Cinnamon Rolls with Cream Cheese Frosting

Delicious homemade Cinnamon Rolls with Cream Cheese Frosting are the perfect weekend breakfast. Fluffy yeast dough filled with cinnamon sugar and topped with a sweet glaze.

Happy Tuesday guys!

I hope you had a fabulous long weekend (if you were lucky enough to get one)! The kids and I took advantage of the $1 hot dogs at Sonic and may or may not have indulged in slushies as well. And then I spent the rest of the day cleaning out the fridge and my closet and watching a Vanderpump Rules marathon.

It was fantastic.

I also went nuts in the kitchen and made cookies, muffins, and these cinnamon rolls with cream cheese frosting.

I can’t remember the last time I made cinnamon rolls. Probably not since we lived in Colorado!

But cinnamon rolls are one of my favorite things to make. I love the process. The making of dough, rising, filling and rolling, another rise, baking, frosting. I love how long it takes. It makes it that much more exciting when they’re finally done and frosted with amazingly delicious cream cheese frosting!

I am obsessed with these. They are so fluffy and perfect. Warm them up for, like, 20 seconds just so the frosting gets melty… perfection.

Ingredients

• Active dry yeast
• Granulated sugar – you will need sugar for the dough and the filling.
• Warm water – this is to bloom the yeast. You want it between 100F – 110F. Any high and you risk killing the yeast.
• Milk – you will be using milk in the dough and the cream cheese frosting.
• Instant vanilla pudding mix – this adds a delicious vanilla flavor and also keeps the cinnamon rolls nice and soft.
• Egg
• Butter – you will need butter for the dough, the filling, and the cream cheese frosting.
• Cinnamon – this is for the filling.
• Cream cheese – make sure to bring it to room temperature before beginning the recipe.
• Vanilla
• Powdered sugar – you want to use powdered sugar in a frosting because it dissolves more easily than granulated sugar.

How To Make Cinnamon Rolls

• Bloom yeast. In a small bowl, dissolve yeast and sugar in warm water. Let sit until bubbly, about 5 minutes.
• Make dough. Using an electric mixer, beat milk and pudding mix together; let stand 1 minute. Beat in egg, melted butter, salt, and yeast mixture. Add flour, ½ cup at a time, beating well after each addition. Switch to the dough hook or knead by hand for about 6 minutes.
• Rise. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.
• Make filling. Stir together sugar and cinnamon.
• Make cinnamon rolls. Divide the dough into two sections and roll out into large rectangles. Brush each with butter and sprinkle with the cinnamon sugar mixture. Roll up and pinch seam to seal. Slice into rolls and place in a greased 9×13-inch baking pan.
• Ride. Cover and let rise until doubled, about 45 minutes.
• Bake. Bake at 350F for 20 – 25 minutes or until golden brown.
• Make cream cheese frosting. Beat together cream cheese and butter until creamy. Add vanilla and beat until combined. Slowly add in powdered sugar until no lumps remain. Drizzle in milk until it reaches the desired consistency.
• Frost. Spread cream cheese frosting over the warm cinnamon rolls.

How Long Are They Good For?

These cinnamon rolls will be good for up to 5 days. Because of the cream cheese, they need to be stored in the refrigerated. Make sure to use an airtight container.

You can serve them straight from the fridge or warm them up for a few seconds in the microwave.

More Breakfast Recipes

• Blueberry Overnight Oats
• Overnight Ham Breakfast Casserole
• Chocolate Chip Pancakes
• Pineapple Upside Down Muffins
• Biscuits and Gravy Casserole

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!