Best Homemade Cinnamon Rolls With Cream Cheese Icing

Last updated November 8, 2026

Few things beat the smell of cinnamon rolls baking on a slow weekend morning. Soft swirls of dough, a gooey brown sugar center and tangy cream cheese icing make them hard to resist.

Yeast dough can look scary at first. In reality, it needs only simple steps and a little patience while the dough rises.

This recipe makes 12 big rolls in a 9-by-13-inch pan. You can bake them the same day or prep them the night before.

Key Takeaways

• Warm the milk to about 110 degrees so the yeast wakes up.
• Let the dough rise until doubled, usually about an hour.
• Roll the dough tightly for neat, even swirls.
• Ice the rolls while they are still warm.
• Never taste raw dough, since raw flour and eggs can carry germs.

Your Baking Timeline

Most of the time here is hands-off rising. Plan ahead and the process feels easy.

Total time is roughly three hours from start to finish. The overnight method splits that across two days.

What You Need

For the Dough

• 1 cup whole milk, warmed to about 110 degrees
• 2 1/4 teaspoons instant or active dry yeast (one packet)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 to 4 1/2 cups all-purpose flour

For the Filling

• 1/2 cup unsalted butter, very soft
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• A pinch of salt

For the Icing

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk, as needed

Hosting a brunch? Use the scaler to see how many pans to bake.

Step-by-Step Directions

Step 1. Wake Up the Yeast

Warm the milk until it feels like a warm bath, about 110 degrees. Stir in the yeast and a spoon of the sugar.

If you use active dry yeast, wait about 10 minutes until it looks foamy. Instant yeast can go straight into the flour without this step.

Step 2. Mix the Dough

Add the rest of the sugar, the melted butter, the eggs and the salt. Stir in 3 1/2 cups of flour until a shaggy dough forms.

Add more flour a little at a time until the dough pulls away from the bowl. It should feel soft and slightly tacky, not dry.

Step 3. Knead

Turn the dough onto a lightly floured counter. Knead for about 8 to 10 minutes until it feels smooth and stretchy.

A stand mixer with a dough hook works too. Mix on medium-low speed for about 6 to 8 minutes.

Step 4. Let It Rise

Place the dough in a greased bowl and cover it. Set it in a warm spot away from drafts until doubled, usually about 1 hour.

Press a floured finger into the dough. If the dent stays, it is ready.

Step 5. Roll and Fill

Roll the dough into a rectangle about 16 by 12 inches. Spread the soft butter all the way to the edges.

Mix the brown sugar, cinnamon and salt, then sprinkle it evenly over the butter. Press it down lightly with your hands.

Step 6. Roll Up and Cut

Starting from a long side, roll the dough into a tight log. Pinch the seam closed.

Cut the log into 12 even slices with unflavored dental floss or a sharp knife. Floss slides under the log and cuts cleanly without squashing the swirls.

Step 7. Second Rise

Arrange the rolls in a greased 9-by-13-inch pan. Cover and let them rise for 30 to 45 minutes until puffy and touching.

Heat the oven to 350 degrees while they rise.

Step 8. Bake

Bake for 22 to 28 minutes until the tops are golden brown. The centers should look set, not doughy.

If the tops brown too fast, lay a sheet of foil loosely over the pan. Let the rolls cool for about 10 minutes before icing.

Step 9. Ice and Serve

Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then thin with milk until spreadable.

Spread the icing over the warm rolls so it melts into every swirl. Serve right away.

Save a little icing in a small bowl if you like extra. Guests can add more at the table, and leftover icing keeps well in the fridge.

The Overnight Shortcut

Want warm rolls without waking up at dawn? Do most of the work the night before.

Follow the steps through cutting the rolls and placing them in the pan. Cover tightly and refrigerate overnight.

The New Mexico State University bread guide describes a cool-rise method. Shaped dough rests in the fridge for 2 to 24 hours. In the morning, let the rolls sit at room temperature while the oven heats, then bake as usual.

Cold rolls may need a few extra minutes in the oven. Watch for that golden top.

Yeast Made Simple

Yeast is a living ingredient, so temperature matters. Liquid that is too hot can kill it, and liquid that is too cold slows it down.

According to the bread guide from New Mexico State University, liquids around 110 to 115 degrees work well. The yeast guide from King Arthur Baking notes that water above roughly 139 degrees will kill yeast.

Active dry and instant yeast can be swapped one for one. Active dry yeast is a bit slower, so allow an extra 15 to 20 minutes of rise time.

Store opened yeast in an airtight container in the freezer. It can stay fresh for up to a year that way.

