Fluffy, Buttery Cinnamon Rolls with Cream Cheese Frosting
Love in the form of dough, cinnamon, and butter
Why settle for store-bought when you can make soft, pillowy cinnamon rolls from scratch? These homemade cinnamon rolls are rich, buttery, and melt-in-your-mouth soft, topped with a whipped cream cheese frosting that’s impossibly light and fluffy.
Unlike my sourdough version, this recipe uses instant yeast, so you can skip the long fermentation and still get that soft, bakery-style texture in just a few hours! Whether it’s a holiday breakfast, weekend brunch, or late-night craving, these cinnamon rolls deliver every time.
Ingredients
For the Dough
- 200g (¾ cup + 1 tbsp) milk (warm, around 110°F)
- 7g (2 ¼ tsp) instant yeast
- 60g (¼ cup) granulated sugar
- 10g (2 tsp) honey
- 1 large egg (room temperature)
- 430g (3 ½ cups) bread flour
- 5g (1 tsp) salt
- 85g (6 tbsp) unsalted butter, softened
For the Cinnamon Filling
- 113g (8 tbsp) unsalted butter, softened
- ½ cup light brown sugar
- 1 ½ tbsp ground cinnamon
- ½ tsp salt
For the Whipped Cream Cheese Frosting
- 112g (4 oz) cream cheese, softened
- 120g (½ cup) heavy whipping cream
- 60g (½ cup) powdered sugar
- 1 tbsp maple syrup (or honey)
- 2 tsp vanilla extract
- 1 tsp milk (optional for thinning)
Instructions
Step 1: Make the Dough
Warm the milk to (about if you want to measure 110°F)—not too hot or it’ll kill the yeast. Stir in the instant yeast and let it sit for 5 minutes until foamy.
In a stand mixer (or by hand), mix the milk, sugar, honey, egg, flour, and salt until combined. Knead on medium speed for 6-8 minutes (or by hand for about 10 minutes) until smooth.
Add the softened butter in chunks, mixing until fully incorporated. The dough will be slightly sticky but smooth and elastic.
Step 2: First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-2 hours or until doubled in size.
Step 3: Make the Filling
Mix the softened butter, brown sugar, cinnamon, and salt into a smooth paste.
Step 4: Roll & Slice
Once the dough has doubled, roll it out into a 14×9-inch rectangle on a floured surface. Spread the cinnamon filling evenly over the dough.
Roll it up tightly from the shorter side to form a log. Pinch the seam to seal. Slice into 9 even rolls using a sharp knife or floss.
Step 5: Second Rise
Place the rolls in a greased or parchment-lined 9×9-inch pan. Cover and let them rise for 30-45 minutes until puffy.
Step 6: Bake
Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, until golden brown.
Step 7: Make the Frosting
Whip the cream cheese until smooth. Add powdered sugar, vanilla, and maple syrup. Slowly pour in the whipping cream and beat until light and fluffy.
Step 8: Frost & Enjoy!
Spread the frosting over warm cinnamon rolls and serve immediately.
Iski Note
- If you want to prep ahead, refrigerate the shaped rolls overnight before baking.
- For an extra gooey center, pour ½ cup warm heavy cream over the rolls before baking.
- I used goat cream cheese for the frosting, but regular cream cheese works just as well.
- These rolls stay soft for 2-3 days at room temperature and can be reheated for that fresh-out-of-the-oven taste!
Why this recipe hits
I’ll always stand by my sourdough cinnamon rolls as my favorite—the depth of flavor in the dough is just unbeatable. But let’s be real: sometimes, you don’t have the time (or patience) for an overnight rise and long fermentation. That’s where these instant yeast cinnamon rolls come in.
They’re soft, buttery, and perfectly fluffy with that gooey cinnamon-sugar swirl, and the whipped cream cheese frosting? Pure magic. It’s the kind of treat you make when you need a cinnamon roll now, not tomorrow.
So while my heart belongs to sourdough, this recipe is my go-to when I want a quick and ridiculously good cinnamon roll fix. No compromise, no waiting—just warm, homemade comfort in a pan.
2 Responses
Can I use all-purpose flour instead of bread flour?
Bread flour is generally preferred for cinnamon rolls because its higher protein content helps with a better rise, leading to softer, fluffier rolls. However, you can still use all-purpose flour! The texture might be a bit denser and less chewy, but it should still turn out delicious. I haven’t tested this swap myself, but from what I’ve read, it may slightly affect the structure. If you give it a try, I’d love to hear how it turns out!