Ultimate Cinnamon Rolls with Cream Cheese Frosting
Soft, pillow-like cinnamon rolls topped with a rich cream cheese frosting. Made with a slow-chilled brioche-style dough for the ultimate bakery texture.
Prep Time: 30 mins | Chill Time: 1–2 hrs | Bake Time: 20–25 mins | Yield: 6–7 large rolls
Quick Baking Tips & Fun Fact
Fun Fact
Did you know cinnamon was once more valuable than gold? Ancient Egyptians used it for medicinal purposes and embalming, and European traders kept its origins a secret for centuries to maintain a monopoly on the spice trade.
Key Baking Tips
Chilling is Key: Chilling this dough relaxes the gluten and solidifies the butter, making it effortless to roll thin without sticking or shrinking.
The Heavy Cream Secret: Brushing roughly 2 teaspoons of heavy cream over the top of each roll right before baking adds extra moisture as they rise, creating an insanely soft, melt-in-your-mouth bakery texture.
The Pizza Cutter Pre-Slice Trick: Skip slicing a messy, filled log! Instead, after spreading your filling over the rolled dough, use a pizza cutter to pre-cut long, even strips (about 1 to 1.5 inches wide and 18 inches long). Roll each individual strip up into a tight wheel for perfectly neat, uniform cinnamon rolls every single time.
Double-Frosting Method: Spread half the frosting while the rolls are piping hot so it melts deep into the center. Top with the remaining half once they cool slightly for a glossy bakery finish.
Ingredients
Bun Dough
500g All-Purpose Flour
293g Warm Milk
43g Granulated Sugar
11g Salt
5g Instant Dry Yeast (See note below for Active Dry)
100g Unsalted Butter, softened
Cinnamon Filling
140g Unsalted Butter, softened
120g Light Brown Sugar
14g Ground Cinnamon
Cream Cheese Frosting
8 oz Cream Cheese, softened
4 oz Unsalted Butter, softened
12 oz Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
Step-by-Step Instructions
1. Make the Dough
Mix Base: In a stand mixer fitted with a dough hook, combine flour, warm milk, granulated sugar, salt, and yeast. Mix on low speed for 5 minutes.
Incorporate Butter: Add the 100g softened butter a tablespoon at a time, let it incorporate into the dough before the next addition. Increase mixer to medium and mix for 20 minutes until smooth, elastic, and passes the window pane test.
Chill: Shape dough into a flat rectangle, wrap tightly in plastic, and refrigerate for 1 to 2 hours.
2. Roll & Assemble
Roll Out: On a lightly floured surface, roll the chilled dough into a large 12×18 inch rectangle roughly ¼ inch thick.
Spread Filling: Spread the 140g softened butter evenly over the dough. Combine the light brown sugar and cinnamon, then sprinkle the mixture evenly across the butter layer, and lightly press the sugar into the butter.
Pre-Slice & Roll: Using a pizza cutter, slice the dough into long strips roughly 1 to 1 ½ inches wide and 18 inches long. Roll each individual strip up tightly to form your 6–7 rolls.
Proof: Place the rolls into a greased or parchment lined 9×13 inch baking pan. Cover with plastic wrap and let proof at room temperature until puffy and the dough does not spring back when you poke it, they should look noticeably airy.
3. Bake & Frost
Add Heavy Cream Wash (Optional): Gently brush the tops of your proofed rolls with about 2 teaspoons of heavy cream per roll using a silicone pastry brush to lock in moisture.
Bake: Preheat your oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown on top.
Whip Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and salt, mixing until fluffy.
Finish: Spread the frosting over warm rolls (about 10 minutes out of the oven),serve, and enjoy!
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
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If using Active Dry Yeast instead of Instant, bloom it first! Add the yeast and a pinch of the granulated sugar to warm milk (105°F–110°F) and let sit for 10 minutes until frothy before mixing in remaining dough ingredients.
Want a video tutorial? Check it out here!
