💡 At a Glance
- •The Treat: Soft, fluffy yeast cinnamon rolls packed with a sweet cinnamon filling and topped with a creamy cream cheese frosting.
- •Time Required: Fast bake time in the oven, but make sure to budget enough time for the yeast dough to rise.
- •Method: The dough and filling come together effortlessly in the Thermomix®, and the roll is sliced neatly using thread or dental floss.
These soft, fluffy cinnamon rolls topped with a rich cream cheese frosting are completely irresistible and guaranteed to become a new household favorite!
With your Thermomix®, making the yeast dough and sweet cinnamon filling is super easy and totally foolproof—so nothing stands between you and warm, gooey homemade cinnamon rolls! 🙂
In my simple recipe with clear step-by-step instructions, I’ll show you just how quick and effortless it is to whip up bakery-worthy Thermomix® cinnamon rolls right in your own kitchen.
These cinnamon rolls with cream cheese frosting are:
- Super delicious and a total crowd-pleaser for all ages.
- Incredibly soft and fluffy.
- Totally beginner-friendly, even if you don’t have much baking experience.
- Great to make ahead, store, or freeze—so you always have a sweet treat ready to go!
- Super versatile, and you can easily double the batch.
Pro Tip: Want to make these cinnamon rolls without a Thermomix®? Check out my easy cinnamon roll recipe right here on Instakoch.de.
My top tips for making the best cinnamon rolls
You can easily swap out the standard flour for light spelt flour if you prefer.
For an extra soft and pillow-y texture, bread flour works amazingly well here.
Feel free to swap the butter in the filling for full-fat cream cheese for a delicious twist!
These cinnamon rolls freeze beautifully for later.
Your dough should feel soft and workable, but not sticky to the touch.
If your dough feels a little too sticky, just add extra flour one tablespoon at a time until it reaches that perfect, smooth consistency.
If the dough turns out a bit too stiff, simply mix in a splash of milk (one tablespoon at a time) until it softens up nicely.
Can You Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can either prep just the yeast dough and let it rest in the fridge overnight, or assemble the cinnamon rolls completely, cover them tightly, and keep them unbaked in the fridge until the next day.
Before baking or shaping, just make sure to let the dough or ready-to-bake rolls sit at room temperature for about 30 minutes to take off the chill.
How Long Do Cinnamon Rolls Last?
Honestly, these cinnamon rolls are at their absolute best served fresh and warm right out of the oven!
That said, you can keep them covered or stored in an airtight container at room temperature for 2 to 3 days.
They’ll also stay fresh in the fridge for 4 to 5 days if kept well-covered.
Pro Tip: Pop them in the microwave for a few seconds before eating to get that soft, fresh-baked warmth back!
You can also freeze these cinnamon rolls. They freeze beautifully for up to 3 months.
To thaw, just place them in the fridge overnight, then warm them up right before serving for the best texture and flavor.
Cinnamon Roll FAQs
What You’ll Need for These Cinnamon Rolls with Cream Cheese Frosting
For the Yeast Dough:
- 400 g all-purpose flour
- 200 g milk
- 50 g granulated sugar
- 65 g butter, softened
- 1/2 cube fresh yeast (approx. 20 g)
- 1 tsp salt
For the Filling:
- 150 g butter, softened
- 75 g brown sugar
- 1 tbsp ground cinnamon, rounded
For the Cream Cheese Frosting:
- 70 g full-fat cream cheese
- 30 g powdered sugar
Note: You’ll find the full ingredient quantities and step-by-step instructions down in the printable recipe card below!
How to Make Cinnamon Rolls with Cream Cheese Frosting
Instructions:
First, add the softened butter, milk, yeast, sugar, and salt to the mixing bowl and warm for 3 min / 37°C (100°F) / speed 2.
Add the flour and knead for 5 min / Dough mode until a smooth, supple dough forms.
Transfer the dough to a lightly oiled bowl and let it rise in a warm spot for about 1 hour.
Once the dough has finished rising, prepare the filling.
Add the softened butter, brown sugar, and cinnamon to the rinsed mixing bowl and mix for 45 sec / speed 3.
Roll the dough out on a silicone mat or work surface into a rectangle (about 18 x 12 inches / 45 x 30 cm).
Spread the butter-sugar-cinnamon mixture evenly over the dough using an offset spatula, leaving a 1-inch (2–3 cm) border clean along the top edge.
Now, roll up the dough starting from the long side.
Next, use a piece of thread (or unflavored dental floss!) to slice the log into rolls that are about 1.5 inches (3 to 4 cm) thick (check out the video down in the recipe card!).
Using thread cuts right through the yeast dough super cleanly, giving you perfectly even, beautiful rolls every time.
This is a super popular blogger trick for slicing cinnamon roll dough!
Alternatively, you can just use a sharp knife to slice them up.
Place the rolls in a springform pan with a little space between them, cover, and let them rise for another 30 minutes.
Toward the end of the rising time, preheat your oven to 350°F convection (180°C).
