Quick Cinnamon Rolls With Cream Cheese Icing – Warm, Soft, and Ready Fast

Warm cinnamon rolls don’t have to take all morning. This quick version skips the long rise and still delivers soft, swirled buns with buttery cinnamon sugar and a silky cream cheese icing on top. They’re perfect for last-minute brunch plans, cozy weekends, or a sweet treat on a busy weekday. No special equipment required—just a bowl, a pan, and a little time. If you love the smell of cinnamon filling the kitchen, this is your kind of recipe.

What Makes This Special

Quick cinnamon rolls with cream cheese icing – Quick Cinnamon Rolls With Cream Cheese Icing – Warm, Soft, and Ready Fast Warm cinnamon rolls don’t

These cinnamon rolls are made with a quick yeast dough that comes together fast and rises just once. You’ll still get that classic bakery-style texture without the wait. The filling is heavy on cinnamon and brown sugar for a gooey center and caramelized edges. And the cream cheese icing? It’s tangy, not too sweet, and melts beautifully over warm rolls. The whole process is simple enough for beginners but satisfying for seasoned bakers.

Ingredients

Quick cinnamon rolls with cream cheese icing – This quick version skips the long rise and still delivers soft, swirled buns with buttery cinnamon s

For the Dough

Quick cinnamon rolls with cream cheese icing – They’re perfect for last-minute brunch plans, cozy weekends, or a sweet treat on a busy weekday

• 2 3/4 cups (345 g) all-purpose flour, plus more for dusting
• 3 tablespoons granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) warm milk (about 110°F/43°C)
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For the Filling

• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• Pinch of salt
• 4 tablespoons (55 g) unsalted butter, very soft

For the Cream Cheese Icing

• 4 ounces (113 g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons milk or cream, as needed
• Pinch of salt

Instructions

1. Prep the pan and oven: Lightly grease a 9-inch round or square baking pan. Preheat the oven to 350°F (175°C).
2. Make the dough: In a large bowl, whisk flour, sugar, instant yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, and vanilla. Pour the wet ingredients into the dry and stir until a shaggy dough forms.
3. Knead briefly: Turn the dough onto a lightly floured surface. Knead for 2–3 minutes until smooth and slightly tacky. If it’s very sticky, dust with a little more flour. The dough should be soft, not dry.
4. Rest (quick rise): Place the dough back in the bowl, cover, and let rest for 10 minutes. This short rest relaxes the gluten so it rolls out easily.
5. Mix the filling: In a small bowl, combine brown sugar, cinnamon, and a pinch of salt. Set the softened butter aside to spread.
6. Roll out: On a floured surface, roll the dough into a rectangle about 10×14 inches (25×35 cm). Spread the soft butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
7. Roll and slice: Starting from the long edge opposite the clean border, roll the dough into a tight log. Pinch the seam to seal. Trim the ends if needed, then slice into 9 even pieces using a sharp knife or dental floss for clean cuts.
8. Pan and rise: Arrange the rolls in the prepared pan with a little space between them. Cover and let rise in a warm spot for 20–25 minutes, until puffed. They won’t double, but they’ll look lighter and expanded.
9. Bake: Bake for 18–22 minutes, until the tops are lightly golden and the centers look set. If they brown too fast, tent loosely with foil for the last few minutes.
10. Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding 1–2 tablespoons milk or cream to reach a spreadable, pourable consistency.
11. Finish: Let the rolls cool for 5–10 minutes. Spread or drizzle the cream cheese icing over warm rolls so it melts into the swirls. Serve right away.

Storage Instructions

• Room temperature: Keep iced rolls covered for up to 1 day. For best texture, rewarm briefly before serving.
• Refrigerator: Store iced or un-iced rolls in an airtight container for up to 4 days. Reheat at 300°F (150°C) for 8–10 minutes or microwave in short bursts.
• Freezer: Freeze un-iced baked rolls, well wrapped, for up to 2 months. Thaw overnight in the fridge, warm in the oven, then ice before serving.
• Make-ahead: Assemble rolls, cover tightly, and refrigerate overnight. Next day, let stand at room temperature for 30–45 minutes, then bake.

Why This is Good for You

This recipe balances comfort with smart choices. The dough uses milk and egg for protein, which helps with satiety. Cinnamon adds a warm flavor and has natural antioxidant properties. Portion-wise, these are rich, so one roll can be a satisfying treat. Serve with fresh fruit or a side of yogurt for a more rounded breakfast.

Pitfalls to Watch Out For

• Milk too hot: If the milk is hotter than 120°F (49°C), it can weaken the yeast and prevent a good rise. Aim for warm, not hot.
• Dry dough: Adding too much flour leads to dense rolls. The dough should be soft and slightly tacky. Flour your hands instead of the dough when possible.
• Underbaking: The centers should be set, not doughy. Check at 18 minutes and give them a couple more minutes if needed.
• Overproofing: In a warm kitchen, the quick rise can happen fast. If rolls look very puffy and fragile, bake them—waiting longer can cause collapse.
• Cold icing clumps: Make sure cream cheese and butter are fully softened for a smooth, glossy finish.

Variations You Can Try

• Orange glaze: Replace milk in the icing with fresh orange juice and add 1 teaspoon orange zest to the dough.
• Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling before rolling.
• Maple twist: Swap 2 tablespoons of powdered sugar for pure maple syrup in the icing and add a pinch of nutmeg to the filling.
• Cardamom rolls: Add 1/2 teaspoon ground cardamom to the dough and 1/4 teaspoon to the filling for a fragrant lift.
• Mini rolls: Roll the dough tighter and slice into 12–14 pieces. Bake 2–3 minutes less for bite-size treats.
• Gluten-free approach: Use a 1:1 gluten-free flour blend with xanthan gum and add 1–2 tablespoons extra milk if the dough seems stiff.
• Less sweet: Reduce the brown sugar in the filling to 1/3 cup and the powdered sugar in the icing to 3/4 cup for a lighter bite.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm milk with 1 teaspoon sugar for 5–10 minutes, until foamy. Then proceed as written. Rising time may be a bit longer.

Do I have to use a stand mixer?

No. This dough mixes easily by hand with a sturdy spoon and brief kneading. A stand mixer with a dough hook is convenient but not required.

What if I don’t have cream cheese?

Make a simple vanilla icing: whisk 1 cup powdered sugar with 2–3 tablespoons milk, a splash of vanilla, and a pinch of salt. Drizzle over warm rolls.

How do I keep the filling from leaking out?

Spread the butter evenly, leave a small clean border, and roll the log tightly. Pinch the seam well and place the slices seam-side in toward other rolls to help them hold shape.

Can I make these dairy-free?

Yes. Use a plant-based milk, vegan butter, and a dairy-free cream cheese for the icing. The method stays the same.

Why are my rolls tough?

Most likely too much flour or overbaking. Keep the dough soft, knead only until smooth, and pull the rolls when the tops are lightly golden and the centers are just set.

Final Thoughts

These quick cinnamon rolls deliver everything you want—soft dough, a rich cinnamon swirl, and a creamy icing—without the long wait. They’re reliable, flexible, and easy to make any day of the week. Once you try them, you’ll keep the ingredients on hand for spontaneous baking sessions. Serve warm, share generously, and enjoy the sweet comfort they bring to your table.