These Cream Cheese Frosting Cinnamon Rolls are gooey, soft, and buttery. Of course, they are loaded with the best brown butter cream cheese icing. This frosting can be spread on homemade or store-bought rolls.

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A cinnamon roll with cream cheese icing on a yellow plate.

Warm cinnamon rolls are not complete without a rich vanilla homemade cream cheese frosting. I highly recommend making the rolls from scratch too.

These are perfect for the holidays, along with my Sourdough French Toast, Apple Bread Pudding, and Easy Homemade Pancakes.

Why You’ll Love This Recipe

  • Only 4 ingredients are needed for the cream cheese cinnamon roll frosting.
  • Use this cream cheese icing to glaze store-bought or homemade cinnamon rolls.
  • Brown butter adds notes of toffee and caramel to the frosting and rolls.
  • The rolls can be made the night before and baked fresh in the morning. 
  • The cinnamon roll texture is soft, buttery, and fluffy. The frosting is creamy and silky. 
  • These are perfect for the holidays or weekend brunch. 
  • This post is full of process shots, tips, and details, if it is your first time making cinnamon rolls from scratch.

Ingredients & Substitutions

Ingredients needed to make cream cheese frosting cinnamon rolls.
  • Milk: Whole Milk is best because it has a higher fat content. You can also use half and half. In a pinch, use a lower fat milk, but whole milk or half and half are better options.
  • Yeast: Both active dry and instant yeast will work. 
  • Salted Butter: This recipe calls for salted butter. It adds so much flavor and balances out all of the sweetness. You can also use unsalted butter.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Cream Cheese Frosting Cinnamon Rolls

Quick Overview

  • Brown the butter.
  • Make the dough & let rise.
  • Make the filling. 
  • Shape the rolls and let rise again.
  • Bake.
  • Make frosting & frost while warm.

Step by Step Instructions

A 4 photo collage showing how to brown butter.

Be sure to remove from the heat after browning.

Step 1: Over medium heat, in a light colored saucepan, melt both sticks of butter.

Step 2: Bring the melted butter to a boil, stirring continuously.

Step 3: Keep boiling the butter and stirring for about 5-6 minutes, until it gets frothy and sizzles.

Step 4: After 5 minutes, the butter should have a layer of foam and begin to brown. Once brown bits begin to form, remove the butter from the heat and let cool.

Butter being divided into the 3 portions.

You can leave the frosting portion of the butter in the pan instead of a bowl.

Step 5: Divide the brown butter into 3 different bowls, according to the recipe measurements above. 4 Tablespoons for the dough, 8 Tablespoon for the filling, and the remaining (about 4 Tablespoons) for the frosting.

A 4 photo collage showing how to make the dough.

Step 6: In the bowl of the stand mixer, whisk the warm milk and yeast together. Allow the mixture to sit for a few minutes. See notes if you do not have a stand mixer.

Step 7: With the dough hook or paddle attachment, on medium speed, mix in the sugar, 4 Tablespoons of browned butter, egg, and egg yolk, until completely combined.

Step 8: On low speed, add in about half of the flour. Mix until incorporated. Scrape excess flour off the sides of the bowl.

Step 9: Add the remaining flour and salt. The dough should begin to come together.

Scrape down the sides of the bowl to make sure all of the ingredients are incorporated.

A 2 photo collage showing the dough after kneading.

Step 10: Knead on high speed for 5-6 minutes. The dough will look smooth and should stick to the dough hook and bottom of the bowl. It will still be sticky and hard to handle.

Step 11: Use a spatula to scrape down the sides of the bowl and form the dough into a ball. Cover with a towel or plastic wrap.

The dough should look shiny and smooth.

A 4 photo collage showing how to make the filling and rolling out the dough.

Step 12: Allow the dough to rise for about 45 minutes in a warm place, like near the oven or on a window sill. While the dough rises, brush a 9 x 13 baking dish generously with melted butter or spray with cooking spray or line with parchment. Set aside.

Step 13: In a medium bowl, combine 8 Tablespoons of brown butter, brown sugar, and cinnamon together. Set aside.

Step 14: Place the dough on a lightly floured surface or baking mat. Begin to stretch the dough into a rectangle with your hands.

Step 15: With a rolling pin, roll the dough into a rectangle about 19 inches by 15 inches. It does not have to be perfect. Don’t overwork or roll the dough.

Do not overwork the dough.

A 4 photo collage showing how to roll the log of cinnamon rolls.

