Cream Cheese Cinnamon Rolls
99 comments » 
If you have a big soft spot in your heart for ooey gooey breakfast pastries, then you will no doubt fall in love with these at first bite. And if you don’t have that big soft spot, take one bite of these and I guarantee you will be a convert. Cream cheese is rolled into the pastry dough (much like laminated dough) and creates a soft and flaky dough. That, combined with the incredible filling, makes for the most flavorful cinnamon rolls that I have ever tasted. While these require you to set aside some time and involve multiple steps, they are not difficult and without a doubt absolutely worth it. If you have overnight guests and they wake up to these fresh from the oven, you will score some serious points and may have to start turning house guests away. Everyone will want to stay over!
I saw these a couple of weeks ago and immediately couldn’t wait to make them. They sounded fabulous and looked even better. I have made cinnamon rolls before, but they were a pretty “standard” recipe. These rolls really caught my eye for two reasons: (1) there is cream cheese rolled right into the dough, and (2) the filling was much more complex and sounded infinitely more flavorful than the standard cinnamon and sugar filling. These are, hands down, the best cinnamon rolls I have ever had. They put the ultra-popular mall types to shame.
Need more evidence? My 89-year old grandma adores cinnamon rolls – they might be her most favorite thing in the world. Sadly, she doesn’t eat much anymore – she just really picks at her food when someone fixes her a plate. I went to visit her and brought these cinnamon rolls figuring she would enjoy them. She polished one off within 15 minutes. And these are HUGE. What more proof do you need that something is fabulous?
Notes on the recipe:
♦ Rolling the cream cheese into the dough is much like laminating pastry dough with butter, except that all of the refrigerating and re-rolling steps aren’t needed here. The result, however, is much the same – a light and flaky pastry dough that melts in your mouth.
♦ When rolling up the dough, try to keep it as tight as possible. I had some trouble doing this, and as you can tell, mine don’t “swirl” as much as I would have liked. Still tasted fabulous though, of course!
♦ Use the quantities for the icing as a guide – some people like it thinner, some thicker. And drizzle on as much as you want – again, totally up to you!
Want more breakfast sweets? Take a look at these recipes:
Croissants
Danish
Brioche Raisin Snails
Blueberry Crumb Cake
Sour Cream Coffee Cake
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Cream Cheese Cinnamon Rolls
For the Dough:
1 package (2¼ teaspoons) instant yeast
½ teaspoons, plus ¼ cup sugar, divided
½ cup whole milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2¾ cups all-purpose flour, plus more for kneading
¾ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperatureFor the Filling:
½ cup sugar
¼ dark brown sugar, packed
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons maple syrupOther Ingredients:
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, divided in half, meltedFor the Icing:
1½ cups powdered sugar
3 tablespoons whole milk1. To Make the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115°F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
2. Add the remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
3. Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
5. When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
7. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
8. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
9. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough, but continue to work it until you reach the size you need.
10. Turn the dough so that the short sides are parallel to you.
11. Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
12. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
13. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
14. Cut the cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
15. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown, about 30 minutes.
16. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining melted butter. Let cool for 5 minutes.
17. Make the icing: Whisk together the sugar and milk in a small bowl until smooth, adding more sugar or milk to reach your desired consistency.
18. Dip the tines of a fork into the icing and drizzle over the rolls. Serve warm or at room temperature.
(Adapted from Joy the Baker)
I feel om love with these after just seeing them. AMAZING!
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Oh wow! My mouth started watering! Good job. I will have to try these!
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I swear you are reading my mind lol. I have a to do list and Cinnamon rolls are one of the top items that I want to make. Cinnamon rolls are the comfort food for my son and I. When we have have mommy and son day we love our cinnamon rolls. I just had not found a recipe that seemed as if it would suit my taste buds. But since I love cream cheese. This may be the ticket. I will have to add this to my list. Thanks for the inspiration.
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Mara – A mommy and son day sounds like a great time, and if you both love cinnamon rolls, you’d definitely be a fan of these. Let me know how you like them!
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Looks perfect Chelle!
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These are heavenly treats! How scrumptious!
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My mouth is watering! That looks amazing. Definitely saving the recipe
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I wish I had had this recipe Saturday. I made some cinnamon rolls which I thought were quite good at the time, But after reading your recipe I don’t think I can go make to the ‘other’ kind.
