Cinnamon Rolls with Cream Cheese Icing

Southern Kitchen
Cinnamon Rolls

About the recipe

Fewer breakfast foods are more inherently comforting than homemade cinnamon rolls. The process is relatively easy; however, it’s crucial to allow the dough enough time to proof so the yeast can work its magic. To speed up the process, place a kitchen towel under the bowl of dough and place it on top of a heated oven or a heating pad.

Serves: 24 rolls

Hands On Time: 1 hour and 0 minutes

Total Time: 2 hours and 40 minutes



1 cup whole milk

1/2 cup granulated sugar

2 1/4 teaspoons active dry yeast

2 teaspoons kosher salt

8 tablespoons (1 stick) melted unsalted butter

2 large eggs

4 1/2 cups all-purpose flour, plus more for dusting


1 cup packed light brown sugar

2 1/2 tablespoons ground cinnamon

8 tablespoons (1 stick) unsalted butter, softened


8 tablespoons (1 stick) unsalted butter, softened

4 tablespoons cream cheese, softened

1 1/2 cups powdered sugar

2 teaspoons vanilla

1/4 teaspoon kosher salt


To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk, sugar, yeast and salt. Let sit until the mixture is foamy, 5 to 10 minutes. Add the butter and eggs and mix on low until combined. Add flour, increase the speed to medium, and knead until the dough forms a ball and comes away cleanly from the sides of the bowl, about 10 minutes.

Remove the dough from the bowl and spray the inside of the bowl with nonstick oil spray. Return the dough to the bowl and cover with plastic wrap. Place the bowl in a warm place and let sit until the dough has doubled in size, 45 to 60 minutes.

To make the filling: Heat the oven to 400 degrees.

Spray a baking sheet with nonstick oil spray. In a medium bowl, whisk together the brown sugar and cinnamon.

On a lightly floured work surface, roll out the dough into a rectangle 1/4 inch thick. Spread the dough evenly with softened butter. Sprinkle the sugar mixture over the dough to evenly cover the butter. Starting at one of the long ends, tightly roll the dough into a log. Cut into 1-inch slices and place, swirl side-up on the prepared baking sheet. Place baking sheet in a warm place and allow rolls to rise until almost doubled, about 30 minutes.

Bake until lightly browned, 15 to 20 minutes. Let cool for about 5 minutes.

While the rolls bake, make the icing: In the bowl of the stand mixer, now fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Add the sugar, vanilla and salt, increase the speed to medium high, and beat until the icing is soft and fluffy.

Spread generously over the warm rolls and serve.