I’m not sure if it’s the gooey cinnamon filling or the easy artisan dough that makes these homemade cinnamon rolls the BEST.
This post is all about How To Make The Best Cinnamon Roll Recipe With Cream Cheese Frosting.
If you’ve experienced the sinful deliciousness of Cinnabon, then you’ll know why I’m raving about how to make this best cinnamon roll recipe with cream cheese frosting. It honestly tastes like a copycat version, except the artisan dough might make these rolls even better.
If you’re already familiar with making cinnamon rolls, you know a brioche dough is often called for because it contains eggs, butter, and honey. It’s a rich dough that tastes slightly sweeter, usually perfect for a cinnamon roll recipe.
So, why would I use an artisan boule dough and mess with perfection? Because I like to experiment, and I just happened to have a pound of dough leftover in the fridge from making 5-minute bread last weekend. I wasn’t sure what to expect because this dough is made with water, yeast, flour, salt, and a little honey—nothing like an enriched brioche dough.
While the artisan dough does taste slightly denser and crustier than a traditional cinnamon roll, I would NEVER go back to making it any other way. Of course, the folds of cinnamon, pecans, and butter add insane value, along with the generous slather of soft cream cheese frosting. But like an il Fornaio cinnamon roll with its gourmet taste, this dough uniquely stands out on its own.
If you prefer to make this recipe with a dough that resembles brioche, I’ll give you an easy store-bought dough alternative in the recipe below. Let’s get into the easy and quick recipe tips for making these perfect breakfast rolls!
How To Make The Best Cinnamon Roll Recipe With Cream Cheese Frosting
What Ingredients Will I Need?
Before you read the ingredient sections below, decide if you’re making five-minute artisan bread or if you want to buy a store-bought dough that resembles brioche bread. I highly recommend trying the easy artisan recipe, but I totally understand if you’re on a time crunch. Whatever dough you make, they’ll still be the best cinnamon rolls you’ve ever tasted!
FYI, this homemade artisan bread recipe yields four pounds of dough that you can store in the refrigerator for up to two weeks. You’ll need approximately one pound of dough for this cinnamon roll recipe, which means you’ll have dough leftover if you want to make a loaf of artisan bread for dinner. See more details here on making a loaf out of the dough.
Cinnamon Roll Dough Ingredients:
- Warm Water (3 cups, approximately 100 degrees F)
- Yeast (1 tablespoon)
- Salt (1 heaping tablespoon)
- Unbleached, All-Purpose Flour (6.5 cups) When measuring the flour, scoop the cup into the flour and then level it off, or use a scale. Consistency is key.
- Honey (1 tablespoon)
- OR 1 Bridgford Frozen Ready Dough Loaf, 1 pound (You’ll only need this store-bought dough if you’re not making the dough from scratch)
Cinnamon Filling Ingredients:
- Brown Sugar, 3/4 cup
- Ground Cinnamon, 2 tablespoons
- Pecans, 1/2 cup, chopped.
- Butter, 1/3 cup, salted or unsalted, softened.
Cream Cheese Frosting Ingredients:
- Cream Cheese, 4 ounces, softened.
- Butter, 1/4 cup or 1/2 stick, salted or unsalted, softened.
- Vanilla, 1/2 teaspoon
- Milk, 1 tablespoon
- Powdered Sugar, aka confectioner’s sugar, 1.5 cups
Equipment Needed For Making The Best Cinnamon Roll Recipe With Cream Cheese Frosting:
- Sharp Knife – for chopping and cutting dough.
- 9-inch cake pan or pan – for baking the cinnamon rolls.
Extra Equipment Needed For Homemade Cinnamon Roll Dough:
- Large Container or Bowl – It’s worth purchasing this container because you can make the dough in it, and there’s plenty of room for the dough to expand during the fermentation process. You can also store the dough in this container for up to two weeks, and it comes with a lid.
- Spoon or Danish Dough Whisk – the dough whisk is helpful, but a stainless steel spoon or a wooden spoon will work too.
- Scale – this is optional but best when measuring the flour. This 5-minute bread recipe is all about consistency.
How To Make The Best Cinnamon Roll Recipe With Cream Cheese Frosting, Step-By-Step
Step 1: If you’re using a store-bought Bridgford Frozen ready dough loaf, make sure it’s defrosted and skip to Step 5. If you’re making homemade 5-minute artisan cinnamon roll dough, add the yeast, salt, warm water (approximately 100 degrees F), and honey to a large container. Mix with a spoon.
Step 2: Next, measure the flour with a scale, or if you’re using a measuring cup, scoop the cup into the flour and then level it off. Add the flour to the large container all at once. Ensure the flour is thoroughly mixed and that there are no dry patches. If you see some dry patches of flour and it’s getting hard to stir, wet your hands generously and gently press the dough mixture together, but be sure not to knead it. You want the dough to be shapeless and wet.
