Dreamy Cinnamon Sugar Cream Cheese Rolls in 12 Easy Steps

There’s nothing quite like pulling a tray of warm cinnamon sugar cream cheese rolls from the oven—the smell alone is pure happiness. I’ve been making these for years, ever since my aunt taught me her secret trick: a generous layer of sweet cream cheese swirled right into the cinnamon-sugar filling. The result? Cloud-soft rolls with pockets of melt-in-your-mouth goodness. Perfect for lazy Sunday breakfasts or impromptu dessert cravings (trust me, I’ve eaten them at both times). What makes them special isn’t just the fluffy texture or that caramelized cinnamon sugar crust—it’s how the tangy cream cheese cuts through the sweetness just right. After dozens of holiday brunches and sleepy-eyed baking sessions, this recipe feels like home.

Why You’ll Love These Cinnamon Sugar Cream Cheese Rolls

Listen, I don’t say this lightly—these rolls might just ruin all other breakfast pastries for you. Here’s why:

• That cloud-like texture: The dough bakes up impossibly soft, thanks to careful kneading and just enough butter.
• Make-ahead magic: Prep them the night before and pop in the oven come morning—perfect for lazy weekends.
• Sweetness that doesn’t overwhelm: The cream cheese swirl balances the cinnamon sugar beautifully.
• Creamy surprises: Every bite has pockets of rich filling that melt right into the warm dough.

Honestly? They disappear faster than I can plate them. My family starts hovering near the kitchen the second they smell cinnamon.

Ingredients for Cinnamon Sugar Cream Cheese Rolls

Here’s what you’ll need to make these dreamy rolls—trust me, it’s all worth it:

• For the dough: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 1/2 cup warm milk (110°F), 1/4 cup unsalted butter (melted), 1 large egg (room temperature).
• For the filling: 4 oz cream cheese (softened), 1/4 cup packed brown sugar, 1 tbsp ground cinnamon.
• For the finish: 1 tbsp butter, melted (for brushing).

Pro tip: Letting your ingredients come to room temperature makes all the difference—especially that cream cheese!

How to Make Cinnamon Sugar Cream Cheese Rolls

Okay, let’s get to the fun part—making these heavenly rolls! Don’t let the steps intimidate you; I’ve broken everything down so even first-time bakers can nail it. Just follow along, and soon you’ll have a kitchen that smells like a cinnamon-scented dream.

Preparing the Dough

First things first: grab your biggest mixing bowl. Whisk together the flour, sugar, yeast, and salt—no fancy tools needed, just a fork works fine. Now, pour in that warm milk (test it on your wrist like baby bottles—it should feel comfortably warm, not hot), melted butter, and egg. Stir until it comes together into a shaggy mess.

Here’s where the magic happens: turn it onto a floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough feels smooth and elastic—like a baby’s cheek! Pop it back in the bowl, cover with a towel, and let it rise somewhere cozy for an hour. Pro tip: I like to use my oven with just the light on—creates the perfect warm spot.

Adding the Filling

Once your dough has doubled (yes, really wait the full hour—patience pays off!), roll it out into a rectangle about 1/4-inch thick. Too thin and the filling leaks; too thick and you’ll get doughy centers. Now spread that softened cream cheese evenly—I use the back of a spoon in little swoops. Sprinkle your cinnamon-sugar mixture over top (feel free to add chopped pecans or walnuts here if you’re feeling fancy).

Roll it up tightly from the long side—don’t worry if it’s messy! Use dental floss to slice into 12 even pieces (just slide it underneath and pull up—clean cuts every time). Arrange them in your greased baking dish with some space to puff up.

Baking and Serving

Preheat that oven to 350°F—no cheating on the preheat! Bake for 20-25 minutes until they’re golden brown and your kitchen smells incredible. The second they come out, brush them with melted butter—this gives them that irresistible glossy finish. Let them cool just enough so you don’t burn your tongue (though I won’t judge if you can’t wait). These are best served warm, when the cream cheese is still slightly gooey. Pure bliss!

Tips for Perfect Cinnamon Sugar Cream Cheese Rolls

After years of trial and error (and more than a few cinnamon-scented disasters), I’ve nailed down the secrets to flawless rolls every time:

• Fresh yeast is non-negotiable: Check that expiration date! Old yeast means sad, flat rolls.
• Resist the urge to overfill: Too much cream cheese makes the rolls burst open—about 1/4 cup spread thin is perfect.
• Foil is your friend: If the tops brown too fast, tent loosely with foil halfway through baking.
• Slice with confidence: Use unflavored dental floss for clean cuts—no squished spirals!
• Warmth matters: Let dough rise in a draft-free spot. My trick? The oven with just the light on.

Follow these, and you’ll have bakery-worthy rolls—no fancy skills required!

Common Questions About Cinnamon Sugar Cream Cheese Rolls

I get asked about these rolls all the time—here are the answers to everything that’s ever stumped me (or my friends) while making them:

• Can I use instant yeast instead? Absolutely! Just skip the initial proofing step and reduce the first rise time to about 45 minutes—instant yeast works faster.
• Can I freeze these beauties? Oh yes! Freeze them right after shaping (before the second rise) for up to 2 months. Thaw overnight in the fridge, then bake as usual.
• Help—I’m out of cream cheese! Try mascarpone for extra richness, or even ricotta (drained well) mixed with a teaspoon of vanilla.
• How do I store leftovers? Keep them in an airtight container for up to 3 days. Pro tip: A quick 10-second microwave zap brings back that fresh-from-the-oven magic.

Still have questions? Drop them in the comments—I test every variation imaginable!

Nutritional Information

Let’s be real—these cinnamon sugar cream cheese rolls are pure indulgence, but here’s the breakdown per roll (because knowledge is power, right?). Each one clocks in at about 220 calories, with 9g fat (5g saturated) and 30g carbs. Protein comes in at 4g, thanks to that egg and flour combo.

Important note: These values are estimates—your exact numbers might vary slightly based on ingredient brands or how generously you spread that cream cheese filling (no judgment here!). For reference, I used full-fat cream cheese and real butter in my calculations.

Alright, now it’s your turn! I can’t wait for you to experience the magic of these cinnamon sugar cream cheese rolls in your own kitchen. There’s nothing quite like that first bite of warm, fluffy dough swirled with sweet cream cheese and cinnamon—it’s pure comfort in every bite. Don’t be surprised if these become your new go-to for weekend breakfasts or whenever you need a little pick-me-up. I’d love to hear how yours turn out—did you add any fun twists? Any family members come running at the smell? Drop your results (and photos!) in the comments below. Happy baking, my friend—may your rolls always be fluffy and your cream cheese plentiful!

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