This is a recipe for Cream Cheese Frosted Cinnamon Rolls.
Ooey gooey cream cheese frosted cinnamon rolls with cream cheese frosting will complete your weekend. I promise. These cinnamon rolls are a labor of love that will have you devouring every last one.
If you need a quick fix, head out to your local bakery. But if you want delicate layers of homemade goodness and to impress your household, this Cream Cheese Frosted Cinnamon Roll recipe is for you. I could have eaten the whole plate, died and gone to heaven.
With time to rise in between steps, it took me a good chunk of the day to make these but I was home, enjoying the process with no where to be. I have four floors in my house and the kitchen is in the basement.
As the recipe calls for a warm room to let the dough rise in, I brought them to every other floor of my house! Although I made these in one shot, you can make the dough in advance to prepare for the following day.
A dough hook is ideal to make these cinnamon rolls. For bakeware I’d recommend a dish that the rolls can fit tightly in such as a 13×9 pan.
I do not have a dough hook so I put the girls to work pounding and kneading away! It was a fun activity to keep them busy and I took over at the end rounding the dough into a ball. I also used wheat flour as that’s what I had on hand but AP flour would work just as well.
Grease that pan and get to baking – these won’t last long once they are done!
RELATED, try these other homemade baking recipes:
Dutch Oven Bread
If you do not have a dough hook you will need to knead the dough.
To make these Gluten Free Cinnamon Rolls, replace the AP flour with Gluten Free AP Flour.
The best icing is made of butter, cream cheese and sugar.
For a substitution for powered sugar use 1 tablespoon of cornstarch and 1 cup of granulated sugar.
If the rolls do not have enough flower they won’t have enough structure to rise. Keep adding in flour one tablespoon at a time until the texture of the dough provides structure.
These ooey goey Cream Cheese Frosted Cinnamon rolls made from scratch will become your slow weekend go-to.
- 1 TBS Active Dry Yeast
- 2 Eggs
- 1 Cup Milk, warmed
- 6 TBS Melted Butter
- 1 tsp Vanilla Extract
- 4 cups Flour (AP or Wheat)
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1 Cup Brown Sugar
- 2 1/2 TSP Ground Cinnamon
- 6 TBS Butter, softened
Cream Cheese Frosting
- 8oz Package of Cream Cheese
- 1/4 Cup Butter, softened
- 2 Cups Powered Sugar
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- Start making the dough by warming milk in the microwave for about 45 seconds. It should be warm, not hot. Place milk into your mixing bowl. You will use a handheld or standing mixer.
- Add 1 TBS yeast. Stir and let sit for 5 minutes until it becomes foamy.
- Add 1/2 cup sugar, 6 TBS butter, eggs and vanilla. Mix well until combined.
- Begin to add in the flour, salt and cinnamon. Use a dough hook or your hands to mix together.
- Knead dough in the standing mixer or by hand until a large ball is formed. The dough should be smooth and only slightly sticky. If the dough is too sticky add in more flour a little at a time until you can form a smooth ball.
- Transfer the dough onto a floured surface and knew by head about 3-5 minutes. Form into a ball.
- Grease a large bowl and place the dough inside.
- Cover the bowl with a warm, damp towl and put the bow in a warm place to rise.
- Let the dough rise for about an hour. It should double in size.
For the Filling:
1. In a small bowl combine butter, cinnamon and brown sugar until the texture is consistent through out. Set aside.
Make the Rolls:
1. Once the dough has risen, sprinkle a large surface with flour. Gently press the dough to form a rectangle.
2. Roll the dough to about 1/4 inch thick in a rectangle shape.
3. Spread the filling over the dough using a non-stick spatula or your hands.
4. Roll up the dough and cut into 12 equal sized rolls.
5. Grease a 9 x 13 inch baking dish and evenly space the rolls inside.
6. Cover and let rise until nearly doubled, about 30 minutes. Yes more waiting 🙂
7. Preheat over to 350 degrees.
8. Once the rolls have doubled insize from rising it's finally time to bake! Bake in the preheated oven at 350 degrees for 18-20 minutes until golden brown.
Cream Cheese Frosting
1. Beat together with a mixer or spatula cream cheese, butter, powdered sugar, vanilla extract and salt. Set aisde.
2. Once you've pulled the cinnomon rolls out from the oven spread the frosting on the cinnamon rolls while they are still warm.
Try to follow the directions as closely as possible.
You will need cinnamon and butter in two parts. One portion for the dough and the second portion for the cinnamon filling.
To grease your bowl and pans I love using Trader Joe's Coconut Oil or Coconut Oil Spray. You can also go old school and use the butter wrappers.
Parchement paper can be your best friend when baking in the dish. Grease or spray the parchment paper as well so they don't get stuck.
I like my rolls super gooey which means I baked them closer to 18 minutes. If you want them fully golden bake to 20.
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Amount Per Serving Calories 569Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 92mgSodium 427mgCarbohydrates 83gFiber 2gSugar 49gProtein 8g
All numbers are estimates.