Why You’ll Love This Recipe
These cinnamon rolls are incredibly soft thanks to a tender, enriched dough made with milk, sour cream, and butter. The brown sugar and cinnamon filling creates deep, warm flavor in every layer, while the cream cheese frosting adds a perfectly balanced tangy sweetness. Pouring warm heavy cream over the rolls before baking gives them an extra gooey, melt-in-your-mouth texture. They’re simple enough to make at home yet taste like they came straight from a professional bakery.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
1 cup whole milk
1/3 cup sour cream
1/4 cup brown sugar
1 packet active dry yeast
1/2 cup unsalted butter, melted
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract or vanilla bean paste
2 cups all-purpose flour
2 1/2 cups bread flour
For the cinnamon filling
1/4 cup salted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
For the cream cheese frosting
8 ounces cream cheese, softened
1/4 cup salted butter, softened
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 1/2 cups powdered sugar
Additional
1/4 cup warm heavy cream (for pouring over the rolls before baking)
Directions
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Warm the milk until it is just slightly warm to the touch, not hot. Stir in a small amount of sugar and sprinkle the yeast over the top. Let it sit for about 5–10 minutes until frothy.
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In a large mixing bowl, combine the all-purpose flour and bread flour. Add the yeast mixture, sour cream, melted butter, brown sugar, eggs, vanilla, and salt. Mix until a soft dough forms.
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Knead the dough for about 8–10 minutes until smooth and slightly tacky. If needed, add a small amount of flour, one tablespoon at a time.
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Place the dough in a lightly greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
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In a small bowl, mix together the softened butter, brown sugar, and cinnamon to create the filling.
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Roll the risen dough into a large rectangle, about 1/4-inch thick. Spread the cinnamon filling evenly over the surface.
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Roll the dough tightly from the long side into a log. Cut into 9–12 equal rolls using a sharp knife or unflavored dental floss.
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Arrange the rolls in a greased baking dish. Cover and let them rise again for about 30–45 minutes until puffy.
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Preheat the oven to 350°F (175°C). Warm the heavy cream slightly and pour it evenly over the risen rolls.
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Bake for 30–35 minutes until golden brown and cooked through. If the tops brown too quickly, loosely cover with foil.
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While the rolls bake, beat the cream cheese and butter until smooth. Add vanilla, heavy cream, and powdered sugar, mixing until creamy.
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Allow the rolls to cool for 10–15 minutes, then spread the frosting over the warm rolls so it gently melts into the swirls.
Servings and timing
Servings: 9–12 rolls
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Bake time: 30–35 minutes
Total time: Approximately 2 hours 30 minutes
Variations
Nutty cinnamon rolls: Sprinkle chopped pecans or walnuts over the filling before rolling.
Raisin cinnamon rolls: Add a layer of soaked raisins for extra sweetness and texture.
Orange cream cheese frosting: Add a teaspoon of fresh orange zest to the frosting for a citrus twist.
Chocolate swirl rolls: Mix mini chocolate chips into the cinnamon filling for a dessert-style variation.
Maple frosting: Replace vanilla with maple extract for a warm, maple-flavored topping.
Storage/Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave individual rolls for 20–30 seconds until warm. For larger portions, place them in a 300°F (150°C) oven for about 5–8 minutes. If reheating from refrigerated, allow them to come to room temperature first for best texture.
You can also freeze unfrosted baked rolls for up to 1 month. Thaw overnight in the refrigerator, warm gently, and frost before serving.
FAQs
Can I make these cinnamon rolls ahead of time?
Yes. After shaping the rolls, cover them tightly and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be mixed directly into the flour. The rise time may be slightly shorter.
Why do you pour heavy cream over the rolls before baking?
The heavy cream seeps into the dough as it bakes, creating a softer, gooier texture.
Can I use only all-purpose flour?
Yes, though combining bread flour and all-purpose flour gives a slightly chewier and fluffier texture.
How do I know when the rolls are fully baked?
They should be golden brown on top and no longer doughy in the center. The internal temperature should be around 190°F.
Can I freeze the rolls before baking?
Yes. Freeze them after shaping. When ready to bake, thaw, allow them to rise, then bake as directed.
What if my dough doesn’t rise?
Make sure your yeast is fresh and your milk was not too hot, as excessive heat can kill the yeast.
Can I make these without sour cream?
You can substitute plain yogurt or add a little extra milk if needed, though sour cream adds richness.
How thick should I roll out the dough?
About 1/4 inch thick is ideal for soft, evenly baked rolls.
Can I adjust the sweetness of the frosting?
Yes. Add more powdered sugar for sweeter frosting or reduce it slightly for a more tangy flavor.
Conclusion
These homemade cinnamon rolls with cream cheese frosting are the ultimate comfort bake. With their pillowy soft dough, rich cinnamon filling, and luscious frosting, they’re perfect for sharing with family and friends. Whether served fresh from the oven for breakfast or enjoyed as a sweet treat later in the day, they’re guaranteed to become a favorite in your kitchen.
