Warm and Sweet Cinnamon Rolls with Cream Cheese Glaze

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Warm and Sweet Cinnamon Rolls with Cream Cheese Glaze

Soft, fluffy, and filled with warm cinnamon sugar swirls, these homemade cinnamon rolls are topped with a decadent cream cheese glaze that melts into every bite. Perfect for a weekend brunch or a special breakfast treat, these cinnamon rolls can even be made ahead and baked fresh the next morning!

Why You’ll Love These Cinnamon Rolls

  • Make-ahead friendly: Prep the night before, bake in the morning.
  • Extra fluffy: Thanks to the rich, buttery dough.
  • Irresistible glaze: Cream cheese icing takes them over the top!

Ingredients

Dough

  • 2 tsp (7g) instant or active dry yeast
  • ⅔ cup (170ml) warm milk
  • 3 cups (375g) bread flour
  • ¼ cup (50g) granulated sugar
  • ¼ cup (55g) unsalted butter, softened
  • 1 egg
  • Pinch of salt

Cinnamon Filling

  • ½ cup (110g) unsalted butter, very soft
  • 2 tbsp ground cinnamon
  • 1 cup (200g) brown sugar

Cream Cheese Glaze

  • 5 oz (150g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 1½ cups (190g) powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (adjust for desired consistency)

Instructions

Step 1: Activate the Yeast

If using active dry yeast, stir it into the warm milk with 1 tsp sugar. Let sit for 10–15 minutes until foamy.
If using instant yeast, skip this step and add it directly to the dry ingredients.

Step 2: Make the Dough

In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the softened butter, egg, and the yeast mixture. Mix and knead for 8–10 minutes until the dough is soft, smooth, and springs back when touched.

Step 3: First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.

Step 4: Prepare the Filling

While the dough rises, mix together the softened butter, cinnamon, and brown sugar in a small bowl to form a spreadable paste.

Step 5: Roll and Fill

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 15×10 inches (40×25 cm). Spread the cinnamon filling evenly over the dough, reaching all edges.

Step 6: Roll Up and Slice

Roll the dough tightly from the long edge to form a log. Trim the ends if needed, then cut into 8 even slices. Place them in a greased 11×8 inch baking dish.

Step 7: Second Rise

Cover and let the rolls rise again for 45–60 minutes until puffy. For overnight prep, cover and refrigerate; bring to room temperature before baking.

Step 8: Bake

Preheat oven to 350°F (180°C). Bake the cinnamon rolls for 25 minutes or until golden brown and cooked through.

Step 9: Make the Glaze

Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until silky and spreadable.

Step 10: Glaze and Serve

Let the rolls cool for 5–10 minutes, then generously spread with cream cheese glaze. Serve warm and enjoy!

Tips for Perfect Cinnamon Rolls

  • Don’t overheat the milk—it should be warm, not hot (about 100–110°F).
  • Use room temperature ingredients for best dough consistency.
  • To freeze: Bake, cool, and freeze without glaze. Reheat and glaze before serving.

These cinnamon rolls are the ultimate comfort food—pillowy soft and sweet with gooey cinnamon layers and a creamy glaze that melts in your mouth. Enjoy with a warm cup of coffee or tea for the coziest breakfast treat.

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