Fluffy Cinnamon Rolls Recipe – Best Homemade with Cream Cheese Icing

Let me tell you, the aroma of freshly baked cinnamon rolls drifting through my kitchen is pure magic—warm, sweet, and just a little bit decadent. The first time I made these fluffy homemade cinnamon rolls with cream cheese icing, I was instantly smitten. There’s something about the way the dough rises—pillowy and soft—that made me pause, take a deep breath, and actually grin because, you know what, I hadn’t realized how easy it was to create bakery-style rolls right at home.

Back when I was knee-high to a grasshopper, my grandma used to bake cinnamon rolls for special Sunday breakfasts. Her secret was always a generous swipe of butter and a sprinkle of love (and maybe a little extra cinnamon, if you asked me). Years later, I found myself trying to recreate those rolls on a rainy weekend, desperate for some nostalgic comfort. Honestly, I wish I’d stumbled on this recipe years ago, because it’s dangerously easy and delivers that same warm hug-in-a-pan feeling.

My family couldn’t stop sneaking bites straight from the cooling rack. There was a brief moment of “Where did all the rolls go?”—but let’s face it, that’s the sign of something truly irresistible. Whether you’re whipping these up for a holiday brunch, bringing them to a potluck, or just brightening up your Pinterest feed, these cinnamon rolls strike the perfect balance: soft, gooey centers, golden edges, and a blanket of tangy cream cheese icing. I tested this recipe more times than I care to admit (all in the name of research, of course), and it’s now a staple for family gatherings and gifting. It really feels like a treat you’ll want to bookmark and come back to again and again.

Why You’ll Love This Fluffy Cinnamon Rolls Recipe

I’ve baked a lot of cinnamon rolls over the years, and this fluffy cinnamon rolls recipe stands out for a bunch of reasons. I’m not just talking about taste (though that’s obviously top notch), but the whole baking experience—from start to finish, it’s just so satisfying. These rolls have been tested in my kitchen and devoured by everyone from picky toddlers to my cinnamon-loving neighbor. Here’s why you’ll love them:

• Quick & Easy: You can have these rolls rising in under 30 minutes and baked within two hours. Perfect for mornings when you need a sweet fix without a long wait.
• Simple Ingredients: No fancy trips to specialty shops. Most ingredients are pantry staples—flour, yeast, butter, sugar, cinnamon, and cream cheese.
• Perfect for Any Occasion: These rolls shine at brunch, potlucks, holiday mornings, or even as a special after-school treat.
• Crowd-Pleaser: I’ve never met anyone who can resist the gooey swirl and creamy icing. Kids and adults both go wild for them.
• Unbelievably Delicious: The texture is soft and fluffy, the cinnamon filling is perfectly balanced, and the icing? Oh man, it’s rich and tangy—like the best bakery treat, but better because it’s homemade.

What makes this fluffy cinnamon rolls recipe truly special is the technique: I use a simple dough with just the right amount of yeast for that gorgeous rise. The filling isn’t just cinnamon and sugar—it’s a buttery, brown sugar swirl that caramelizes just a little as the rolls bake. And that cream cheese icing? It’s whipped smooth, not too sweet, and melts into every crevice.

Honestly, these cinnamon rolls are more than just a recipe—they’re a comfort food moment. If you’re looking for something that feels classic but delivers modern convenience (and a little wow-factor), this is the one. Whether you’re out to impress guests or just want a cozy breakfast, you’ll keep coming back for more. It’s the kind of roll that makes you close your eyes after the first bite and wonder why you ever bought the store-bought kind.

Ingredients You Will Need

This fluffy cinnamon rolls recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, cloudlike texture without any fuss. Almost everything here is a pantry staple, and you can swap things around based on what you have.

