Fluffy Cinnamon Rolls With Creamy Glaze Recipe

I’m excited to share my fall dessert take on Tasty Cinnamon Rolls that uses a surprising ingredient to give them a seasonal twist.

I make what I call Tasty Cinnamon Rolls any time the air gets a touch crisp. I swear the smell of ground cinnamon brings people into the kitchen from nowhere, and the dough that rises with active dry yeast always surprises me with how fluffy it gets.

The look of the swirl, the little glossy top, makes you want to dig in before coffee even finishes. I have a trick that makes them a tiny bit imperfect and way better than the picture but I wont spoil it here.

Try one and see what happens.

Ingredients

• Yeast: ferments sugars, gives rise and airy texture, adds slight bready taste.
• Whole milk: adds fat for richness, tender crumb, adds sweetness and moisture.
• All purpose flour: gives structure and carbs, not much fiber or protein, makes rolls sturdy.
• Eggs: provide protein and structure, help browning and softer, richer crumb.
• Unsalted butter: adds richness, tender crumb, boosts flavor, has lots of fat.
• Brown sugar: molasses gives moisture and caramel notes, makes filling sweet and gooey.
• Cinnamon: fragrant spice, low calories, adds warm sweet spicy flavor to filling.
• Cream cheese: creamy tang for glaze, adds richness and slight tang, higher fat.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (one packet)
• 1 cup whole milk warmed to about 110°F
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs, room temp
• 4 cups all purpose flour
• 1 teaspoon fine salt
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened (for glaze)
• 1 1/2 to 2 cups powdered sugar
• 1 to 2 tablespoons whole milk or heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil or melted butter for greasing the bowl
• pinch of salt

How to Make this

1. Warm 1 cup whole milk to about 110°F, stir in 1/3 cup granulated sugar and sprinkle 2 1/4 teaspoons active dry yeast over the top, wait 5 to 10 minutes till foamy so you know yeast is alive.

2. In a large bowl whisk together 4 cups all purpose flour and 1 teaspoon fine salt, make a well and add the foamy milk, 1/4 cup melted unsalted butter, and 2 large room temp eggs, mix until a shaggy dough forms.

3. Knead the dough on a lightly floured surface or with a stand mixer and dough hook about 8 to 10 minutes until smooth and slightly tacky, dont overdo the flour or rolls get dense.

4. Lightly oil a clean bowl with 1 tablespoon vegetable oil or melted butter, place the dough in, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours (or refrigerate overnight for deeper flavor).

5. Punch dough down, roll out on a floured surface to roughly a 12×18 inch rectangle, spread 1/2 cup softened unsalted butter evenly over the dough then sprinkle 3/4 cup packed light brown sugar and 2 tablespoons ground cinnamon over the butter, press gently so it sticks.

6. Starting from the long side, roll the dough tightly into a log, pinch the seam to seal, trim ends if ragged, then cut into 12 equal slices (use unflavored dental floss or a serrated knife for cleaner cuts).

7. Place rolls cut-side up in a greased 9×13 inch pan or two smaller pans, cover loosely and let rise a second time until puffy about 30 to 45 minutes, preheat oven to 350°F during the last 10 minutes of rising.

8. Bake at 350°F for 20 to 25 minutes until golden and set in the center, if tops brown too fast tent with foil for last few minutes, dont overbake or they dry out.

9. While rolls bake or cooling slightly, beat together 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract and a pinch of salt; gradually add 1 1/2 to 2 cups powdered sugar and 1 to 2 tablespoons whole milk or heavy cream until smooth and spreadable.

10. Let rolls cool 5 to 10 minutes then slather with the creamy glaze so it melts into the swirls, serve warm, and enjoy.

Equipment Needed

1. Instant‑read thermometer (to warm milk to about 110°F)
2. Measuring cups and spoons (or a kitchen scale if you prefer)
3. Large mixing bowl and a smaller bowl for the yeast mix
4. Whisk plus a rubber spatula or wooden spoon for mixing and scraping
5. Stand mixer with dough hook, or a floured surface and your hands if you wanna knead by hand
6. Rolling pin and bench scraper (or a serrated knife / unflavored dental floss for clean cuts)
7. 9×13 inch baking pan (or two smaller pans) and plastic wrap or a clean towel to cover for rising
8. Hand mixer or sturdy whisk for the cream cheese glaze, and an offset spatula or spoon to spread it

FAQ

Fluffy Cinnamon Rolls With Creamy Glaze Recipe Substitutions and Variations

• Whole milk (warmed to 110°F): swap with 1 cup warm buttermilk for extra tang and tender crumbs, or use 1 cup unsweetened almond or oat milk plus 1 tsp white vinegar, let sit 5 minutes to mimic buttermilk — either works fine for rise and texture.
• Unsalted butter (melted or softened): you can use equal parts coconut oil or a stick of vegan buttery spread, just know coconut lends a mild coconut note and vegan spreads may change browning a bit.
• 2 large eggs: replace each egg with a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, stir and rest 5 minutes) for similar binding in the dough, though rolls may be a touch denser.
• 4 ounces cream cheese (softened): swap with equal parts mascarpone for a silkier glaze, or use 3/4 cup full fat Greek yogurt that’s been strained overnight for a tangy lighter option, might be slightly less creamy.

Pro Tips

1) Make sure the yeast actually foams in the warm milk before you go on, if it doesnt get foamy toss it and start over with fresh yeast or slightly warmer milk, otherwise the rise will be weak and the rolls come out dense.

2) Dont keep adding flour while kneading just to stop stickiness, aim for a smooth slightly tacky dough. If its too sticky oil your hands or the hook instead of throwing in heaps of flour, too much flour makes the rolls heavy.

3) For neat slices use unflavored dental floss or a sharp serrated knife, and if the log gets squishy chill it 10 to 20 minutes first so cuts stay clean and spirals keep their shape.

4) Get the glaze texture right by adding milk a little at a time, start with the smaller amount so you can thin it more if needed; spread it on warm not piping hot rolls so it melts into the swirls but wont run off completely.