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Cream Cheese Frosted Cinnamon Rolls
Prep Time
1 hr
Cook Time
30 mins
Rising Time
2 hrs 30 mins
Total Time
1 hr 30 mins
Servings: 16 Rolls
For the Dough
  • ¼ ounce package yeast
  • ½ cup warm water
  • 1 tsp sugar
  • ½ cup milk
  • 1/3 cup butter melted
  • 1 egg
  • 1 tsp salt
  • 3 ½ - 4 cups all-purpose flour
For the Filling
  • ½ cup melted butter more for pan
  • 3 tbsp cinnamon
  • ¾ cup plus 1 tbsp sugar
  • 1 cup pecan pieces
Cream Cheese Frosting
  • ½ cup unsalted butter 1 stick, room temperature
  • 8 ounces block style cream cheese room temperature
  • 2 ½ cups powdered confectioners sugar
  • 1 teaspoon vanilla extract
  1. Activate yeast in a small bowl of warm water & sugar. Set aside for about 15 minutes, it should be bubbling.
  2. Heat milk in a small saucepan on the stove and turn off just before it boils. Mix constantly (do not burn!). Add melted butter, egg, and salt and whisk until smooth. Add in 2 cups of flour and mix until smooth. Add in yeast. Mix in remaining flour, ½ cup at a time, until dough is soft and easy to handle. Knead for 5-10 minutes. Place in a large greased bowl and let rise for 1 ½ hours.
  3. Once the dough has doubled, punch it down on a well-floured surface. Knead and gently stretch out to a large rectangle, about 15 x 9. Brush melted butter all over the dough.
  4. Mix together the cinnamon and sugar. Sprinkle all over dough, saving 2 tbsp for later. Spread pecan pieces all over top.
  5. Starting with the side closest to you, start rolling the dough into a log. Continue tucking it into itself, leaving seam on the bottom. Pinch the ends together to secure. Using a sharp knife or floss, slice into 1” rolls. Grease pan with butter and place cinnamon rolls in pan, they should be touching. (The closer the rolls, the softer all the edges will turn out, the more space in between, the more "toasted" the outside of the rolls will get).

  6. Sprinkle the remaining cinnamon sugar all over the top of rolls. (If you’re making them for the following morning, stop now, cover and place in refrigerator). Cover with a kitchen cloth and let rise again for 1 hour, or until they've risen.

  7. Heat oven to 350. Bake cinnamon rolls for 30 minutes or until browned.
  8. Meanwhile, to make frosting, beat together the butter and cream cheese until smooth. Reduce speed to low and add in confectioners sugar ½ cup at a time. Add in vanilla extract and beat everything together.
  9. Let rolls cool a bit before frosting & enjoy!

Recipe Notes

To store leftover rolls in case you don't eat this all in ONE sitting...tightly cover unfrosted rolls in plastic wrap or an air tight container and refrigerate.