Welcome to the only recipe you’ll ever need for utterly decadent and irresistibly gooey Cream Cheese Cinnamon Sugar Rolls. If you’ve been dreaming of warm, fluffy rolls filled with a sweet cinnamon-sugar swirl and slathered in a rich cream cheese frosting, you’ve come to the right place. This guide is designed for enthusiastic home cooks ready to create a truly memorable treat, perfect for a special breakfast, brunch, or dessert. Forget the bakery; the best cinnamon rolls are coming right out of your own oven.
We’re breaking down everything you need to know, from creating a pillowy soft dough to whipping up the perfect tangy cream cheese frosting. Get ready to impress your family and friends with this foolproof recipe.
Why You’ll Love This Recipe
Before we dive in, let’s talk about what makes these Cream Cheese Cinnamon Sugar Rolls a standout. This isn’t just another cinnamon roll recipe; it’s a carefully crafted guide to perfection.
- Unbelievably Fluffy: The secret is in the enriched dough, which creates a soft, cloud-like texture that melts in your mouth.
- Perfectly Balanced Flavors: We balance the sweet cinnamon filling with a tangy, rich cream cheese frosting that isn’t overly sweet.
- Foolproof Instructions: With detailed, step-by-step guidance, even beginners can achieve bakery-quality results.
- Versatile & Make-Ahead Friendly: Perfect for a weekend brunch, a holiday morning, or a sweet treat anytime. We’ve included tips to prepare them in advance. Looking for another great make-ahead breakfast? Try these Easy Ham and Egg Cups.
Ingredients You’ll Need
We’ll break this down into three key components: the dough, the filling, and the iconic cream cheese frosting. Using high-quality ingredients is the first step to success.
For the Dough:
- Milk: Whole milk works best for a rich, tender crumb.
- Granulated Sugar: Just a little to activate the yeast and add a touch of sweetness.
- Active Dry Yeast: The magic ingredient that makes our rolls rise.
- Eggs: Provide structure and richness.
- Unsalted Butter: Melted butter adds incredible flavor and softness.
- All-Purpose Flour: The foundation of our dough.
- Salt: Essential for balancing the flavors.
For the Cinnamon Sugar Filling:
- Unsalted Butter: Softened to room temperature for easy spreading.
- Brown Sugar: Provides a deep, molasses-like sweetness.
- Ground Cinnamon: The star of the show!
For the Cream Cheese Frosting:
- Cream Cheese: Full-fat, block-style cream cheese, softened to room temperature.
- Unsalted Butter: Also softened to ensure a smooth, lump-free frosting.
- Powdered Sugar: Sifted to prevent any graininess.
- Vanilla Extract: A splash of pure vanilla enhances all the flavors.
- Milk or Cream: To achieve the perfect consistency.
How to Make Cream Cheese Cinnamon Sugar Rolls Step-by-Step
Making homemade Cream Cheese Cinnamon Sugar Rolls is a rewarding process. Follow these detailed steps for guaranteed success. For another baking project that’s sure to be a crowd-pleaser, check out our Cinnamon Streusel Bread.
Step 1: Prepare the Dough
- Activate the Yeast: Warm the milk to about 110°F (43°C). It should feel like a warm bath. Pour it into the bowl of a stand mixer and sprinkle the yeast and 1 tablespoon of granulated sugar over the top. Let it sit for 5-10 minutes until it becomes foamy.
- Mix the Wet Ingredients: Add the remaining sugar, melted butter, and eggs to the yeast mixture. Whisk to combine.
- Add Dry Ingredients: Attach the dough hook to your mixer. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly oiled bowl, turning it over to coat. Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot for 1-1.5 hours, or until it has doubled in size.
Step 2: Assemble the Rolls
- Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined into a thick paste.
- Roll Out the Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle, about 12×18 inches.
- Add the Filling: Spread the cinnamon sugar filling evenly over the dough, leaving a small border along one of the long edges.
- Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let them rise in a warm place for another 30-45 minutes, or until they look puffy. While they rise, preheat your oven to 375°F (190°C).
Step 3: Bake and Frost
- Bake the Rolls: Bake for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should be around 190°F (88°C).
- Make the Frosting: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Frost and Serve: Let the rolls cool for about 5-10 minutes in the pan. Then, spread the cream cheese frosting generously over the warm rolls. Serve immediately for the ultimate gooey experience. For a dessert that combines cookies and cheesecake, try our Cookie Dough Cheesecake.
Pro Tips for Bakery-Quality Rolls
Want to take your Cream Cheese Cinnamon Sugar Rolls to the next level? Follow these expert tips.
- Don’t Overheat the Milk: Milk that is too hot can kill the yeast. Use a thermometer or test it with your wrist—it should be comfortably warm, not hot.
- Room Temperature Ingredients: For the smoothest filling and frosting, ensure your butter and cream cheese are fully softened.
- Use Dental Floss for Clean Cuts: Sliding unflavored dental floss under the log and pulling it tight creates perfect, un-squished rolls every time.
- Don’t Over-Bake: Pull the rolls out of the oven when they are just golden brown to keep them soft and moist. They will continue to cook slightly from the residual heat in the pan.
Make-Ahead & Storage Solutions
Cinnamon rolls are a fantastic make-ahead breakfast. Here’s how to do it:
- Overnight Rolls: After arranging the cut rolls in the baking pan (end of Step 2), cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 1 hour to take the chill off, then bake as directed.
