can remove a few at a time. Â
- Place them in freezer-safe storage bags
- Freeze for up to three months.Â
- Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.Â
Nutrition Information
Calories: 338- kcalCarbohydrates: 50- gProtein: 7- gFat: 12- gSaturated Fat: 7- gCholesterol: 44- mgSodium: 381- mgPotassium: 108- mgFiber: 2- gSugar: 21- gVitamin A: 445- IUCalcium: 87- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Shannon
Hi ya! I noticed the written instructions regarding when to incorporate the butter is different from in your video. It looks like the video incorporates the butter with the wet items and then mixed with the flour, but the written instruction says to incorporate the butter while kneading. Which one is correct?
Veena Azmanov
You can do either with this recipe. I realized that when people added the butter in wet ingredients they were also adding more flour. So, adding it later helps not adding excess flour. I hope that makes sense. Thanks