Let’s be honest: bakery cinnamon rolls are great—until you see the price tag and the dry center. You deserve better. These fluffy, pull-apart spirals bring the gooey core, the sticky edges, and a cream cheese glaze so silky it should have its own theme music.
They’re simple enough for a weekend bake, impressive enough for guests, and dangerous enough to vanish in under 10 minutes. Ready to make your kitchen smell like a cinnamon-scented candle empire?
Why This Recipe Works
- Enriched dough = pillowy texture. Milk, butter, and eggs add fat and protein that make the rolls soft and tender.
- Warm milk activates yeast fast. The right temperature jump-starts rise without risking a yeast meltdown.
- Brown sugar + cinnamon swirl. Melts into a caramel-like ribbon for that classic gooey center.
- Cream cheese glaze with tang. The slight acidity cuts through sweetness, so it’s rich without being heavy.
- Double rise for structure. First rise builds flavor, second rise gives height and bakery-level fluff.
Shopping List – Ingredients
- For the dough:
- 3/4 cup warm whole milk (about 110°F)
- 2 1/4 tsp instant or active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 3 to 3 1/4 cups all-purpose flour
- 1/2 tsp fine salt
- For the filling:
- 1/2 cup unsalted butter, very soft
- 3/4 cup packed brown sugar (light or dark)
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but elite)
- Pinch of salt
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1–2 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Cooking Instructions
- Activate the yeast. In a bowl, whisk warm milk, yeast, and 1 tbsp of the sugar. Rest 5–10 minutes until foamy.
If it’s silent and flat, your yeast is a couch potato—start over.
- Make the dough. Add remaining sugar, egg, yolk, and melted butter. Mix in 3 cups flour and salt. Knead 8–10 minutes (stand mixer on medium-low) until smooth and slightly tacky.
Add extra flour 1 tbsp at a time only if needed.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
- Prep the filling. Mix soft butter, brown sugar, cinnamon, nutmeg, and salt into a spreadable paste.
- Roll it out. Turn dough onto a lightly floured surface and roll to a 12×18-inch rectangle. Spread filling evenly, leaving a 1/2-inch border on one long edge.
- Roll and slice. Roll tightly from the opposite long edge toward the clean border. Seal seam.
Slice into 12 pieces (use dental floss for clean cuts—yes, really).
- Second rise. Arrange in a buttered 9×13-inch pan with a little space between rolls. Cover and rise until puffy, 30–45 minutes.
- Bake. Preheat to 350°F (175°C). Bake 22–26 minutes until lightly golden and centers read ~190°F.
Don’t overbake unless you enjoy regret.
- Make the glaze. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and just enough milk to reach a thick, pourable consistency.
- Glaze and serve. Spread half the glaze over warm rolls so it melts into the swirls. After 5 minutes, add the rest for that glossy bakery finish.
Storage Instructions
- Room temp: Keep covered up to 2 days.
Rewarm 10–15 seconds in the microwave.
- Fridge: Up to 5 days. Warm gently to bring back softness.
- Freeze baked rolls: Wrap individually without glaze and freeze up to 2 months. Thaw, warm, and glaze fresh.
- Make-ahead option: After slicing, place in pan, cover, and refrigerate overnight.
Bring to room temp 45–60 minutes, then bake.
Health Benefits
- Protein and calcium from milk, eggs, and cream cheese support muscle and bone health.
- Spices like cinnamon offer antioxidants and may support healthy blood sugar—emphasis on “may,” not magic.
- Portion control is your friend: pair with fruit and coffee for a balanced treat. IMO, joy is also a nutrient.
Pitfalls to Watch Out For
- Milk too hot. Over 120°F can kill yeast. Aim for warm bath temps.
- Too much flour. Stiff dough = dry rolls.
Keep it slightly tacky; trust the knead.
- Underproofing. If rolls don’t puff before baking, they’ll bake dense. Patience pays dividends.
- Overbaking. Light gold is perfect. Dark brown = heartbreak.
- Cold glaze ingredients. They won’t blend smooth.
Room temp is non-negotiable.
Different Ways to Make This
- Orange twist: Add 1 tbsp orange zest to filling and 1–2 tbsp orange juice in the glaze.
- Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling.
- Maple glaze: Swap milk with 2 tbsp pure maple syrup in the glaze; reduce powdered sugar slightly.
- Cardamom rolls: Add 1 tsp ground cardamom to the dough for a Scandinavian vibe.
- Overnight sourdough: Replace yeast with 1/2 cup active starter; extend rise times significantly (FYI, flavor = wow).
- Gluten-free attempt: Use a 1:1 GF flour with xanthan and add 1 tsp psyllium husk; texture will differ but still tasty.
FAQ
Can I use bread flour instead of all-purpose?
Yes. Bread flour gives a chewier bite and slightly taller rolls. You may need an extra tablespoon of milk if the dough feels firm.
What if I only have rapid-rise yeast?
Use the same amount and skip the initial proof step.
Mix yeast with dry ingredients, then add warm liquids. Rise times may shorten.
How do I make them extra gooey in the center?
Spread a thin layer of softened butter on the dough before the filling and slightly underbake by 1–2 minutes. A small splash of cream in the pan before baking also boosts goo.
Can I reduce the sugar?
Reduce the filling sugar to 1/2 cup and the glaze to 3/4 cup powdered sugar.
Flavor stays great, just a bit less sweet.
Why are my rolls unraveling?
You likely rolled too loose or didn’t seal the seam. Roll firmly, end with the seam down, and give each slice a gentle tuck into shape.
Final Thoughts
These Cinnamon Rolls with Cream Cheese Glaze are your new weekend flex: soft dough, bold spice, and a glaze that means business. Follow the proofing cues, respect the oven, and you’ll get bakery-level results without leaving home.
Serve warm, watch the tray disappear, and accept compliments like it’s your day job. You earned them.