Easy Cinnamon Rolls Recipe with Cream Cheese

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My favorite Cinnamon Rolls with Cream Cheese (video recipe)

This cinnamon rolls recipe is my absolute favorite. Frosted with cream cheese frosting, these make the best treats any time of the year. This is my basic recipe with lots of options to customize.

Homemade rolls with cinnamon and cream cheese frosting — Homemade Rolls with Cinnamon and Cream Cheese Frosting

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.

About these cinnamon rolls

The recipe is very simple and easy. Some of you have used it with great success when making my cinnamon rolls with condensed milk. It is a winning recipe, so why change it. Here, instead of condensed milk, I have topped it with cream cheese frosting.

The dough is a classic white enriched dough that needs to rise for an hour, and then, proofed again for 30 to 45 minutes before baking. However, in the notes below I have given you instructions on how you can make these quicker using the warm-oven method or slower using an overnight method.

There are three components to this recipe for cinnamon rolls: the dough, the filling, and the icing. The process could not be any more simple.

Prepare the dough - 10 minutes
Rise the dough - 60 mins
Prepare the filling - 5 mins
Fill the rolls - 10 mins
Proof the rolls - 30 mins
Bake the rolls - 25 mins
Prepare the cream cheese frosting - 10 mins

Useful tips and tools

Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients and substitutes (save/pin)

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. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
Sugar – While this is a sweet bread, I have added just 2 tbsp to the dough. After all, we do have more sugar in the filling. If you prefer you can substitute sugar in the dough with 2 tbsp of honey. For the filling, I have used a combination of both brown and white which I think works better than all brown. But you can use all brown just as well.
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.

Easy cinnamon rolls with cream cheese frosting (save/pin)

Prepare dough

Combine milk, yeast, sugar, and egg.
Stir and set aside for 3 mins.
Combine flour and salt in a mixer bowl.
Add the yeast mixture.
Knead on medium speed for about a minute scraping the sides of the bowl.
Once all the flour is incorporated.

Prepare the dough for cinnamon bread rolls

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Kneading the dough for cinnamon bread rolls

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Knead the dough for three minutes until smooth.
The dough will be soft and slightly sticky (see video).
Next, add the soft room temperature butter.
Knead again for 2 minutes until smooth and elastic.
Remove the dough from the mixer bowl onto a lightly floured surface.
Form into a smooth ball. (see video)
Place in an oiled bowl and cover with plastic wrap.
Leave to rise in a warm place for about an hour until doubled in volume.

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Proofing the dough for cinnamon bread rolls

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Roll the dough to cut the cinnamon bread slices rolls

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Prepare the filling

Combine both sugars, butter, cinnamon, and vanilla.
Set aside.

Prepare the cinnamon filling for the cinnamon bread rolls

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Fill the rolls

Transfer the dough to a lightly floured surface.
Roll into a 14 x 8 rectangle.
Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)
Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
Cut the roll into 12 slices.
Lightly grease a 9-inch square baking pan and place the cinnamon rolls in the pan.
Cover and let rise for 30 to 45 minutes.

Cut the roll of cinnamon bread into 12 slices

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Place the cinnamon slices in the baking tray

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Bake

Preheat the oven at 190 C / 375 F.
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.
When done, remove from the oven and cool until just warm.

Prepare to cream cheese frosting for the rolls.

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Cream cheese frosting

Combine cream cheese, powdered sugar, vanilla, and milk until smooth.
Then, slather generously over the warm cinnamon rolls.

15 Tips for making the perfect cinnamon rolls recipe

Measure all ingredients ahead of time, so you don't forget anything at the last minute.
For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. When unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. and, if not, it's best to buy fresh yeast or check the temperature of the milk.
Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Use soften butter for the filling, a lumpy butter will not spread evenly but will also melt easily in the dough.
Make sure to spread the filling right up to the edges or those will have no filling.
Slice using a sewing thread or floss to cut the cinnamon slices. A knife tends to squish the slices closed.
Make sure to leave space between the rolls to allow for rising.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Do not over bake the cinnamon rolls. It will make them hard.
Let the rolls cool to almost room temperature barely warm otherwise the icing will melt and you will end up adding too much making them too sweet.

Frequently asked questions

How long with these cinnamon rolls keeps?

These cinnamon rolls recipe will keep at room temperature for 2 days. You can keep them in the fridge for a week if properly wrapped. Personally, I prefer to freeze them.

Can I freeze cinnamon rolls?

Absolutely, I like to wrap each cinnamon roll in cling wrap and then place them in the freezer this prevents them from becoming hard.

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 can I keep my cinnamon rolls soft?

Once they are out of the oven, wrap them with a clean kitchen cloth so the steam stays in the rolls keeping them soft.

Can I add spices to these cinnamon rolls?

If you want, yes. However, there is lots of cinnamon powder, so any other spice will be lost in there. During winter I like to substitute half the cinnamon powder with pumpkin spice.

What else can I add to these cinnamon rolls?

You can add soaked raisins or cranberries. I like to use a rum-soaked raisins. These can be added to the dough when just after kneading.

Can I add fruit to the cinnamon mixture?

Yes, you can use 2 cups of small diced apples in the filling.

What other icings can I use for my cinnamon rolls recipe?

The topping for these cinnamon rolls recipe are endless. I have shared with you my condensed milk as well as cream cheese frosting. I have also given you a classic sugar icing.
Maple icing is wonderful over cinnamon rolls - all you need is 2 cups powdered sugar and 4 tbsp maple syrup. Or try
Orange icing - is 2 cup powdered sugar with 4 tbsp orange juice and 1 tsp orange zest.

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