Cream Cheese Frosted Cinnamon Rolls GF*


Prep Time: 20 Minutes

Cook Time: 20 Minutes





  • 1 cup brown sugar packed
  • 3 tbsp cinnamon
  • 1/3 cup unsalted butter softened, or margarine

Cream cheese icing


  1. For the rolls, before you dissolve the yeast in the warm milk in a large bowl add 1 Tbsp. of sugar. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. 

    Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast. If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise

  2. To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated. Sift the dry ingredients first. (If you don't have a mixer, use a large mixing bowl and a spatula)

  3. Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated. (If you don't have a mixer you can use a pastry knife or two forks)

  4. Place the dough into a lightly oiled bowl, cover tight with plastic wrap and let rise in a warm place about 1 hour or until the dough has doubled in size. TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.

  5. Combine the brown sugar, softened butter and cinnamon in a bowl. I sift the cinnamon and sugar first then, use two forks to mash it all together.

  6. Grease a 9x13 inch baking dish with cooking spray or butter.

  7. Lay out a large area with plastic wrap. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.

  8. Sprinkle with the sugar evenly over the surface of the dough.

  9. Working carefully, from the long edge, roll the dough down to the bottom edge.

  10. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss or fishing line to cut into slices. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

  11. Preheat oven to 350 degrees. 

  12. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!

  13. While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.

  14. When the rolls are done, spread generously with icing.


Recipe Notes:

Prep time does not include time to let the dough rise.

You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.

To freeze unbaked rolls, complete everything up to and including step 10, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them. 

Oh my, you're just going to have to try them for yourself! Don't be discouraged by the lengthy directions, it is actually fairly simple. Give it a try, you won't regret it!

Brooke IngramComment