Go Back
–+ servings
cinnamon rolls in a pan
best cinnamon roll recipe, best cinnamon rolls, best cinnamon rolls recipe, cinnamon roll icing, cinnamon roll icing recipe

The BEST Cinnamon Roll Recipe with Cream Cheese Frosting

5 from 1 vote
Prep Time :20 minutes
Cook Time :25 minutes
Proofing Time :2 hours 15 minutes
Total Time :3 hours
Serves: 12
Pin Recipe Print Recipe

Ingredients

Cinnamon Rolls Dough

  • 1 cup buttermilk warmed to 110-115 degrees Fahrenheit
  • 2 - 1/4 oz packets active-dry yeast
  • 1/3 cup granulated sugar
  • 6 tbsp butter melted
  • 1 egg + 1 egg yolk room temperature
  • 3/4 teaspoon salt
  • 1 tsp vanilla extract
  • 4 cups bread flour spoon and leveled
  • 1 tsp cinnamon
  • cooking oil or non-stick spray

Filling

  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup dark brown sugar packed
  • 2 tablespoons ground cinnamon
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • 2/3 cup heavy cream slightly warmed, for pouring after dough has risen

Cream Cheese Frosting

  • 8 oz cream cheese softened to room temperature
  • 3 tablespoons unsalted butter softened to room temperature
  • 1 cup confectioner's sugar plus more to taste
  • 1-2 tbsp of heavy cream
  • 1/2 tablespoon vanilla extract
US Customary - Metric

Instructions

  • Warm buttermilk to 110-115°F and transfer to a large mixing bowl. Sprinkle yeast over the milk, then add sugar. Let the mixture foam for 5 minutes. If it doesn't foam, discard and start again with fresh yeast. Once foamy, add melted butter, egg, and egg yolk. Whisk until well combined.
    ingredients activating with the yeast
  • Sift the flour and salt to the wet ingredients. Stir with a wooden spoon until a thick dough forms and becomes hard to stir. The dough will be sticky, which is fine.
    dry ingredients added to the cinnamon roll wet ingredients
  • Turn the dough onto a lightly floured surface. Knead for 7-10 minutes until smooth and elastic. If too sticky, add flour 1 tablespoon at a time until it becomes a smooth ball. Gently press your finger into the dough. The indention you make with your finger should spring back a bit. Alternatively, you can place the dough hook on a stand mixer and knead the dough for about 7-8 minutes, adding more flour by the tablespoon if it's too sticky.
    ball of cinnamon roll dough
  • Grease a large bowl with oil, then place the dough ball inside. Cover the bowl with plastic wrap and place a warm tea towel on top. Let rise in a warm place for 1 to 1 ½ hours, or until doubled in size. I typically use my oven and turn the oven light on to make my own proofing station.
    risen cinnamon roll dough in a greased bowl
  • While the dough rises, make the filling by combining brown sugar, cinnamon, vanilla, and orange zest in a small bowl.
    sugar, vanilla extract, cinnamon and orange zest in a bowl
  • Once dough has risen, punch it down to release air. Turn it out onto a floured surface and roll it into a 20x16-inch rectangle, about ¼ inch thick.
    cinnamon roll dough rolled out on the counter
  • Spread softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter, pressing it in slightly with your fingers.
    cinnamon sugar mixture on rolled out cinnamon roll dough
  • Starting from the long side, tightly roll the dough and pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces (about 1.67 inches each). Place the rolls in a parchment-lined 9x13-inch dish.
    cinnamon roll cut into 12 equal pieces
  • Cover the dish with plastic wrap and a warm towel and let the rolls rise for 30-45 minutes until nearly doubled in size.
    cinnamon rolls risen in a pan
  • Once the rolls have risen, add the warm heavy cream on top of each roll. It will fall to the bottom of the pan and absorb in the rolls as they bake.
    heavy cream added to the cinnamon rolls
  • Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown. Let cool for 10 minutes.
    baked cinnamon rolls in a pan
  • In the meantime, prepare the icing by beating the cream cheese, vanilla extract, butter, and powdered sugar in a mixing bowl until fluffy and smooth
    mixing icing in a large bowl
  • Spread the cream cheese cing over the warm rolls and enjoy!
    cinnamon rolls in a pan

Notes

  1. Room Temp Ingredients: Use room temperature butter, milk, and eggs for smoother dough.
  2. Activate Yeast: Dissolve yeast in warm milk with sugar and let it foam.
  3. Don’t Overwork Dough: Knead just until smooth for light rolls.
  4. Let Dough Rise: Allow dough to double in size. Place them in a warm area (I use the oven with the light on (my preferred) or a microwave).
  5. Roll Gently: Roll dough to 1/4 inch thickness and avoid over-tightening.
  6. Cut Cleanly: Use a sharp serrated knife or dental floss to cut rolls.
  7. Warm Cream: Use a warm heavy cream when pouring over the rolls. The cream shouldn’t be hot, just warmed a bit. Just pop it in the microwave for about 10-15 seconds.
  8. Serve Warm: Enjoy fresh, or store and reheat later.
  9. Directions to make these cinnamon rolls in advance are in the blog post. 
 

Nutritional Information

Serving: 1gCalories: 530kcal (27%)Carbohydrates: 69g (23%)Protein: 8g (16%)Fat: 30g (46%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mg (31%)Sodium: 288mg (13%)Potassium: 162mg (5%)Fiber: 2g (8%)Sugar: 26g (29%)Vitamin A: 1024IU (20%)Vitamin C: 0.4mgCalcium: 95mg (10%)Iron: 1mg (6%)