American Cuisine
Cinnamon Rolls with Cream Cheese Icing
By Greta Lindqvist
Rate this recipe
Few smells own a kitchen the way warm cinnamon rolls do, and this recipe sits at the crossroads of two great traditions. The American cinnamon roll is generous and gooey, finished with a thick cream cheese icing that melts into the spirals. Its Scandinavian relative, the Swedish kanelbulle, is a little less sweet, scented with cardamom, and so beloved it has its own national holiday on October 4. This version borrows the best of both: an enriched yeast dough made with bread flour for chew and structure, a buttery cinnamon-sugar filling rolled tight into clean spirals, and a tangy cream cheese icing that keeps the sweetness in check. The science behind a great roll is patience. Activating the yeast in warm milk proves it is alive and gives the dough a head start, while two separate rises develop both flavor and that pillowy, pull-apart crumb. Bread flour matters because its higher protein builds the gluten network that traps the gas from fermentation, so the rolls climb instead of spreading flat. The final move is timing the icing: spread it while the rolls are warm but not scorching, so it softens into a glossy glaze without sliding off entirely. It is a weekend baking project that pays you back in a way few breakfasts can.
Ingredients
Serves 12Instructions
- 1
Activate yeast in warm milk with a pinch of sugar.
- 2
Mix flour, sugar, salt, egg, and butter. Add yeast mixture and knead until smooth.
- 3
Let rise until doubled in size (about 1 hour).
- 1
Roll out dough, spread with butter, cinnamon, and sugar. Roll tightly and slice.
- 2
Place in baking dish and let rise again for 30 minutes.
- 3
Bake at 350°F (175°C) for 20-25 minutes.
- 4
Mix cream cheese, butter, powdered sugar, and vanilla for icing. Spread over warm rolls.
Chef's Tips
- ✦ Check that your milk is between 105 and 110 F before adding yeast; too hot kills it, too cold and it will not bloom, so the foam after a few minutes is your green light.
- ✦ Knead until the dough passes the windowpane test, stretching thin enough to see light through without tearing, for the fluffiest crumb.
- ✦ Let the dough rise in a warm, draft-free spot until truly doubled; rushing the first rise gives dense rolls.
- ✦ Roll the dough into an even rectangle and spread the filling to the edges, then roll it tightly so the spirals hold their shape.
- ✦ Use unflavored dental floss or a length of thread to slice the log cleanly without squashing the rolls.
- ✦ Spread the icing while the rolls are warm but not hot; too hot and it melts away, fully cooled and it will not sink into the swirls.
Ingredient Substitutions
-
bread flour → all-purpose flour
Works in a pinch with a slightly softer crumb; add a tablespoon more flour if the dough is sticky.
-
warm milk → warm oat or almond milk
Makes the dough dairy-free; warm it to about 110 F so it activates the yeast without killing it.
-
cream cheese (for icing) → dairy-free cream cheese or a simple powdered-sugar glaze
Keeps the tangy finish vegan, or skip to a milk-and-sugar glaze for a lighter topping.
-
granulated sugar → brown sugar in the filling
Brown sugar adds molasses depth and a gooier, caramel-like filling.
-
ground cinnamon → cinnamon plus a pinch of cardamom
Cardamom gives the rolls a Swedish kanelbulle aroma; nutmeg works too.
-
butter (in dough and filling) → vegan butter or coconut oil
Use a firm vegan baking butter so the filling holds and the dough stays tender.
Tags
Frequently Asked Questions
Can I make these cinnamon rolls the night before? ▼
Yes. After slicing and arranging the rolls in the pan, cover tightly and refrigerate overnight instead of the second rise. In the morning, let them come to room temperature and finish rising for 30 to 45 minutes, then bake as directed. This makes them perfect for a relaxed weekend or holiday breakfast.
How do I know when the rolls are fully baked? ▼
Bake at 350 F (175 C) for 20 to 25 minutes until the tops are golden. For certainty, the center of the middle roll should reach about 190 F (88 C) on an instant-read thermometer, which confirms the enriched dough is cooked through without being dry.
Why did my dough not rise? ▼
The usual culprit is the yeast. Milk that is too hot kills yeast, while expired yeast will not activate at all. Always proof the yeast in warm milk first and look for foaming. A cold kitchen also slows the rise, so give the dough a warm, draft-free spot and extra time if needed.
Can I make the dough or rolls dairy-free? ▼
Yes. Use warm oat or almond milk in the dough, a firm vegan butter for the dough and filling, and a dairy-free cream cheese for the icing. The yeast and baking behavior stay the same, so the rolls rise and bake just like the original.
How do I scale the recipe up or down? ▼
The recipe makes 12 rolls. To halve it, simply use half of every ingredient and a smaller pan; to double it, make two batches of dough rather than one huge one, since oversized dough is hard to knead and rise evenly. Bake times stay roughly the same per standard pan.
How should I store and reheat leftover cinnamon rolls? ▼
Store iced rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze unfrosted baked rolls for up to 2 months. Reheat individual rolls in the microwave for 15 to 20 seconds to bring back their soft, gooey texture.
