Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls with Cream Cheese Frosting

A soft and fluffy homemade cinnamon roll with cream cheese frosting on top


12 large rolls


Dough Ingredients:

1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 teaspoon salt
2 eggs, lightly beaten
1 tablespoon dry yeast
1/4 cup gluten
4-5 cups all-purpose flour, divided*

Filling Ingredients:

1/4 cup (1/2 stick) melted butter (not too hot)
1/2 cup sugar
4 teaspoons ground cinnamon
3/4 cup raisins, optional

Cream Cheese Frosting Ingredients:

8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract


1. In a large mixing bowl, combine and stir ingredients in order listed, adding about 3-4 cups of flour. Knead dough and add additional flour as necessary to make a soft but not sticky dough. Knead dough for 5-10 minutes, until smooth and elastic.

2. Place dough in a greased bowl, turning once to grease both sides, and cover with a clean towel. Set dough in a warm place to rise until double in size. If you have a bread machine, you can use the dough setting in place of steps 1 and 2 here.

3. Punch dough down and then cover and let dough rest for 10 minutes. If using raisins, boil them for a few minutes in some water, then drain. (This makes softer, plumper raisins.)

4. Mix sugar and cinnamon in a small bowl. On a lightly floured surface, roll dough into a rectangle about 12 inches by 20 inches. Spread with melted butter and sprinkle with sugar and cinnamon mixture. Sprinkle raisins over, if using.

5. Roll dough into a log, starting at the longest side of the rectangle. Pinch edges and ends to seal. Slice into 12 slices. We use a clean strip of dental floss for this step. Just slip the floss under the dough and bring both ends up, crossing over the top and pulling tightly in opposite directions to cut the dough.

6. Place the rolls, cut side down, in a greased 9 x 13 inch baking dish. Cover and let rise in a warm place for about 20-30 minutes, until almost doubled in size.

7. Bake rolls in a pre-heated oven; if using a glass baking dish, bake at 350 degrees; if using a metal baking dish bake at 375 degrees. After 15 minutes of baking, lay a piece of foil loosely over the tops of the rolls, to prevent them from getting too browned on top. My rolls usually take at least 18-20 minutes; check the rolls (I check in the middle, between rolls) for doneness before removing from oven. :)

8. After taking dish from oven, cool rolls on a wire rack. If you wish to eat them warm, you can spread frosting on them while they're still in the dish. :)

9. To make the frosting, cream butter and cream cheese in a bowl. Mix in vanilla and then powdered sugar.


Cinnamon rolls
Fresh, hot cinnamon rolls!



Cinnamon roll with cream cheese frosting
Iced while warm -- the frosting melts into the roll.


Waiting to be baked...


Whole wheat cinnamon roll... yummy!! :)
Additional Notes: 

*Additional ingredients for a softer bread: Add a pinch of citric acid and about 1/8 teaspoon ground ginger. You can also mix about 1 teaspoon of soy lecithin in the warm milk. These dough enhancers will make softer rolls that don't get dry as quickly. :)

Preparation Time: 

45 minutes + rising time

Cooking Time: 

20+ minutes

Tammy's Review: 

This is my mom's cinnamon roll recipe, with a few adjustments made by Joshua and me. :) Sweet and cinnamon-y, these rolls are soft and delicious!! The cream cheese frosting isn't too sweet, and goes great on these rolls. I usually make the dough in my bread machine. We use the optional dough-enhancing ingredients (see additional notes) which does make them even better, but they are still good without. My rating: 10/10


I made these yesterday (without the frosting) as we had some friends over for tea, and they were a big hit.I have tried a number of recipes for cinnamon rolls,and have never been completely satisfied so far. So when I saw you had posted one, I thought I MUST try Tammy's recipe, I've never been disappointed by any of her recipes. And we were again amazed by how good these were. Thank you for sharing!


My family all thought these were very good! The only request made was to add nuts next time. :) I made them without the gluten (was all out) and they still turned out very well. Will be making these again for sure! I also used my Bosch, so they were fast and very simple to make. Yummy!


I've made these several times and they are a sure hit. No more wacking a can on my counter!
I even made these and placed in the fridge overnight and allowed to rise in the morning. They cam out perfect. Thank you Tammy!


Do you use all dough enhancers (citric acid, ginger, soy lecithin) simultaneously, or one solution (citric acid and ginger) or the other (soy lecithin) alternatively?

Thank you. :)

-Hannah in IA

Hannah --

We use all of the dough conditioners, but you may not prefer to. For cinnamon rolls that you plan to eat fresh (within 24 hours) and use only all-purpose flour, you really won't need the additional dough conditioners. For rolls made with all-purpose flour, the conditioners keep them soft and yummy for several days. :) If I use all whole wheat flour in this recipe, I definitely like to use all of the conditioners. :)



I made these with Splenda brown sugar and Smart Balance butter and came out fantastic. I used walnuts but next time I might just use the boiled raisins instead. But it gets a 10 for the easy steps and the soft flakey dough. For the next day or so microwave for 20 secs and keep them stored in a cool dark place.


OH YUM, These are so good. I love cinnamon rolls. I used my bread machine too. I used white wheat flour, gluten,a little o.j and added raisins with the cinnamon inside . I didnt have powdered sugar for an icing so we drizzeled maple syrup on them . I'm trying them with chopped apples inside this time . The recipe makes so much that I'm making half rolls and half into a cinnamon swirl loaf of bread .


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