Homemade Fluffy Cinnamon Rolls with Cream Cheese Icing

Soft milk-dough cinnamon rolls with brown sugar filling and cream cheese icing.

Recipe update: This is an editorially completed adaptation of the original article. Missing quantities or steps have been supplied, and this version has not been kitchen-tested. Times and yields are estimates; use the doneness cues and check a small trial batch where practical. The original flour, milk and yeast quantities are retained; the missing enrichment, filling and icing quantities are an untested adaptation. Milk should be lukewarm, not hot; follow the yeast package temperature guidance.

Ingredients

• For the dough: 345 g all-purpose flour, plus a little for rolling
• 2¼ teaspoons instant yeast
• 40 g light brown sugar
• ½ teaspoon fine salt
• 180 ml milk, lukewarm
• 45 g unsalted butter, melted and cooled
• 1 large egg
• For the filling: 55 g unsalted butter, softened
• 100 g light brown sugar
• 1½ tablespoons ground cinnamon
• For the icing: 115 g brick cream cheese, softened
• 30 g unsalted butter, softened
• 120 g powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk, as needed

Instructions

1. Whisk the flour, yeast, dough sugar and salt. Stir in the lukewarm milk, melted butter and egg to form a soft dough. Knead for 5–8 minutes until smooth and elastic; add only a light dusting of flour if needed.
2. Cover and rest for 10 minutes. Grease a 9-by-13-inch baking dish. Mix the filling sugar and cinnamon.
3. Roll the dough on a lightly floured surface into a 14-by-9-inch rectangle. Spread with filling butter and sprinkle evenly with cinnamon sugar.
4. Roll from a long edge into a log. Cut into 12 equal rolls with a sharp knife or unflavored floss and arrange cut side up in the dish.
5. Cover and let rise in a warm place for 60–90 minutes, until puffy and expanded; use appearance rather than a strict timer. Heat the oven to 375°F (190°C) near the end of the rise.
6. Bake for 20–25 minutes until golden and the center rolls are cooked through. Tent loosely if browning too fast. Cool for 10 minutes.
7. Beat cream cheese and icing butter smooth. Beat in powdered sugar and vanilla, then milk a teaspoon at a time until spreadable. Spread over warm rolls. Refrigerate leftovers because of the cream cheese icing.

Recipe Notes

Recipe update: This is an editorially completed adaptation of the original article. Missing quantities or steps have been supplied, and this version has not been kitchen-tested. Times and yields are estimates; use the doneness cues and check a small trial batch where practical. The original flour, milk and yeast quantities are retained; the missing enrichment, filling and icing quantities are an untested adaptation. Milk should be lukewarm, not hot; follow the yeast package temperature guidance.

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