• For the Dough:
• All-purpose flour (500g / 4 cups) – I recommend King Arthur for consistent results.
• Whole milk, warm (240ml / 1 cup) – warms up the dough for that fluffy rise (use any milk, even dairy-free if needed).
• Granulated sugar (50g / ¼ cup) – adds a touch of sweetness.
• Active dry yeast (7g / 2¼ tsp, one packet) – helps the dough rise beautifully.
• Unsalted butter, melted (60g / ¼ cup) – adds richness and tenderness.
• Large egg, at room temperature – gives the dough structure.
• Salt (1 tsp) – balances out the sweetness.
• For the Cinnamon Filling:
• Light brown sugar (100g / ½ cup, packed) – gives a caramel flavor.
• Ground cinnamon (15g / 2 tbsp) – the star of the show!
• Unsalted butter, softened (60g / ¼ cup) – helps everything melt together.
• For the Cream Cheese Icing:
• Cream cheese, softened (115g / ½ cup) – I like Philadelphia for the smoothest texture.
• Unsalted butter, softened (30g / 2 tbsp) – blends with the cream cheese for extra silkiness.
• Powdered sugar (120g / 1 cup) – sweetens and thickens the icing.
• Vanilla extract (1 tsp) – rounds out the flavors.
• Pinch of salt – just enough to make the flavors pop.
• Milk (1-2 tbsp, as needed) – for thinning the icing to drizzle consistency.
• Ingredient Notes & Substitutions:
• You can swap whole milk for almond milk or oat milk (just keep it warm).
• Try coconut sugar instead of brown sugar for the filling if you want a slightly different flavor.
• Gluten-free all-purpose flour works if you need a gluten-free version (Bob’s Red Mill is my pick).
• Dairy-free cream cheese and butter can be used for a vegan-friendly icing.
• If you’re out of eggs, try a flaxseed egg (1 tbsp ground flax + 3 tbsp water, let sit for 5 minutes).

If you want to get fancy, toss in a handful of chopped pecans or raisins in the filling. In summer, swapping a bit of ground cardamom for cinnamon is a fun twist. The best part? You probably have most ingredients already, so you’re halfway there!

Equipment Needed

You don’t need a bunch of fancy gadgets for these cinnamon rolls. Here’s what I use every time:

• Large mixing bowl – for blending the dough (any sturdy bowl will do).
• Whisk and sturdy wooden spoon – for mixing; you can use a stand mixer with a dough hook for less elbow grease.
• Measuring cups and spoons – accuracy helps with fluffy results.
• Rolling pin – to gently roll the dough (a clean wine bottle works in a pinch—I’ve been there!).
• Bench scraper or sharp knife – for cutting rolls evenly.
• 9×13-inch (23x33cm) baking pan – glass, metal, or ceramic all work (I use Pyrex most often).
• Clean kitchen towel or plastic wrap – for covering the dough as it rises.
• Small saucepan – for melting butter (or just use your microwave).
• Spatula – for spreading the filling and icing.

If you don’t have a stand mixer, mixing by hand works just fine—just expect a mini workout. For easy cleanup, line your pan with parchment paper. I always hand-wash my rolling pin and bench scraper to keep them in top shape, but most of the other tools are dishwasher-safe. You can get budget-friendly versions of everything at any home goods store, and honestly, the best rolls I’ve made came from simple, well-loved tools.

Preparation Method

Here’s how you make these fluffy homemade cinnamon rolls with cream cheese icing. I promise—each step is straightforward, and I’ve included all my real-life tips and tricks!

1. Make the Dough (15 minutes prep):

   In a large mixing bowl, whisk together the warm milk (240ml / 1 cup), granulated sugar (50g / ¼ cup), and active dry yeast (7g / 2¼ tsp). Let sit for 5-10 minutes until foamy—if it doesn’t foam, the yeast may be old. (It should smell slightly sweet and yeasty.)

2. Add Wet and Dry Ingredients (5 minutes):

   Stir in the melted butter (60g / ¼ cup), egg, and salt (1 tsp). Gradually add the all-purpose flour (500g / 4 cups), mixing until a sticky dough forms.

3. Knead the Dough (5-8 minutes):

   Knead on a lightly floured surface for about 5-8 minutes, or use a stand mixer with a dough hook for 4-5 minutes. The dough should be soft but not too sticky—add a tablespoon of flour if necessary. (It should feel smooth and elastic, not dry.)