Step 3: Set a timer for two hours and allow the dough to sit at room temperature in the container, loosely covered. The dough will rise during this time in the container. Crucial tip: Never punch the dough down. Just let it be.
Step 4: After two hours, you could cut off a grapefruit-size piece of dough (about one pound) for baking but know the dough will be very sticky and hard to manage, so it’s best to put the container in the fridge for at least one hour before attempting this. Tip: Leaving the dough overnight in the fridge will make it even easier to roll out in the morning.
Be sure to place the lid loosely on the container. Leaving the cover cracked open for the first couple of days before sealing it is crucial so the gases from the yeast can escape. As mentioned, you can store the dough in the fridge for up to two weeks, and it yields approximately four batches of cinnamon rolls or four large loaves of bread. The dough will fall after being refrigerated, and this is normal.
But Do I Have To Leave The Dough In The Fridge Overnight?
No, an hour of chilling the dough in the fridge is enough to make it less sticky and manageable to work with. However, leaving it overnight will make the dough even less sticky, but this is entirely up to you. Either way, it will not compromise the cinnamon rolls’ taste.
Step 5: You can mix the cinnamon filling and chop the pecan nuts ahead of time. Just add 3/4 cup of brown sugar and two tablespoons of ground cinnamon to a bowl and mix thoroughly. Chop 1/2 cup of pecans. Set the nuts and bowl of cinnamon filling aside.
Step 6: Begin making the cream cheese frosting so it’s ready to slather on top once the rolls are baked. Add the softened cream cheese and the softened butter to a bowl and mix them with a stand mixer or hand mixer. Next, add the powdered sugar, milk, and vanilla to the same bowl and mix. Set this aside until you’re ready to eat your cinnamon rolls. If you’re making this cream cheese frosting the night before, it will need to be stored in the fridge because of the dairy products.
Step 7: After an hour of chilling the dough (or if you choose overnight), it’s now time to cut off a grapefruit-size amount of dough, approximately one pound. Lightly flour your hands so the dough doesn’t stick. If you’ve chosen to make this recipe with store-bought dough, unpackage the defrosted loaf.
Sprinkle a surface lightly with flour and begin rolling and stretching out the dough to a rectangle shape, approximately 10 x 12 inches and about 1/8 inch thick. You may need to lightly sprinkle some flour on the dough if it’s sticky. Use enough flour so it doesn’t stick to the work surface or the rolling pin, but don’t use too much because this will dry the dough out.
**Because the dough is stretchy, it may resist being rolled into a rectangle shape in the beginning. If it’s difficult, leave the dough for 15 minutes and return to it. It doesn’t have to be a perfect rectangle shape.
Step 8: Now that you have a rough rectangle, smear 1/3 cup of softened butter evenly over the dough. Next, sprinkle your cinnamon mixture evenly on top, and lastly, your chopped pecans.
Step 9: Carefully roll the dough like a burrito (or log), starting with the longer 12-inch end. Cut 1.5-inch slices with a sharp knife. This will give you 10-12 cinnamon rolls. If you want eight large cinnamon rolls, cut 2-inch pieces.
Step 10: Spray a baking pan or 9-inch cake pan with non-stick cooking spray, be sure to spray the sides as well. Cut a piece of parchment paper big enough to fit the bottom of the pan and place it down. The parchment paper helps avoid (hard-to-clean) baked cinnamon and sugar from the pan’s bottom afterward.
Step 11: Place the cinnamon rolls carefully into the pan with the spiral side facing upward. It’s okay if the rolls are touching. Let them rise for 1 to 1.5 hours at room temperature (70-75 degrees). The cinnamon rolls will almost double in size.
Preheat the oven to 400 degrees F for homemade dough. Preheat the oven to 350 degrees F for store-bought Bridgford dough.
Step 12: Bake the cinnamon rolls for 15 minutes at 400 degrees F for homemade dough. Bake the store-bought dough rolls for 15-20 minutes at 350 degrees F. Allow them to sit for 2 to 3 minutes in the pan after baking.
Step 13: Slather each roll generously with cream cheese frosting and serve warm.
Betcha can’t just eat one!
Best Variation Cinnamon Roll Recipes With And Without Cream Cheese Frosting:
Tasty Cinnamon Rolls With No Yeast
Follow this instructional video for making cinnamon rolls with no yeast.
Best Gluten-Free Cinnamon Rolls
For the best gluten-free rolls, follow this instructional video by a gluten-free baking expert.
Easy Homemade Cinnamon Rolls With Biscuits
You can buy a can of biscuits from the grocery store, stretch out each dough biscuit and add the cinnamon filling. Roll each dough biscuit up like a small log and follow the baking times on the biscuit packaging.
