Cream Cheese Frosted Cinnamon Rolls
Recipe Guy
Baking | Desserts | Merienda and Bakery
These cinnamon rolls are meant to wear their cream cheese frosting, not absorb it as a thin glaze. A short cooling pause keeps the tangy topping visible over the brown-sugar spirals, while the milk-and-butter dough stays soft enough to pull apart.
About This Recipe
The dough has two rises: one before rolling and another after the twelve spirals are arranged in the pan. Let its appearance guide those stages, looking for doubled dough first and puffy rolls later. Extra flour should help handling, not turn the dough stiff.
Very soft butter helps the cinnamon filling spread without tearing the rectangle. The frosting gets its body from cream cheese and softened butter, with only enough milk to make it spreadable. Apply it after the rolls have cooled briefly so it remains a distinct, creamy layer.
Ingredient Notes
Frosting
This frosting is intentionally thicker than a glaze. Add milk one teaspoon at a time.
Cream Cheese
Use block-style cream cheese for the best texture.
Dough
A soft dough keeps the rich frosting from making the roll feel heavy.
Cooking Notes
- Leave the specified bare edge along one long side of the dough rectangle. Roll toward that edge and pinch it closed so the outer turn has a clean seam.
- Beat the cream cheese and butter smooth before adding powdered sugar. Add the frosting milk gradually; starting with all of it makes it harder to preserve the thicker finish.
Cream Cheese Frosted Cinnamon Rolls Recipe
Bakery-style cinnamon rolls with a thicker tangy cream cheese frosting that sits on top instead of melting away.
Shopping List
- all-purpose flour
- instant yeast
- whole milk
- unsalted butter
- egg
- brown sugar
- ground cinnamon
- cream cheese
- powdered sugar
- vanilla extract
Ingredients
Dough
- 3 1/4 cups all-purpose flour, plus more only as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine salt
- 3/4 cup warm whole milk, about 105 to 110 F
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, very soft
- 1/2 teaspoon vanilla extract
- Pinch of salt
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Pinch of salt
Instructions
- Whisk the warm milk, granulated sugar, melted dough butter, egg, and dough vanilla in a large bowl.
- Add flour, yeast, and salt. Mix to a shaggy dough, then knead 6 to 8 minutes until smooth and tacky, adding extra flour only as needed.
- Cover and let rise until doubled, about 60 to 90 minutes.
- Mix the filling's brown sugar, cinnamon, very soft butter, 1/2 teaspoon vanilla, and pinch of salt into a spreadable paste.
- Butter a 9 by 13-inch pan. Roll the dough into a 14 by 10-inch rectangle and spread with all the filling, leaving a 1/2-inch bare strip along one long edge.
- Roll from the opposite long edge toward the bare strip, pinch closed, and cut into 12 equal rolls. Arrange in the pan.
- Cover and proof until puffy, about 35 to 50 minutes. Preheat the oven to 350 F during the final part of proofing.
- Bake about 22 to 26 minutes until golden and the center roll is set and reads about 190 F in the dough. Bake longer if necessary, tenting loosely with foil if the tops brown early.
- While the rolls bake, beat the frosting cream cheese and softened butter until smooth. Beat in powdered sugar, 1 teaspoon vanilla, and salt. Add the frosting milk a teaspoon at a time, using only enough of the listed 1 to 2 tablespoons to make it spreadable.
- Cool the rolls in their pan for 10 to 15 minutes, then spread with the cream-cheese frosting and serve slightly warm. No glaze or second frosting step is needed.
Nutrition Estimate
Approximate values per roll based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Cream Cheese Frosted Cinnamon Rolls
- Measure the flour carefully: Too much flour is the main reason cinnamon rolls bake dry.
- Roll evenly: A rectangle about 14 by 10 inches gives a balanced swirl and even baking.
- Cut cleanly: Unflavored dental floss or a sharp serrated knife keeps the spirals round.
- Frost after cooling briefly: Give the rolls 10 to 15 minutes so the cream-cheese frosting stays on top instead of melting into the spirals.
How To Serve And Store
Serve slightly warm. Because of the cream cheese frosting, refrigerate leftovers and rewarm briefly before eating.
Common Questions
Can I make the rolls overnight?
Shape the filled rolls, cover and refrigerate overnight before the second rise. Let them become puffy before baking the next day; cold dough may need longer than 35 to 50 minutes. Bake, cool briefly, and frost.
Can I use active dry yeast?
Yes. Bloom it in the warm milk with a pinch of sugar for 5 to 10 minutes before mixing.
How do I know they are baked?
The centers should be set and the middle roll should register about 190 F if checked with a thermometer.
Can I freeze them?
Freeze baked unfrosted rolls. Thaw, warm gently, cool briefly, then spread with the cream-cheese frosting before serving.
Why does my cream cheese frosting disappear into the rolls?
The rolls may still be too hot, or the frosting may contain too much milk. Allow the stated ten-to-fifteen-minute cooling pause and keep the frosting spreadable rather than pourable.
Can I cut the cinnamon-roll log by pressing straight down?
A heavy downward cut can flatten the spirals. Use a sharp serrated knife with a light sawing motion, or unflavored dental floss, and divide the log into twelve similar portions.
Technique and food-safety references: kingarthurbaking.com; thermoworks.com.
