If you have a soft spot for warm, gooey treats that feel like a hug on a plate, you’re going to adore this Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe. These cinnamon rolls are irresistibly light and fluffy thanks to the tangy buttermilk in the dough, which pairs perfectly with a sweet swirled cinnamon filling. Topped with a decadent cream cheese frosting that melts into every nook and cranny, this recipe is a total game changer for breakfast or brunch — and yes, they’re surprisingly easy to prepare, even if you want to make them ahead of time for a special morning surprise.
Ingredients You’ll Need
This recipe balances simplicity and flavor with a handful of everyday ingredients, each playing a crucial role in creating the perfect texture and taste. From the tangy warmth of buttermilk to the rich sweetness of brown sugar and cinnamon, every component matters.
- Buttermilk (1 cup, warmed to 90°F): Creates a tender, fluffy dough with a slight tang that brightens up the cinnamon flavor.
- Instant active yeast (1 pack or 2 ¼ tsp): Quick-rises to give the dough that lovely airy texture.
- Salted butter (½ cup for dough, ½ cup softened for filling, 5 Tbsp for frosting): Adds richness and moisture for the dough and filling, and creaminess in the frosting.
- White sugar (⅓ cup): Sweetens the dough just right without overpowering.
- Salt (½ tsp): Balances all the sweetness and enhances flavors.
- Large eggs (2): Help bind the dough and add richness.
- All-purpose flour (4 cups, plus more as needed): The foundation of the dough, providing structure.
- Heavy cream or whole milk (¼ cup): For brushing the tops to get that golden, slightly crisp finish on the rolls.
- Brown sugar (1 ¼ cups): The filling’s rich, caramel-like sweetness is essential for that perfect gooey center.
- Cinnamon (2 Tbsp): The star spice—warm, comforting, and absolutely intoxicating in the filling.
- Cream cheese (4 oz softened): The base of the frosting, lending tang and indulgence.
- Vanilla extract (1 tsp): Adds depth and rounds out the frosting’s flavor.
- Powdered sugar (1 ½ – 2 cups): Sweetens and thickens the frosting to a luscious spreadable consistency.
How to Make Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Dough
The magic begins with warming your buttermilk to just the right temperature—between 85°F and 90°F—to activate the yeast without harming it. Once your yeast bubbles up in the warm buttermilk, you’ll beat in eggs, sugar, and butter, which may look a little curdled at first but don’t be alarmed; this is totally normal and will smooth out. Adding the flour and salt transforms the mixture into a soft dough, which you’ll knead until it’s tacky and pliable but not sticky. Letting it rise in a warm spot until doubled in size ensures those rolls will be light and fluffy, with the perfect crumb.
Step 2: Assemble the Cinnamon Rolls
While your dough is rising, mix together the filling of brown sugar, cinnamon, and softened butter—the trio that will infuse every roll with gooey, spicy sweetness. Roll out your dough into a roughly rectangular shape to make spreading easy, then slather on the filling, leaving a small border around the edges. Rolling it up tightly is key here, as this creates those beautiful spirals and ensures your filling stays put while baking. Cutting the roll log carefully into evenly sized pieces will help them bake uniformly and look picture perfect.
Step 3: Let Them Rise Again
After placing your rolls snugly in a greased 9×13 inch pan, cover and allow them to rise until nearly doubled. This second proofing is what gives cinnamon rolls their signature fluff and prevents a dense interior. If you’re in a rush, a slightly warmed oven works wonders for speeding up this step.
Step 4: Bake to Golden Perfection
Before popping your rolls into the preheated 350°F oven, brush them gently with heavy cream or milk for that gorgeous golden hue and velvety crust. Bake for about 25 minutes, keeping an eye on them after 20 minutes; you’ll want the tops golden but not overly browned. Perfectly baked rolls will be soft but cooked through, with internal temperatures around 190°F to 200°F.
Step 5: Make the Cream Cheese Frosting
While the rolls bake, whip up the luscious frosting by beating softened butter and cream cheese until silky smooth. Adding vanilla extract and gradually incorporating powdered sugar lets you tailor the sweetness and thickness exactly to your liking. Once the rolls have cooled just slightly, dollop and spread the frosting generously so it melts into every warm nook and cranny.
How to Serve Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
To add an extra touch of flair and flavor, sprinkle your cinnamon rolls with some toasted chopped pecans or walnuts. A light dusting of cinnamon or a few delicate edible flowers can elevate the presentation, making these rolls feel even more special for guests or family breakfasts.
Side Dishes
These Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe treats shine brightest when paired with a simple cup of freshly brewed coffee or a glass of cold milk. For a well-rounded brunch, why not serve alongside fresh fruit salad or a fluffy omelette? The sweet rolls offer a beautiful contrast to savory or fresh sides.
Creative Ways to Present
If you’re hosting a brunch or holiday breakfast, consider serving the rolls in individual ramekins or mini cast iron skillets for a cozy, rustic vibe. Alternatively, stack the rolls on a pretty cake stand for a stunning centerpiece. You can also drizzle extra cream cheese glaze over the top right before serving for that glossy, indulgent finish that’ll have everyone coming back for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover rolls can be kept fresh for 1 to 2 days at room temperature if sealed well. For longer storage, refrigerate them in an airtight container where they’ll stay moist and flavorful for up to 5 days. Just make sure to bring them back to warm perfection before serving.
