← Back to the recipe

Print: Classic Cinnamon Rolls with Cream Cheese Frosting

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Cinnamon Rolls · Classic

Classic Cinnamon Rolls with Cream Cheese Frosting

A soft, buttery yeast dough rolled around brown sugar and cinnamon, baked until golden and spread with tangy cream cheese frosting while warm. Make them the night before for an easy holiday morning.

Scan for the recipe
Prep
35 min
Cook
25 min
Total
3 hr 5 min
Serves
12 · 12 rolls
Level
Medium

Ingredients

Dough

  • 1 cup whole milk, warmed to about 110°F
  • 2 ¼ tsp instant yeast, one packet
  • ¼ cup sugar
  • 2 large eggs, at room temperature
  • ⅜ cup butter, softened
  • 1 tsp kosher salt
  • 4–4 ¼ cups all-purpose flour, plus up to 1/4 cup more

Filling

  • ⅜ cup butter, very soft
  • ¾ cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1 pinch kosher salt

Frosting

  • 4 oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk, as needed

Steps

  1. Stir the warm milk, yeast and 1 tablespoon of the sugar together in the bowl of a stand mixer. The milk should feel warm, not hot, on your wrist.
  2. Add the rest of the sugar, the eggs, butter, salt and 3 1/2 cups of the flour. Mix with the dough hook on low until a shaggy dough forms.
  3. Add the remaining flour a spoonful at a time, kneading on medium-low, until the dough pulls away from the bowl and feels soft and slightly tacky but not sticky.
  4. Shape the dough into a ball, set it in a greased bowl, cover and let it rise in a warm spot until doubled.
  5. Mash the soft butter, brown sugar, cinnamon and salt together in a small bowl into a spreadable paste. Butter a 9x13-inch pan.
  6. Press the air out of the dough and roll it on a lightly floured counter into a 16x12-inch rectangle with a long side facing you.
  7. Spread the filling evenly over the dough, leaving a 1/2-inch strip bare along the far long edge.
  8. Roll the dough up tightly from the near long side and pinch the seam closed.
  9. Cut the log into 12 even rolls with a serrated knife and set them cut side up in the pan.
  10. Cover and let the rolls rise until puffy and touching each other.
  11. Heat the oven to 350°F during the last 20 minutes of rising.
  12. Bake until golden brown on top and the center roll reads about 190°F.
  13. Beat the cream cheese, butter, powdered sugar and vanilla with a mixer until fluffy, adding milk a little at a time until spreadable.
  14. Let the rolls cool in the pan for a few minutes, then spread the frosting over them while they are still warm.

Tip: Unflavored dental floss slid under the log, crossed over the top and pulled tight cuts perfectly round rolls.

Tip: Spoon and level the flour; packed flour makes a dry, heavy dough.

Storage: Cover and keep at room temperature up to 1 day, then refrigerate up to 4 days. Freeze unfrosted rolls up to 2 months. Warm in the microwave for 15 seconds.

Make ahead: Overnight: after setting the cut rolls in the pan, cover and refrigerate up to 16 hours. In the morning let them sit at room temperature 45 minutes until puffy, then bake.

Estimated nutrition per serving: 480 calories · protein 7 g · carbohydrates 68 g · fiber 2 g · sugars 34 g · fat 21 g (saturated 12 g) · sodium 330 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.