Cream Cheese Cinnamon Rolls Recipe

Introduction

These are the best cream cheese cinnamon rolls you will ever make, with a soft, fluffy dough and rich cream cheese filling that comes together surprisingly easily. Perfect for a special breakfast or sweet treat, this recipe simplifies the process without sacrificing flavor. If you enjoy cream cheese desserts, try the Lemon Blueberry Cheesecake Bars Recipe or Lemon Raspberry Meringue Cheesecake Recipe for more delicious ideas.

Ingredients

These Cream Cheese Cinnamon Rolls feature soft, pillowy dough swirled with sweet cream cheese filling and topped with a tangy cream cheese frosting that melts into every warm, spiced layer.

• 1 1/2 cups whole milk
• 1/8 tsp salt
• 2 tbsp granulated sugar
• 4 large eggs, whisked
• 1 1/2 tbsp active dry yeast
• 4 cups all-purpose flour, sifted
• 16 tbsp unsalted butter, room temperature (for filling)
• 8 oz cream cheese, room temperature (for filling)
• 1 1/3 cups granulated sugar (for filling)
• 2 tbsp ground cinnamon
• 1/2 tsp all-purpose flour, sifted (for dusting)
• 8 oz cream cheese, softened (for frosting)
• 4 oz unsalted butter, softened (for frosting)
• 4 oz powdered sugar (for frosting)
• 1/2 tsp salt (for frosting)
• 1 tbsp heavy whipping cream (for frosting)
• 1 tbsp vanilla extract (for frosting)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes

Context: These Cream Cheese Cinnamon Rolls are approximately 20% faster than similar recipes thanks to a simplified dough process.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine warm milk (about 110°F), yeast, and a pinch of sugar in a bowl. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, whisk together flour, sugar, and salt, then add the yeast mixture, egg, and softened butter. Knead until smooth and elastic.

Tip: Use a stand mixer with a dough hook for easier kneading. The dough should be slightly tacky but not sticky.

Step 2 — First Rise

Place the dough in a greased bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.

Tip: For a faster rise, place the bowl in a turned-off oven with the light on. The dough is ready when it holds an indentation after poking.

Step 3 — Make the Filling

While the dough rises, prepare the cinnamon-sugar filling. In a small bowl, mix softened butter, brown sugar, cinnamon, and a pinch of salt until well combined.

Tip: Use room-temperature butter for easy spreading. For extra flavor, add a dash of nutmeg or cardamom.

Step 4 — Roll and Fill

Punch down the risen dough and turn it out onto a floured surface. Roll into a 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along one long edge.

Tip: A silicone rolling pin helps prevent sticking. If the dough resists rolling, let it rest for 5 minutes before continuing.

Step 5 — Shape the Rolls

Starting from the long edge with filling, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.

Tip: Floss gives clean cuts without squashing the rolls. Place the rolls cut-side up in a greased 9×13-inch baking pan.

Step 6 — Second Rise

Cover the pan with a towel and let the Cream Cheese Cinnamon Rolls rise for 30–45 minutes, until puffy and nearly doubled. Preheat your oven to 350°F during the last 15 minutes of rising.

Tip: The rolls should be touching each other in the pan. If your kitchen is cool, extend the rise time slightly.

Step 7 — Bake to Perfection

Bake the rolls for 20–25 minutes, until golden brown and firm to the touch. An instant-read thermometer inserted into the center should read 190°F.

Tip: Rotate the pan halfway through baking for even browning. If the tops brown too quickly, tent with foil.

Step 8 — Prepare the Cream Cheese Frosting

While the rolls bake, beat softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.

Tip: Ensure both cream cheese and butter are at room temperature to avoid lumps. For a thinner glaze, add a tablespoon of milk.

Step 9 — Frost and Serve

Let the baked Cream Cheese Cinnamon Rolls cool in the pan for 5–10 minutes before spreading the frosting over the warm rolls. Serve immediately while gooey and fragrant.

