Classic Cinnamon Rolls

Classic Cinnamon Rolls

These Classic Cinnamon Rolls are filled with a cinnamon and sugar filling and topped with a sweet and tangy cream cheese glaze.  

What is that special treat in your house that everyone swoons over every time you make it? I’ll tell you mine – it’s these Cinnamon Rolls. It’s not the quickest treat to make, but it is pretty simple. So simple in fact, it would be pretty easy to whip up a batch every week. Why don’t I? Because I like keeping them categorized as a treat. If I made them every week, they would be classified as a regular occurrence and there’s nothing regular about these Cinnamon Rolls.

The dough does have yeast and requires two rises, but it is so easy to handle. Not sticky at all (I didn’t even have to flour my surface) and stays where you put it! Those are the best doughs.

Once the dough is rolled out, it gets spread with an incredible mixture of butter, brown sugar, cinnamon, and nutmeg. Seriously, how can you go wrong with that?

After baking, a thick, sweet, and tangy glaze gets spread on while it’s hot…twice! Spreading the cream cheese glaze on while hot allows the first layer to seep into any opening within the rolls and around it. Then, after it’s no longer piping hot, but still warm, it gets another treatment. This time, for aesthetic purposes.   

These Cinnamon Rolls are so addicting. We enjoy them any chance we get. At breakfast with coffee or after dinner for dessert. Just divine!     

You may also like these Classic Chocolate Chunk Cookies!


Classic Cinnamon Rolls

Yields 12 rolls



  • 1 cup milk, whole or 1%
  • ½ cup unsalted butter, room temperature
  • ⅓ cup granulated sugar
  • 4 ½ cups all-purpose flour
  • 2 ½ teaspoons dry active yeast
  • 2 large eggs, room temperature
  • 2 teaspoons sea salt
  • 1 cup brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • 2 ½ tablespoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • ½ cup cream cheese, room temperature
  • ½ unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar, sifted
Read the whole recipe on The PKP Way