Step 16: Sprinkle the filling all over the surface of the rectangle. Use your hands or a spatula (and some pressure) to evenly spread it out.

Step 17: Tightly begin rolling the dough from one of the long edges.

Step 18: Keep rolling until you reach the other long edge. The log should be about 19 inches long.

Step 19: Place the log seam side down.

Roll the rectangle up tightly.

A 2 photo collage showing how to mark and cut the rolls.

Step 20: Using a knife or bench scraper, mark the log into 12 even pieces about 1.5 inches each.

Step 21: Use a serrated knife to cut through each mark making 12 rolls.

Marking before cutting ensures the rolls are the same size.

A 2 photo collage showing the rolls on their second rise.

Step 22: Place into the prepared baking dish. I like the place the end rolls cut side up.

Step 23: Cover and let rise for 30 minutes. While the rolls rise, preheat the oven to 350 degrees.

The rolls will just puff up slightly.

A 3 photo collage showing the baked rolls and cream cheese frosting.

Step 24: Bake for 21-24 minutes or until golden brown. Cover loosely with foil if the rolls are browning too quickly.

Step 25: In a medium bowl, add in the cream cheese, brown butter, powdered sugar, and vanilla. Beat on medium speed until completely smooth.

Step 26: Frost the warm rolls and serve immediately. Store leftovers in the fridge for 4-5 days.

Cover with foil if needed while baking.

Expert Tips & Variations

  • Weigh the flour. It is important that you do not add too much flour to dough. I recommend using a kitchen scale. This is the best way to ensure perfect cinnamon rolls. 
  • Use brown butter. The brown butter adds toffee & caramel notes to the cinnamon rolls. I highly recommend it. This recipe will still work with regular melted butter. 
  • Press the filling into the dough. It may seem like there is not enough filling to cover the dough. You will need to use some pressure to spread the filling completely.
  • Do not overwork the dough. While rolling and shaping the dough, be gentle. It will become tough and dense if overworked. The rolls do not have to be perfect. 
  • Use a serrated knife. Cutting the log with a serrated knife using a sawing motion prevents the rolls from getting smashed. 
  • Make without a stand mixer. While I definitely prefer to make these with a mixer, if you do not have one, you can still make these by hand. Use a large bowl and wooden spoon for Steps 7-9. For Step 10, knead by hand for about 5 minutes on a lightly floured surface. Add just enough flour to be able to handle the dough. 
  • Make ahead. Follow the cinnamon roll recipe through Step 22. Cover and refrigerate overnight. Pull the rolls out of the fridge about 1 hour before baking to finish rising. Continue to Step 24.
  • Warm leftovers in the microwave. Microwave 1-2 leftover cinnamon rolls at a time for about 30-45 seconds before serving.
Cinnamon rolls with cream cheese frosting in a casserole dish.

Recipe FAQs

Do I need to refrigerate cinnamon rolls with cream cheese frosting?

Yes, because there is cream cheese in the frosting I recommend storing leftovers in the fridge. 

Can you put icing on cinnamon rolls before baking?

I do not recommend icing these before baking. Ice them right after they come out of the oven while they are still warm.

What is the icing on cinnamon rolls made of?

Cinnamon roll icing is made from butter, powdered sugar, and typically cream cheese. Some icing does not have cream cheese, but it adds a great flavor.

How do you thicken cream cheese frosting?

If it is too runny, add more cream cheese or powdered sugar. 

If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

Cream Cheese Frosting Cinnamon Rolls

5 from 86 votes
These Cream Cheese Frosting Cinnamon Rolls are gooey, soft, and buttery. Of course, they are loaded with the best brown butter cream cheese icing. This frosting can be spread on homemade or store-bought rolls.
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12 rolls

Ingredients

Dough

  • 1 cup (240 ml) warm whole milk, 110 degrees*
  • 2 1/4 teaspoons (1 standard packet) active dry yeast*
  • 1/3 cup (67 g) granulated sugar
  • 1/4 cup (4 Tablespoons or 56 g) salted butter*
  • 1 large egg + 1 large egg yolk
  • 3 1/2 cups (455 g) all purpose flour
  • 1/2 teaspoon kosher salt

Filling

  • 8 Tablespoons (8 Tablespoons or 113 g) salted butter
  • 1 cup (200 g) brown sugar
  • 2 Tablespoons cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese room temperature
  • 1/4 cup (4 Tablespoons or 56 g) salted butter
  • 1 1/4 cup (150 g) powdered sugar
  • 2 teaspoons vanilla extract or vanilla bean paste

Instructions 

Brown Butter

  • Over medium heat, in a light colored saucepan, melt both sticks of butter.
  • Bring the melted butter to a boil, stirring continuously.
  • Keep boiling the butter and stirring for about 5-6 minutes, until it gets frothy and sizzles.
  • After 5 minutes, the butter should have a layer of foam and begin to brown. Once brown bits begin to form, remove the butter from the heat and let cool.
  • Divide the brown butter into 3 different bowls, according to the recipe measurements above. 4 Tablespoons for the dough, 8 Tablespoon for the filling, and the remaining (about 4 Tablespoons) for the frosting.

