Description

Soft, fluffy cinnamon rolls loaded with cinnamon-spiced sugar and topped with a tangy, sweet cream cheese glaze. Perfect for family breakfasts and holiday brunches.

Ingredients

Scale

4 cups all-purpose flour (480g)
2 ¼ teaspoons active dry yeast (1 packet)
1 cup whole milk (240ml), warm (about 110°F/43°C)
½ cup granulated sugar (100g)
⅓ cup unsalted butter (75g), melted + extra for brushing
2 large eggs, room temperature
1 teaspoon salt
2 tablespoons ground cinnamon
1 cup brown sugar (220g), packed
4 oz cream cheese (115g), softened
1 ½ cups powdered sugar (180g), sifted
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream

Instructions

Activate the yeast (5 minutes): Warm the milk to about 110°F (43°C). Stir in 1 tablespoon of sugar and sprinkle the yeast on top. Let sit for 5 minutes until foamy.
Make the dough (10 minutes): In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add melted butter, eggs, and foamy yeast mixture. Mix until sticky dough forms. Knead by hand for 8-10 minutes or with dough hook for 6-7 minutes until smooth and slightly tacky.
First rise (1 to 1.5 hours): Place dough in greased bowl, cover, and let rise in warm spot until doubled in size.
Prepare the filling (5 minutes): Mix brown sugar and cinnamon in a small bowl. Melt a few tablespoons of butter for brushing.
Roll out the dough (5 minutes): Punch down dough and roll into a 15×9-inch rectangle. Brush melted butter evenly over dough, then sprinkle cinnamon-sugar mixture generously.
Form the rolls (5 minutes): Roll dough tightly from long side into a log. Pinch seam to seal. Cut into 12 equal slices and place cut-side up in greased 9×13-inch baking dish.
Second rise (45 minutes): Cover rolls loosely and let rise until puffy and almost doubled.
Bake (20-25 minutes): Preheat oven to 350°F (175°C). Bake rolls until golden brown and cooked through.
Make the cream cheese glaze (while rolls bake): Beat cream cheese, powdered sugar, vanilla, and 2 tablespoons milk or cream until smooth. Add more milk if needed for drizzling consistency.
Glaze and serve: After rolls cool 5-10 minutes, drizzle glaze generously over top. Serve warm.

Notes

[‘Do not rush the rising process; yeast needs time to work properly.’, ‘Softened cream cheese is key for a smooth glaze; warm it slightly if cold.’, ‘Use real butter, not margarine, for best flavor.’, ‘For extra fluffiness, brush tops with melted butter before baking.’, ‘Make ahead by assembling rolls and refrigerating overnight; bake fresh in the morning.’, ‘Keep glaze runny by whisking in milk if it thickens too much.’, ‘Generously spice the filling with cinnamon for best flavor.’, ‘You can freeze unbaked rolls after shaping; thaw and bake as usual.’]

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 320
Sugar: 18
Sodium: 210
Fat: 12
Saturated Fat: 7
Carbohydrates: 45
Fiber: 1
Protein: 6

Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese glaze, breakfast recipe, easy cinnamon rolls, soft cinnamon rolls, holiday brunch