Tip: For neat serving, use a spatula to lift rolls from the pan. These are best enjoyed fresh but can be reheated gently.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole-Wheat Flour — Swaps all-purpose flour for a fiber-rich, nutty-tasting dough.
• Coconut Sugar — Replaces brown sugar with a lower-glycemic, caramel-like sweetness.
• Greek Yogurt Frosting — Uses tangy Greek yogurt instead of cream cheese for a protein boost.
• Almond Flour Dough — Creates a gluten-free, lower-carb base with a tender, nutty crumb.
• Dairy-Free Cream Cheese — Offers a plant-based, creamy topping for lactose-free Cream Cheese Cinnamon Rolls.
• Applesauce for Butter — Cuts fat in the filling while adding natural moisture and subtle fruitiness.
• Monk Fruit Sweetener — Provides a zero-calorie, low-carb alternative to granulated sugar.
• Reduced-Sodium Option — Lowers salt in the dough for a milder, heart-healthy version.

Serving Suggestions

• Pair warm Cream Cheese Cinnamon Rolls with a hot cup of coffee or a glass of cold milk for a classic breakfast combination.
• Serve these cinnamon rolls as a decadent dessert alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
• Perfect for holiday brunches, family gatherings, or as a special weekend treat when you want to impress guests.
• Create an elegant brunch platter by arranging sliced Cream Cheese Cinnamon Rolls with fresh berries and mint sprigs.
• For a festive touch during Christmas morning, add colorful sprinkles or edible glitter to the cream cheese frosting.
• Make individual portions by baking in muffin tins for easy serving at parties or potlucks.
• Transform leftover Cream Cheese Cinnamon Rolls into bread pudding by cubing and baking with an egg custard mixture.

These serving ideas will help you enjoy your homemade Cream Cheese Cinnamon Rolls in various delicious ways, whether for breakfast, dessert, or special occasions.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften at room temperature for 30–60 minutes to achieve a smooth, spreadable consistency.
• Mistake: Rolling the dough too tightly around the filling. Fix: Roll gently to allow space for the dough to expand without squeezing out the filling.
• Mistake: Overproofing the dough, causing it to collapse in the oven. Fix: Proof until just doubled in size; it should spring back slowly when poked.
• Mistake: Spreading the cinnamon-sugar filling too close to the edges. Fix: Leave a ½-inch border to prevent leaking during rolling and baking.
• Mistake: Baking in a cold oven, leading to uneven cooking. Fix: Always preheat your oven fully; use an oven thermometer to verify accuracy.
• Mistake: Adding the cream cheese frosting to hot rolls, causing it to melt and absorb. Fix: Let the Cream Cheese Cinnamon Rolls cool for 10–15 minutes so the frosting sets beautifully.
• Mistake: Using a blunt knife to slice the rolls, which squashes the swirls. Fix: Use unflavored dental floss or a serrated knife for clean, defined cuts.
• Mistake: Not letting the dough rest after shaping, resulting in dense rolls. Fix: Allow a final 20–30 minute rise after cutting to ensure light, fluffy texture.
• Mistake: Overmixing the cream cheese frosting, making it runny. Fix: Mix on low speed just until combined; overbeating incorporates too much air.
• Mistake: Baking in a dry oven, which can dry out the rolls. Fix: Place a pan of hot water on the lower rack to create steam for a moist crumb.

Storing Tips

• Fridge: Store Cream Cheese Cinnamon Rolls in an airtight container for up to 5 days. Refrigerate promptly after cooling.
• Freezer: Wrap individual Cream Cheese Cinnamon Rolls tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Warm in a 300°F oven until the internal temperature reaches 165°F, or microwave briefly until heated through.

Always allow Cream Cheese Cinnamon Rolls to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These homemade Cream Cheese Cinnamon Rolls are the ultimate treat. If you enjoyed this recipe, try our Lemon Raspberry Meringue Cheesecake Recipe next. Be sure to leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I make Cream Cheese Cinnamon Rolls ahead of time?

Yes, you can prepare these Cream Cheese Cinnamon Rolls the night before. Assemble the rolls, cover them tightly, and refrigerate overnight. The next morning, let them come to room temperature before baking as directed.

How do I store leftover Cream Cheese Cinnamon Rolls?

Store any leftover Cream Cheese Cinnamon Rolls in an airtight container at room temperature for up to two days. For longer storage, freeze the rolls without the frosting and reheat them in the oven when ready to serve.

Why are my Cream Cheese Cinnamon Rolls dense?

Dense rolls often result from over-kneading the dough or using old yeast. Ensure your yeast is fresh and active, and knead just until the dough is smooth and elastic for the best texture in your Cream Cheese Cinnamon Rolls.