Warm and Sweet Cinnamon Rolls

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Warm and Sweet Cinnamon Rolls

Soft, fluffy, cinnamon-swirled rolls topped with rich cream cheese glaze — the perfect treat for a cozy morning or indulgent brunch.

These cinnamon rolls are everything a sweet roll should be: pillowy soft, beautifully golden, and packed with warm cinnamon sugar filling that melts into every swirl. Finished with a creamy vanilla-infused cream cheese glaze, they’re heavenly served warm and perfect for making ahead.

Why You’ll Love This Recipe

  • Easy to make with pantry staples
  • Perfect texture: light, tender, and never dry
  • Can be prepped the night before and baked fresh in the morning
  • A guaranteed crowd-pleaser for breakfast, brunch, or dessert

Ingredients

For the Dough:

  • 2 tsp (1 packet or 7g) active dry yeast
  • ⅔ cup (170ml) warm milk (not hot, around 110°F/43°C)
  • ¼ cup (50g) granulated sugar
  • 3 cups (375g) bread flour
  • ¼ cup (55g) unsalted butter, softened
  • 1 large egg
  • ½ tsp salt

For the Cinnamon Filling:

  • ½ cup (110g) unsalted butter, softened
  • 2 tablespoons ground cinnamon
  • 1 cup (200g) brown sugar

For the 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 tablespoons milk, for thinning the glaze

Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the yeast. Stir lightly and let sit for 10–15 minutes until foamy and bubbly — this ensures the yeast is alive and ready to work.

Step 2: Make the Dough

In a stand mixer bowl (or large mixing bowl), add the flour, remaining sugar, softened butter, egg, and salt. Pour in the activated yeast mixture. Using the dough hook, knead on medium speed for 5–8 minutes, or knead by hand for about 10 minutes, until the dough is smooth, elastic, and pulls away from the bowl.

The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it comes together.

Step 3: Let the Dough Rise

Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm area. Let it rise for about 1 hour, or until doubled in size.

Step 4: Prepare the Cinnamon Filling

While the dough rises, make the filling. In a bowl, combine the softened butter, brown sugar, and cinnamon. Mix well to form a spreadable paste.

Step 5: Roll Out the Dough

Once the dough has doubled in size, punch it down and turn it onto a lightly floured surface. Roll it out into a rectangle approximately 15 x 10 inches (40 x 25 cm).

Spread the cinnamon-sugar paste evenly over the dough, right to the edges.

Step 6: Roll and Cut

Starting from the long edge, roll the dough up tightly into a log. Trim off the uneven ends, then slice into 8 equal rolls using a sharp knife or unflavored dental floss for cleaner cuts.

Step 7: Second Rise

Place the rolls in a greased 11 x 8-inch (or similar) baking dish. Cover and let rise in a warm place for another 45–60 minutes, or until puffy.
Overnight option: Cover and refrigerate the rolls overnight. In the morning, let them come to room temperature before baking.

Step 8: Bake

Preheat your oven to 350°F (180°C). Bake the cinnamon rolls for 25–28 minutes, or until golden brown on top and cooked through. If they start browning too quickly, loosely tent with foil during the last 5–10 minutes.

Step 9: Make the Cream Cheese Glaze

In a bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then gradually add milk until your desired consistency is reached — thick but pourable.

Step 10: Glaze and Serve

Let the cinnamon rolls cool for 5–10 minutes after baking. While still warm, generously spread the cream cheese glaze over the top so it melts into all the delicious swirls.

Serving Suggestions

These cinnamon rolls are best enjoyed warm, fresh out of the oven, but they reheat beautifully the next day too. Serve with hot coffee, tea, or a glass of cold milk for a sweet and satisfying experience.

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep for up to 5 days, reheat before serving.
  • Freezer: Freeze unglazed rolls for up to 2 months. Thaw and warm before glazing.

 

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