Classic Cinnamon Rolls with Cream Cheese Frosting
These Easy Classic Cinnamon Rolls with Cream Cheese Frosting are absolute perfection! Incredibly soft, pillowy, and tender, with a generous swirl of buttery cinnamon sugar in every bite, all topped with a rich, tangy, creamy cream cheese frosting that melts into every swirl. The ultimate homemade comfort treat for breakfast, brunch, or dessert. For another deliciously soft roll, try our Blueberry-Orange Rolls.
Servings: 12 rolls
Calories: 420kcal
Equipment
- Stand Mixer with Dough Hook Makes kneading the dough easy and consistent.
- Large Baking Pan (9x13 or similar) For baking the rolls together.
- Rolling Pin For rolling out the dough evenly.
Ingredients
- 2.25 tsp active dry yeast
- 0.25 cup granulated sugar
- 0.25 cup water
- 0.75 cup whole milk
- 3.5 cups all-purpose flour
- 1 tsp salt
- 0.25 cup unsalted butter, melted
- 1 large egg
- 3 tbsp white sugar (for filling)
- 3 tbsp light brown sugar
- 1 to 2 tbsp cinnamon powder
- 0.33 cup softened butter (for filling)
- 0.33 cup cream cheese, softened
- 0.5 cup butter, softened (for frosting)
- 0.5 tsp vanilla extract
- 1.5 cups powdered icing sugar, sifted
Instructions
- In a glass, stir together yeast and sugar. Heat water and milk to 115°F, pour over yeast, stir, and let rest for 10 minutes until foamy.
- In a stand mixer bowl, combine flour and salt. Add yeast mixture, then egg and melted butter. Knead with dough hook for 10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Mix sugars and cinnamon for filling. Roll dough into a large rectangle. Spread with softened butter, then sprinkle with cinnamon sugar. Roll tightly into a log and slice into 12 rolls.
- Place rolls in a greased baking pan. Cover and let rise for 30 minutes until puffed. Preheat oven to 350°F.
- Bake for 30 minutes until golden. While baking, beat cream cheese and butter until smooth. Add vanilla and sifted powdered sugar, mixing until creamy.
- Generously frost warm rolls with cream cheese frosting. Serve immediately and enjoy!
Notes
Pro Tips: The #1 rule is not to rush the yeast. Ensure your milk mixture is at the correct temperature (115°F / 46°C) to activate the yeast without killing it. Knead thoroughly for a full 10 minutes until the dough is smooth and elastic—this develops the gluten for that pillowy texture. Be patient with the proofing times; letting the dough double in size is essential for light, airy rolls. For the most luscious frosting, use full-fat cream cheese. Frost the rolls while they're still warm so the frosting melts into all the beautiful swirls.