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Warm from the oven and covered with creamy frosting, these soft cinnamon rolls are the kind of breakfast that makes a slow morning feel a little more special. Each roll has a fluffy, tender center wrapped around buttery brown sugar and cinnamon, with cream cheese frosting melting into all those golden swirls.
There’s a little time involved—the dough gets two good rises—but most of it is hands-off. And that extra patience is exactly what gives these rolls their wonderfully soft, bakery-style texture. Make them for a weekend breakfast, a holiday brunch, or prep them the night before so they’re ready to bake in the morning.
Why You’ll Love This Recipe
For me, a really good cinnamon roll is all about the middle. It should be soft and pillowy, with plenty of cinnamon filling tucked between the layers, and these rolls deliver just that. Bread flour helps the dough become light and fluffy, while the brown sugar, softened butter, and cinnamon melt together inside each spiral as the rolls bake.
Then there’s the frosting. Cream cheese gives it just enough tang to balance all that cinnamon-sugar sweetness, and spreading it over the rolls while they’re still warm lets it soften into the tops.
Best of all, you don’t have to do everything first thing in the morning. Shape the rolls the night before, refrigerate them, and let them finish rising before you bake them the next day.
Cinnamon Roll Ingredients
These cinnamon rolls use simple baking staples, but each ingredient has an important job in creating those soft, fluffy layers and gooey cinnamon swirls.
- Milk – Whole milk or 2% milk gives the dough moisture and richness. Warming it to the right temperature also helps get the yeast working.
- Yeast – Quick-rise (instant) or active dry yeast gives the rolls their lift and creates that light, fluffy texture. Active dry yeast needs to be proofed in the warm milk first.
- Granulated Sugar – Adds a little sweetness to the dough and helps activate the yeast.
- Salted Butter – Used throughout the recipe: melted and cooled in the dough, softened for the cinnamon filling, and softened again for the cream cheese frosting.
- Egg + Egg Yolk – The combination of one whole egg and an extra yolk makes the dough richer, softer, and more tender.
- Bread Flour – This is especially important for the texture. Bread flour has more protein than all-purpose flour, helping the rolls become wonderfully soft, fluffy, and pleasantly chewy.
- Kosher Salt – Balances the sweetness and brings out the flavors in the dough.
- Extra-Virgin Olive Oil – Used to lightly grease the bowl so the dough can rise without sticking.
For the Cinnamon Filling
- Salted Butter – Softened butter spreads easily over the rolled dough and helps hold the cinnamon-sugar filling between all those layers.
- Dark Brown Sugar – Gives the filling its deep sweetness and a rich molasses flavor. As the rolls bake, it melts with the butter to create that gooey center.
- Ground Cinnamon – The star of the filling! It gives every swirl its warm, classic cinnamon flavor.
For the Cream Cheese Frosting
- Cream Cheese – Creates the creamy, slightly tangy base that balances the sweetness of the cinnamon rolls.
- Powdered Sugar – Sweetens the frosting while helping it stay smooth and fluffy.
- Salted Butter – Adds richness and helps give the frosting its soft, creamy consistency.
- Vanilla Extract – A small amount rounds out the frosting with warm vanilla flavor.
Step-by-Step Instructions
Start with the dough. Warm the milk to 115°F, then combine it with the yeast and the remaining dough ingredients as directed in the recipe card. Knead the dough for 8 to 10 minutes. At this point, it should feel soft and slightly sticky rather than dry or stiff.
Next comes the first rise. Place the dough in the lightly greased bowl, cover it, and give it 1 to 1½ hours to double in size. Once it’s ready, roll it into a 10 × 14-inch rectangle.
Now for the cinnamon swirl! Spread the softened butter over the dough, then sprinkle on the dark brown sugar and cinnamon mixture and gently rub it into the butter. Roll the dough tightly from the short side, trim the ends, and cut the log into nine 1-inch rolls.
Arrange the rolls in the parchment-lined pan and let them rise again for 45 minutes to 1 hour. They should look wonderfully puffy and be touching one another before they go into the oven.
Bake at 350°F for 20 to 25 minutes, just until the edges turn golden. Let them cool for 10 minutes while you whip together the cream cheese frosting. Spread it over the warm rolls, and serve!
Expert Tips
Pay attention to the milk temperature. You want it to reach 115°F. Warm milk helps the yeast along, but milk that’s too hot can interfere with it.
