I’ve probably tested more cinnamon roll recipes than I can count, but this one is the one I keep coming back to. It’s got the richness, the swirl, the soft center—and a pour-over cream step that makes them melt-in-your-mouth tender.
But the real secret weapon? The cream cheese icing. When my friend shared this version with me, I knew I was done tweaking. It’s silky, not overly sweet, and it hits that balance that makes you want to go back for another roll before you even finish the first.
This is the version I’ll be handing down. Everything’s here—step-by-step, with flour amounts built for real home kitchens.
Let’s bake.
Cinnabon-Inspired Cinnamon Rolls with Cream Cheese Icing
These ultra-soft, gooey cinnamon rolls are inspired by the famous mall favorite—but better, because they’re homemade. Enriched dough, a brown sugar–cinnamon filling, a pour-over cream step, and a luscious cream cheese frosting that takes them over the top.
Equipment
- Stand mixer with paddle and dough hook
- 9×13″ baking dish
- Mixing bowls
- Rubber spatula
- Rolling Pin
- Measuring cups & spoons or digital scale
Ingredients
For the Dough:
- 366 g 1 1/2 cups + 2 tbsp warm milk (~115°F / 46°C)
- 3.75 tsp 11.5 g instant dry yeast
- 3 large eggs room temperature
- 113.5 g 1/2 cup salted butter, softened or gently melted
- 150 g 3/4 cup granulated sugar
- 13 g 1 1/2 tsp salt
- 650 g 5 to 5 1/4 cups all-purpose flour (start with 500g / 4 cups, add as needed)
For the Filling:
- 170.25 g 3/4 cup salted butter, almost melted
- 330 g 1 1/2 cups packed brown sugar
- 3 tbsp ground cinnamon
Pour-Over Cream:
- 178.5 g 3/4 cup heavy cream, gently warmed
For the Frosting:
- 113 g 1/2 cup unsalted butter, softened
- 56 g 1/4 cup cream cheese, softened
- 180 g 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch 1/8 tsp salt
- 30 ml 2 tbsp heavy cream
- 1/4 tsp lemon extract optional
Instructions
- In the bowl of a stand mixer, add the warm milk and sprinkle yeast over top. Let sit for a minute.
- Add eggs, softened butter, and sugar. Mix until combined.
- Add salt and 500g (4 cups) flour. Mix on low with paddle attachment until just combined. Let rest 5 minutes.
- Switch to dough hook. Add remaining flour, a bit at a time, kneading on medium speed 5–10 minutes until the dough is smooth and tacky. It should stick slightly to the sides.
- Lightly grease a large bowl. Transfer dough, cover, and let rise in a warm place until doubled (about 30–45 minutes).
- Meanwhile, mix filling: combine butter, brown sugar, and cinnamon until smooth.
- Roll dough into a 24×15″ rectangle on a floured surface. Spread filling evenly.
- Roll up tightly from the long edge. Cut into 12 even rolls.
- Place in a greased 9×13″ baking dish. Cover and let rise 20–30 minutes until puffy.
- Warm the heavy cream until just warm to the touch. Pour gently over the risen rolls.
- Bake at 375°F (190°C) for 22–27 minutes until lightly golden and centers are set. Cover loosely with foil if browning too fast.
- While baking, prepare the icing: beat butter and cream cheese until smooth. Add sugar gradually, then vanilla, salt, cream, and optional lemon extract. Beat 2–3 minutes until light and fluffy.
- Spread icing generously over warm rolls. Serve fresh or store airtight.
Notes
Start with 500g flour and gradually add more until a tacky dough forms—aim for soft, not stiff.
The frosting holds its shape beautifully and can be made in advance.
Want to freeze? Roll, cut, and freeze before final proof. Thaw and rise before baking.
