These homemade Cinnamon Rolls with Cream Cheese Icing are almost identical to the famous brand you buy at the mall.
I have something that will really tempt you today. Fresh hot Cinnamon Rolls warm from the oven slathered with rich cream cheese icing. Ahhh.... Who can resist that?
If you're currently on a diet, I apologize in advance. Maybe you could file this post for future reference.
Or maybe you could make a pan full of these, have one for yourself and share the rest with your neighbors. On second thought, maybe not. They'd be permanently camped out in your kitchen waiting for the next batch. They're just that good.
One of the greatest pleasures of the kitchen for me is working with yeast doughs. In years past I made bread nearly every weekend. I love the whole process - the kneading and the rising. The way the dough feels in your hands and the way it grows while resting - almost like the dough is alive.
There's something so calming and restful about making bread. Working the dough gives your hands and arms a good workout and gives time for your mind to wander.
It's been a little while since I worked with a yeast dough and I was really starting to miss it. I wanted to make an old tried-and-true cinnamon roll recipe that I used to bake about twice a month. It was a recipe that I found on the internet way, way back. But, sadly, I couldn't find that recipe anywhere! Never fear though, this one adapted from the King Arthur Flour web site is just as good, if not better, than my old standby.
These homemade Cinnamon Rolls with Cream Cheese Icing are almost identical to the famous brand you buy at the mall. Click To Tweet
How to Make Cinnamon Rolls with Cream Cheese Icing
Mix and Knead the Dough
Combine all the ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together (see above - it will look pretty "shaggy" at this point and that's okay).
To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in a stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
Let the Dough Rest and Rise
Place the dough in a lightly oiled bowl, turning it to grease all sides. Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes or until doubled in size.
Note: I find that my granite countertops are too cool for dough to rise correctly so I put the bowl in the oven with the light on. It's just cozy enough in there for the rising to take place.
Roll and Cut the Buns
Punch down the dough. Transfer to a lightly greased surface (I just sprayed a little cooking spray on my countertop) and roll into a 16x21 inch rectangle.
Leaving a 1-inch border at one of the short ends, spread the dough evenly with the ⅓ cup softened butter. Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
Starting at the opposite end from the clean one-inch border, roll the dough into a log. Pinch the end all the way across the log to seal the dough.
Cut the dough into 12 equal slices and place the buns in a lightly greased 9x13 pan.
Let the Buns Rise
Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
While the buns are rising, preheat the oven to 400 degrees. Bake until golden brown, about 15 minutes.
Make the Icing
While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
Spread with the icing.
Enjoy!
More breakfast recipes from Never Enough Thyme:
- Country Eggs Benedict
- Cinnamon Brown Sugar Waffles
- Steak and Eggs
- Crescent Roll Breakfast Stacks
- Easy Overnight Sweet Rolls
- Sausage Gravy and Biscuits with Tomatoes
cinnamon roll recipes from Other Bloggers:
- Steamy Kitchen's No-Knead Sticky Pecan Caramel Cinnamon Rolls
- Swedish Cinnamon Buns from Anne's Food
- Cinnamon Rolls with Cream Cheese Icing from Gastronomy
- Better Than Cinnabon Cinnamon Rolls from A Spicy Perspective
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Cinnamon Rolls with Cream Cheese Icing
Ingredients
For the dough:
- 1 cup lukewarm milk
- 2 large eggs room temperature
- ⅓ cup butter cut in cubes
- 4 ½ cups all-purpose flour
- 1 ¾ tsp. salt
- ½ cup sugar
- 1 pkg. rapid rise yeast
For the filling:
- ⅓ cup butter softened
- 1 cup brown sugar packed
- 3 tblsp. ground cinnamon
For the icing:
- 3 oz. cream cheese softened
- ¼ cup butter softened
- 1 ½ cups confectioner’s sugar
- ½ tsp. vanilla extract
Instructions
- Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
- Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
- Punch down the dough. Transfer to a lightly greased surface and roll into a 16x21 inch rectangle.
- Leaving a 1-inch border at one of the short ends, spread the dough evenly with the ⅓ cup softened butter.
- Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
- Starting at the opposite end from the clean one-inch border, roll the dough into a log. Cut into 12 equal slices and place the buns in a lightly greased 9x13 pan.
- Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
- While the buns are rising, preheat the oven to 400 degrees.
- Bake until golden brown, about 15 minutes.
- While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
- When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
- Spread with the icing.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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miranda says
Hi I have never used yeast before and I wanted to know how much is in a packet of yeast so I don't get the wrong one. Thank you they look so good and I want to make them for my family Christmas morning!
Lana says
Miranda - it's 1/4 ounce per packet.
Tracey says
Lana,
Thank you so much for sharing this recipe; my daughters and I made these today and they were awesome (we added raisins too )!
Luz says
Lana,
I too want to thank you for the step by step pictures with the recipe. My boys love cinnamon rolls so I used to cheat and buy store brand. Came across recipe and made them. Not only did my boys love them, they will no longer eat store brand ones. Thank you again.
Katie says
I just made these and they didn't turn out very well, they didnt rise very much and turned out super dense. What did I do wrong?!
Lana says
Katie,
It sounds like a problem with the yeast. Either it was past its expiration date or you got the liquid too warm and killed it.
So sorry you had a problem with the recipe. It's a great one that always turns out for me and I hope you'll try again.
Terri says
I love this recipe but I do have a question. I plan to make a batch to leave for family to have during the week for breakfast while I am away. We like our cinamon rolls warm. Should I leave the baked rolls in the fridge unfrosted and then warm and frost individually or will they become too hard? Is it better to frost them all at once and just reheat in microwave?
Lana says
Terri - I have rewarmed the frosted rolls in the microwave very successfully. Just about 6 to 7 seconds (depending on your microwave) per roll is about right. Be careful, though, because overheating will melt the frosting. Sorry, I can't answer about refrigerating them. Never tried that :-)
Mercedes says
I stumbled across this recipe and loved how precise your directions were! Loved the pictures as well. I added walnuts and raisins to the recipe and it came out perfect! Definitely going to use this as my go-to recipe! Thank you so much!
Lana says
Thanks, Mercedes! I'll be the raisins and walnuts were really great in this!