Keep the dough soft. A slightly sticky dough is a good thing here! If it’s sticking to the bottom of the mixer, add the extra bread flour just 1 tablespoon at a time. Adding too much can make the finished rolls heavier.
Give the dough time to rise. Rise times can change depending on how warm your kitchen is, so watch the dough as much as the clock. During the first rise, it should double in size. During the second, the individual rolls should become puffy, double in size, and touch each other in the pan.
Use softened butter for the filling. It spreads easily across the dough and gives the brown sugar and cinnamon something to cling to.
Don’t overbake them. Once the edges are golden, they’re ready. Keeping the baking time to 20 to 25 minutes helps preserve those soft centers.
Recipe Variations
These cinnamon rolls are lovely exactly as written, but you can play with a few optional additions without changing the base recipe.
For a little crunch, scatter chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough. Raisins are another simple addition if you like a classic cinnamon-raisin combination.
You could also add another warm baking spice alongside the cinnamon. A touch of pumpkin pie spice would make the rolls especially cozy for fall.
Whatever variation you choose, keep the original dough, filling, frosting, measurements, and method the same, and treat any extras as optional additions.
Storage & Reheating
If you somehow end up with cinnamon rolls left over, they keep well for several days. Cover the pan with plastic wrap and foil, or transfer individual rolls to airtight containers or silicone bags. Store them in the refrigerator for up to 5 days.
When you’re ready for another one, microwave an individual roll in 15-second intervals until it’s warm and soft again.
You can also get a head start the night before. After the first rise, shape and cut the rolls and arrange them in the prepared pan. Cover and refrigerate overnight. In the morning, leave them on the counter for 30 to 45 minutes for their second rise, then bake them according to the recipe card.
Serving Suggestions
These cinnamon rolls really don’t need much—the combination of warm cinnamon filling and cream cheese frosting makes them a treat all on their own. I especially love serving them while they’re still slightly warm, when the frosting becomes soft and creamy over the tops.
For brunch, pair them with fresh berries or other seasonal fruit and a pot of coffee or tea. If you’re putting together a bigger breakfast spread, add something savory like eggs or breakfast potatoes to balance the sweetness.
And for a holiday morning, the overnight option is especially handy. Do the shaping the evening before, then bake the rolls in the morning. There’s something pretty wonderful about bringing a pan of warm, freshly frosted cinnamon rolls to the table while everyone is still in their pajamas.
Recipe FAQs
1. Why is my cinnamon roll dough so sticky?
A little stickiness is normal and actually helps keep the cinnamon rolls soft and fluffy. Knead the dough for the full 8 to 10 minutes first. If it’s still sticking to the bottom of the mixer, add bread flour 1 tablespoon at a time, up to 3 tablespoons. Just be careful not to add too much flour or the rolls may turn out dry.
2. How do I know when the cinnamon roll dough has risen enough?
For the first rise, the dough should double in size, which usually takes about 1 to 1½ hours. You can also press your finger about an inch into the dough. If the indentation doesn’t immediately bounce back, it’s ready. For the second rise, the rolls should look nice and puffy, double in size, and be touching each other in the pan.
3. Can I make these cinnamon rolls the night before?
Yes, you definitely can! After the first rise, roll, fill, cut, and place the cinnamon rolls in the prepared pan. Cover and refrigerate overnight. The next morning, let them sit on the counter for 30 to 45 minutes to come to room temperature and complete their second rise. Then bake as directed.
4. Can I use active dry yeast instead of instant yeast?
Yes, either will work. If using quick-rise or instant yeast, there’s no need to proof it first. For active dry yeast, add it to the warm milk with the sugar and let it sit for about 5 minutes, until foamy. Keep in mind that the dough may take a little longer to rise with active dry yeast.
5. How do I keep cinnamon rolls soft and fluffy?
Bread flour makes a big difference in keeping these rolls soft and fluffy, so I recommend using it as called for in the recipe. Also, don’t add too much extra flour while kneading and be careful not to overbake. Bake at 350°F for 20 to 25 minutes, just until the edges are golden.