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These look delicious! There’s nothing like cream cheese to make cinnamon rolls even more decadent!
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Look amazing!!!
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I just saved this recipe – they look absolutely incredible!! I can’t wait until we have company to try these!
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Love it, love it, love it…Reminds me the Hot Crossed Buns you find here in the UK
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I WANT!
MY goodness they look great.
Lovely and great baking along with you.
Susie
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Oooh, I saw these on Joy’s site also and really want to make them. Yours look fantastic!
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These sound absolutely fabulous. I love cream cheese!
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O my God! this is soo moutn watering and such a wonderful pics to tempt me!
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Oh, I saw these on Joy the Baker’s blog, too! I wanted to make them right there and then, but I didn’t. Now your rolls are making me want to get up right now and make them. I will have to force myself to wait until the weekend!
Tempting photos!! YUMMY!
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these are totally drool worthy! they looks SO good!
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These look so good!! My little boy and husband are allergic to nuts– do you think they’d still be okay without the nuts in the filling ?
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Mathilde – I’ll have to do some research on Hot Crossed Buns in the UK – sounds right up my alley!
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Sarah – I think these would certainly still be fabulous without the nuts. Please let me know what you think after you make them!
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I should try this for sure…yuummiiiiiiiiiii
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you seriously outdo yourself with these pictures! I want to take a bite out of my screen!
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These look amazing! I have only made the “bready”
ones myself, rather then the flaky mall kind. Yum.
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WOw those pictures are amazing!!! I LOVE cinnamon rolls!!
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Thanks so much for the compliments on the pictures!
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YUM! I’ve seen this cream cheese recipe before and I really need to try it. Looks so flaky and yummy!
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oh dear…cinnamon rolls are my absolute weakness and these look particularly delicious.
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My mouth is watering right now and i can’t stop looking at these delicious flaky rolls. OMG….i really want one like right now.
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Oh my goodness – yummers. I want one now, these turned out fantastic.
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Um, yeah, these pictures are divine. My mouth is literally watering!!
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I saw these on Joy the Baker’s site, too and made them today. I used half-n-half in my glaze instead of buttermilk. I also subtracted out the nuts and kept the raisins. I prepared the rolls and let them rise in the refrigerator overnight and baked them this morning. They were perfect and flaky. Since i live alone, I plan to freeze the other rolls and microwave them whenever I feel like having another one. Thanks for the lovely photos. YUM!
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I do not have a stand mixer. I am planning to make these by hand. How long would I knead them?
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Hi Laura – I would recommend at least 10 minutes after you add the flour, and then probably another 10 minutes to add in and knead the butter. This dough is a rather sticky one, so keep in mind if you’re kneading by hand you may need to add a bit more flour. I hope that helped! Please let me known if you have any other questions. I hope you enjoy
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Your food pics are flawless. I hate to admit it, but I’m salivating.
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Yum Yucky – Thanks so much for the compliment on my photos!
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I cannot wait to try these out – if they look half as good as your photos, I’ll be thrilled! I shall be making them to take to MIL this weekend. It’s a long journey to MIL’s, so we might have to eat some on the way there…
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I just made these cinnamon rolls first of all they look exactly like the pictures! Second, they are delicious and really quite easy to make. You made the directions so easy to follow. Thanks for the recipe.
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Hi Janene, Thanks so much for coming back and letting everyone know what you thought of the recipe. Thrilled that you enjoyed it!
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I haven’t had a real cinnamon bun in years I think. I’m due for one. Must make these!
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I just made these today and they were terrific – absolutely the best I’ve ever tasted! The only adjustment I made was to roll them along the long side, so that I ended up with 12 smaller rolls – easier to share! Fantastic, thanks for the recipe.
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Oh my! These are the best cinnamon rolls ever! My husband said they were even better than the ones you buy at the mall. I definitely will be making these again!!!!
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Goodness!! These look amazing! I hate saying lame common words like that but wowwwwweeee beautiful!
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Two days ago I made cinnamon rolls with a recipe from another website that had hundreds of 5 star reviews. Long story short… the cinnabons are in the trash!! Well, yesterday I found your recipe and W’O'W! These are delicious. It is exactly what I was looking for. The bread is flaky, soft, moist, not buttery and the filling is just PERFECT! I could not believe my ears when my brother (the critic) said they tasted exactly as the Cinnabons (we all love cinnabons). Thank you sooo much for sharing the recipe and specially for writing the instructions foolproof. The instructions were so easy to follow, specially for a beginner like me. Thank you, thank you!!! They are absolutely delicious! P.S I did use another recipe for the icing… a cream cheese icing.
