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
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. To get the complete printable recipe with measurements and instructions, simply scroll down or Jump to Recipe!
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
This recipe would be great for Mother’s Day! Be sure to check out my foodie gift guide for mom too.
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 Pin 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.
Video
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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Etney Pennock says
These were so good! My family really loved them. LOVE!
Tara says
Can you make the dough portion and a bread machine?
Amanda Formaro says
I haven’t tried that, but King Arthur’s Flour has a good article that might help https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
Janine Lee says
These were AMAZING! Since I had active dry instead of rapid rise yeast my dough took a bit longer to rise but were still delicious. The first rise took a couple of hours. I rolled them out larger than the 12×15 and I was able to get 15 rolls in my 9×13 baking dish. I cut with dental floss which was so much easier than a knife. I allowed them to rise in a covered baking dish on my counter over night. The next morning I warmed HWC , poured on rolls, then baked. I made these twice in one week – once for my husband’s office and once for my office. They were a hit. -Thank you for sharing this recipe.
Marisol Tubens says
Thank you for this I’m always looking for new recipes.
Megan says
Hi! I would love to try these but I don’t have a mixer with a dough paddle attachment. Is there a certain way you suggest doing these by hand? Thank you in advance!!
Amanda Formaro says
You can simply stir by hand with a wooden spoon. Then the step that calls for the dough hook for five minutes, just knead with your hands :)
Shannon says
What kind of milk did you use for the 1 Cup in the Dough?
Whole milk? 2%? 1%?
Thanks
Amanda Formaro says
Any of those will do. I usually use whole milk :)