Freezing
This recipe freezes beautifully. Allow the cinnamon rolls to cool completely, then freeze them flat in a single layer for a few hours before transferring to an airtight container. Separate layers with wax paper to prevent sticking. When you’re ready to enjoy, thaw overnight in the fridge and warm gently the next day for fresh-baked goodness anytime.
Reheating
The best way to warm your cinnamon rolls is in a preheated oven at 300°F for about 10 to 15 minutes, covered loosely with foil to keep the tops from drying out. For a quick fix, microwave individual rolls for 20-30 seconds, then refresh with a bit more frosting or cream cheese glaze.
FAQs
Can I make the dough without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand on a floured surface until it’s smooth and elastic. It takes a bit more elbow grease, but the dough’s soft, tacky texture will guide you.
Why does the dough sometimes look curdled when mixing?
That slightly curdled look is often the butter clumping due to temperature differences between ingredients. It’s completely normal and won’t affect the final smoothness of the dough once fully mixed and kneaded.
How long can I refrigerate the dough or assembled rolls overnight?
You can refrigerate the assembled rolls, covered tightly, for up to 12–16 hours. This overnight rest allows the flavors to develop and is perfect for fresh baking in the morning.
What if my rolls bake too dark on top?
If you notice the tops browning too fast, tent a piece of foil loosely over the pan halfway through baking. This will protect them while allowing the centers to cook through perfectly.
Can I substitute regular milk for buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar added to create a buttermilk substitute. Let it sit for about 5 minutes before using. However, using real buttermilk gives the best tang and tenderness to the rolls.
Final Thoughts
There’s something truly magical about waking up to the smell of warm, freshly baked Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe. This recipe combines the perfect balance of tangy, sweet, and buttery flavors all wrapped up in soft, fluffy dough that feels like a warm embrace. Whether you’re making them for a holiday gathering or a weekend treat, these cinnamon rolls are sure to become a beloved tradition. Give them a try, and get ready for endless smiles around your breakfast table.
PrintButtermilk Cinnamon Rolls with Cream Cheese Frosting Recipe
These Buttermilk Cinnamon Rolls are irresistibly gooey and fluffy with a perfect tang from buttermilk. Smothered in creamy frosting, they make an ideal sweet breakfast treat. Designed for easy overnight prep and morning baking, these rolls combine soft yeast dough with spiced cinnamon sugar filling and rich cream cheese icing.
- Prep Time: 20 minutes (plus 1-2 hours rising time)
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours and 15 minutes (including rises)
- Yield: 12-14 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Dough:
- 1 cup buttermilk, warmed to 90°F
- 1 pack instant active yeast (0.25 oz or 2 ¼ tsp, rapid rise)
- ½ cup salted butter, very soft or somewhat melted
- ⅓ cup white sugar
- ½ tsp salt
- 2 large eggs
- 4 cups all purpose flour, more as needed
- ¼ cup heavy cream, for brushing the tops (or whole milk)
For the Filling:
- ½ cup salted butter, very soft
- 1 ¼ cup brown sugar
- 2 tbsp cinnamon
Cream Cheese Frosting:
- 5 tbsp salted butter, softened
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 ½ – 2 cups powdered sugar
Instructions
- Prepare the Dough: Warm the buttermilk gently until about 85°F to 90°F, using stove or microwave. In a mixing bowl, sprinkle the instant yeast over the warm buttermilk and let it activate for 7-10 minutes until frothy. Add eggs, soft butter, and sugar to the yeast mixture and beat on medium until combined, ignoring any small butter clumps. Stir in flour and salt, then switch to the dough hook and knead for 5-7 minutes until dough forms a smooth, tacky ball that is not sticky. Add extra flour if too sticky. Transfer dough to an oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Assemble the Cinnamon Rolls: Mix the softened butter, cinnamon, and brown sugar to make the filling. Roll the risen dough on a floured surface into a roughly 24×16 inch rectangle. Spread the cinnamon sugar filling evenly, leaving a ½-inch border. Starting at a long edge, roll the dough tightly into a log. Trim ends if desired. Cut into 1 ¾ inch slices using dental floss or a sharp knife, then place the rolls spaced in a greased 9×13 inch pan. Cover and let rise in a warm spot until doubled, about 1 hour.
- Bake: Preheat oven to 350°F. Brush tops and sides of rolls with heavy cream or milk. Bake for 25 minutes, checking around 20 minutes. Rolls are done when golden brown and internal temperature is 190°F to 200°F. Test by ensuring the center roll isn’t wet or underbaked.
- Prepare Cream Cheese Icing: Beat softened butter and cream cheese until smooth. Add vanilla extract, then gradually add powdered sugar until desired consistency is reached.
- Serve: Let rolls cool 5-10 minutes after baking, then spoon icing over each roll and spread to cover, letting it drizzle over the sides. Serve immediately.
- Storage: Store leftover rolls sealed at room temperature for 1-2 days or refrigerated up to 5 days. Freeze cooled baked rolls layered with wax paper in airtight containers for longer storage.
Notes
- Store cinnamon rolls refrigerating them sealed for best freshness up to 4-5 days; room temperature good for 1-2 days.
- Freeze cooled baked and iced cinnamon rolls in airtight containers with wax paper between layers.
- The buttermilk, butter, and egg mixture might appear curdled due to temperature differences but dough will be fine.
- These rolls can be kneaded by hand if no stand mixer is available, just knead until smooth and tacky.
- Tent rolls with foil after 12 minutes of baking if you want to prevent excessive browning on top.
- Rising time may vary depending on room temperature; find the warmest spot possible for quicker rise.