Cinnamon Rolls Without Cream Cheese
You can absolutely enjoy a cinnamon roll without cream cheese frosting, but if you’d like to make a glaze without cream cheese, here is a great recipe to follow.
Vegan Cinnamon Rolls
Follow this recipe for the best vegan cinnamon rolls.
Puff Pastry Cinnamon Rolls
Buy puff pastry dough from the grocery store. Defrost the dough, unfold it and add your butter and cinnamon mixture. Roll it into a log, cut it up evenly and follow the baking times on the puff pastry dough box.
Soft Cinnamon Rolls With Bisquick
Here’s an excellent instructional recipe for making cinnamon rolls with Bisquick.
What Are The Best Store-Bought Cinnamon Rolls Near Me?
If you’re in a jam and need to serve the best cinnamon rolls stat, the ones listed below are at a store near you. And they’re all delicious!
- Pizza Hut Mini Cinnamon Rolls – Pizza Hut partnered with Cinnabon a few years ago, and they now sell mini Cinnabon roll desserts.
- Cinnabon – Watch out. They deliver now!
- Pillsbury Cinnamon Rolls with cream cheese frosting – Yes, you’ll have to bake these for 15 minutes or so, but it’s the quickest alternative to smelling homemade cinnamon rolls in your home on a Sunday morning.
- Krispy Kreme Cinnamon Rolls – Make it a Cinnamon roll Sunday morning because Krispy Kreme ONLY offers these breakfast sweets on Sundays.
FAQs On The Best Cinnamon Roll Recipe With Cream Cheese Frosting
What’s the difference between cinnamon rolls and cinnamon buns?
The difference comes down to their shape. Cinnamon rolls are rolled-up doughy strips, while cinnamon buns are wrapped into buns.
Why are my homemade cinnamon rolls so dry and hard?
Homemade cinnamon rolls should not be dry, but adding too much flour can make the rolls tough and hard. Be mindful when measuring ingredients, and don’t add too much flour when rolling them out.
Is it better to use bread flour for cinnamon rolls?
While some recipes may ask you to use bread flour to achieve fluffy cinnamon rolls, this recipe specifically calls for all-purpose flour. Remember, this is an artisan dough, not a brioche dough recipe.
What does a cinnamon roll have inside, and what kind of food is it?
A cinnamon roll has lots of brown sugar, butter, and cinnamon wrapped in the dough strips. It’s known as a breakfast treat, but who says it can’t be a dessert too?
What is the best cream cheese frosting for cinnamon rolls?
The best cream cheese frosting is made with real cream cheese. The store-bought frosting may say it’s cream cheese, but it doesn’t taste the same as fresh, homemade frosting that literally melts in your mouth.
Do cinnamon rolls with cream cheese frosting need to be refrigerated? And can I freeze them?
Yes! Cream cheese is a dairy product, so the cinnamon rolls must be stored in the fridge. You can freeze them but be sure to store them properly in an airtight container.
What is the typical frosting on cinnamon rolls made of?
Traditionally Cinnamon rolls are covered with a glaze icing that’s made with powdered sugar, butter, and milk. Cream cheese frosting tastes more decadent and substantial.
What is the best flour to use for cinnamon rolls?
Most recipes will call for bread flour, but remember, this recipe is made with artisan dough, so it calls for all-purpose flour.
Can I make these easy cinnamon rolls overnight?
Yes! You can allow the dough to sit in the fridge overnight or make up the rolls the night before and store them in the refrigerator until morning.
How can I copycat the Cinnabon cinnamon roll recipe?
Follow this recipe! I swear they taste the same.
Are all cinnamon rolls giant and fluffy?
Not necessarily. If you want fluffy and giant rolls, you should follow this recipe and divide the log into eight pieces.
How many calories are in a homemade cinnamon roll?
Depending on its size, the calories can range from 250 or more!
How do I get my cinnamon rolls to rise?
Easy! Be sure to follow the rise times in the recipe, and don’t get impatient.
How To Make The Best Cinnamon Roll Recipe With Cream Cheese Frosting
Equipment
- Measuring spoons and cups
- Stand Mixer or Hand Mixer
- Sharp knife for cutting the rolls and nuts.
- 9-inch cake pan, pie plate, or baking pan
- Rolling Pin
- Parchment paper
- Large container or bowl (optional)
- Spoon or Danish dough whisk (optional)
- Scale (optional)
Ingredients
Cinnamon Roll Dough Ingredients
- 3 cups Warm water (approximately 100 degrees F)
- 1 tbsp Yeast
- 1 tbsp Salt (heaping tablespoon)
- 6.5 cups All-purpose, unbleached flour
- 1 tbsp Honey
- Non-stick cooking spray
- OR
- 1 pound Bridgford Frozen Ready Dough Loaf (defrosted) You'll only need this store-bought dough if you're not making the dough from scratch.