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I just put the rolls in the refrigerator & I have to tell you I’m not satisfied with the result they’re not baked yet but a lot of things went wrong with me & I don’t know why :”(
1st my dough didn’t rise, so I panicked & called mom but she said it’s ok it doesn’t look bad go on working.. I tried my best to be gentle with the dough but the cream cheese kept on sneaking which was really annoying >_>
anyway I’ll bake them tomorrow, hope the result will be satisfying
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Choco on August 23rd, 2010 at 1:21 pm
A reply to what I wrote yesterday XD
I baked them & thank god they were edible LOL
no honestly even though I made a lot of mistakes but my family loved the cinnamon rolls & my sister couldn’t stop eating & thanking me ^__^
I’m thinking of making them again ^____^
thank you Michelle,,
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Michelle on August 25th, 2010 at 10:20 pm
I’m so glad they ended up working out for you! Sometimes if a room is too cool or the yeast is old, it can effect dough rising. But so happy that everyone loved them in the end!
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These look phantasmagoric!
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I was wondering if you’ve ever tried this recipe using a breadmaker to mix and knead the dough? Other than switching to instant/rapid rise yeast, can you think of any other modification that might need to be made to use this method? My current favorite cinnamon roll recipe uses a breadmaker and I really enjoy the time savings. That being said, I’m always up for a great cinnamon roll recipe and I’m planning to try this one – heck if it has the approval of you and Joy, it’s got to be good.
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Michelle on September 16th, 2010 at 3:13 pm
Hi Erik, I have never used a breadmaker so I can’t really give you very good advice unfortunately! This recipe does already call for instant yeast though so you won’t have to make any modifications in that department. If you go the breadmaker route I’d love to hear the process you use. And if not, you should totally give it a try anyway, mixing and kneading the dough by hand isn’t too difficult.
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I would love to make these for Christmas morning (Sat) … but I am not sure I have time to make them the night before … can I make them Thursday and have them refidgerate for 2 days?
Thanks … your cinnamon swirl bread is in the oven as I type!
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Michelle on December 10th, 2010 at 2:06 pm
Hi Erin, If it’s going to be 2 days, I’d probably pop them in the freezer, then the night before you want to bake them, put it in the fridge, then let them sit out 15-30 minutes Christmas morning before baking. I’m thinking of making these for Christmas morning too!
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I made these two days ago! They were delicious! and tasted even better the second day! Nice and flaky dough, perfect sweetness. I would maybe double the cinnamon next time! Loved them! They are allll gone, so I better make more! haha
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Michelle on December 13th, 2010 at 4:39 pm
Oooh yes, more definitely! Send me one while you’re at it, I haven’t had them in awhile
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Hi Michelle,
Your recipes never seem to fail! This one was OMG heavenly. If you’d like you can check them out on my blog.
http://lisasnumnum.blogspot.com/2010/12/cream-cheese-cinnamon-rolls.html
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I am making these for the second time! They were delicious, and I want to take them to my grandparents house and bake them fresh this weekend, so I was wondering should I let them rise and then freeze them or freeze them and then let them rise….
thanks again for the great recipe!
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Michelle on January 13th, 2011 at 9:50 pm
Hi Kirsten, I’ve never frozen the dough before baking, but I would try rising and then freezing. Enjoy!
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Bmarc on March 11th, 2011 at 9:36 am
There is a way to freeze these… they recommend baking for 10 minutes, then freezing, then baking again on the day you would like to consume. Not sure what the specific guidelines are but just goole something like “how to freeze cinnamon buns” it’ll show up. Haven’t tried yet.
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i just wanted to let you know that this recipe ruined cinnamon rolls for me. since i first made these, nothing else compares! they’re a huge hit with my husband and brothers, too-they say nothing from seattle to montana to wisconsin can compare
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These are Ah-mazing. Saw a variation of these in Saveur magazine and made… Making again for a brunch tomorrow and have a question: Can you cut them the other direction for smaller rolls? As much as I love them, they are a bit big for a single serving at brunch with all of the other food, but I am not sure if I have to adjust oven temp/baking time if I decrease the size… (roll the dough horizontally and slice into 16, rather than vertically and into 8)
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Michelle on March 11th, 2011 at 5:50 pm
Hi Bmarc, I have not made these smaller, but I don’t see why you couldn’t give that a try and reduce the baking time.
