Soft & Gooey Cinnamon Rolls with Cream Cheese Glaze
First things first—thank you from the bottom of my cinnamon-swirled heart for being here! Whether you're a seasoned home baker or someone who just loves the smell of cinnamon wafting through the house, I’m so excited to share this recipe with you. These Soft & Gooey Cinnamon Rolls with Cream Cheese Glaze are the very definition of cozy comfort food. One bite in, and you’ll understand why I keep making these on repeat!
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Why You’ll Love These Cinnamon Rolls
These aren’t just any cinnamon rolls. They’re pillow-soft, ooey-gooey, perfectly sweet, and drenched in a dreamy glaze that’s got just the right tang from cream cheese. I tested these again (and again!) until I had the kind of recipe that would give you bakery-style results in your own kitchen—minus the fuss.
Here’s why this recipe’s a keeper:
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Soft, fluffy dough that rises beautifully
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Deep swirls of cinnamon-sugar filling in every bite
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A rich cream cheese glaze that melts over the top
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Can be made ahead—perfect for weekend brunches!
What It Tastes Like
The rolls are soft and buttery with tender layers, and every bite bursts with warm cinnamon and brown sugar. The glaze? Sweet, creamy, slightly tangy, and just the right amount of sticky. They're melt-in-your-mouth good—truly irresistible.
Benefits of This Recipe
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Homemade Magic: Freshly baked rolls taste SO much better than store-bought!
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Freezer-Friendly: Yes, you can freeze these for later!
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Customizable: Add nuts, raisins, or even a pumpkin swirl!
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Beginner-Friendly: No bread-baking experience required.
Ingredients
For the Dough:
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1 cup warm milk (110°F/45°C)
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2¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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2 large eggs, room temp
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6 tbsp unsalted butter, melted
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4 cups all-purpose flour
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1 tsp salt
For the Filling:
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¾ cup brown sugar, packed
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2½ tbsp ground cinnamon
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6 tbsp unsalted butter, softened
For the Cream Cheese Glaze:
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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1 cup powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (to thin, if needed)
Tools You’ll Need
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Stand mixer (optional, but helpful)
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Mixing bowls
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Rolling pin
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9x13 inch baking dish
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Bench scraper or serrated knife
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Whisk
Additions & Substitutions
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Add-ins: Chopped pecans, raisins, or mini chocolate chips in the filling.
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Dairy-Free Option: Use plant-based butter, dairy-free milk, and vegan cream cheese.
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Make-Ahead: Prep the rolls the night before and bake fresh in the morning.
How to Make These Cinnamon Rolls
Step 1: Activate the Yeast
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In a bowl, whisk warm milk and yeast with 1 tablespoon sugar. Let sit 5–10 minutes until foamy.
Step 2: Mix the Dough
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Add eggs, melted butter, remaining sugar, salt, and flour. Mix until soft dough forms.
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Knead by hand or with mixer dough hook for 8–10 minutes until smooth and elastic.
Step 3: First Rise
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Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size.
Step 4: Roll & Fill
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Roll dough into a 16x12-inch rectangle. Spread softened butter, then sprinkle brown sugar and cinnamon evenly.
Step 5: Shape & Slice
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Roll up tightly from the long side and cut into 12 rolls. Place in greased baking dish.
Step 6: Second Rise
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Cover and let rise for 30–45 minutes until puffy.
Step 7: Bake
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Bake at 350°F (175°C) for 20–25 minutes, until golden brown and set.
Step 8: Make the Glaze
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Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk if needed.
Step 9: Frost & Serve
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Spread glaze generously over warm rolls. Let it melt into every swirl and serve with a big smile!
What to Serve with Cinnamon Rolls
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Hot coffee or chai latte
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Fresh fruit or a berry compote
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Bacon or scrambled eggs for a savory balance
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A drizzle of caramel or extra cinnamon sugar on top (YOLO!)
Tips for the Best Cinnamon Rolls
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Room temp ingredients: They help the dough rise and mix evenly.
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Don’t over-flour the dough: Slight stickiness is okay!
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Use dental floss to slice clean rolls: No squishing!
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Let them cool just a little: So the glaze doesn’t slide off completely (unless you like that gooey drama—no judgment!)
Storage Instructions
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Room Temp: Keep covered for up to 2 days.
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Freeze unfrosted rolls for up to 2 months. Reheat and glaze before serving.
General Info
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Prep Time: 30 minutes
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Rise Time: 2 hours
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Bake Time: 25 minutes
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Total Time: About 3 hours
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Servings: 12 large rolls
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Difficulty: Easy to intermediate
FAQ
Can I use instant yeast instead?
Yes! You can skip the proofing step—just mix it in with the flour.
How do I make them overnight?
After slicing and placing the rolls in the pan, cover and refrigerate. Let them come to room temp and rise for 1 hour in the morning before baking.
Can I halve the recipe?
Absolutely—just divide all the ingredients in half and bake in an 8x8 dish.
My dough didn’t rise. What happened?
Make sure your yeast is fresh and your milk wasn’t too hot (anything over 115°F can kill yeast).
In Summary
There’s something undeniably joyful about pulling a warm tray of homemade cinnamon rolls from the oven. These are soft, golden, gooey in the middle, and slathered with luscious glaze. The best part? You made them yourself—and that makes every bite extra sweet. ❤️
More Cozy Breakfast Bakes:
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Sticky Pecan Caramel Rolls
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Apple Cinnamon Bread
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Pumpkin Spice Morning Buns
💬 Did you bake these? Leave a review and share your cinnamon roll pics on Pinterest or Instagram—tag me so I can see your masterpiece!
Nutritional Info (Per Roll – Approximate)
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Calories: 380
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Fat: 17g
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Carbohydrates: 52g
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Sugar: 27g
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Protein: 6g
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Fiber: 1g