Homemade Cinnamon Rolls with Honey Butter and Cream Cheese Frosting

These homemade cinnamon rolls are a true labor of love, yielding a pastry that’s tender, sweet, and bursting with cinnamon flavor. The secret lies in the rich honey butter filling and the luscious cream cheese icing.

David Leite

For the Dough

• 10 ounces warm milk, [about 105°F (40°C)]
• 2 teaspoons active dry yeast
• 6 tablespoons granulated sugar
• 5 to 5 1/2 cups bread flour, plus more as needed and for the work surface
• 1 1/2 teaspoons salt
• 6 tablespoons (3 oz) unsalted butter, melted, plus more for the baking sheet
• 3 large eggs

For the Honey Butter

• 1 cup honey
• 2 sticks (8 oz) unsalted butter, at room temperature

For the Cinnamon Sugar

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Icing

• 5 ounces cream cheese, softened
• 4 1/2 tablespoons (2 1/4 oz) unsalted butter, at room temperature
• 10 ounces confectioners sugar
• 2 ounces heavy cream
• 1 teaspoon vanilla extract

Make the Dough

• Activate the Yeast: In the bowl of a standing mixer (or a large mixing bowl if kneading by hand), combine the warm milk, yeast, and 6 tablespoons of granulated sugar. Stir gently by hand until combined. Allow this mixture to stand for 5 minutes. You’ll know the yeast is active when it becomes foamy on top, indicating it’s alive and ready to work its magic. Ensure your milk is not too hot, as this can kill the yeast.

• Mix the Dough: Add the bread flour, salt, melted unsalted butter, and eggs to the yeast mixture. Attach the dough hook to your standing mixer and mix on low speed, then gradually increase to medium-low. Continue mixing for 8 to 10 minutes, or until the dough is “completely developed.” This means the dough should pull away cleanly from the sides of the bowl, leaving no excess flour at the bottom. The finished dough should be tacky but not sticky to the touch. If it’s too sticky, add a little more flour, 1 tablespoon at a time, until the desired consistency is reached. Developing the dough properly is key to achieving that wonderfully chewy and tender texture.

• First Rise (Proofing): Remove the dough hook. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise until it has doubled in size, which typically takes 1 to 2 hours, depending on the warmth of your environment. This rise allows the yeast to ferment, creating air pockets and giving the rolls their light texture.

Make the Honey Butter

• In a medium bowl, combine the 1 cup of honey and the 2 sticks of room temperature unsalted butter. Stir them together until the mixture is completely smooth and homogeneous. This rich, sweet honey butter is what gives these cinnamon rolls their distinctive and irresistible flavor, seeping into every crevice as they bake.

Make the Cinnamon Sugar

• In a small bowl, thoroughly combine the 1 cup of granulated sugar and the 1 tablespoon of ground cinnamon. Whisk them together until the cinnamon is evenly distributed throughout the sugar. This classic mixture will create the aromatic, spiced swirl within your rolls.

Assemble the Rolls

• Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 18 inches by 24 inches and about 1/2 inch thick. Strive for an even thickness to ensure uniform baking. Now, liberally brush the entire surface of the rolled-out dough with half of the prepared honey butter. Then, generously sprinkle the cinnamon sugar mixture over the honey butter layer. Don’t be shy – this is where the magic happens!

• Prepare Baking Sheet and Roll the Dough: Line a large baking sheet with parchment paper, and rub the parchment paper lightly with butter to prevent sticking and aid in browning.

  For Small Rolls: Starting from the 24-inch side (the longer side), tightly roll the dough towards the opposite side. Work carefully, gently pulling and pressing the dough as you roll to create a snug, even spiral.

  For Giant Rolls: Starting from the 18-inch side (the shorter side), tightly roll the dough towards the opposite side, maintaining an even, firm pressure.

• Cut and Shape the Rolls: Using a sharp serrated knife or even unflavored dental floss, divide the long rolled dough into individual cinnamon rolls. For small rolls, aim for slices about 1 1/4 inches thick. For giant rolls, cut slices approximately 2 inches thick. As you cut, the honey butter and cinnamon sugar might gently ooze, which is perfectly normal. Working with one roll at a time, carefully take the “tail” (the end piece) of the spiral dough and gently tuck it underneath the roll. This helps secure the spiral and prevents it from unraveling during baking. Place the shaped rolls on your prepared baking sheet, leaving a small amount of space between them as they will expand. They should fit snugly but not be tightly packed. At this point, you can cover and refrigerate the rolls overnight for a convenient make-ahead option.

• Second Rise and Preheat Oven: If you refrigerated the rolls, pull them out about 30-60 minutes before baking to allow them to come closer to room temperature. Preheat your oven to 350°F (176°C). While the oven preheats, cover the rolls with a clean kitchen towel or plastic wrap and set them in a warm place for their second rise. They should become visibly puffy, indicating they are ready for baking. This secondary proofing ensures a light and airy texture in the final product.

• Bake the Rolls: Bake the cinnamon rolls in the preheated oven for 15 to 20 minutes, rotating the pan once halfway through baking to ensure even browning. Look for a deep golden-brown color on the tops and edges. Once baked, remove the pan from the oven. While still warm, lightly brush the tops of the rolls with the remaining honey butter. This adds an extra layer of moisture, flavor, and shine, making them even more irresistible.

Make the Cream Cheese Icing

• Prepare the Icing: In the bowl of a standing kitchen mixer (or using a hand mixer), place the softened cream cheese and room temperature unsalted butter. Mix on low speed until the mixture is smooth and lump-free. Gradually add the confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to medium-high and whip until the icing is smooth, creamy, and spreadable. Adjust the consistency with a tiny bit more cream or confectioners’ sugar if needed.

• Frost and Serve: Allow the baked cinnamon rolls to cool completely before generously slathering them with the cream cheese icing. If you try to frost them when hot, the icing will melt. Serve them at room temperature for the best experience. If you prefer them warm, you can place the iced rolls in a preheated oven at 325°F (163°C) for just 2 to 3 minutes, taking care not to melt the frosting completely, though a slightly gooey frosting can be delightful! These rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat gently in the microwave or oven for that fresh-baked feel.

Adapted From

Fried Chicken & Champagne

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