Soft, fluffy, and irresistibly gooey — these Homemade Cinnamon Rolls with Cream Cheese Icing are the most requested recipe from my family!
They are the ultimate comfort bake. Made completely from scratch, this recipe uses simple pantry staples and delivers that classic bakery-style flavor right from your kitchen.
Each roll is layered with buttery cinnamon-sugar filling, baked to golden perfection, and topped with a rich cream cheese frosting that melts right into every swirl.
Whether you’re baking for a cozy weekend breakfast, a holiday brunch, or just craving something sweet, these cinnamon rolls come together easily with less fuss than you’d think.
A warm drizzle of heavy cream before baking makes them extra soft and pillowy — the secret to that gooey center everyone loves.
Why you’ll love this recipe!
What ingredients do I need?
- Whole Milk: Adds moisture, richness, and softness to the dough. Warm to 105–115°F to activate the yeast properly.
- Active Dry Yeast: Helps the rolls rise and become light and fluffy. Proof in warm milk until foamy to ensure it’s active.
- Unsalted Butter: Used in the dough, filling, and frosting for rich flavor and a tender, melt-in-your-mouth texture.
- Eggs: Add structure, color, and a soft, brioche-like texture. Use room-temperature eggs for best results.
- Granulated Sugar: Sweetens the dough and helps the yeast activate for a better rise.
- Salt: Balances sweetness and enhances flavor in both the dough and frosting.
- All-Purpose Flour: The base of the dough — provides structure while keeping the rolls soft and airy.
- Light Brown Sugar: Creates that gooey cinnamon filling with deep caramel sweetness.
- Cinnamon: The warm, cozy spice that defines classic cinnamon rolls — use a good-quality ground cinnamon.
- Heavy Cream: Poured over the rolls before baking for ultra-soft, gooey centers and a rich texture.
- Cream Cheese: Gives the frosting a creamy, tangy balance that pairs perfectly with the sweet rolls.
- Vanilla Extract: Enhances the frosting’s flavor and adds that signature bakery-style aroma.
- Powdered Sugar: Creates a smooth, sweet frosting — sift before mixing for the best texture.
Recipe Variations
- Add raisins, mini chocolate chips, or chopped nuts to the cinnamon sugar mix!
- Make my Apple Butter Cinnamon Rolls!
- Try a Maple Cream Cheese Frosting! Replace 1 tsp of vanilla with 1 tbsp pure maple syrup for extra fall flavor.
- Make them mini! Cut into 12 smaller rolls and reduce baking time to 25–30 minutes.
Pro Tips
- Warm the milk gently — between 105°F–115°F. Too hot will kill the yeast; too cool won’t activate it.
- Use room-temperature ingredients for butter and eggs — they blend more smoothly and create a better dough texture.
- Don’t skip the second rise — it’s what makes the rolls pillowy and tender.
- Drizzle heavy cream before baking — this trick keeps the rolls soft and gives them that gooey center.
- Cool slightly before frosting — about 5–10 minutes so the icing melts just enough to glaze but doesn’t slide off.
Can I Substitute?
Yes, for some things you can substitute. This could change the texture, and flavor, of the recipe however.
- Milk: Substitute with 2% milk or a plant-based option like oat or almond milk (texture may be slightly less rich).
- Butter: Use salted butter and reduce added salt slightly, or swap for plant-based butter for a dairy-free version.
- Yeast: Instant yeast can replace active dry yeast — no need to proof; just mix directly with dry ingredients.
- Brown Sugar: Dark brown sugar adds a deeper molasses flavor; coconut sugar can work in a pinch.
- Heavy Cream: Half-and-half or full-fat coconut milk can be used, though rolls may be a bit less gooey.
- Flour: Bread flour can be substituted for a chewier texture; gluten-free 1:1 baking flour works with slight texture differences.
- Cream Cheese: Dairy-free cream cheese alternatives (like almond- or cashew-based) make a great vegan-friendly frosting.
Leftovers and Storage
- Room Temperature: Store covered in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container up to 5 days.
- Freezer: Freeze baked rolls (unfrosted) for up to 2 months. Thaw overnight in the fridge, warm in the oven, and frost before serving.
- Reheating Tip: Microwave individual rolls for 15–20 seconds to make them soft and gooey again.
But, I Still Have A Few Questions…
Can I make these cinnamon rolls ahead of time?
Yes! After shaping and placing them in the pan, cover tightly and refrigerate overnight. Let them come to room temperature before baking.
Can I freeze the rolls?
Absolutely. You can freeze baked or unbaked rolls. To reheat baked ones, warm in the oven at 300°F for 10 minutes.
What if I don’t have a stand mixer?
You can knead the dough by hand for 8–10 minutes until smooth and elastic.
Can I use instant yeast instead of active dry yeast?
Yes — skip the proofing step and mix it directly into the dry ingredients.
Why pour heavy cream before baking?
The cream seeps into the dough while baking, keeping the rolls soft, gooey, and perfectly tender.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Cinnamon Rolls with Cream Cheese Icing
Ingredients
Dough—
- 1 c. Whole milk warmed (between 105F and 115F)
- 3 tsp active dry yeast
- 6 tbsp unsalted butter softened
- 2 eggs
- 1/2 c. Granulated sugar
- 1 tsp salt
- 4 c. All purpose flour
Filling—
- 1 c. light brown sugar
- 3 tbsp cinnamon
- 6 tbsp unsalted butter softened
- 2/3 c. Heavy cream
Frosting—
- 4 oz cream cheese softened
- 5 tbsp unsalted butter softened
- 1 tsp vanilla extract.
- 1 1/2 c. powdered sugar
- 1-2 tbsp heavy cream
- Pinch salt
Instructions
- Carefully warm milk over low-medium heat in a small saucepan. Once warmed, remove from heat, pour into a small bowl, and add in yeast, stir and let sit about 10 minutes.
- In a stand mixer with the dough hook attached, mix together the softened butter, eggs, granulated sugar, salt, and flour until roughly combined. Add in warm milk and yeast. Knead dough on medium speed until fully combined, about 4-5 minutes. Cover and let rise for 1 1/2 hours.
- While rising, mix together light brown sugar and cinnamon for filling.
- Lightly flour a work surface and turn out the dough. Roll gently into a 12×17” rectangle. Spread with 6 tbsp of softened butter and then sprinkle on cinnamon sugar. Roll dough up starting at the long end.
- Cut into 8 equal pieces.
- Grease a 9×13” baking pan. Arrange cinnamon rolls in the pan. Cover and let rise another hour, or overnight in the fridge.
- When ready to cook, preheat oven to 350F. Remove from fridge while preheating if you let come to room temperature.
- Right before putting it in the oven, drizzle the heavy cream all over.
- Bake for 35-40 minutes until center is cooked through
- While cooking, cream together cream cheese and butter until smooth. Add in vanilla and cream again. Add in powdered sugar and salt and beat until combined (will take a few minutes to fully combine butter mix and sugar- it will be thick),
- Add in heavy cream 1 tbsp at a time until you get the desired consistency you want for the frosting.
- Remove rolls from oven, cool 5-10 minutes, and then frost. Enjoy!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.