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If I want to refrigerate the rolls overnight, do I let them rise for 2 hours before putting them in the fridge or do I skip the rise? I can’t wait to make these this weekend!!!
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Michelle on April 1st, 2011 at 4:38 pm
Hi Laurel, You would put them in the fridge and skip the rise. Enjoy the rolls!
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Emma on December 24th, 2012 at 4:42 pm
this was my question! I decided to scroll down to see if it had already been answered
As soon as my challot is finished and my bread bowl is free, I’m going to be making these for christmas tomorrow, for everyone to have after opening presents. I was so excited to see that they can be refrigerated overnight. I’m going to do that, then all i have to do is bake them in the morning. That’s a lot less work than getting up at 2 or 3 am!
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I just pulled a batch of these out of the oven…wanted to do something different for Sunday night’s dessert. Although I did a funky job rolling them out and the two end pieces got very little of the filling, the other six are looking quite delicious. I do have one question though…are they suppose to be this big?
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Michelle on April 10th, 2011 at 6:25 pm
Hi Tykisha, Although I can’t see how large your rolls turned out to be, yes they are supposed to be fairly large.
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I made these last night and finished baking this morning. They were wonderful. The recipe was very friendly. It is so nice to try a recipe that looks good and turns out like the pictures. Thank you browneyedbaker…they were a hit!
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i have to thank you from the bottom of my heart for this cinnamon roll recipe. lol i know this sounds cheesy as all get out, but i seriously can’t believe i baked these myself… and i’m a very good baker! usually my cinnamon rolls turn out like your *before* rolls– good, but not great. these are great! you have a new fan!! oh, and the pop tart recipe is next. thanks a bunch for this recipe.. these are dangerous!
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My husband just made these and the smell coming from the kitchen is torturing me…I am following weight watchers and do not have anywhere near the points needed to consume one tonight. I cannot wait to try one tomorrow morning. Even if the taste half as good as they smell I am in for quite a treat!
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These are amazing! I made them on a family vacation and we have more family staying with us for Thanksgiving and they have been requested again! Last time I did all of the kneading by hand, but this time I’ll have the kitchen-aid stand mixer… whew! Even easier
Thanks so much for the recipe!
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About how many rolls does the recipe make? BTW, the pictures look SOOOOO good. drool…….
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Michelle on November 27th, 2011 at 11:34 pm
Hi Esther, This recipe makes 8 rolls.
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Oh wait. The recipe says to cut the cylinder into 8 equal slices. Oops! I think I just wasted your time. Sorry!
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I made these cinnamon buns for Christmas morning and they were amazing! The best I have ever eaten!
I have to admit I was a little worried about the dough turning out when I added the butter to the bowl of the mixer, the dough hook didn’t do much for the dough with all that butter in there. I finished kneading by hand though, and they turned out beautifully. I also froze them before the 2nd rise so I could take them to my in-laws house for Christmas. I let them thaw in the fridge overnight and they baked up beautifully on Christmas morning. Nothing like smelling homemade cinnamon buns while opening gifts. Thank you so much for an amazing recipe! I will definitely be making it again!!!
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These are push your grandma down and steal one good! :p Best recipe ever and I’ve tried many, thank you.
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this recipe has been in my binder for MONTHS – waiting to be made … and FINALLY i made them!!!! yay
i think what i loved BEST about this recipe is that you added in that the rolls can be made and refrigerated overnight. the new recipe was kind of tiring (all the steps etc.) and im happy that today i was able to just take them out of the fridge and just bake them!
I brought them to my in laws house – and was voted as a KEEPER!!!!! i will DEFINITELY be making these again!!!!!!!
Could i double the recipe to make more of them? or not a good idea ?
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Michelle on January 25th, 2012 at 12:50 pm
Hi Deb, I have not tried doubling it, but I would say give it a try and let me know how it goes!
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Made these for the first time yesterday. Put in fridge overnight and baked them this morning. They are wonderful!
I was worried, at first, because the dough was wet and sticky (as you said) and I have never had dough like this. But…I followed every step and it worked out grand!
Thanks!! I just love your site. Have made a lot of recipes from it.
