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Fluffy Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of fluffy cinnamon roll fresh from the oven, covered in thick white icing and chopped pecans.
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Follow this reliable recipe to create soft, pull-apart cinnamon rolls with a rich, sweet cream cheese glaze. This recipe uses simple techniques for bakery-quality results.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Icing: 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the melted butter, remaining granulated sugar, egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix the softened 1/2 cup butter, brown sugar, and cinnamon until combined into a paste.
  6. Roll the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  7. Spread filling: Spread the cinnamon-sugar mixture evenly over the dough, leaving a 1/2 inch border on one long edge.
  8. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the rolls: Cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Second Rise: Cover the pan and let the rolls rise again for 30-45 minutes until puffy.
  11. Bake: Preheat your oven to 375°F. Bake for 20-25 minutes, or until golden brown.
  12. Make the icing: While the rolls cool slightly, beat the cream cheese, 1/4 cup softened butter, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick but pourable consistency.
  13. Glaze: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For the softest rolls, ensure your milk is warm enough to activate the yeast but not hot enough to kill it.
  • If your kitchen is cool, place the rising dough in your oven with just the light on for a consistent warm spot.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Roll and bake the next morning.

Nutrition

Find it online: https://alchemychef.com/fluffy-cinnamon-roll-magic-recipe/