Soft & Fluffy Homemade Cinnamon Rolls with Cream Cheese Glaze
Be honest—you didn’t plan to make cinnamon rolls today. You just thought about them once, and now your brain won’t shut up about soft, fluffy spirals dripping with cream cheese glaze. Same.
These Soft & Fluffy Homemade Cinnamon Rolls with Cream Cheese Glaze are the kind of baked good that make people suspicious of your skills. Like, “Wait… YOU made these?” Yes. Yes, you did.
They’re pillowy, buttery, perfectly cinnamon-y, and topped with a glaze so good you’ll consider eating it with a spoon.
This recipe is cozy, forgiving, and way less scary than homemade cinnamon rolls have a reputation for. Let’s bake, shall we?
Why This Recipe Is Awesome
First of all, these rolls are legit soft and fluffy, not the sad, dry spirals that feel like punishment. The dough is rich but not heavy, and it bakes up like a dream.
Second, the process is surprisingly chill. If you can stir, roll, and wait (the hardest part, honestly), you can make these. No culinary degree required. It’s pretty much idiot-proof—even I didn’t mess it up.
Third, that cream cheese glaze? Absolute main character energy. It’s tangy, sweet, and melts into every nook and cranny like it was born to be there.
And finally—these cinnamon rolls make your house smell like a bakery. That alone deserves a standing ovation.
Ingredients You’ll Need
For the Dough
- Warm milk – Not hot. Think “baby bath temperature,” not lava.
- Granulated sugar – Feeds the yeast and your happiness.
- Active dry yeast – The magic dust that makes dough fluffy.
- Eggs – Room temp is ideal. Cold eggs = grumpy dough.
- Unsalted butter (melted) – Butter is non-negotiable.
- All-purpose flour – No fancy flour needed.
- Salt – Balances the sweetness like a responsible adult.
For the Cinnamon Filling
- Brown sugar – Deep, caramel-y goodness.
- Ground cinnamon – Don’t measure with your heart… but almost.
- Unsalted butter (softened) – Spreadable, not melted.
For the Cream Cheese Glaze
- Cream cheese (softened) – The star of the show.
- Butter (softened) – Again, butter.
- Powdered sugar – Sweet and silky.
- Vanilla extract – Because plain glaze is boring.
- Milk or cream – To thin things out just right.
Step-by-Step Instructions
- Wake up the yeast.
In a bowl, mix warm milk and sugar, then sprinkle yeast on top. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast is dead—RIP. Start over. - Mix the dough.
Add eggs, melted butter, salt, and flour to the yeast mixture. Stir until a shaggy dough forms. It won’t be pretty yet—relax. - Knead until smooth.
Knead by hand or mixer until the dough is soft and slightly tacky. It should bounce back when poked, like a tiny dough pillow. - Let it rise.
Place dough in a greased bowl, cover, and let rise until doubled—about 1 to 1½ hours. Use this time wisely. Scroll. Snack. Exist. - Make the filling.
Mix brown sugar and cinnamon. Spread softened butter over the rolled-out dough, then sprinkle the cinnamon sugar generously. Be bold. - Roll and cut.
Roll the dough tightly into a log. Cut into equal pieces using floss or a sharp knife. Uneven rolls are charming, FYI. - Second rise.
Place rolls in a greased baking dish, cover, and let rise again for 30–45 minutes. They should look puffy and ready for greatness. - Bake.
Bake at 350°F (175°C) for 22–26 minutes until lightly golden. Don’t overbake unless you enjoy sadness. - Glaze time.
Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Slather it on warm rolls and watch it melt. Bliss.
Nutritional Facts (Per Roll – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | 52 g |
| Protein | 7 g |
| Fat | 20 g |
| Sugar | 26 g |
| Sodium | 310 mg |
Let’s be real—these aren’t health food, but they are soul food. Homemade cinnamon rolls beat store-bought every time because you control the ingredients and portion size (in theory). Plus, baking from scratch is weirdly therapeutic. Calories don’t count when joy is involved. That’s just science.
Common Mistakes to Avoid
- Using hot milk. Congrats, you just murdered the yeast.
- Adding too much flour. Sticky dough is good. Dry dough is not.
- Skipping the second rise. Patience = fluffiness.
- Overbaking. Cinnamon rolls should be soft, not crunchy.
- Waiting too long to glaze. Warm rolls + glaze = magic. Don’t delay joy.
Alternatives & Substitutions
- No cream cheese? Use a vanilla glaze instead. Still great, just less dramatic.
- Dairy-free? Plant-based butter, cream cheese, and milk work surprisingly well.
- Whole wheat flour? Swap half, not all—or things get dense fast.
- Extra indulgent? Add chopped pecans or drizzle caramel on top.
- Less sweet? Cut sugar in the filling slightly. I won’t tell anyone.
IMO, the classic version is unbeatable—but tweaking is half the fun.
FAQ (Frequently Asked Questions)
Can I make these overnight?
Absolutely. Refrigerate after shaping, then bake in the morning like a hero.
Do I need a stand mixer?
Nope. Elbow grease works just fine.
Can I freeze cinnamon rolls?
Yes—before or after baking. Freeze without glaze for best results.
Why didn’t my dough rise?
Old yeast or cold room. Dough likes warmth, not drama.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that?
How do I keep them soft?
Cover tightly once cooled. Warm briefly before serving.
Final Thoughts
These Soft & Fluffy Homemade Cinnamon Rolls with Cream Cheese Glaze are the kind of recipe that turns an ordinary day into a moment. They’re cozy, indulgent, and 100% worth the effort—which honestly isn’t much.
Make them for brunch, holidays, or just because you deserve nice things. Now go impress someone—or yourself—with your new cinnamon roll superpowers. You’ve earned it. 🌀✨
