Cinnabon-Style Classic Cinnamon Rolls with Cream Cheese Frosting

Why You’ll Love This Recipe

• Plush, tender enriched dough with that signature spiral and gooey center.
• Bold brown sugar–cinnamon filling that melts into a sticky, glossy swirl.
• Tangy vanilla cream cheese frosting that soaks in while the rolls are hot.
• Step-by-step cues for bakery-level results in a home kitchen.

Grocery List

• Produce: Lemon
• Dairy: Whole milk, unsalted butter, cream cheese, optional heavy cream, eggs
• Pantry: Bread flour, instant yeast, granulated sugar, dark brown sugar, confectioners’ sugar, ground cinnamon, vanilla extract, fine sea salt, cornstarch (optional)

Full Ingredients

Dough

• Whole milk 1 cup (240 ml), warmed to 110°F/43°C
• Instant yeast 2 1/4 tsp (7 g)
• Granulated sugar 1/3 cup (67 g)
• Large eggs 2, room temperature
• Unsalted butter 6 tbsp (85 g), softened
• Bread flour 4 1/2 cups (540 g)
• Fine sea salt 1 tsp (6 g)

Cinnamon Filling

• Unsalted butter 8 tbsp (113 g), very soft
• Dark brown sugar 1 cup packed (220 g)
• Ground cinnamon 2 1/2 tbsp (20 g)
• Cornstarch 1 tbsp (8 g), optional but helps keep the filling from leaking

Tangy Vanilla Cream Cheese Frosting

• Cream cheese 6 oz (170 g), softened
• Unsalted butter 4 tbsp (57 g), softened
• Confectioners’ sugar 1 1/2 cups (180 g)
• Pure vanilla extract 1 1/2 tsp
• Lemon juice 1 tsp
• Fine sea salt a pinch
• Warm milk 1–2 tbsp (15–30 ml) to thin to spreadable

Optional Gooey-Pan Finish

• Heavy cream 1/2 cup (120 ml), warmed to 95°F/35°C

Step-by-Step Instructions

Step 1: Wake up the yeast

In the bowl of a stand mixer, whisk the warm milk (110°F/43°C), instant yeast, and granulated sugar. Let it sit for 5 minutes until the surface is creamy and slightly foamy. This quick head start verifies yeast activity and jump-starts the rise.

Step 2: Make and knead the dough

Add the eggs and 6 tbsp softened butter to the yeast mixture and whisk to combine. Add the bread flour and salt. Mix with the dough hook on low until a shaggy dough forms, then increase to medium and knead for 8 minutes (or knead by hand for about 10 minutes) until smooth, slightly tacky, and elastic. The dough should clear the sides but lightly stick to the bottom; if very sticky, add 1–2 tbsp (8–16 g) more flour.

Step 3: First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover tightly and proof in a warm spot (75–80°F) for 60 minutes, until doubled in size. Meanwhile, line or lightly grease a 9×13-inch (23×33 cm) metal baking pan.

Step 4: Make the cinnamon smear and roll out

Stir together dark brown sugar, ground cinnamon, and optional cornstarch. Turn the risen dough onto a lightly floured surface and roll into a 12×18-inch (30×46 cm) rectangle with the 18-inch side facing you. Spread the 8 tbsp very soft butter evenly over the surface, leaving a 1/2-inch border along the far long edge. Sprinkle the cinnamon mixture evenly over the butter and gently press it in so it adheres.

Step 5: Roll, slice, and pan

Starting from the long edge nearest you, roll the dough up tightly into an 18-inch log, keeping the roll snug to prevent gaps. Pinch the seam to seal and place seam-side down. Trim the ragged ends, then cut into 12 equal pieces (about 1 1/2 inches each). For clean spirals, slide unflavored dental floss under the log, cross the ends over the top, and pull to cut.

Arrange the slices in the prepared 9×13-inch pan with a little space between them.

Step 6: Second rise and bake

Cover the pan and proof for 35 minutes at room temperature until the rolls are puffy and just touching. Near the end, preheat the oven to 350°F (177°C). For the ultra-gooey finish, pour 1/2 cup warm heavy cream around the rolls (not on top) right before baking.

Bake on the center rack for 22 minutes (24 minutes if using the cream), until the tops are light golden and the centers read about 190°F (88°C). The middles should still look soft for that signature gooey pull.

Step 7: Frost while warm

While the rolls bake, beat the cream cheese and 4 tbsp softened butter until ultra-smooth, about 1 minute. Add confectioners’ sugar, vanilla, lemon juice, and a pinch of salt; beat 2 minutes until fluffy. Add 1–2 tbsp warm milk to create a thick, spreadable frosting.

Spread half the frosting over the rolls immediately after they come out of the oven so it melts into the spirals. After 5 minutes, spread the remaining frosting in swoops on top for a layered, bakery-style finish. Serve warm.

Pro Tips

• Measure flour by weight for consistent softness; 540 g keeps the crumb plush, not bready.
• Use Saigon/Vietnamese cinnamon for that bold, Cinnabon-like aroma and deeper flavor.
• Butter should be spreadably soft, not melted, so the filling stays put and spirals stay defined.
• Proofing hack: Warm your (off) oven for 1 minute, turn it off, then place the covered dough inside with the light on.
• Slice with dental floss for crisp spirals; knives tend to squash the roll.

Variations

• Pecan Crunch: Sprinkle 1 cup (100 g) toasted chopped pecans over the filling before rolling.
• Maple Frosting: Replace lemon juice with 1 tbsp pure maple syrup and add 1/4 tsp maple extract.
• Mini Buns: Cut 18 smaller rolls and bake in a parchment-lined 9×13; bake 18 minutes at 350°F.

Storage & Make-Ahead

Room temperature: Keep frosted rolls covered for up to 1 day. Refrigerate up to 3 days; warm individual rolls for 15–20 seconds in the microwave or 5–7 minutes at 300°F (149°C). Freeze: Wrap unfrosted baked rolls individually and freeze up to 2 months; thaw overnight in the fridge and warm before frosting. Overnight option: After Step 5, cover the pan tightly and refrigerate 8–16 hours. Next day, let sit at room temp 45 minutes, then bake as directed.

Nutrition (per serving)

Approximate for 1 of 12 rolls: 510 calories; 23 g fat; 68 g carbohydrates; 6 g protein; 2 g fiber; 36 g sugars; 410 mg sodium.