Bake the cinnamon rolls on the lower third rack for about 15 minutes.
IMPORTANT: Cover the cinnamon rolls with a clean kitchen towel right after taking them out of the oven. This keeps them amazingly soft!
Finally, whip up the frosting! Mix the cream cheese with the powdered sugar, then brush or spread it over the warm cinnamon rolls.
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions further down in the recipe card.
The listed prep and baking times are averages.
Alright, now have fun baking and enjoy every single bite!
If you loved my quick recipe for Cinnamon Rolls with Cream Cheese Frosting, you might also enjoy my recipe for an amazing chocolate cake 🙂
Best,
Christoph
P.S. Don’t want to miss a single recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, please leave me a comment and rate the recipe 5 stars! 🙂
Cinnamon Rolls with Cream Cheese Frosting
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Ingredients
For the yeast dough:
- 400 g All-purpose flour
- 200 g Milk
- 50 g Granulated sugar
- 65 g Unsalted butter Softened
- ½ cube Fresh yeast 21 g
- 1 tsp Salt
For the filling:
- 150 g Unsalted butter Softened
- 75 g Brown sugar
- 1 tbsp Ground cinnamon Heaping
For the frosting:
- 70 g Cream cheese Full-fat
- 30 g Powdered sugar
Instructions
- First, add the softened butter, milk, yeast, sugar, and salt to the mixing bowl and warm for 3 min / 37 °C / speed 2.
- Add the flour and knead for 5 min / Dough mode until a smooth, supple dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour.
- Once the dough has risen, prepare the filling. Place the softened butter, brown sugar, and cinnamon into the rinsed mixing bowl and mix for 45 sec / speed 3.
- Roll out the dough on a silicone mat or lightly floured work surface into a large rectangle (approx. 45 cm x 30 cm / 18 x 12 inches). Spread the butter-sugar-cinnamon mixture evenly over the dough using an offset spatula, leaving about an inch (2–3 cm) clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log.
- Slice the log into 3 to 4 cm (approx. 1.5-inch) thick rolls using unflavored dental floss or thread (see video below). Thread slices cleanly through yeast dough without squishing the rolls, giving you neat, perfect swirls! Alternatively, you can use a sharp serrated knife.
- Place the rolls slightly apart in a springform pan or baking dish, cover with a clean towel, and let them rise for another 30 minutes.
- Toward the end of the rise time, preheat your oven to 180 °C (350 °F) convection.
- Bake the cinnamon rolls on the lower rack for about 15 minutes until lightly golden.
- Finally, make the frosting by stirring the cream cheese and powdered sugar together until smooth. Spread or brush it generously over the rolls while they’re still warm.
Video
Notes
- You can easily swap the all-purpose flour for spelt flour (Type 630).
- Feel free to replace the butter in the filling with full-fat cream cheese for a tangy twist.
- These cinnamon rolls freeze wonderfully!
Cinnamon Rolls with Cream Cheese Frosting
Click stars to rate now
Ingredients
For the yeast dough:
- 400 g All-purpose flour
- 200 g Milk
- 50 g Granulated sugar
- 65 g Unsalted butter Softened
- ½ cube Fresh yeast 21 g
- 1 tsp Salt
For the filling:
- 150 g Unsalted butter Softened
- 75 g Brown sugar
- 1 tbsp Ground cinnamon Heaping
For the frosting:
- 70 g Cream cheese Full-fat
- 30 g Powdered sugar
Instructions
- First, add the softened butter, milk, yeast, sugar, and salt to the mixing bowl and warm for 3 min / 37 °C / speed 2.
- Add the flour and knead for 5 min / Dough mode until a smooth, supple dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour.
- Once the dough has risen, prepare the filling. Place the softened butter, brown sugar, and cinnamon into the rinsed mixing bowl and mix for 45 sec / speed 3.
- Roll out the dough on a silicone mat or lightly floured work surface into a large rectangle (approx. 45 cm x 30 cm / 18 x 12 inches). Spread the butter-sugar-cinnamon mixture evenly over the dough using an offset spatula, leaving about an inch (2–3 cm) clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log.
- Slice the log into 3 to 4 cm (approx. 1.5-inch) thick rolls using unflavored dental floss or thread (see video below). Thread slices cleanly through yeast dough without squishing the rolls, giving you neat, perfect swirls! Alternatively, you can use a sharp serrated knife.
- Place the rolls slightly apart in a springform pan or baking dish, cover with a clean towel, and let them rise for another 30 minutes.
- Toward the end of the rise time, preheat your oven to 180 °C (350 °F) convection.
- Bake the cinnamon rolls on the lower rack for about 15 minutes until lightly golden.
- Finally, make the frosting by stirring the cream cheese and powdered sugar together until smooth. Spread or brush it generously over the rolls while they're still warm.
Video
Notes
- You can easily swap the all-purpose flour for spelt flour (Type 630).
- Feel free to replace the butter in the filling with full-fat cream cheese for a tangy twist.
- These cinnamon rolls freeze wonderfully!
