I’ll never forget the first time I pulled a batch of these Cinnamon Sugar Cream Cheese Rolls out of my oven. A wave of warm, buttery cinnamon and sweet yeast washed over my kitchen, and I knew I’d found something truly special. That moment, watching the glossy glaze drip down the spirals while they were still piping hot, is pure joy. This recipe is my ultimate comfort bake, and today, I’m so excited to share every single tip and trick I’ve learned so you can create that same magical, cozy feeling in your own home.
Ingredients
- For the Dough:
- 1 cup warm whole milk (about 110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon fine sea salt
- 4 to 4 ½ cups all-purpose flour, plus more for dusting
- For the Filling:
- 8 ounces full-fat brick cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, very soft (almost spreadable)
- For the Glaze:
- 4 ounces full-fat brick cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons whole milk or heavy cream
Let’s talk ingredients, because this is where the magic starts. I cannot stress enough: use full-fat brick cream cheese for both the filling and glaze. The spreadable tub kind has stabilizers and more moisture, which can make your filling runny and your glaze less luxuriously thick. For the butter in the filling, getting it to that perfectly soft, almost mayonnaise-like consistency is non-negotiable—if it’s melted, it’ll leak out; if it’s cold, you’ll tear the dough. And please, use real, fresh cinnamon. I made the mistake of using an old jar once, and the flavor was just flat. It makes a huge difference.
Equipment Needed
- Stand mixer with dough hook attachment (or a large bowl and strong arm for hand-kneading)
- Rolling pin
- 9×13 inch baking pan
- Small and medium mixing bowls
- Hand mixer or whisk for the glaze
- Pastry brush
- Sharp serrated knife or unflavored dental floss for slicing
- Kitchen thermometer (highly recommended)
I’ll be honest: a stand mixer is a lifesaver for this dough, as it’s quite rich and sticky. But I’ve also made it by hand on a lazy Sunday, and while it’s a workout, it’s absolutely doable—just plan for about 10-15 minutes of kneading. The single most important tool, in my opinion, is a sharp serrated knife or a piece of unflavored dental floss for cutting the rolls. A dull knife will smash those beautiful swirls. I use the floss trick every time now: slide it under the log, cross the ends over the top, and pull. You get perfect, clean cuts without any squishing.
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