Homemade Cinnamon Rolls with Cream Cheese Icing

It’s finally starting to feel like fall here in Middle Tennessee! A great time to satisfy your sweet tooth with some warm, delicious and delectable Cinnamon Rolls!

Cook / Prep Time – About 5 hours

Servings – 18 rolls


  • For the dough…
  • 4 cups bread flour
  • 1 packet active dry yeast (2 1/4 tsp.)
  • 1cup lukewarm milk
  • 1/3 cup softened unsalted butter for the dough and 1/3 cup for the filling
  • 1 egg
  • 1 tsp salt
  • 1/4 cup ground cardamom **
  • 1/2 cup granulated sugar
  • 1/4 tsp dried orange peel**
  • 1 cup brown sugar
  • 2 tbsp cinnamon

For the icing…

  • 1/3 cup unsalted butter (softened)
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 ounces cream cheese (softened)
  • 1/4 tsp dried orange peel
  • 1 tsp lemon juice

** cardamom and orange peel are optional, but as long as I have these ingredients on hand, I like to use them in sweet doughs because they seem to enhance the flavors.

In the bowl of a stand mixer, using a dough hook, dissolve the yeast and milk. Add the granulated sugar, salt, egg, 1/3 cup softened butter, cardamom, orange peel and 3 1/2 cups of the bread flour. Mix well on medium speed until well mixed, add more flour as needed until the dough pulls away from the sides of the bowl.

Place the dough in an oiled bowl , cover with plastic wrap, and set the dough in a warm place until dough has doubled in size, about 1-1 1/2 hours. If you have a bread proof function on your oven, place in the oven with the “bread proof” function on.

While the dough is rising, mix the brown sugar and cinnamon together for the filling.

When the dough has doubled in size, place the dough on a lightly floured surface and roll it out to a 13 x 16 inch rectangle…

Spread the dough with the 1/3 cup of softened butter…

Spread the cinnamon sugar mixture on the dough…

Roll the dough up jelly roll style…

Pinch the ends to seal…

Spray a baking dish with pan spray. Using a ruler, mark the dough every inch…

Using a dough cutter or sharp knife cut the dough into 1 inch pieces and place in the baking dish and cover with plastic wrap.

You should end up with approximately 18 rolls. ( I got 19) Place the baking dish back in a warm place and let them rise until double in size again, About 1-2 hours.

While waiting for the rolls to rise, add all the icing ingredients to a stand mixer bowl with a whisk attachment and whip all the ingredients together until the icing is smooth and creamy.

Preheat oven to 350 degrees. When the rolls are doubled in size, bake 15 to 20 minutes until the tops are browned. Spread the icing on top and


Note – you can freeze the rolls for up to a month as I did with the larger dish. Just place them in the freezer after placing them in the baking dish then place them in the refrigerator to thaw the day before and pull them out to raise for a couple of hours or until doubled in size before baking.

Suggested songs to listen to while preparing the rolls….

“Cinnamon Girl” a classic song by Neil Young from his 1969 album with Crazy Horse, “Everybody Knows This is Nowhere”

“Cinnamon” a bubblegum song by Tommy Roe from his 1969 album “Dizzy”

“Cinnamon” by The Stone Temple Pilots from their 2010 album “Stone Temple Pilots”

“Roll with It” by Steve Wynwood from his 1988 album “Roll with It”

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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