Cinnamon rolls with cream cheese topping

Who doesn’t love the warm, comforting aroma of freshly baked cinnamon rolls? These little beauties are soft, fluffy, and packed with that irresistible cinnamon-spice goodness that instantly takes you to a cozy holiday moment (even if it’s not Christmas).

But hey, let’s be real: these cinnamon rolls are great any day of the year, not just during the festive season!

The best part? They’re actually easier to make than you might think. And with a dreamy cream cheese frosting to top them off, they’re basically the treat you’ll want to have for breakfast, brunch, or any moment of the day.

Plus, they’re sure to make everyone: adults and kids alike.

So, whether you’re baking for a special occasion or just because you deserve something delicious today, these cinnamon rolls will never disappoint.

Grab your ingredients, roll up your sleeves, and let’s make the magic happen!

Ingredients:

For the dough:

• 1 cup of warm milk (~300ml) – not hot
• 1 packet of yeast
• 2 eggs
• 80g granulated sugar
• 80g melted butter
• ~600g flour

For the filling:

• 60-70g melted butter
• 1 cup brown sugar (cane sugar)
• 1 cup dark brown sugar (cane sugar)
• 1 packet ground cinnamon

(You can use just one type of brown sugar if you don’t have both types of cane sugar.)

For the cream:

• 200g cream cheese
• 50-70g powdered sugar
• 2 tablespoons milk

Preparation:

In the bowl of a stand mixer (or in a regular bowl if you don’t have one), combine the warm milk, yeast, and sugar. Whisk everything together and let it sit for 10 minutes. After that, add the eggs and melted butter, and mix again with the whisk. Gradually add the flour and start the mixer to fully incorporate and blend all the ingredients. If you’re mixing by hand, add the flour bit by bit, kneading until you get a smooth, elastic dough that isn’t sticky: this will take about 5 minutes of kneading (whether using a mixer or by hand).

Transfer the dough into a bowl greased with a little oil, cover it with plastic wrap, and let it rise for about an hour in a warm place. The dough should double in size. Once it’s risen, move it to a floured surface and knead it gently. Then, roll it out with a rolling pin as much as possible. I used two smaller trays—one round (25 cm in diameter) and one rectangular (21×25 cm). You can also use a large baking tray or a glass dish, but it’s best if it’s slightly deeper, as the rolls will expand while baking. After rolling out the dough, brush it generously with melted butter.

Once we’ve finished buttering the dough, sprinkle both types of sugar and the cinnamon evenly across the surface. Gently press down with your hands to help the sugar and cinnamon sink into the dough. Afterward, carefully roll it up as tightly as possible.

Grease the tray (or trays) with butter. Using a sharp or serrated knife, make wide back-and-forth motions to avoid flattening the slices, and cut the roll into slices about 1.5 cm thick. Arrange the slices in the tray as shown in the picture below.

Cover the tray (or trays) with cling film and let the rolls rise for about 30 minutes. Preheat the oven to 180°C and allow it to fully heat up. Once hot, place the trays in the oven and bake for 15-20 minutes. Keep an eye on them, as each oven may vary, and baking times could differ (mine took about 15 minutes to become nicely golden). If some of the rolls rise too much during baking, simply press them down gently with your hand after removing them from the oven. 🙂

While the rolls are baking, prepare the cream cheese. In a bowl, combine the cream cheese, powdered sugar, and milk. Mix well using a hand mixer.

Once the rolls are baked and still warm, spread the cream cheese evenly over them.

These rolls can be enjoyed hot or cold, but trust me, they are absolutely delicious when served warm. 🙂 They’re soft, flavorful, and pair perfectly with coffee, tea, or just on their own.

If you try the recipe, let me know how you liked it! 😊

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