Cinnamon Filling Ingredients
- 3/4 cup Brown sugar
- 2 tbsp Ground cinnamon
- 1/2 cup Pecans, chopped.
- 1/3 cup Butter (softened)
Cream Cheese Frosting Ingredients
- 4 ounces Cream cheese (softened)
- 1/4 cup Butter (softened)
- 1/2 tsp Vanilla
- 1 tbsp Milk
- 1.5 cups Powdered sugar or confectioner's sugar
Instructions
How To Make The Best Cinnamon Roll Recipe With Cream Cheese Frosting, Step-By-Step
- Next, measure the flour with a scale, or if you’re using a measuring cup, scoop the cup into the flour and then level it off. Add the flour to the large container all at once. Ensure the flour is thoroughly mixed and that there are no dry patches. If you see some dry patches of flour and it’s getting hard to stir, wet your hands generously and gently press the dough mixture together, but be sure not to knead it. You want the dough to be shapeless and wet.
- Set a timer for two hours and allow the dough to sit at room temperature in the container, loosely covered. The dough will rise during this time in the container. Crucial tip: Never punch the dough down. Just let it be.
- After two hours, you could cut off a grapefruit-size piece of dough (about one pound) for baking but know the dough will be very sticky and hard to manage, so it’s best to put the container in the fridge for at least one hour before attempting this. Tip: Leaving the dough overnight in the fridge will make it even easier to roll out in the morning.Be sure to place the lid loosely on the container. Leaving the cover cracked open for the first couple of days before sealing it is crucial so the gases from the yeast can escape. As mentioned, you can store the dough in the fridge for up to two weeks, and it yields approximately four batches of cinnamon rolls or four large loaves of bread. The dough will fall after being refrigerated, and this is normal.
- You can mix the cinnamon filling and chop the pecan nuts ahead of time. Just add 3/4 cup of brown sugar and two tablespoons of ground cinnamon to a bowl and mix thoroughly. Chop 1/2 cup of pecans. Set the nuts and bowl of cinnamon filling aside.
- Begin making the cream cheese frosting so it’s ready to slather on top once the rolls are baked. Add the softened cream cheese and the softened butter to a bowl and mix them with a stand mixer or hand mixer. Next, add the powdered sugar, milk, and vanilla to the same bowl and mix. Set this aside until you’re ready to eat your cinnamon rolls. If you’re making this cream cheese frosting the night before, it will need to be stored in the fridge because of the dairy products.
- After an hour of chilling the dough (or if you choose overnight), it’s now time to cut off a grapefruit-size amount of dough, approximately one pound. Lightly flour your hands so the dough doesn’t stick. If you’ve chosen to make this recipe with store-bought dough, unpackage the defrosted loaf.Sprinkle a surface lightly with flour and begin rolling and stretching out the dough to a rectangle shape, approximately 10 x 12 inches and about 1/8 inch thick. You may need to lightly sprinkle some flour on the dough if it’s sticky. Use enough flour so it doesn’t stick to the work surface or the rolling pin, but don’t use too much because this will dry the dough out.
- Now that you have a rough rectangle, smear 1/3 cup of softened butter evenly over the dough. Next, sprinkle your cinnamon mixture evenly on top, and lastly, your chopped pecans.
- Carefully roll the dough like a burrito (or log), starting with the longer 12-inch end. Cut 1.5-inch slices with a sharp knife. This will give you 10-12 cinnamon rolls. If you want eight large cinnamon rolls, cut 2-inch pieces.
- Spray a baking pan or 9-inch cake pan with non-stick cooking spray, be sure to spray the sides as well. Cut a piece of parchment paper big enough to fit the bottom of the pan and place it down. The parchment paper helps avoid (hard-to-clean) baked cinnamon and sugar from the pan’s bottom afterward.
- Place the cinnamon rolls carefully into the pan with the spiral side facing upward. It’s okay if the rolls are touching. Let them rise for 1 to 1.5 hours at room temperature (70-75 degrees). The cinnamon rolls will almost double in size.
- Preheat the oven to 400 degrees F for homemade dough. Preheat the oven to 350 degrees F for store-bought Bridgford dough.
- Bake the cinnamon rolls for 15 minutes at 400 degrees F for homemade dough. Bake the store-bought dough rolls for 15-20 minutes at 350 degrees F. Allow them to sit for 2 to 3 minutes in the pan after baking.
- Slather each roll generously with cream cheese frosting and serve warm.
Nutrition
Final Thoughts On The Best Cinnamon Roll Recipe With Cream Cheese Frosting
The only thought left I have on how to make the best cinnamon roll recipe with cream cheese frosting is if you don’t make it, you’re seriously missing out! It’s sinfully delicious and exciting to share with friends and family. If you have any questions about this sweet recipe leave them in the comment section below. Enjoy!
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