Fluffy Cinnamon Rolls with Cream Cheese Frosting
Pillowy-soft cinnamon rolls with defined buttery swirls of brown sugar and cinnamon, finished warm with cream cheese frosting that melts into every layer. One bowl, no fancy equipment — plus the baker's dental-floss trick for perfectly round rolls every time.
Prep
40 min
Cook
20 min
Total
60 min
Serves
12
Ingredients
Dough
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (1 packet / 7g) instant yeast
- 1/4 cup (50g) granulated sugar
- 1 tsp fine salt
- 1 cup (240ml) whole milk, warmed to 110°F (43°C)
- 4 tbsp (60g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
Cinnamon filling
- 1/2 cup (115g) unsalted butter, very soft
- 3/4 cup (150g) light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp fine salt
Cream cheese frosting
- 4 oz (115g) cream cheese, room temperature
- 4 tbsp (60g) unsalted butter, room temperature
- 1 1/2 cups (180g) powdered sugar, sifted
- 3 tbsp whole milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Method
- 1
Whisk the flour, instant yeast, sugar and salt in a large bowl. Add the warm milk, melted butter and eggs and mix until a shaggy dough forms. Knead 8–10 minutes until smooth, soft and slightly tacky but not sticky, adding flour a tablespoon at a time only if it clings aggressively. It's ready when a small piece stretches into a thin translucent sheet without tearing. Shape into a ball, place in a lightly greased bowl, cover tightly and rise in a warm spot (about 80°F/27°C) for 1 to 1 1/2 hours, until doubled.
- 2
Mix the soft butter, brown sugar, cinnamon and salt into a smooth paste for the filling. Roll the dough into an 18x12-inch rectangle on a lightly floured surface. Spread the filling to the edges, leaving a 1-inch border along the far long side, then roll up tightly from the near long side and pinch the seam to seal. Cut into 12 equal rolls using unflavored dental floss — slide it under the log, cross the ends over the top and pull for clean cuts that don't squash the swirls. Arrange cut-side up in a buttered 9x13 dish, cover, and rise 30–45 minutes until puffy and touching. Bake at 350°F (175°C) for 22–26 minutes, until golden on top and 190°F (88°C) in the center. Don't overbake. Beat the cream cheese and butter until fluffy, then beat in the powdered sugar, milk, vanilla and salt until creamy. Frost generously while the rolls are still warm so the frosting melts into every swirl.
- 3
Enjoy
Tips
- Only instant yeast goes straight in dry — if using active dry, dissolve it in the warm milk with a pinch of sugar and wait until foamy (5–10 min) first.
- Cool kitchen? Proof the covered bowl in the oven with just the light on — it's the perfect warm spot.
- Frost warm, not hot: warm rolls melt the frosting into the layers; hot rolls turn it into a puddle.
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