4. First Rise (60 minutes):

   Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size (about 1 hour). (It may take longer in a cool kitchen.)

5. Prepare the Filling:

   While the dough rises, mix the softened butter (60g / ¼ cup), brown sugar (100g / ½ cup), and ground cinnamon (15g / 2 tbsp) in a small bowl until smooth.

6. Shape the Rolls (15 minutes):

   Punch down the risen dough and roll out on a floured surface to a 16×12-inch (40x30cm) rectangle. Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1cm) border.

7. Roll Up and Cut (5 minutes):

   Starting from the long side, tightly roll up the dough. Cut into 12 even pieces using a bench scraper or sharp knife. (If the dough sticks, chill it briefly.)

8. Second Rise (30-45 minutes):

   Arrange rolls in a greased or parchment-lined 9×13-inch pan. Cover and let rise until puffy, about 30-45 minutes. (The rolls should almost double and touch each other.)

9. Bake (20-25 minutes):

   Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes, until golden brown and the centers are cooked through. (If the tops brown too quickly, cover loosely with foil.)

10. Make the Cream Cheese Icing:

    While the rolls bake, beat softened cream cheese (115g / ½ cup) and butter (30g / 2 tbsp) until smooth. Mix in powdered sugar (120g / 1 cup), vanilla extract (1 tsp), and a pinch of salt. Add milk (1-2 tbsp) until the icing is spreadable.

11. Ice and Serve:

    Spread the cream cheese icing over warm rolls right after baking so it melts into the swirls. Serve warm and watch them disappear!

Troubleshooting tip: If your rolls seem dry, they may have overbaked or the dough was too firm—next time, add a splash more milk or reduce baking time by a couple minutes. If the filling leaks out, try chilling the dough before slicing. And if you want super gooey rolls, pour a couple tablespoons of heavy cream over the rolls just before baking (sounds wild, but it works!).

Cooking Tips & Techniques

I’ve picked up a few tricks and learned a couple hard lessons while perfecting this fluffy cinnamon rolls recipe. If you want consistently soft, gooey rolls, here’s what works best:

• Proof Your Yeast: Always test the yeast in warm milk with sugar. If it doesn’t bubble up, your rolls won’t rise—trust me, I learned this the hard way on a chilly winter morning.
• Don’t Over-Flour: It’s tempting to dump in more flour if your dough feels sticky, but resist. The dough should be soft—too much flour makes tough rolls. I always err on the side of sticky and use lightly floured hands.
• Keep the Dough Warm: Rising time depends on warmth. I sometimes let the dough rise in my (turned off) oven with the oven light on. If your kitchen is cold, it might take longer.
• Slice with Dental Floss: For perfect swirls, use flavorless dental floss to cut the rolls instead of a knife. It doesn’t squish the dough—my grandma used this trick!
• Check for Doneness: The center of the rolls should spring back lightly when touched. If the tops are golden but the centers are still doughy, bake a few minutes longer.
• Timing is Everything: Multitask by prepping the icing while the rolls bake. I usually clean up the kitchen while waiting for the second rise, so everything’s ready for the grand reveal.
• Consistency Matters: For extra gooey rolls, brush the tops with melted butter and let them cool for just 5 minutes before icing. If you want firmer rolls, let them cool completely before icing.

Honestly, some of my best batches happened when I wasn’t stressing out—so relax and enjoy the process. If you mess up the shape, no worries—they’ll still taste amazing!

Variations & Adaptations

Cinnamon rolls are pretty flexible, and this fluffy cinnamon rolls recipe lends itself to all sorts of fun tweaks. Here are a few ideas to try:

• Dietary Variations: Make them vegan by using dairy-free milk, plant-based butter, and vegan cream cheese. Swap the egg for a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
• Gluten-Free: Substitute a good gluten-free all-purpose flour blend (Bob’s Red Mill is my go-to). The rolls are a bit more delicate, but just as tasty.
• Seasonal Flavors: Add ½ cup finely chopped apples or pears to the filling for a fall twist. Sprinkle with orange zest for a holiday morning treat.
• Nutty Additions: Toss in chopped pecans, walnuts, or raisins to the cinnamon filling if your crowd likes a little crunch.
• Chocolate Swirl: Mix 2 tbsp cocoa powder into the filling for a chocolate-cinnamon combo.

