Soft, fluffy cinnamon rolls smothered in a rich vanilla cream cheese frosting. These are a family favourite—perfect for breakfast (you can prove them overnight), brunch, an afternoon treat or a dessert.
I lose count of how often I make these—here are a few reasons:
- Special brunches for guests
- Birthday morning requests
- As a beach picnic dessert to go with salty chips
- For photographing and filming the recipe
📋 Ingredients
📺 Watch how to make it
Full recipe with detailed steps is in the recipe card at the end of this post.
Shaping and cutting the dough
Proving the rolls and frosting the cooked cinnamon rolls
Spread the cream cheese frosting while the rolls are still warm so it sinks in a little and keeps them extra soft.
I always make extra frosting and hide it in the fridge—perfect for when you need a little more indulgence.
👩🍳 PRO TIP: Don’t discard the end pieces of the rolled dough. Bake them on a separate tray alongside the main batch—they make a delicious chef’s treat.
Look at that fluffy, pillow-like texture 😍
Storing
Because the topping contains cream cheese, I recommend storing these cinnamon rolls in the refrigerator.
After baking, let the rolls cool slightly, frost them, then cover and let cool completely before refrigerating for up to 3 days. They will firm up in the fridge—briefly warm individual rolls in the microwave for 15–20 seconds to soften and fluff them before serving. Avoid longer heating or the frosting will melt.
Ok last pic, I promise.
Making Ahead
You can prepare the rolls up to the point of placing them on the baking tray, then cover and refrigerate overnight instead of proving. In the morning, leave them in a warm room for about 45 minutes to rise a little while you preheat the oven, then bake as directed.
The cream cheese frosting can be made up to three days ahead and stored, covered, in the refrigerator.
Freezing
Freezing – unbaked
Freeze the unbaked rolls in their tray, covered. Defrost overnight in the refrigerator, then bring to room temperature for about 45 minutes before baking.
The cream cheese frosting freezes well in an airtight container thanks to its higher fat content; defrost in the fridge overnight.
Freezing – baked
You can freeze baked cinnamon rolls in an airtight container. They’ll be slightly less fresh than newly baked, but still tasty. Defrost overnight in the refrigerator and warm individual rolls in the microwave for 15–20 seconds to restore softness.
You can freeze the baked rolls with or without frosting. If frozen with frosting, it may absorb into the rolls—consider making extra frosting to add after reheating.
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Cinnamon Rolls Recipe
Ingredients
Dough:
- 180 ml (3/4 cup) full-fat milk
- 60 g (4 tbsp) unsalted butter, chopped
- 55 g (1/4 cup) granulated sugar
- 2 1/2 tsp dried yeast (easy-bake or quick-rise)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 360 g (3 cups) strong white bread flour
- 3/4 tsp salt
Cinnamon Sugar Filling:
- 60 g (4 tbsp) unsalted butter, softened
- 90 g (2/3 cup) light brown sugar (muscovado works well)
- 2 tbsp ground cinnamon
- 4 tbsp flour (for shaping)
Cream Cheese Topping:
- 180 g (6.3 oz) full-fat cream cheese
- 70 g (4 1/2 tbsp) unsalted butter, softened
- 180 g (1 1/2 cups) confectioners’ sugar, sifted
- 1 tsp vanilla bean paste (or 1 1/2 tsp vanilla extract)
Instructions
- Add milk and butter to a microwave-safe bowl and heat until the butter has just melted; the milk should be warm, not hot. Alternatively heat gently on the stove.
- Pour the warm milk and butter into a stand mixer bowl. Add the sugar, yeast, egg and egg yolk and mix until just combined.
- Add the flour and salt, mix on low for 30–60 seconds until combined.
- Increase mixer speed to medium and knead with the dough hook for 10 minutes. The dough should be sticky—this gives soft rolls.
- Cover the bowl and leave the dough to prove in a warm place for 60–90 minutes until doubled.
- Line a rectangular baking dish (approx. 11.5″ x 8.5″) with parchment.
- Tip the proved dough onto a surface dusted with 3 tbsp flour; sprinkle the top with the remaining 1 tbsp flour. Shape into a rectangle about 16 x 10 inches.
- Spread softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture.
- Roll the dough up from the long side, then trim the ends. Use a long piece of cotton or unflavoured dental floss to slice into 12 even rolls.
- Place the rolls in the prepared dish (4 x 3), cover and prove for 30–60 minutes until they have risen and are touching.
- Preheat the oven to 170°C / 340°F (fan). Bake the rolls for 20–22 minutes until light golden brown.
- While the rolls bake, beat the cream cheese until smooth, then add softened butter, sifted confectioners’ sugar and vanilla and whisk to a silky frosting.
- When the rolls come out of the oven, cool 5 minutes then spoon the frosting over the still-warm rolls so it melts slightly into them.
- Serve warm or at room temperature.
Notes
Tip for bringing eggs to room temperature: Place eggs in warm (not hot) water for 5 minutes.
No stand mixer? Mix by hand and knead on a surface lightly oiled for 8–10 minutes. Oil prevents sticking without drying the dough.
Don’t waste the ends: Bake the trimmed ends on a small tray—chef’s treat!
Bread proving oven: If you have one, reduce proving times: first prove 30 minutes with steam, second prove 20 minutes with steam.
Storing & reheating: Store covered in the fridge up to 3 days; warm individual rolls 15–20 seconds in the microwave before eating.
Make ahead: Refrigerate the unproven rolls overnight and finish proving for ~45 minutes in the morning before baking.
Freezing: Freeze unbaked or baked rolls. Defrost overnight in the fridge; warm individual rolls briefly to refresh. Frosting freezes well—defrost in the fridge.
Bigger rolls: Divide the dough into 9 pieces for larger rolls and bake in a square dish; allow an extra 2–3 minutes baking time.
Recipe inspiration: This recipe was inspired by a recipe from Ambitious Kitchen, adapted over time.
Nutrition
Carbohydrates: 54 g |
Protein: 6 g |
Fat: 20 g |
Saturated Fat: 12 g |
Sugar: 28 g
Nutrition information is approximate and should be used as a guide.
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