Cinnamon Rolls with Cream Cheese Frosting

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.

Cream Cheese Frosting for Cinnamon Rolls

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.

Make Ahead

You can prepare the cinnamon rolls the night before. After shaping and placing them in the baking pan, cover tightly and refrigerate overnight before the second rise.

The next morning, let the rolls sit at room temperature until puffy and visibly risen, about 45–90 minutes depending on room temperature, then bake as directed.

Storage

Because these cinnamon rolls are topped with cream cheese frosting, store leftovers covered in the refrigerator for up to 4 days.

Reheat individual rolls briefly in the microwave until soft and slightly warm.

For longer storage, freeze the rolls for up to 2 months, preferably without the frosting.

Recipe variations

• Add nuts: Mix chopped pecans or walnuts into the cinnamon filling for extra crunch.
• Vanilla glaze: Swap the cream cheese frosting for a simple vanilla glaze.
• Maple frosting: Add a little maple syrup to the frosting for a warm maple flavor.
• Chocolate cinnamon rolls: For a chocolate version, try my [chocolate cinnamon rolls].

If you love chocolate, you’ll enjoy my chocolate cinnamon rolls version.

Recipe Questions

Why are my cinnamon rolls dry?

Too much flour or overbaking can make cinnamon rolls dry. The dough should stay soft and slightly sticky, and the rolls should be removed from the oven when lightly golden and still soft in the center.

Can I freeze cinnamon rolls?

Yes. For the best texture, freeze the baked rolls without frosting for up to 2 months. Thaw overnight in the refrigerator, gently reheat, then add the cream cheese frosting before serving.

Why didn’t my cinnamon rolls rise?

Make sure your yeast is active and your milk isn’t too hot. Give the dough enough time to double in size during the first rise and become visibly puffy during the second rise.

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!

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