Keep Raw Dough Off the Menu

It is tempting to sneak a taste of the sugary filling or dough. Food safety experts say to skip it.

Raw flour can carry germs like E. coli, and raw eggs can carry salmonella. Baking kills these germs, according to this Ohio State University article on raw dough.

Wash your hands, bowls and counters with warm, soapy water after handling raw dough. Keep little helpers from licking the spoon too.

Our guide to preventing holiday food poisoning shares more kitchen safety habits.

• Check the yeast date
• Warm milk to about 110 degrees
• Soften butter for the filling
• Grease a 9-by-13-inch pan
• Skip tasting raw dough
• Wash hands and counters after

Troubleshooting Common Problems

Kitchen temperature changes rise times a lot. A cool winter kitchen may need longer, so watch the dough, not the clock.

Smart Ingredient Swaps

Out of something? These easy swaps keep baking day on track.

Milk

Whole milk gives the softest crumb, but 2 percent works fine. Unsweetened oat or almond milk can stand in for a dairy-free dough.

Butter

Salted butter works if that is all you have. Just skip the pinch of salt in the filling.

Flour

Bread flour makes slightly chewier rolls with a taller rise. Measure by spooning flour into the cup and leveling it, so you do not pack in too much.

Brown sugar

Dark brown sugar gives a deeper, more caramel-like filling. White sugar mixed with a spoon of molasses also works.

Choosing the Right Pan

A metal 9-by-13-inch pan gives golden, evenly baked rolls. Glass and ceramic pans hold heat longer, so check the rolls a few minutes early.

For smaller batches, use two 9-inch round pans. Freeze one pan before the second rise for a future breakfast.

Leave a little space between rolls when you place them. They will grow together during the second rise and stay soft on the sides.

Flavor Twists to Try

Once you master the basics, it is easy to play with flavors. Here are a few favorites.

Apple pie rolls

Scatter finely diced apple over the filling before rolling. A pinch of nutmeg adds a cozy note.

Orange rolls

Add orange zest to the filling and the icing. Swap the milk in the icing for fresh orange juice.

Pecan sticky buns

Pour a buttery brown sugar sauce and chopped pecans into the pan first. Flip the rolls onto a platter after baking.

Pumpkin spice rolls

Mix pumpkin pie spice into the filling. A drizzle of maple in the icing makes them taste like fall.

Storing and Reheating

Cinnamon rolls taste best on the day they are baked. Still, leftovers can be just as tasty with a little care.

Because the icing contains cream cheese, store iced rolls covered in the refrigerator. Warm a roll in the microwave for 15 to 20 seconds to bring back the softness.

To freeze, wrap un-iced baked rolls tightly and place them in a freezer bag. Thaw them overnight in the fridge, warm them, and add fresh icing.

What to Serve With Cinnamon Rolls

Cinnamon rolls shine at brunch next to savory dishes. Scrambled eggs, bacon and fresh fruit balance the sweetness.

A mug of coffee or our homemade hot chocolate makes a cozy pairing. For a bigger bread basket, add our homemade dinner rolls or a loaf of easy banana bread.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes. Swap them one for one, and skip the foaming step with instant yeast.

Why are my cinnamon rolls hard?

Too much flour or overbaking usually causes tough rolls. Keep the dough slightly tacky and pull the pan once the tops are golden.

Can I make cinnamon rolls ahead of time?

Yes. Shape them the night before, refrigerate, and bake in the morning.

Do I have to use cream cheese icing?

No. A simple glaze of powdered sugar, milk and vanilla works well too.

How do I know the dough has risen enough?

It should look about doubled in size. A floured finger poked into the dough should leave a dent that stays.

Conclusion

Homemade cinnamon rolls take a little time, but the steps are simple. Warm milk, a good rise and a tight roll set you up for soft, gooey results.

Finish them with cream cheese icing while they are still warm. Bake them for a holiday morning, a brunch or any lazy weekend.

Editor’s Note

This recipe is written for home kitchens and is accurate as of November 8, 2026. Rise times vary with room temperature. Food safety tips draw on Ohio State University Extension and federal health guidance.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

D

Keep exploring

Your next read is waiting

Surprise me

1HealthNew Year Resolutions That Stick With Simple Habits10 min read2EntertainmentWhite Elephant Gift Ideas Everyone Will Fight Over10 min read3Finance & MarketsWhen to Book Christmas Flights Before Prices Jump10 min read4Food & LifestyleClassic French Onion Soup With Golden Melted Cheese9 min read5SportsCrown Jewel 2026 Results and the Biggest Moments5 min read6BusinessEssential Holiday Staffing Tips for Small Business Owners10 min read