Homemade Cinnamon Rolls with Cream Cheese Frosting
These homemade cinnamon rolls are soft, fluffy, and filled with plenty of buttery cinnamon sugar. They are finished with a rich cream cheese frosting that melts slightly over the warm rolls and makes every bite extra delicious.
💛 Carmen made these cinnamon rolls for us at La Cocina de Keesha Studio. She has been baking and selling her creations for many years, and her clients especially love the care and experience she brings to everything she makes.
If you love cozy bakery-style treats, try our Cinnamon Swirl Pancakes, Fried Apple Rings, and Italian Donuts with Chocolate Hazelnut Filling too.
Tips & Tricks
- Keep the milk warm, not hot: Milk that is too hot can damage the yeast and prevent the dough from rising properly.
- Give the dough enough time to rise: Let the dough complete both rises so the cinnamon rolls turn out soft and fluffy.
- Do not add too much extra flour: Add only enough flour to make the dough manageable. Too much can make the rolls dense and dry.
The Secret to Soft, Fluffy Cinnamon Rolls
The biggest secret is giving the yeast enough time to work. Let the dough fully double during the first rise, then allow the shaped rolls to rise again until they look light and puffy.
Also, avoid adding too much flour. A soft, slightly tacky dough usually gives you much softer and fluffier cinnamon rolls after baking.
How to Store
Keep the cinnamon rolls covered in the refrigerator for up to 4 days because of the cream cheese frosting. Warm individual rolls briefly before enjoying them again.
For more homemade baked treats, try our Guava and White Chocolate NY Cookies, Christmas Butter Cookies, and Chocolate Crinkle Cookies next.
FAQs about Homemade Cinnamon Rolls
Pair these cinnamon rolls with a warm drink like Homemade Creamy Hot Chocolate, Puerto Rican-Style Coquito, or another cozy coffee favorite from our drinks collection.
Homemade Cinnamon Rolls with Cream Cheese Frosting
Ingredients
For the Dough
- ⅓ cup milk 80 ml
- 1 teaspoon vinegar 5 ml
- ½ cup warm milk 120 ml
- 2 large eggs
- 6 tablespoons unsalted butter, melted 85 g
- 2 tablespoons oil 30 ml
- 1 teaspoon baking powder
- 4 cups all-purpose flour
- Pinch of salt
- 1 teaspoon granulated sugar
- 11 g dry yeast or 20 g fresh yeast
For the Cinnamon Filling
- 1 cup granulated sugar
- ½ cup unsalted butter, melted 113 g
- 3 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese, softened 120 g
- ¼ cup unsalted butter, softened 57 g
- 2 cups powdered sugar
- A splash of milk, if needed
Instructions
How to Make Homemade Cinnamon Rolls
- Prep: Mix the ⅓ cup milk with the vinegar and let it sit briefly. Have the remaining milk warm, not hot.
- Mix the Wet Ingredients: Add the soured milk, warm milk, and eggs to a mixer bowl or large mixing bowl.
- Add the Dry Ingredients: Gradually add the flour, baking powder, salt, sugar, and yeast. Mix for a few minutes until everything begins to come together.
- Add the Butter and Oil: Pour in the melted butter and oil. Knead until the dough is smooth and no longer sticks heavily to your hands.
- First Rise: Place the dough in a lightly greased bowl and cover with plastic wrap. Leave it somewhere warm for about 1 hour, or until doubled in size.
- Add the Filling: Roll the dough into a large rectangle. Brush the melted butter evenly over the surface, then sprinkle with the sugar and cinnamon.
- Roll and Cut: Roll the dough up tightly from one side, then cut into pieces about 1 to 1¼ inches (2 to 3 cm) thick.
- Second Rise: Arrange the rolls in a baking dish, leaving a little space between them. Cover and let them rise for another 1 hour.
- Bake: Bake at 350°F (180°C) for about 20 minutes, or until puffed and lightly golden.
- Make the Frosting: Beat the cream cheese, butter, and powdered sugar until smooth and creamy. If it feels too thick, add a small splash of milk.
- Frost: Spread the cream cheese frosting over the cinnamon rolls while they are still warm so it melts slightly into all the swirls.
