Warm and Sweet Cinnamon Rolls with Cream Cheese Glaze

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Warm and Sweet Cinnamon Rolls with Cream Cheese Glaze

There’s nothing quite like the aroma of freshly baked cinnamon rolls filling the home. These soft, fluffy, and perfectly sweet cinnamon rolls are swirled with a buttery cinnamon-sugar filling and topped with a rich cream cheese glaze. Enjoy them warm from the oven for a comforting breakfast, weekend treat, or special brunch. Best of all, the dough can be prepared the night before and baked fresh the next morning.

Ingredients

For the Dough

  • 2 tsp (7g / 1 packet) active dry yeast
  • ⅔ cup (170 ml) warm milk
  • ¼ cup (50 g) granulated sugar
  • 3 cups (375 g) bread flour
  • ½ stick (55 g) unsalted butter, softened
  • 1 large egg
  • Pinch of salt

For the Cinnamon Filling

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

For the Cream Cheese Glaze

  • 5 oz (150 g) cream cheese, softened
  • ½ stick (55 g) unsalted butter, softened
  • 1½ cups (190 g) powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (to adjust glaze consistency)

Instructions

1. Activate the Yeast

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir and let sit for 10–15 minutes until the mixture becomes foamy. This ensures the yeast is active.

2. Prepare the Dough

In the bowl of a stand mixer (or a large mixing bowl), combine the flour, remaining sugar, softened butter, egg, and a pinch of salt. Once the yeast mixture is bubbly, add it to the bowl.

Using the dough hook attachment (or your hands), mix and knead the dough for 5–10 minutes until it becomes soft, smooth, and slightly elastic. The dough should easily form a ball and spring back when pressed.

Lightly oil a large bowl, place the dough inside, and cover with a clean towel or plastic wrap. Let it rise in a warm area for about 1 hour or until doubled in size.

3. Make the Cinnamon Filling

While the dough is rising, stir together the softened butter, brown sugar, and cinnamon in a small bowl until well combined. Set aside.

4. Roll and Fill the Dough

When the dough has risen, transfer it to a lightly floured surface and press gently to release any air. Using a rolling pin, shape the dough into a 15×10-inch (40×20 cm) rectangle.

Spread the cinnamon-brown sugar paste evenly over the surface, reaching all edges. Starting from the long side, tightly roll the dough into a log.

Trim off the uneven ends, then slice into 8 even pieces using a sharp knife or piece of dental floss.

5. Second Rise

Grease an 11×8-inch (or similar size) baking dish and arrange the cinnamon rolls inside, leaving slight space between each.

Cover and let rise again for about 1 hour, or refrigerate overnight. If chilled overnight, be sure to let the rolls come to room temperature before baking.

6. Bake

Preheat your oven to 350°F (180°C). Bake the risen rolls for 20–25 minutes, or until lightly golden and cooked through.

7. Make the Glaze

While the rolls are baking, beat the cream cheese and butter together in a bowl until smooth. Add the powdered sugar and mix until creamy. Stir in the vanilla extract and just enough milk to achieve a silky glaze consistency.

8. Serve

Allow the cinnamon rolls to cool in the pan for 5–10 minutes, then generously spread the glaze over the warm rolls. Serve fresh and enjoy the soft, sweet, melt-in-your-mouth goodness.

Tip: For a special twist, add chopped pecans or a sprinkle of nutmeg to the filling. You can also freeze shaped rolls and bake them later for quick indulgence anytime.

 

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