Dough & First Rise

  • In the bowl of the stand mixer, whisk the warm milk and yeast together. Allow the mixture to sit for a few minutes. See notes if you do not have a stand mixer.
  • With the dough hook or paddle attachment, on medium speed, mix in the sugar, 4 Tablespoons of browned butter, egg, and egg yolk, until completely combined.
  • On low speed, add in about half of the flour. Mix until incorporated. Scrape excess flour off the sides of the bowl.
  • Add the remaining flour and salt. The dough should begin to come together.
  • Knead on high speed for 5-6 minutes. The dough will look smooth and should stick to the dough hook and bottom of the bowl. It will still be sticky and hard to handle.
  • Use a spatula to scrape down the sides of the bowl and form the dough into a ball. Cover with a towel or plastic wrap.
  • Allow the dough to rise for about 45 minutes in a warm place, like near the oven or on a window sill. While the dough rises, brush a 9 x 13 baking dish generously with melted butter or spray with cooking spray or line with parchment. Set aside.

Filling

  • In a medium bowl, combine 8 Tablespoons of brown butter, brown sugar, and cinnamon together. Set aside.

Shaping Dough & Second Rise

  • Place the dough on a lightly floured surface or baking mat. Begin to stretch the dough into a rectangle with your hands.
  • With a rolling pin, roll the dough into a rectangle about 19 inches by 15 inches. It does not have to be perfect. Don’t overwork or roll the dough.
  • Sprinkle the filling all over the surface of the rectangle. Use your hands or a spatula (and some pressure) to evenly spread it out.
  • Tightly begin rolling the dough from one of the long edges.
  • Keep rolling until you reach the other long edge. The log should be about 19 inches long.
  • Place the log seam side down.
  • Using a knife or bench scraper, mark the log into 12 even pieces about 1.5 inches each.
  • Use a serrated knife to cut through each mark making 12 rolls.
  • Place into the prepared baking dish. I like the place the end rolls cut side up.
  • Cover and let rise for 30 minutes. While the rolls rise, preheat the oven to 350 degrees.
  • Bake for 21-24 minutes or until golden brown. Cover loosely with foil if the rolls are browning too quickly.

Frosting

  • In a medium bowl, add in the cream cheese, brown butter, powdered sugar, and vanilla. Beat on medium speed until completely smooth.
  • Frost the warm rolls and serve immediately. Store leftovers in the fridge for 4-5 days.
Did you make this recipe? Leave a comment below!

Notes

  • Milk: Whole Milk is best because it has a higher fat content. You can also use half and half. In a pinch, use a lower fat milk, but whole milk or half and half are better options.
  • Yeast: Both active dry and instant yeast will work. 
  • Salted Butter: This recipe calls for salted butter. It adds so much flavor and balances out all of the sweetness. You can also use unsalted butter.
  • Weigh the flour. It is important that you do not add too much flour to dough. I recommend using a kitchen scale. This is the best way to ensure perfect cinnamon rolls. 
  • Use brown butter. The brown butter adds toffee & caramel notes to the cinnamon rolls. I highly recommend it. This recipe will still work with regular melted butter. 
  • Make without a stand mixer. While I definitely prefer to make these with a mixer, if you do not have one, you can still make these by hand. Use a large bowl and wooden spoon for Steps 7-9. For Step 10, knead by hand for about 5 minutes on a lightly floured surface. Add just enough flour to be able to handle the dough. 
  • Make ahead. Follow the cinnamon roll recipe through Step 22. Cover and refrigerate overnight. Pull the rolls out of the fridge about 1 hour before baking to finish rising. Continue to Step 24.
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Nutrition

Calories: 551kcal | Carbohydrates: 106g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 278mg | Fiber: 3g | Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 86 votes (75 ratings without comment)

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12 Comments

  1. Jean says:

    5 stars
    Never made brown butter before and turned out so good. Will make again soon.