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These were soooo Yummy. I took them to work and they went fast. Next time I think I will add a raspberry glaze type thing right after I spread the cream cheese.
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My daughter-in-law and I made these yesterday, refrigerated (after second rise – it wasn’t clear you skipped that rise if you refrigerated.). They were fabulous! This was a first time making cinnamon rolls for both of us and we were so pleased with the outcome. We would probably add a little more filling, but other than that they were pure bliss. We made two frostings – cream cheese and orange cream cheese.
Question – this was the first time I’ve ever made a rised dough pastry. Why isn’t the second rise necessary if you refrigerate?
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Michelle on May 26th, 2012 at 3:53 pm
Hi Teri, The second rise isn’t necessary if you refrigerate because the dough does actually rise in the refrigerator overnight. Because it’s colder it does so at a much slower pace. I’m glad you enjoyed the cinnamon rolls; so fun that you baked them with your daughter-in-law!
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Teri on May 26th, 2012 at 6:28 pm
Thanks for the info – and a great foodie site.
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I have a question about the yeast. The original recipe at Joy the Baker called for active dry yeast yet you changed it instant (rapid rise) yeast. But you kept the recipe instructions the same and basically used instant yeast the way you typically use active dry yeast. I was under the impression that proofing was unnecessary with instant yeast (and a bad idea since it means you lose the time you’re supposed to save since it doesn’t need two full rises). Is there a way to manipulate this recipe to best potential with instant yeast?
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Michelle on June 5th, 2012 at 10:38 pm
Hi Nem, I believe the instant yeast is a typo; I have only made these with active dry, following the steps outlined above. My apologies for the confusion; I will edit it to reflect the correct yeast.
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Oops, just saw the previous comment about the active dry yeast versus instant…I just bought some instant yeast…what should I change about the directions to make these work with instant yeast?
Thanks so much!
P.S. You answered a question I asked in your post about Salted Caramel Sauce and it was very helpful and I am very thankful!
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Jessica on June 6th, 2012 at 11:17 pm
ok, now I feel stupid…it actually is active dry yeast that I got! Nevermind
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I’ve made these twice now, both times without the nuts. The first time I did it exactly as written minus the omission of the nuts, and the second time I did the overnight 2nd rise. Both times, I’ve noticed a distinct lack of cinnamon flavor, which I think has to do with the filling leaking out while baking. When I refrigerated it overnight, it was even more pronounced as the filling turned into a liquid and was leaking out of the buns into the pan even before I took them out to bake.
They do bake up nicely though, and with the glaze, they’re still plenty sweet but having a cinnamon roll without much cinnamon flavor is a bit sad. I have no idea what I’m doing wrong though. Am I rolling it too tightly? Not tight enough? Put less butter? More butter? I just want to keep the filling mostly in the roll, and not all melted into the bottom of the pan…
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This is my first time using yeast. We only have rapid rise. How do chqnge the directions to make it work. I cannot believe it has taken me this long to want to learn to cook. I feel like a pro after I make something from your blog.
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Michelle on June 29th, 2012 at 3:49 pm
Hi Mel, If you use rapid rise yeast you don’t need to let it bloom in the water. You can whisk it into the flour and salt (along with the sugar), and then proceed with the rest of the recipe as indicated.
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How would these be stored after baking? In the fridge or room temperature. Thanks.
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Michelle on July 28th, 2012 at 7:22 pm
Hi Jessica, I keep mine at room temperature, but they usually don’t last more than a day
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Made these for Easter brunch with my family, they turned out really nice. Will certainly make these again, so thank you for the recipe!
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Hi…
I always love your recipe, especially this one really draw my attention bcoz the cream cheese in it.. I’m little confused about the step when u applied cream cheese n then fold the dough. Perhaps can you insert a step by step picture?
Thx u..
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I’m in the process of making these right now! They are in the fridge now rising until tomorrow morning when I will be making breakfast an popping these bad boys in the oven. Question though, will the plastic wrap constrict the dough from rising to its full potential?
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Michelle on May 6th, 2013 at 12:57 pm
Hi Dianna, It shouldn’t, but I wouldn’t pull the plastic wrap tight to the dough; place it loosely over top so it’s not constricting.
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Ok so they turned out great! But I think I’d actually prefer then the way you made them, with no so much swirl and so tight. The way you made then looks like there a lot more fluffy and melt in your mouth. But thanks for the recipe I loved it!
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