Cream cheese frosted cinnamon rolls are soft, fluffy yeast rolls swirled with cinnamon and brown sugar and topped with a tangy, creamy frosting. The dough uses an egg and an extra yolk for richness and bakes into tender rolls that stay soft for days.
The recipe makes 12 rolls and needs about two and a half hours, mostly for rising. The frosting is spread while the rolls are still warm so it melts slightly into the swirls.
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Why This Cream Cheese Frosted Cinnamon Rolls Recipe Works
Warm milk and active dry yeast make a dough that rises steadily, and the extra egg yolk adds richness and a soft crumb. A paste of melted butter, brown sugar, and cinnamon spreads easily and stays in the swirl while the rolls bake.
The frosting balances the sweet filling. Cream cheese and butter beaten with powdered sugar and vanilla give a smooth, tangy topping that tastes best on warm rolls.
Ingredients for Cream Cheese Frosted Cinnamon Rolls
- 1 cup whole milk, warmed to 110 degrees F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted, for the filling
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Active dry yeast: it needs to foam in warm milk first. Instant yeast also works.
Egg and egg yolk: they enrich the dough and keep the crumb soft.
Brown sugar and cinnamon: they combine with melted butter into a spreadable paste.
Cream cheese: softened cream cheese beats smoothly into the frosting. Let it sit at room temperature briefly, but do not leave it out too long.
How to Make Cream Cheese Frosted Cinnamon Rolls
1. Proof the yeast. Warm the milk to 110 degrees F. In a stand mixer bowl, combine the milk, yeast, and 1 tablespoon of the sugar and let it sit 5 to 10 minutes until foamy.
2. Add the wet ingredients. Add the remaining sugar, melted butter, egg, and egg yolk and whisk until combined.
3. Knead. Attach the dough hook, add the flour and salt, and knead on medium speed 7 to 8 minutes, until the dough is smooth and pulls away from the sides of the bowl.
4. First rise. Place the dough in a greased bowl, cover, and let it rise 60 to 90 minutes in a warm place, until doubled.
5. Make the filling. While the dough rises, mix the melted butter, brown sugar, and cinnamon in a small bowl into a paste.
6. Roll and cut. Punch down the dough, roll it into an 18×12 inch rectangle on a floured surface, and spread the filling evenly. Roll tightly into a log and cut into 12 rolls, then place them in a greased 9×13 inch pan.
7. Second rise and bake. Cover and let the rolls rise 30 to 45 minutes until puffy. Preheat the oven to 375 degrees F and bake 20 to 25 minutes, until golden brown.
8. Frost. Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat until light and fluffy. Spread generously over the warm rolls.
How to Serve Cream Cheese Frosted Cinnamon Rolls
Serve these rolls warm with coffee, tea, or cold milk for a weekend breakfast. They also work well as a brunch dessert or a holiday treat.
If you want a quicker version, try the easy no yeast cinnamon rolls or the air fryer cinnamon crescent rolls. For a single-serve option, see the keto cinnamon roll mug cake, and for a savory side, serve the honey butter dinner rolls.
How to Store and Reheat Cream Cheese Frosted Cinnamon Rolls
The cream cheese frosting means leftovers belong in the refrigerator. Store them in an airtight container for 3 to 4 days.
Warm single rolls in the microwave until soft. For longer storage, freeze the unfrosted rolls and frost them after warming.
Tips and Variations for Cream Cheese Frosted Cinnamon Rolls
Check the milk temperature. Warm milk around 110 degrees F activates the yeast without killing it.
Use fresh yeast. Expired yeast will not foam, and the dough will not rise.
Do not skip the rise times. They are what make the rolls soft and fluffy.
Frost warm, not hot. Hot rolls melt the frosting into a glaze, while slightly warm rolls hold a thicker layer.
Follow storage guidance. Purdue Extension offers a guide to storing leftovers safely.
Try add-ins. Raisins or chopped nuts sprinkled over the filling add flavor and texture.
Experiment with spices. A pinch of nutmeg or cardamom in the filling adds depth.
Frequently Asked Questions About Cream Cheese Frosted Cinnamon Rolls
Can I make cream cheese frosted cinnamon rolls ahead of time?
Yes. Shape the rolls, cover, and refrigerate overnight, then let them rise until puffy and bake the next morning.
Do cream cheese frosted cinnamon rolls need to be refrigerated?
Yes. Once frosted, they should go into the refrigerator within two hours because of the cream cheese.
Why did my cinnamon rolls not rise?
The yeast may be old, or the milk may have been too hot or too cold. Check the milk temperature and use fresh yeast.
Can I use instant yeast in cream cheese frosted cinnamon rolls?
Yes. You can skip the foaming step, but proofing it still helps confirm the yeast is alive.
How do I keep the rolls from drying out?
Do not overbake them, and cover them once cooled. Remove them from the oven when the tops are golden.
Cream Cheese Frosted Cinnamon Rolls
Equipment
- Stand mixer
- 9×13 Baking Dish
Ingredients
Main Ingredients
- 1 cup whole milk warmed to 110 degrees F
- 2 ¼ tsp active dry yeast 1 packet
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- ¼ cup unsalted butter melted
- 3 cup all-purpose flour plus more for dusting
- ½ tsp salt
- ¼ cup unsalted butter melted, for the filling
- ½ cup packed brown sugar
- 1 ½ tbsp ground cinnamon
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened, for the frosting
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Cooking
- Proof the yeast. Combine the milk at 110 degrees F, yeast, and 1 tablespoon sugar and let it foam 5 to 10 minutes.
- Mix. Add the remaining sugar, melted butter, egg, and egg yolk and whisk until combined.
- Knead. Add the flour and salt and knead on medium speed 7 to 8 minutes until smooth and pulling from the bowl.
- Rise. Cover the dough in a greased bowl and let it rise 60 to 90 minutes until doubled.
- Fill and shape. Roll into an 18×12 inch rectangle, spread with the melted butter, brown sugar, and cinnamon paste, roll tightly, and cut into 12 rolls. Rise in a greased 9×13 inch pan 30 to 45 minutes.
- Bake. Bake at 375 degrees F for 20 to 25 minutes until golden brown.
- Frost. Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy and spread over the warm rolls.
