Classic Cinnamon Roll Recipe with Cream Cheese Frosting

These cinnamon rolls with cream cheese frosting are ideal for holiday mornings or relaxed weekend brunches. With a gooey cinnamon filling and rich cream cheese icing, this straightforward recipe works well for making ahead and freezing for later.

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Homemade cinnamon rolls have been a family tradition for years. We make large batches for easy Saturday mornings or holiday breakfasts.

For a long time I adapted a favorite recipe until it matched our tastes—adding cream cheese to the filling and frosting, adjusting flour and seasonings, and tweaking techniques to make soft, tender rolls every time.

Over time this version became a household favorite.

🍲 Dough in an Instant Pot?

Here’s a useful tip: an Instant Pot can simplify the dough prep. Its warm, controlled settings are great for proofing yeast and managing larger batches.

I often prepare the dough in the Instant Pot: heat the milk mixture in the inner pot, then use the yogurt or warm proof setting to let the dough rise. If you don’t own an Instant Pot, simply let the dough rise in a warm spot in your kitchen.

The Instant Pot method saves space and makes handling big batches easier, but the recipe works perfectly with traditional stovetop and bowl methods as well.

Love breakfast treats? Try variations like cake-mix pancakes or a doughnut bread pudding for other brunch-worthy options.

🥣 Ingredients

For the cinnamon rolls:

• 1 quart whole milk
• 1 cup vegetable oil — helps produce a soft, tender dough
• 1 cup white granulated sugar
• Two 0.25 oz packages active dry yeast (about 4½ teaspoons if using a jar)
• 9 cups all-purpose flour (reserve 1–2 cups for kneading and rolling)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Generous pinch of salt

For the cream cheese cinnamon filling:

• Two 8 oz packs cream cheese (softened)
• 2 sticks butter (softened)
• 2 cups white granulated sugar
• ⅓ cup ground cinnamon

For the cream cheese frosting:

• 8 oz cream cheese (for the icing)
• 32 oz powdered sugar
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ¼ cup melted butter
• Splash of coffee (optional, for depth of flavor)
• Pinch of salt

Variations and additions

• Nuts: Fold in about 1 cup chopped pecans or walnuts.
• Fruit-flavored: Replace some cinnamon and butter with ½ cup juice or fruit puree for orange, pumpkin, or strawberry rolls.

Equipment needed

Most kitchens will already have the basics. Helpful items include an Instant Pot (optional), a digital thermometer for checking milk temperature, and disposable baking pans if you plan to make and freeze many trays.

👩🏻‍🍳 How to Make Cinnamon Rolls with Cream Cheese Frosting

Below is a clear, step-by-step guide for making these cinnamon rolls. If you prefer a condensed recipe card, see the recipe section further down.

Step 1: Scald the milk

In the Instant Pot inner pot or a large saucepan, combine 1 quart whole milk, 1 cup vegetable oil, and 1 cup sugar. Heat until nearly boiling, whisking occasionally. If using an Instant Pot, the yogurt/boil setting works well; on the stovetop, bring to a gentle boil. The mixture should be hot and steaming but not violently boiling—about 180°F if you use a thermometer.

Step 2: Cool the milk mixture

Let the hot mixture cool to lukewarm (below 110°F). Placing the pot on a stove grate or countertop works well. The liquid should feel warm, not hot, to the touch.

Step 3: Add yeast and dry ingredients

Sprinkle the yeast over the warm milk and let it activate for a minute or two. While it begins to work, combine the dry ingredients: 9 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and a pinch of salt. Add the dry mix to the milk a cup at a time and mix until a dough forms. The dough should be soft but not wet or sticky.

Step 4: Allow dough to rise

Place the dough in a warm spot to rise. If using an Instant Pot, the yogurt or warm setting is ideal. Let the dough rise for at least one hour; longer is fine. Keep an eye on the dough so it doesn’t overflow—poke it down if needed.

Step 5: Roll out the dough

After the first rise, chill the dough for an hour or two to make it easier to handle (overnight refrigeration works well). On a floured surface, divide the dough, knead until smooth, and roll each portion into a rectangle about 2 feet by 1 foot and roughly ¼” thick.

Step 6: Make the filling

Beat together two 8 oz blocks of softened cream cheese and 2 sticks softened butter. Add 2 cups sugar and ⅓ cup cinnamon and mix until combined. Spread half the filling over each rolled dough rectangle, then roll the dough away from you into a tight log.

Step 7: Cut and let rise again

Cut the logs into 1″ slices and place them in greased or sprayed pans, leaving a little room for rising. Let the cut rolls rest for 15–20 minutes while you preheat the oven to 375°F.

Step 8: Bake and frost

Bake the rolls about 20 minutes, until the tops are lightly golden. While they bake, prepare the frosting by microwaving an 8 oz block of cream cheese and ½ stick butter until stirrable, then whisk in 32 oz powdered sugar, 1 teaspoon vanilla, ½ cup milk, a splash of coffee, and a pinch of salt until smooth.

Pour the frosting over the rolls while they are still warm so the icing soaks into all the layers.

🥡 Leftovers & Storage

Because of the cream cheese in both the filling and frosting, store the rolls in the refrigerator after they cool. They are best within 2–3 days; after that they may become a bit tougher.

To reheat: cover with foil and bake at 350°F for 15–20 minutes until warmed through.

Freezing cinnamon rolls

These rolls freeze exceptionally well and are perfect for stocking the freezer. Bake, cool to room temperature, and freeze with lids or tightly sealed covers. To reheat from frozen, remove lids, tent with foil, and bake at 350°F for 45–50 minutes until heated through. The texture and flavor hold up well after freezing and reheating.

🙋🏻 Cinnamon Roll FAQs

I hope you love this family favorite! If you try these cinnamon rolls, please leave a rating and a review to let others know how they turned out for you.