Homemade Cinnamon Rolls with Cream Cheese Glaze
Enriched yeast dough with a slow overnight rise, an ooey-gooey brown sugar and cinnamon swirl, and a tangy cream cheese icing melted over the top warm from the oven.
- Cook temp
- 350°F
- 177°C · preheat
- Total time
- 145 min
- 120 prep · 25 cook · 10 rest
- Pull at
- 190°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
Easy Homemade Cinnamon Rolls Recipe · Natashas Kitchen
Natasha Kravchuk demonstrates kneading sweet yeast dough, rolling with cinnamon sugar, slicing with thread, and baking until golden.
- Target //Cook at 350°F (177°C) for 25 mins bake (2 hr 15 min total with rises).
- Doneness //Pull when internal temperature reaches 190°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //For make-ahead: after cutting the rolls and placing them in the pan, cover and refrigerate overnight. In the morning, let them sit on the counter for 45 minutes while the oven preheats, then bake as directed. Fresh cinnamon rolls with zero morning-of dough work.
- Family Tweak //Kids love a thicker glaze — double the powdered sugar in the frosting and add sprinkles right after glazing while it is still tacky.
Ingredients
- 1 cupWhole Milk, warmed to 110°F
- 2.3 tspInstant Yeast, 1 standard packet
- 1/4 cupGranulated Sugar, for the dough
- 1 eggLarge Egg, room temperature
- 4 tbspUnsalted Butter (Melted), for the dough
- 4 cupsAll-Purpose Flour
- 1 tspKosher Salt
- 6 tbspUnsalted Butter (Softened), for the filling
- 1 cupLight Brown Sugar (Packed), for the filling
- 2 1/2 tbspGround Cinnamon
- 4 ozCream Cheese, softened, for glaze
- 3 tbspUnsalted Butter (Softened), for glaze
- 1 1/2 cupsPowdered Sugar, sifted, for glaze
- 1 tspVanilla Extract, for glaze
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Get to the point
- 1
Mix warm milk, sugar, yeast, butter, egg, salt, and flour into a soft dough. Rise 60 minutes until doubled.
- 2
Roll to 12x18 inches, spread with softened butter, brown sugar, and cinnamon. Roll tight and cut into 12 with dental floss.
- 3
Second rise 30 minutes in a greased 9x13 pan. Bake at 350°F for 25 minutes until 190°F internal.
- 4
Slather with cream cheese glaze while warm so it melts into every crevice.
Step by step
Tap a step to cross it offMix the Enriched Dough
In a stand mixer bowl, whisk 1 cup warm milk (110°F), 1/4 cup granulated sugar, and 2 1/4 tsp instant yeast. Let bloom 5 minutes until foamy. Add 1 large egg, 4 tbsp melted butter, 1 tsp salt, and 4 cups all-purpose flour. Knead with dough hook on medium-low for 6 to 8 minutes until smooth and tacky but not sticky.
WhyMilk temperature is critical — below 105°F yeast wakes slowly, above 115°F it dies. Use a thermometer, not your finger.
First Rise
60 minTransfer the dough to a lightly oiled bowl. Cover with plastic wrap and rise in a warm spot (75°F to 80°F) for 60 minutes until doubled in volume. For overnight prep, place in the fridge instead and let it slow-rise 8 to 12 hours.
WhyA cold overnight rise builds deeper flavor and makes the dough easier to roll thin without snapping back.
Roll Out and Fill
Punch down the dough and roll on a lightly floured surface into a 12 by 18 inch rectangle. Spread 6 tbsp softened butter edge to edge. Mix 1 cup packed brown sugar with 2 1/2 tbsp ground cinnamon and sprinkle evenly over the butter, pressing gently to adhere.
WhySoftened — not melted — butter is the key. Melted butter runs out the ends and drowns the pan in syrup instead of forming a defined swirl.
Roll and Cut
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Slice into 12 equal rolls using a piece of unflavored dental floss slid under the log and crossed over the top.
WhyDental floss cuts cleaner than any knife and does not squish the spiral shape flat — a knife compresses the layers on every slice.
Second Rise
30 minArrange the 12 rolls cut-side up in a buttered 9x13 metal pan, leaving small gaps for expansion. Cover loosely and rise in a warm spot for 30 minutes until puffy and touching.
WhyRolls should look puffy and pillowy, not aggressively risen. Over-proofed rolls collapse in the oven.
Bake
25 minBake in a preheated 350°F oven for 22 to 28 minutes until the tops are golden brown and the center rolls read 190°F on an instant-read thermometer.
WhyThe center rolls always finish last. Test the middle roll, not an edge one, or you will pull an underbaked pan.
Glaze and Serve
While rolls rest 10 minutes, beat 4 oz softened cream cheese with 3 tbsp softened butter until smooth. Add 1 1/2 cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk. Spread thickly over warm rolls so the glaze melts into every swirl.
WhyGlazing while warm — but not screaming hot — gives you that classic ooey-gooey drip without turning the frosting to soup.
- Dad pro tip
- For make-ahead: after cutting the rolls and placing them in the pan, cover and refrigerate overnight. In the morning, let them sit on the counter for 45 minutes while the oven preheats, then bake as directed. Fresh cinnamon rolls with zero morning-of dough work.
- Kid & toddler adjustment
- Kids love a thicker glaze — double the powdered sugar in the frosting and add sprinkles right after glazing while it is still tacky.
- Serve with
- Fresh brewed coffee or cold brew · Crispy bacon strips · Scrambled eggs with chives
- Reheating
- Reheat individual rolls in the microwave for 20 to 25 seconds, or warm the whole pan covered with foil in a 300°F oven for 10 minutes. Add a fresh drizzle of glaze after reheating.
- Calories
- 385
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 14 g
Nutrition source: USDA FoodData Central #175058. Cook-time basis: Tested with 4 cups all-purpose flour enriched dough, first rise 60 minutes at 78°F, second rise 30 minutes, baked in a 9x13 metal pan in a home electric oven.
Frequently Asked Questions
Can I use bread flour instead of all-purpose?
Yes, and the rolls will have a slightly chewier bite. All-purpose gives the classic soft, pillowy texture most people expect.
How do I know when the dough has risen enough?
The dough should roughly double in volume. Press two fingers gently into the dough — if the indentation holds and slowly springs back, it is ready. If it springs back instantly, it needs more time.
Why 190°F internal for bread doneness?
Enriched yeast doughs are fully baked when the interior hits 190°F. Below that the starch is not fully set and the center stays gummy. Over 200°F and the bread dries out.
Can I freeze the rolls before baking?
Yes. After cutting and placing in the pan, freeze uncovered until solid then wrap tightly. Thaw overnight in the fridge, do the second rise on the counter for 90 minutes, and bake as directed.
How do you reheat leftover homemade cinnamon rolls with cream cheese glaze without ruining the texture?
Reheat individual rolls in the microwave for 20 to 25 seconds, or warm the whole pan covered with foil in a 300°F oven for 10 minutes. Add a fresh drizzle of glaze after reheating.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 190°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Kids love a thicker glaze — double the powdered sugar in the frosting and add sprinkles right after glazing while it is still tacky.
What are the best side dishes to serve with this?
Recommended sides include Fresh brewed coffee or cold brew, Crispy bacon strips, Scrambled eggs with chives.