- Storing Baked Rolls: Store leftover frosted rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To restore their gooey texture, gently reheat a roll in the microwave for 15-20 seconds.
Yes! You can make them the night before. After placing the cut rolls in the pan, cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature for an hour before baking as usual.
The key to soft and fluffy cinnamon rolls is using an enriched dough with milk, eggs, and butter. Be careful not to add too much flour, knead the dough until it’s smooth and elastic, and make sure you don’t over-bake them.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a single roll in the microwave for 15-20 seconds to make it warm and gooey again.
There are two common reasons for dough not rising. First, your yeast may have expired. Always check the date. Second, the milk used to activate the yeast might have been too hot, which kills the yeast. Ensure your liquid is just warm to the touch, around 110°F (43°C).
For perfectly clean cuts, use unflavored dental floss. Slide a piece of floss under the rolled-up log, bring the ends up, cross them over the top, and pull. This method slices through the dough without compressing the layers.
Yes! You can make them the night before. After placing the cut rolls in the pan, cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature for an hour before baking as usual.
The key to soft and fluffy cinnamon rolls is using an enriched dough with milk, eggs, and butter. Be careful not to add too much flour, knead the dough until it’s smooth and elastic, and make sure you don’t over-bake them.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a single roll in the microwave for 15-20 seconds to make it warm and gooey again.
There are two common reasons for dough not rising. First, your yeast may have expired. Always check the date. Second, the milk used to activate the yeast might have been too hot, which kills the yeast. Ensure your liquid is just warm to the touch, around 110°F (43°C).
For perfectly clean cuts, use unflavored dental floss. Slide a piece of floss under the rolled-up log, bring the ends up, cross them over the top, and pull. This method slices through the dough without compressing the layers.
More Delicious Recipes
If you loved making these cinnamon rolls, you’ll be a fan of our Filipino Ensaymada Recipe too!
Cream Cheese Cinnamon Sugar Rolls: The Ultimate Gooey Treat
Indulge in the best homemade Cream Cheese Cinnamon Sugar Rolls! This recipe guides you through creating perfectly soft, fluffy rolls with a sweet cinnamon swirl and a rich, tangy cream cheese frosting. Perfect for breakfast or dessert.
Ingredients
Equipment
Method
Prepare the Dough- Activate the Yeast: Warm the milk to about 110°F (43°C). Pour it into the bowl of a stand mixer and sprinkle the yeast and 1 tablespoon of granulated sugar over the top. Let it sit for 5-10 minutes until it becomes foamy.
- Mix the Wet Ingredients: Add the remaining sugar, melted butter, and eggs to the yeast mixture. Whisk to combine.
- Add Dry Ingredients: Attach the dough hook to your mixer. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly oiled bowl, turning it over to coat. Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot for 1-1.5 hours, or until it has doubled in size.
Assemble the Rolls- Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined into a thick paste.
- Roll Out the Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle, about 12x18 inches.
- Add the Filling: Spread the cinnamon sugar filling evenly over the dough, leaving a small border along one of the long edges.
- Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the rolls cut-side up in a greased 9x13 inch baking pan. Cover loosely and let them rise in a warm place for another 30-45 minutes, or until they look puffy. While they rise, preheat your oven to 375°F (190°C).
Bake and Frost- Bake the Rolls: Bake for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should be around 190°F (88°C).
- Make the Frosting: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Frost and Serve: Let the rolls cool for about 5-10 minutes in the pan. Then, spread the cream cheese frosting generously over the warm rolls. Serve immediately for the ultimate gooey experience.
Notes
Tip 1: For the softest rolls, be careful not to add too much extra flour when kneading or rolling out the dough.
Tip 2: To make these overnight, place the assembled rolls in the fridge for their second rise. The next morning, let them sit at room temperature for 1 hour before baking.
Cream Cheese Cinnamon Sugar Rolls: The Ultimate Gooey Treat
Ingredients
Equipment
Method
- Activate the Yeast: Warm the milk to about 110°F (43°C). Pour it into the bowl of a stand mixer and sprinkle the yeast and 1 tablespoon of granulated sugar over the top. Let it sit for 5-10 minutes until it becomes foamy.
- Mix the Wet Ingredients: Add the remaining sugar, melted butter, and eggs to the yeast mixture. Whisk to combine.
- Add Dry Ingredients: Attach the dough hook to your mixer. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough forms.
- Knead the Dough: Increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly oiled bowl, turning it over to coat. Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot for 1-1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined into a thick paste.
- Roll Out the Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle, about 12x18 inches.
- Add the Filling: Spread the cinnamon sugar filling evenly over the dough, leaving a small border along one of the long edges.
- Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the rolls cut-side up in a greased 9x13 inch baking pan. Cover loosely and let them rise in a warm place for another 30-45 minutes, or until they look puffy. While they rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Bake for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should be around 190°F (88°C).
- Make the Frosting: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Frost and Serve: Let the rolls cool for about 5-10 minutes in the pan. Then, spread the cream cheese frosting generously over the warm rolls. Serve immediately for the ultimate gooey experience.
Notes
Tip 2: To make these overnight, place the assembled rolls in the fridge for their second rise. The next morning, let them sit at room temperature for 1 hour before baking.
We hope you love this recipe for Cream Cheese Cinnamon Sugar Rolls! It’s a true labor of love that is worth every single minute. If you make this recipe, please leave a comment below and let us know how they turned out. Don’t forget to share your beautiful creations on Pinterest!
