Pillowy Cinnamon Rolls with Cream Cheese Icing

Why You’ll Love This Recipe

• Pillowy, bakery-style rolls with tender, pull-apart spirals.
• Brown-sugar cinnamon ribbons that melt into gooey swirls.
• Glossy cream-cheese icing with a warm hint of vanilla.
• Flexible method: same-day or overnight for fresh morning baking.

Grocery List

• Produce: Optional: 1 orange for zest (garnish/variation)
• Dairy: Whole milk, unsalted butter, cream cheese, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, active dry yeast, ground cinnamon, vanilla extract, powdered sugar, fine salt

Full Ingredients

For the Dough

• 1 cup (240 ml) whole milk, warmed to 105–110°F
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast
• 2 large eggs, at room temperature
• 6 tbsp (85 g) unsalted butter, very soft
• 2 tsp pure vanilla extract
• 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
• 1 tsp fine salt

For the Cinnamon Filling

• 5 tbsp (70 g) unsalted butter, very soft
• 3/4 cup (150 g) packed light brown sugar
• 1 1/2 tbsp (4 1/2 tsp) ground cinnamon
• 1/8 tsp fine salt

For the Cream-Cheese Icing

• 4 oz (113 g) cream cheese, at room temperature
• 3 tbsp (42 g) unsalted butter, very soft
• 1 1/4 cups (150 g) powdered sugar, sifted
• 1 1/2 tsp pure vanilla extract
• 2–3 tbsp (30–45 ml) whole milk, to thin
• Pinch of fine salt

For the Pan

• 1 tbsp (14 g) unsalted butter, for greasing
• Parchment paper (optional, for easy lift-out)

Step-by-Step Instructions

Step 1: Proof the yeast in warm milk

Warm the milk to 105–110°F. In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk with the granulated sugar and yeast. Let sit 5–10 minutes until the surface turns foamy. If it does not foam, the yeast may be inactive; start over with fresh yeast.

Step 2: Mix and knead the dough

Add the eggs, soft butter, and vanilla. Add the flour and salt. Mix with the dough hook on low until a shaggy dough forms, then knead on medium-low for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky (it should clean the sides of the bowl but still feel soft). By hand, knead 10–12 minutes. Lightly oil your hands if the dough sticks.

Step 3: First rise until doubled

Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free spot (75–80°F) until doubled, 60–75 minutes. Meanwhile, grease a 9×13-inch baking pan with 1 tbsp butter and line with a parchment sling if desired.

Step 4: Make the cinnamon filling

In a small bowl, stir together brown sugar, cinnamon, and salt. Keep the 5 tbsp butter very soft so it spreads easily without tearing the dough.

Step 5: Roll out, fill, and shape

Turn the dough onto a lightly floured surface and roll into a 12×18-inch rectangle, with the 18-inch side facing you. Spread the soft butter all over, leaving a 1/2-inch border on the far long edge. Sprinkle the cinnamon-brown sugar evenly over the butter and lightly press it in so it adheres.

Step 6: Roll into a log and cut 12 spirals

Starting from the long edge closest to you, roll the dough up tightly into an 18-inch log. Pinch the seam to seal and place seam-side down. Using unflavored dental floss or a sharp knife, mark and cut 12 even pieces (about 1 1/2 inches each). Arrange them cut-side up in the prepared pan.

Step 7: Second rise and bake

Cover the pan and let the rolls rise until puffy and touching, 35–45 minutes. Near the end, preheat the oven to 350°F (175°C). Bake 23–27 minutes, until the tops are golden and the center of a middle roll registers about 190°F. If browning too quickly, tent loosely with foil for the last 5 minutes.

Step 8: Make the cream-cheese icing and finish

While the rolls bake, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tbsp milk; beat until glossy and spreadable, adding up to 1 more tbsp milk if needed. Cool rolls 5–10 minutes, then spread icing over the warm rolls so it melts into a shiny, creamy glaze with a fragrant hint of vanilla. Serve warm.

Pro Tips

• Weigh the flour for best texture. The dough should feel soft and slightly tacky; resist adding extra flour unless truly sticky.
• Use room-temperature eggs and very soft butter so the dough comes together smoothly and rises evenly.
• For ultra-neat spirals, cut with unflavored dental floss: slide under the log, cross the ends, and pull tight to slice.
• Bake until a center roll reads about 190°F; this ensures a fully cooked interior without drying the tops.
• Overnight option: After slicing and panning, cover and refrigerate 8–16 hours. Next day, let stand at room temp 60–90 minutes, then bake.

Variations

• Cardamom-Orange: Add 1 tsp ground cardamom to the filling and 1 tsp fresh orange zest to the icing for a bright, bakery-style twist.
• Pecan Crunch: Sprinkle 3/4 cup (75 g) chopped toasted pecans over the filling before rolling for buttery crunch.
• Maple Cream-Cheese Icing: Replace 2 tbsp milk with 2 tbsp pure maple syrup and reduce powdered sugar to 1 cup (120 g).

Storage & Make-Ahead

Store cooled rolls in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Rewarm at 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds. Freeze un-iced baked rolls up to 2 months; thaw, warm, then ice. For make-ahead, refrigerate shaped rolls overnight (Step 7), then proof and bake fresh in the morning.

Nutrition (per serving)

Approximate per roll: 430 calories; 24 g fat; 58 g carbohydrates; 7 g protein; 270 mg sodium; 28 g sugars. Values are estimates and will vary based on exact ingredients.