My easy Cinnamon Rolls with Cream Cheese Frosting are the perfect treat for mornings, coffee breaks, and any time you’re craving something sweet! These rolls are pillowy, soft, and since the rolls can be made 1-2 days in advance, they’re the perfect make-ahead treat for holidays!
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My favorite holiday morning treat
There is nothing better than waking up on a holiday morning, whether it’s Christmas, Thanksgiving, or Easter, and knowing you’re just minutes away from homemade cinnamon rolls!
I always make these rolls the day before, that way when I wake up, I pop them in the oven and the kids literally wake up to the smell of cinnamon rolls baking. The cream cheese frosting takes these rolls over the top and couldn’t be easier to make!
Aside from holiday mornings, these cinnamon rolls are a great make-ahead recipe for brunches alongside a potato frittata or eggs in purgatory.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flour. I am using all-purpose flour for my cinnamon rolls. I like the texture that all-purpose flour affords better than that of bread flour.
- Yeast. I always recommend using instant yeast in many recipes, like my cheesy garlic rolls, because it doesn’t need to proof in a warm liquid and can be added to the dry ingredients right away. You can use active dry yeast, but be sure to add it to warm milk and butter first and check for bubbles to make sure it’s alive. Once bubbles form, mix with the dry ingredients to start your cinnamon roll dough.
- Butter. I’m using unsalted butter for the dough, for the filling, and the frosting. Be sure the butter is at room temperature for all 3.
- Sugar. I’m using 3 types of sugar for this recipe: granulated for the dough, brown sugar for the filling (plus cinnamon), and confectioner’s aka powdered sugar for the frosting.
See the recipe card for full information on ingredients and quantities.
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How to make easy cinnamon rolls
Each number corresponds to the numbered written steps below.
- In a large bowl combine the flour, sugar, salt, and yeast. Add the butter and milk to a heatproof bowl and microwave for 45 seconds or until the temp reaches 110°F, then pour the mixture into the dry ingredients.
- Add the egg and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes.
- Stop kneading once a smooth ball forms. If the dough is too sticky, add 1/4 cup of flour and knead again. Place the dough in an oiled bowl and cover with plastic wrap, then let the dough sit in a warm spot for 30 minutes.
- Move the dough to a floured surface and punch it down.
- Roll the dough into a 10×15-inch rectangle.
- Spread the softened room temperature butter onto the dough and sprinkle with the cinnamon and brown sugar using your hands or a spatula to press the sugar and cinnamon into the dough so it sticks. Tightly roll the dough into a 15-inch-long cylinder.
- With a sharp knife or unflavored dental floss, cut 1/2 inch off each end, then cut the cylinder into 9 or 12 equal-sized pieces.
- Grease a 9×13-inch baking dish and place the rolls equally spaced into the dish and cover with plastic wrap and place in a warm area and allow them to rise for 90-120 minutes, or until the rolls double in size. Note: If you’re making ahead, place the rolls in the fridge right after placing them in the dish covered with plastic. Don’t allow them to rise, since they will slowly rise in the fridge.
- Bake the rolls on the middle rack of a 350°F oven for 22-27 minutes or until the internal temperature of the rolls reaches 190°F when checked with an instant-read thermometer. If the rolls brown too quickly, lightly cover with foil for the remainder of the baking time. Once done baking, place the baking dish on a wire rack to cool.
- In a large bowl, add the softened cream cheese, powdered sugar, and vanilla and whisk until a smooth icing forms. If you want a thinner icing, add 1 tablespoon of water at a time until the desired consistency is achieved.
- Spread the icing onto the cinnamon rolls and serve.
Top tips
- Proofing in a cold home. Cinnamon rolls with cream cheese frosting are the best in the cold months, but having a cooler home can make it more difficult for the dough to rise. I love to use a baking heat pad (set to 78-80°F) in the winter months, especially if a sunny window isn’t available. Alternatively, you can boil a cup of water in the microwave, turn off the microwave, and immediately add the dish and close the door.
- Make ahead. The thing I love most about cinnamon rolls is that they can be made ahead. I like to make them the day before up until the point of cutting and placing them in the baking dish. I then cover with plastic and place in the fridge overnight, though you can do this up to 2 days in advance – the cold fermentation process makes the rolls taste better (I do the same for my homemade pizza dough too!). When you’re ready to bake them, remove from the fridge, preheat your oven, then bake.
- Stand mixer? Using a stand mixer works well here and is ideal for those who prefer not to hand-knead. Simply use a dough hook and run it on medium speed for 5 minutes.
More sweet treats
Here are a few more of my favorite homemade sweet treat recipes. Hope you love them!
If you’ve enjoyed this Cinnamon Rolls with Cream Cheese Frosting recipe, give it a 5-star rating.
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Cinnamon Rolls with The Best Frosting
My homemade Cinnamon Rolls with Cream Cheese Frosting are soft, pillowy, and absolutely delicious! The best part is the easy dough can be made a day in advance, making this a great make-ahead option for holidays!
Ingredients
For the dough
- 3 1/2 cups all-purpose flour plus more as needed
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 1/4 teaspoons SAF instant yeast or 1 standard pack of instant yeast
- 1 cup whole milk
- 4 tablespoons unsalted butter room temperature
- 1 large egg room temperature
For the filling
- 5 tablespoons unsalted butter room temperature
- 3/4 packed cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
For the frosting
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons vanilla extract
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Instructions
For the rolls and filling
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Add the butter and milk to a heatproof measuring cup and microwave for 45 seconds or until the temp reaches 110°F. Pour the milk mixture into the dry ingredients along with the egg and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes or until a smooth ball forms. If the dough is too sticky, add a 1/4 cup of flour and knead again. Place the dough into an oiled bowl and cover with plastic wrap. Let the dough sit in a warm spot for 30 minutes.
