Old-Fashioned Cinnamon Rolls with Cream Cheese Icing
There’s something wonderfully comforting about a batch of homemade cinnamon rolls fresh from the oven. These Old-Fashioned Cinnamon Rolls with Cream Cheese Icing are soft, fluffy, buttery, and filled with a warm cinnamon-sugar mixture. Finished with a smooth cream cheese icing, they make a delicious breakfast, brunch treat, or cozy afternoon dessert.
The recipe uses simple pantry ingredients and a traditional yeast dough. Although the dough needs time to rise, the result is well worth the wait.
Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups (500 g) |
| Granulated sugar | ¼ cup (50 g) |
| Salt | 1 teaspoon |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Milk | 1 cup (240 ml), warm |
| Unsalted butter | ¼ cup (½ stick), melted |
| Eggs | 2 large |
For the Cinnamon Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (1 stick), softened |
| Brown sugar | ¾ cup (150 g), packed |
| Ground cinnamon | 1½ tablespoons |
For the Cream Cheese Icing
| Ingredient | Amount |
|---|---|
| Cream cheese | 4 oz (½ block), softened |
| Unsalted butter | ¼ cup (½ stick), softened |
| Powdered sugar | 1½ cups (180 g) |
| Vanilla extract | ½ teaspoon |
How to Make Old-Fashioned Cinnamon Rolls
1. Make the Dough
Start by adding the warm milk, active dry yeast, and a pinch of the sugar to a large mixing bowl. Let the mixture stand for 5–10 minutes, or until the yeast becomes foamy.
Add the melted butter, eggs, remaining sugar, salt, and 2 cups of the flour. Mix until the ingredients are well combined and the mixture is smooth.
Gradually add the remaining flour until a soft dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for 5–8 minutes, until the dough becomes smooth and elastic.
If the dough feels slightly sticky, add a small amount of flour as needed, but avoid adding too much. A soft dough helps produce tender cinnamon rolls.
3. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel.
Leave it in a warm, draft-free place for approximately 1 to 1½ hours, or until the dough has doubled in size.
4. Prepare the Filling
While the dough is rising, prepare the cinnamon filling.
In a small bowl, combine the packed brown sugar and ground cinnamon. Set aside.
5. Roll Out the Dough
Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured surface.
Roll it into a rectangle measuring approximately 16 × 12 inches.
Spread the softened butter evenly over the entire surface. Sprinkle the cinnamon-sugar mixture evenly over the butter.
6. Roll and Slice
Starting from one of the long sides, tightly roll the dough into a log.
Using a sharp knife, cut the log into 12 even rolls.
7. Let the Rolls Rise Again
Arrange the rolls in a greased 9 × 13-inch baking dish, leaving a little space between them.
Cover the dish and let the rolls rise for another 30–45 minutes. They should look noticeably puffy before baking.
8. Bake
Preheat the oven to 350°F (175°C).
Bake the cinnamon rolls for 20–25 minutes, or until they are lightly golden on top and cooked through.
Be careful not to overbake them, as this can make the rolls dry.
9. Prepare the Cream Cheese Icing
While the rolls are baking, make the icing.
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and continue mixing until creamy. Add the vanilla extract and mix until fully incorporated.
10. Ice and Serve
Remove the cinnamon rolls from the oven and let them cool slightly.
Spread the cream cheese icing generously over the warm rolls. Serve while they are soft and warm for the best experience.
Tips for Perfect Cinnamon Rolls
Use warm, not hot, milk. The milk should feel comfortably warm to the touch. Milk that is too hot can damage the yeast.
Give the dough enough time to rise. The first and second rises are important for developing light, fluffy rolls.
Don't add too much flour. A slightly soft dough will help keep the finished rolls tender.
Don't overbake. Cinnamon rolls should be lightly golden rather than deeply browned.
Spread the filling evenly. Make sure the butter reaches close to the edges and distribute the cinnamon-sugar mixture evenly for consistent flavor in every roll.
Delicious Variations
Nutty Cinnamon Rolls
Add chopped pecans or walnuts to the cinnamon-sugar filling for extra crunch.
Raisin Cinnamon Rolls
Scatter raisins over the filling before rolling the dough.
Orange Cinnamon Rolls
Add a little finely grated orange zest to the cream cheese icing for a bright citrus flavor.
Maple Cinnamon Rolls
Add maple flavor to the filling or icing for a cozy maple-cinnamon combination.
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes. After shaping the rolls and allowing them to complete their second rise, cover the baking dish and refrigerate the rolls overnight. Bring them toward room temperature before baking the next morning.
How should I store leftover cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week.
Can I freeze cinnamon rolls?
Yes. For best results, freeze the baked rolls without the icing in an airtight container for up to 3 months. Thaw them and warm them before adding the cream cheese icing.
Why You'll Love These Cinnamon Rolls
These old-fashioned cinnamon rolls are the kind of homemade treat that makes an ordinary morning feel special. The dough is soft and pillowy, the cinnamon-brown sugar filling is warm and fragrant, and the tangy cream cheese icing adds the perfect finishing touch.
They take a little patience because of the rising time, but that is part of what makes them special. Serve them warm with coffee, tea, or a glass of milk, and enjoy a classic homemade favorite that is comforting from the very first bite.
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