Soft Cinnamon Rolls with Cream Cheese Frosting Recipe
Ingredients
DOUGH
- 3/4 cup (180 grams) milk (whole milk or 2% preferred)
- 2 1/4 tsp (one ¼-ounce package) quick-rise (instant) or active dry yeast*
- 1/4 cup (50 grams) granulated sugar
- 4 tbsp (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- 3/4 tsp kosher salt
- Extra-virgin olive oil, for greasing the bowl
FILLING
- 4 tbsp (57 grams) salted butter, softened
- 2/3 cup (142 grams) packed dark brown sugar
- 1 1/2 tbsp ground cinnamon
CREAM CHEESE FROSTING
- 4 oz (112 grams) cream cheese, softened
- 3/4 cup (85 grams) powdered sugar
- 3 tbsp salted butter, softened
- 1/2 tsp vanilla extract
Instructions
- Make the dough. Heat the milk in a small microwave-safe bowl for 45 seconds to 1 minute, until it reaches 115°F and is about the temperature of warm bath water.
- Pour the warm milk into the bowl of a stand mixer fitted with the paddle attachment, then sprinkle the yeast over the milk. If you are using active dry yeast, add the sugar at this stage and leave the mixture for about 5 minutes, until foamy. If the sugar has not already been added, add it now. Add the melted butter, egg, and egg yolk, then mix on medium speed for 30 seconds, until combined. You can also mix these ingredients with a wooden spoon. Remove the mixer bowl and stir in the flour and salt with a wooden spoon until a dough starts to form.
- Knead the dough. Replace the paddle with the dough hook and return the bowl to the mixer. Knead on medium speed for 8 to 10 minutes, until the dough is soft, cohesive, and slightly sticky. If the dough is sticking to the bottom of the mixer, add another 1 to 3 tablespoons bread flour, adding 1 tablespoon at a time. Alternatively, knead by hand for 8 to 10 minutes on a well-floured work surface. While the dough is being kneaded, warm a clean dish towel in the dryer.
- Lightly coat a large bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap and the warm towel. Leave the dough to rise until doubled in size, about 1 to 1½ hours. The exact time can vary with the temperature, humidity, and season. To check the rise, press a finger about an inch into the dough; the indentation should not immediately spring back.
- Generously flour your work surface. Turn out the risen dough and roll it into a 10 × 14-inch rectangle.
- Add the filling. Spread the softened butter across the dough, leaving a ¼-inch border along the far short edge. Combine the brown sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the butter, then gently rub it into the butter with your hands.
- Beginning at the short edge without the ¼-inch margin, roll the dough up very tightly. Pinch the far edge lightly to seal the log, then position it seam-side down. Trim ½ inch from each end, since those sections will have less filling; discard them or bake them separately. Gently push inward from both ends of the log to compact it slightly if it stretched during rolling.
- Cut the dough into nine 1-inch slices using unflavored dental floss or a serrated knife.
- Line a 9x9-inch or 11x7-inch pan with parchment paper. Arrange the rolls in the pan, then cover with plastic wrap and a towel. Leave them to rise for another 45 minutes to 1 hour, until doubled in size, visibly puffy, and touching one another.
- While the rolls complete their second rise, preheat the oven to 350°F.
- Bake. Remove the towel and plastic wrap. Bake the rolls for 20 to 25 minutes, until the edges are golden brown. Avoid baking them longer than necessary so the centers remain soft. Let them cool for 10 minutes.
- Make the cream cheese frosting. Add the cream cheese, powdered sugar, butter, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 30 seconds, then increase to medium-high and continue beating for 1 to 2 minutes, until the frosting is smooth and fluffy. The frosting can also be whisked by hand.
- Spread the frosting over the warm cinnamon rolls and serve.
- To store: Cover the entire pan with plastic wrap and foil, or transfer individual cinnamon rolls to airtight containers or silicone bags. Refrigerate for up to 5 days. Reheat individual rolls in the microwave in 15-second intervals until warm.
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Recipe Notes
- Quick-rise or instant yeast does not need to be proofed before the remaining dough ingredients are added. If using active dry yeast, dissolve it in the warm milk and wait until small bubbles appear before adding the other dough ingredients. Active dry yeast may also require a longer rising time.
- For overnight cinnamon rolls: After the first rise, shape and cut the rolls and place them in the prepared pan. Cover the pan and refrigerate overnight. The next morning, leave the rolls on the counter for 30 to 45 minutes so they can come to room temperature and complete their second rise, then bake as directed.
Nutrition
Calories: 473kcal | Carbohydrates: 65g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 278mg | Potassium: 145mg | Fiber: 2g | Sugar: 32g | Vitamin A: 661IU | Vitamin C: 0mg | Calcium: 72mg | Iron: 1mg Nutrition is an estimate per serving based on the recipe yielding 9 cinnamon rolls. Exact values can vary depending on the brands of ingredients used.
