Cinnamon rolls with cream cheese frosting are soft, fluffy rolls topped with a thick, creamy icing that melts into every swirl.
I’ve made these cinnamon rolls countless times at home, and this version with cream cheese frosting is the one I come back to when I want a classic bakery-style result.
The dough bakes up soft and tender, the cinnamon filling stays rich and gooey, and the cream cheese frosting spreads smoothly over warm rolls without being overly sweet.
Why you’ll love it
- Soft, fluffy cinnamon rolls with a rich cinnamon filling
- Thick cream cheese frosting that melts perfectly on warm rolls
- A classic, reliable recipe tested again and again at home
Ingredients You Need
- Flour: All-purpose flour or bread flour for a soft yet structured dough
- Milk: Whole milk or 2% milk for richness (water or plant-based milk works too)
- Butter: Unsalted butter, softened or melted and slightly cooled
- Yeast: Instant yeast, active dry yeast (bloomed), or fresh yeast
- Sugar: Granulated sugar for the dough, brown sugar for the filling, powdered sugar for the frosting
- Egg: At room temperature for proper emulsification
- Cinnamon: Ground cinnamon for a warm, classic flavor
- Cream cheese: Full-fat cream cheese, softened (Philadelphia-style works best)
- Vanilla & salt: Vanilla for balance, salt to enhance all flavors
Ultimate tips for perfect cinnamon rolls
- Use room temperature ingredients for a smooth, elastic dough and even rise
- Knead until the dough is soft and slightly sticky, not dry
- Let the dough fully double in size for a light, fluffy texture
- Spread the filling evenly, all the way to the edges, for gooey rolls
- Frost the rolls while warm so the cream cheese icing melts into every swirl
How to make cinnamon rolls with cream cheese frosting
Mix warm milk with the yeast and let it sit for 10 minutes until foamy.
Combine flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
Add the yeast mixture, egg, and softened butter.
Knead for 5–7 minutes until the dough is soft and slightly sticky. Cover and let rise in a warm place for 1½ to 2 hours, until doubled in size.
Mix softened butter, brown sugar, cinnamon, and vanilla in a bowl until smooth and creamy.
Roll out the dough into a large rectangle on a lightly floured surface or parchment paper.
Spread the cinnamon filling evenly over the dough. Roll tightly into a log, then cut into 12 equal rolls using a sharp knife or dental floss.
Place the rolls in a lined or greased baking pan, leaving a little space between each one. Let rise again for 45 minutes to 1 hour, until puffy.
Bake at 356°F / 180°C for 20–25 minutes, until lightly golden on top but still soft in the center.
I top these rolls with my cream cheese frosting for cinnamon rolls.
Beat cream cheese, butter, powdered sugar, and vanilla with an electric mixer for about 2 minutes, until smooth and creamy.
Spread the frosting over the warm rolls so it melts into the swirls, then serve immediately.
Serving suggestions
Serve warm, fresh out of the oven, so the frosting melts into the swirls.
These cinnamon rolls are perfect for breakfast, brunch, or a cosy dessert with coffee.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Reheat briefly before serving to soften the rolls and refresh the frosting.
Recipe variations
- Add chopped nuts to the filling for extra texture.
- Swap the cream cheese frosting for a vanilla or maple glaze.
- Turn them into overnight cinnamon rolls by refrigerating the shaped rolls before the second rise.
If you love chocolate, you’ll enjoy my chocolate cinnamon rolls version.
Recipe Questions
Can I make cinnamon rolls ahead of time?
Yes, you can prepare them the night before and bake them the next morning.
Why are my rolls dry?
They were likely overbaked or the dough didn’t rise long enough.
Can I freeze cinnamon rolls?
Yes, freeze baked rolls without frosting, then thaw and frost before serving.
More Cinnamon Roll Recipes
- salted caramel cinnamon rolls
- Strawberry cinnamon rolls.
