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5 from 36 votes

Cream Cheese Frosting Cinnamon Rolls

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 Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 rolls
Calories: 551kcal
Author: Brianna May



  • 1 cup (240 ml) warm whole milk, 110 degrees*
  • 2 ¼ teaspoons (1 standard packet) active dry yeast*
  • cup (67 g) granulated sugar
  • ¼ cup (4 Tablespoons or 56 g) salted butter*
  • 1 large egg + 1 large egg yolk
  • 3 ½ cups (455 g) all purpose flour
  • ½ teaspoon kosher salt


  • 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
  • ¼ cup (4 Tablespoons or 56 g) salted butter
  • 1 ¼ cup (150 g) powdered sugar
  • 2 teaspoons vanilla extract or vanilla bean paste


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.


  • 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 23-24 inches by 15-16 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 23-24 inches long.
  • Place the log seam side down.
  • Using a knife or bench scraper, mark the log into 12 even pieces about 2 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.


  • 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.


  • 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.


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