If you prefer a caramel-style topping, drizzle with salted caramel sauce instead of cream cheese icing. For a shortcut, use store-bought refrigerated dough (though, let’s face it, homemade is always best). I once swapped in pumpkin pie spice for the cinnamon—pretty wild, but surprisingly delicious! Don’t be afraid to get creative based on what you have in the pantry.

Serving & Storage Suggestions

For the best experience, serve these fluffy cinnamon rolls warm, straight out of the oven, with the cream cheese icing melting into every swirl. They look especially pretty arranged on a big platter, dusted with a little extra cinnamon. If you want to make them ahead, chill the shaped rolls overnight in the fridge, then let them rise for 30-60 minutes before baking in the morning.

Pair these rolls with a big mug of coffee, chai, or cold milk. They’re also fantastic alongside scrambled eggs or fresh fruit for a full brunch spread. If you have leftovers (rare, but it happens!), store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

To reheat, microwave individual rolls for 15-20 seconds, or warm in a 300°F (150°C) oven for 8-10 minutes. The flavors actually deepen after a day or two—the cinnamon gets even more aromatic. You can freeze un-iced rolls tightly wrapped for up to 2 months; thaw overnight and ice just before serving. It’s the perfect make-ahead breakfast treat!

Nutritional Information & Benefits

Each cinnamon roll (with icing) clocks in at roughly 320 calories, with 8g fat, 5g protein, and 55g carbohydrates. You’ll get a good dose of calcium from the milk and cream cheese, plus a little iron from the flour. Cinnamon has antioxidant properties and can help balance blood sugar—a nice bonus!

This fluffy cinnamon rolls recipe can be adapted to fit gluten-free or dairy-free needs, and you can reduce sugar if you like. Allergens to note: wheat, dairy, eggs (all easy to swap out if needed). Personally, I love knowing exactly what goes into my weekend treat—no preservatives or weird additives, just classic ingredients and a lot of homemade happiness.

Conclusion

If you’re searching for the best homemade cinnamon rolls with cream cheese icing, this recipe is absolutely worth trying. It’s simple enough for beginners, reliable for regular bakers, and just plain delicious every single time. You can customize with your favorite add-ins or swap ingredients as needed—so it’s perfect for families, holidays, or just a cozy morning at home.

I love this fluffy cinnamon rolls recipe because it brings back all those childhood memories and gives me new ones with every batch. Honestly, there’s nothing like sharing warm, gooey rolls with friends and family. Give it a go, and let me know in the comments how you personalized it—did you add nuts, swap the icing, or try a gluten-free version? Pin it, share it, and most importantly, enjoy every bite!

Here’s to sweet mornings and cinnamon-scented kitchens—happy baking!

Frequently Asked Questions

Can I make these fluffy cinnamon rolls ahead of time?

Absolutely! Prepare the rolls through step 8, then cover and refrigerate overnight. Let them rise for 30-60 minutes in the morning before baking as usual.

What’s the best way to reheat leftover cinnamon rolls?

Pop individual rolls in the microwave for 15-20 seconds or warm a pan of rolls in a 300°F (150°C) oven for about 8-10 minutes. The icing will get melty again!

Can I freeze these cinnamon rolls?

Yes, you can freeze un-iced rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge and ice after reheating.

What if I don’t have cream cheese for the icing?

You can use mascarpone or even Greek yogurt for a tangy twist, or make a simple vanilla glaze with powdered sugar, milk, and vanilla extract.

Why did my cinnamon rolls turn out dry?

Dry rolls can result from too much flour or overbaking. Next time, add a splash more milk to the dough and check for doneness a few minutes early.

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