Name: Cinnamon Rolls with Cream Cheese Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 cup whole milk, warmed to 110°F; 2¼ tsp active dry yeast (1 packet); ½ cup granulated sugar; 6 tbsp unsalted butter, melted, plus more for the dish; 2 large eggs; 1 tsp fine salt; 4½ cups all-purpose flour, plus more for the counter; ¾ cup packed brown sugar; 2 tbsp ground cinnamon; 6 tbsp unsalted butter, softened; 4 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 2 tbsp whole milk, to thin; Pinch fine salt, for the icing

Cinnamon Rolls with Cream Cheese Icing

An enriched dough rolled with brown sugar and cinnamon, proofed overnight in the fridge so morning is just a bake and an icing.

Serves

Prep

30 min (plus overnight rise)

Cook

30 min

Written

August 1, 2026

Ingredients

1 cup whole milk, warmed to 110°F

2¼ tsp active dry yeast (1 packet)

½ cup granulated sugar

6 tbsp unsalted butter, melted, plus more for the dish

2 large eggs

1 tsp fine salt

4½ cups all-purpose flour, plus more for the counter

¾ cup packed brown sugar

2 tbsp ground cinnamon

6 tbsp unsalted butter, softened

4 oz cream cheese, softened

4 tbsp unsalted butter, softened

1 cup powdered sugar

½ tsp vanilla extract

2 tbsp whole milk, to thin

Pinch fine salt, for the icing

Method

Whisk the warm milk, yeast, and a pinch of the granulated sugar together and let stand until foamy on top, about 5 minutes.

Whisk in the remaining granulated sugar, melted butter, eggs, and salt.

Add the flour and knead by hand or with a dough hook until smooth, elastic, and pulling cleanly from the sides of the bowl, about 8 minutes.

Transfer to an oiled bowl, cover, and let rise at room temperature until doubled, about 1 hour.

Punch down the dough and roll it out on a floured counter into a 16-by-12-inch rectangle.

Spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon, pressing gently so it sticks.

Roll into a tight log from the long edge and pinch the seam closed.

Slice into 12 rolls with a piece of dental floss or a sharp serrated knife.

Arrange cut-side up in a buttered 9-by-13-inch baking dish, cover, and refrigerate overnight, 12 to 18 hours.

The next morning, set the dish out to come to room temperature while the oven heats to 350°F, about 30 minutes.

Bake until deep golden brown and the centers spring back when pressed, 25 to 30 minutes.

Whisk the cream cheese, butter, powdered sugar, vanilla, milk, and a pinch of salt together until smooth, then spread over the rolls while they’re still warm.

Notes

The overnight cold rise does two things at once — it fits the whole project around a normal bedtime instead of a 5 a.m. start, and the slow proof builds more flavor into the dough than the same hour at room temperature would. Pull the dish straight from the fridge to the counter; don’t skip the warm-up, or the centers bake before the outside catches up.

Ice them warm, not hot — spread it the moment they come out and it half-melts into the cracks; wait until they’re fully cool and it just sits on top like frosting on a cake, which isn’t the same thing.