Topped with cream cheese frosting, these homemade cinnamon rolls are perfect for a holiday, or a weekend breakfast with the family. We love to serve these quick orange rolls too, but nothing beats homemade cinnamon rolls from scratch!
Why we love this recipe
These homemade cinnamon rolls are the kind you dream about, just like bakery style cinnamon rolls. They are baked with heavy cream poured on top then smothered with cream cheese frosting.
RELATED: you might also like this recipe – Cinnamon Roll Cookies or Crescent Danish Wreath
This recipe makes plenty of cream cheese frosting too, enough for each cinnamon roll to get its fair share.
Ingredients you will need
How to Make Homemade Cinnamon Rolls
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Making the Dough
- Spray a large mixing bowl with cooking spray and set aside.
- In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt, and granulated white sugar and mix until just combined.
- Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
- On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
- Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides.
- Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Making the Filling
- In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assembling the Rolls
- Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15-inch rectangle.
- Using an offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough.
- Roll the dough, lengthwise, into a roll.
- Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan.
- Cover with a towel until the rolls have doubled in size, approximately 20 minutes. Preheat oven to 375 degrees F.
- Heat the cream in the microwave for 50 seconds, stir, and then microwave 50 more seconds (or until it’s not cold).
- Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist).
- Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
How to Make the Cream Cheese Frosting
- In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an airtight container).
- When the rolls are done, serve with the cream cheese frosting.
Frequently Asked Questions
If you like, you can bake these the night before so you can easily reheat them in the morning. Reheat in the oven at 350 F for 10 mins or until heated through.
If you like, you can bake these the night before so you can easily reheat them in the morning. Reheat in the oven at 350 F for 10 mins or until heated through.
You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.
If you’d like a different twist, try my Vanilla Coconut Icing for a delicious variation!
More Cakes & Rolls
- Blueberry Breakfast Cake
- Cranberry Cream Cheese Pastries
- Quick Orange Rolls
- Monkey Bread
- Pumpkin Roll
- Lemon Rolls
- Bread Pudding
More Breakfast Recipes
- Sheet Pan Breakfast Pizza
- Blueberry Breakfast Cake
- Ham and Broccoli Strata
- Tex-Mex Breakfast Bake
- Breakfast Casserole with Ham and Cheese
- Cherry Cream Cheese Coffee Cake
- French Toast
This recipe would be great for Mother’s Day! Be sure to check out my foodie gift guide for mom too.
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Homemade Cinnamon Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Dough for Cinnamon Rolls:
- cooking spray vegetable or Canola oil
- 1 cup warm milk the temperature should be between 105-115 degrees F
- 2 1/2 tsp rapid rise yeast 5/16 oz./8.75 g
- 2 large eggs room temperature
- 1/3 cup unsalted butter melted (but not hot)
- 4 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup granulated white sugar
Cinnamon-Sugar Filling:
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 cup heavy cream
Cream Cheese Frosting:
- 8 ounces regular cream cheese 226 grams
- 6 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
Things You’ll Need
Instructions
Make the Dough
- Spray a large mixing bowl with cooking spray and set aside.
- In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
- Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
- On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
- Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Make the Filling
- In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assemble
- Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
- Preheat oven to 375 degrees F.
- Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it’s not cold). Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
Make the Frosting
- In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
- Generously spread frosting on the warm (but not hot) cinnamon rolls.
Expert Tips & FAQs
- If you like, you can bake these the night before so you can easily reheat them in the morning. Reheat in the oven at 350 F for 10 mins or until heated through.
- You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
- Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.
Nutrition
This post was originally published on this blog on Feb 13, 2018.
Inspired by TastesofLizzyT.com
Sara Maniez
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Natalie says
I feel like the instructions should be a little clearer. I put the heavy cream in with the cinnamon butter. I was wondering why it was so liquidy! So as a result my rolls are dry. Just know you don’t add the cream to the filling. It’s put on top!
Baking Mama says
This is a really good recipe but a little too sweet for my taste. I only made half of the frosting which was plenty. I have made these twice and after the first time, I decided to reduce the heavy cream to about 1/3 cup as the first ones had thickened cream all around them that browned a bit and was unsightly. That part turned out perfectly and the consistency of the rolls is perfect. I did have to cook mine for 23 minutes. To cut the sugar a bit, next time, I will reduce the 1/2 cup in the dough, not sure by how much, but that’s a good place to cut it back. All in all, it is a great recipe for cinnamon rolls, hence the 5 stars, just too sweet for my taste and I can adjust that.
Trina B says
Amazing! I’m a long time Baker looking for the perfect cinnamon bun recipe, & my search is over! Perfect, I’ve never heard of whipping cream poured over top of unbaked buns. I think that’s what’s sets these apart to make them extra gooey & soft.
Del says
These are awesome but I’m
Having trouble knowing when they are done. This was my first time making cinnamon rolls. How do I know they are done and not over done? Have you ever tried baking on 350 instead of 375? I’m afraid of burning them
Rhonda says
A little confusing to have the heavy whipping cream with the filling recipe.
Sofia says
My family loves these cinnamon rolls!! This is my first time making them ahead of time though. I am wondering if after I bake them if I should keep them in the fridge or are they okay to be left out covered on the counter?
KT says
Okay but mine ended up to much like a cake. Baked 19 minutes. Measurements and ingredients were used as directed n the recipe. Will try another recipe next time. Cream cheese icing is very good..
Daysi olmos says
I like recipe…
Etney Pennock says
These were so good! My family really loved them. LOVE!