- Move the dough to a floured surface and punch it down. Roll it out to a 10×15-inch rectangle.
- Spread the softened room temp butter onto the dough and sprinkle the brown sugar and cinnamon on top. With your hands or a spatula, lightly press the sugar and cinnamon into the dough so that it sticks for rolling. Tightly roll the dough into a 15-inch long cylinder. With a sharp knife, cut 1/2-inch off each end then cut the cylinder into 9 or 12 equal sized pieces.
- Grease or line with parchment paper a 9×13-inch baking dish. Place the rolls equally spaced into the dish. You might need an extra small round baking dish for 3 of the rolls. Cover with plastic wrap, place in a warm area, and let rise for 90-120 minutes or until the rolls double in size. Note: If you want to bake the next day, place in the fridge right after adding the rolls to the baking dish.
- Preheat oven to 350°F and set the rack to the middle level. Bake the rolls for 22-27 minutes or until the internal temp of the rolls reach 190°F when checked with an instant read thermometer. If the rolls brown too quickly, lightly cover with foil for remaining baking time. When the rolls finish baking, set the baking dish on a wire rack to cool.
For the icing
- Add the softened cream cheese, powdered sugar, and vanilla to a mixing bowl and whisk until a smooth icing is formed. If you want a thinner icing, add 1 tablespoon of water at a time until desired consistency is achieved.
- Spread the icing onto the rolls and serve. Enjoy!
Notes
- Yeast. I always recommend working with instant yeast (SAF brand is what I use) because you don’t need to proof it in a warm liquid and it can be mixed with dry ingredients and salt right away. This is the yeast that most bakeries and pizzerias use for its consistency and long shelf life especially when stored in the freezer. If using active yeast, add it to the warm milk and butter first, and check for bubbles to make sure it’s alive. Once it bubbles mix it in with the dry ingredients and form your dough.
- Stand Mixer. For a stand mixer, knead for 5 minutes on medium speed.
- Cold kitchen proofing. My favorite baking tool to use during the winter months is a baking heat pad set to 78-80°F. Other warm spots that will work are sunny windows or placing it into an oven with the light turned on. Alternatively, you can boil a cup of water in the microwave, turn off the microwave leaving the cup inside, and immediately add the baking dish and close the door. No matter which way you choose, make sure to check for when the rolls double in size. They will rise faster with a warming method than just leaving them on the kitchen counter.
- Cutting the rolls. Use a thin sharp knife or unflavored dental floss to make cutting easier.
- Number of rolls. For larger cinnamon rolls, cut into 9 pieces or for smaller rolls cut into 12 equal sized pieces.
- Overnight and bake next day. If you want to make ahead simply cut the rolls and add them to the baking dish. Cover and place in the fridge overnight or up to 2 days. Remove from the fridge, preheat your oven, and bake. They will taste better too, since the cold fermentation process will create more flavor.
- Leftovers. Store in an airtight container in the fridge for up to 5 days. The rolls can be reheated in the oven for 5-7 minutes at 350°F or in the microwave for 15-20 seconds.
Nutrition
Calories: 388kcal | Carbohydrates: 54.1g | Protein: 5.5g | Fat: 16.7g | Saturated Fat: 11.3g | Cholesterol: 75mg | Sodium: 145mg | Fiber: 0.9g | Sugar: 27.9g | Calcium: 38mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Merry Christmas James and Tara🎄
I followed your recipe for cinnamon rolls and icing precisely yesterday. I refrigerated both last night per the instructions (icing separate), baked and iced this morning for Christmas brunch. They were spectacular and everyone went crazy over them! Best I’ve ever had. The directions were so clear which made it easy. I’ve tried many of your recipes, all of which have been sensational.
Thank you for your incredible recipes and videos. I can’t wait for your book to deliver which will be any day now.
Cheers and many blessing in the New Year!
We are so glad you enjoyed, Barbara, and thank you for ordering the book!
I just whipped up a batch of these earlier today to give as Christmas Eve gifts to neighbors in my apartment building. One came back with a HUGE slice of chocolate panetone, and another neighbor gave me a hand-knitted cap! Not only that, but I thought they were delicious! Definitely a hit!
So glad you enjoyed!
Jim
I am an experienced baker but have never made Cinnamon Rolls, but this year I am going to make your recipe. I keep a jar of yeast in refrigerator. It is not instant, but wonder if I can use to make these yummy rolls?
Thanks
Maureen
Hi Maureen, you can. Please see the Notes section of the recipe card where Jim addresses yeast and using active yeast. Hope you enjoy!
Finally a make ahead recipe for warm cinnamon rolls on Thanksgiving Can’t wait to try these this year My oven has a proof mode will that work for these rolls Also could I half this recipe we have a small group
Thank you and Happy Thanksgiving to you and your family.
Hi Marjorie, yes, you can halve the recipe, or you can make the whole thing and freeze half the dough for another time.
Hi do you think soy or almond milk can be used instead of whole milk. Thanks Marlene
Hi Marlene, yes, you should be ok to use a different milk to replace the whole milk.
These Rolls are great gonna make them for thanksgiving morning have a happy and healthy Thanksgiving. God bless I didn’t see. Did you make any stuffing for Thanksgiving? I have to look back at your recipes because I know it’s gotta be delicious. Thank you very much. Jim God bless.
Thanks for the comment, Connie. We have two stuffing recipes: https://www.sipandfeast.com/italian-sausage-stuffing/ and https://www.sipandfeast.com/sage-onion-stuffing/
Can chopped pecans be added to this?
Yes!