- Blueberry cinnamon rolls
- Mini cinnamon rolls
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Cinnamon rolls with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 rolls
Description
Soft, fluffy brioche cinnamon rolls filled with a buttery cinnamon-sugar swirl and finished with a creamy cream cheese icing.
Ingredients
Brioche Dough
- 260 ml (1 cup) warm milk
- 10 g (1 tbsp) instant dry yeast
- 540 g (4 ¼ cups) flour
- 65 g (⅓ cup) granulated sugar
- 1 tsp salt
- 1 egg, room temperature
- 80 g (⅓ cup) unsalted butter, very soft
Cinnamon Filling
- 100 g (½ cup) of softened unsalted butter
- 100 g (½ cup) of brown sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of vanilla extract
Cream Cheese Icing
- 100 g (½ cup) of cream cheese
- 40 g (3 tablespoons) of softened unsalted butter
- 60 g (¼ cup) of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
Brioche dough
- Start by mixing the instant dry yeast into the warm milk and let it rest for about 10 minutes.
- Place the flour, granulated sugar, and salt in the bowl of a stand mixer fitted with the dough hook and mix at medium speed.
- Pour in the warm milk and yeast mixture while the mixer is running.
- Add the room-temperature egg, then add the very soft butter.
- Knead at medium speed for 5–8 minutes, until the dough pulls away from the sides of the bowl but stays slightly sticky at the bottom. (If it feels very wet, add 1–2 tablespoons of flour and mix again.)
- Cover the bowl with a clean tea towel and let rise at room temperature for 1 ½ to 2 hours, until doubled. (Or refrigerate overnight for the first rise.)
Cinnamon filling
- In a bowl, mix the softened butter, brown sugar, vanilla, and cinnamon until smooth.
- After the first rise, transfer the dough to a floured surface and gently press it down to release the air.
- Roll the dough into a rectangle about 1 cm thick, keeping the surface well floured so it doesn’t stick.
- Spread the cinnamon filling evenly over the dough using the back of a spoon or an offset spatula.
- Roll the dough into a long log.
- Cut into 11–12 pieces, about 2.5–3 cm wide, using a sharp knife or unflavored dental floss.
- Place the rolls in a square dish lined with parchment paper or greased with baking spray, leaving a little space between each roll.
- Cover with a tea towel and let rise again for 45 minutes to 1 hour.
Baking
- Preheat the oven to 350°F / 180°C and bake for 20–25 minutes, until puffed and lightly golden but still soft.
Cream cheese glaze
- Place the cream cheese, softened butter, powdered sugar, and vanilla in a bowl and beat until smooth and creamy.
- Spread over the warm rolls and serve while they’re still slightly warm.
Notes
Storage: Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge; reheat briefly before serving.
Tips:
- Use milk that’s warm, not hot (hot milk can kill the yeast).
- If the dough is very sticky, add flour only 1 tablespoon at a time (too much flour makes rolls dry).
- For clean slices, use dental floss instead of a knife.
- Don’t overbake—pull them when they’re lightly golden and still soft in the center.
- Ice while warm for a “melts into the swirls” finish; wait 10 minutes for a thicker frosted layer.
- Prep Time: 30 minutes
- rise time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 443
- Sugar: 19
- Sodium: 193
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 64
- Fiber: 2
- Protein: 8
- Cholesterol: 73
Ninon
It was absolutely amazing, I ate the whole thing!
Alex
My first time making this, and it brought back memories of my indulgent Sunday mornings in the U.S. The brioche dough was incredible—absolutely delicious! The glaze was a bit too thick for my liking, but it still tasted great. Thank you so much for the recipe! Everyone loved it!
Soso
Delicious! Paired with a chai latte, it was the perfect remedy for this gloomy weather. Thank you ☺️
Aurélie
Thank you for this recipe! It was absolutely delicious. Not too sweet, with a soft and fluffy brioche. Everyone loved it!
Tiffanie
I've made this recipe countless times and it's always a huge hit ! Thank you for sharing ! ☺️