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Homemade Cinnamon Rolls

The Best Homemade Cinnamon Rolls With Cream Cheese Icing Recipe

by Helen
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Homemade cinnamon rolls and cream cheese icing recipe –  First, I must admit, the first time I made these homemade cinnamon rolls, I was amazed at how good they tasted and came out.  Also, I felt like a professional pastry chef.  If that's not enough, I was a bit skeptical at first, but as I was preparing them, I became more confident in what I was doing.  As the cinnamon rolls were baking, the house smelled marvelous, like walking into a bakery.

I love making homemade cinnamon rolls!  Something about the smell of cinnamon wafting through the kitchen makes me feel warm and cozy inside.  I usually make the dough using flour, sugar, milk, eggs, and yeast.  Once the dough has risen, I roll it out and spread a mixture of cinnamon, sugar, and butter.  Then, I roll it up and cut it into slices before placing it in a baking dish to rise again.  Finally, I bake them until they're golden brown and ooey-gooey delicious!  It's a process, but the result is so worth it.  I love serving them warm with a cup of coffee or tea.  Yum!

Homemade Cinnamon Rolls With Cream Cheese Icing

My grandkids love my homemade cinnamon rolls.  Also, when I made this batch, I took the opportunity to create this blog.  When I asked my daughter to photograph the final masterpiece, I realized three buns were missing.   Ultimately, they are good, and they disappear in no time.  Finally, they are fluffy, gooey, and soft, and the cream cheese glaze makes them over the top.

There are three parts to this homemade cinnamon roll recipe with icing:

  1. Dough
  2. Filling
  3. Cream Cheese Icing

There are three parts to this homemade cinnamon roll recipe.  The dough, the filling, that delicious cream cheese icing.  Here's what you'll need:


  • 2 1/4 tsp active dry yeast or instant yeast
  • 1 cup milk lukewarm
  • 1/2 cup granulated sugar
  • 1/3 cup butter unsalted, softened, or margarine
  • 1 tsp salt1 tsp salt
  • eggs
  • 4 cups all-purpose flour (BUY HERE)


  • 1 cup brown sugar packed
  • 3 tbsp cinnamon
  • 1/3 cup butter unsalted, softened, or margarine


  • 6 tbsp butter unsalted, softened, or margarine
  • 1 1/2 cups powdered sugar or confectioner's sugar
  • 1/4 cup cream cheese at room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt1/8 tsp salt


  • For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
  • To the bowl of your stand mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
  • Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.
  • Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

  • Combine the brown sugar. and cinnamon in a bowl.

Bakeware for Homemade cinnamon rolls

KOOV Bakeware Set, Ceramic Baking Dish, Rectangular Baking Pans Set, Casserole Dish for Cooking, Cake Dinner, Kitchen, Wrapping Upgrade, 12 x 8.5 Inches, 3-Piece (Gradient Blue)


  • Grease a 9×13 inch baking dish with cooking spray or butter. (BUY HERE)
  • Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch

  • Rub butter on dough
  • Sprinkle with the sugar evenly over the surface of the dough.  Working carefully, from the long edge, roll the dough down to the bottom edge.
  • Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. Place the cut rolls in the prepared pan – I smear butter on it.
  • Preheat oven to 350 degrees.
  • Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!  I remove from oven when they are slightly brown on top.
  • While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
  • When the rolls are done, spread generously with icing.


Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not add the mixture to your rolls, your dough will not rise.

Nutrition Information:

Serving: 1rollCalories: 493kcal (25%)Carbohydrates: 76g (25%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 74mg (25%)Sodium: 269mg (12%)Potassium: 133mg (4%)Fiber: 2g (8%)Sugar: 42g (47%)Vitamin A: 600IU (12%)Vitamin C: 0.1mgCalcium: 80mg (8%)Iron: 2.4mg (13%)

Read Next: Eat Once and Eat All Week & Tuscan Chicken Mac And Cheese

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