Cinnamon rolls with cream

September 27, 2025

Cinnamon rolls – a classic that probably needs no introduction. One of the most beloved autumn treats, these soft, yeast buns are filled with aromatic cinnamon sugar and topped with a delicate cream. They might look complicated, but in reality, they’re very easy to make. With a good recipe, your homemade cinnamon rolls will taste just like the ones from the best bakery in town. I guarantee they’ll disappear faster than they can cool!

In my opinion, cinnamon rolls are not the place to compromise. If you want ones that truly taste like they belong in a top café – rich, buttery, and sweet – don’t skimp on sugar, butter, or calories. Cutting corners changes their character, and they’re no longer real cinnamon rolls. It’s better to make the classic version at least once a season and enjoy every bite. And if a whole tray feels like too much, halve the recipe or share them with friends.

How to make the best cinnamon rolls

I’ve gathered a few tips – follow them, and your rolls will turn out perfect every time!

The milk for the starter should never be hot – just warm to the touch. If your starter doesn’t rise, don’t try to force it. Start over rather than risk the rest of the ingredients.

Use very soft, but not melted butter.

The dough may feel loose and sticky after kneading – that’s normal. It’s better to add less flour than too much. After the first rise, the texture will adjust.

Patience is key – let the dough rise properly.

Just before baking, drizzle a little cream over the risen rolls. This keeps them soft and moist.

Don’t overbake – this is probably the most common mistake. Better a minute too early than too long.

And if you’re making cinnamon rolls, go all the way and top them with cream. I like simple cream cheese and vanilla.

I also have a few other autumn recipes I love making this time of year. If you’re curious, check out these favourites:

Cinnamon rolls with cream

One of the most beloved autumn treats, these soft, yeast buns are filled with aromatic cinnamon sugar and topped with a delicate cream.

Print Pin Recipe

Prep Time 1

czas wyrastania 2

Total Time 3

Servings 10 bułeczek

Ingredients

Dough

500 g wheat flour (type 450 or 500)
260 ml milk
25 g fresh yeast
60 g sugar
65 g butter (soft)
1 egg
½ tsp salt

Filling

70 g butter (soft)
80 g brown sugar
2 ½ tbsp cinnamon

Cream

120 g cream cheese (e.g., Philadelphia)
50 g powdered sugar
40 g butter
2 tsp vanilla extract

Additional

50 ml heavy cream

Instructions

Prepare the starter: warm the milk so it’s just lukewarm, not hot. Mix with the yeast and a tablespoon of sugar, and let it sit for 10 minutes until foamy.
In a bowl, combine the flour, sugar, and salt. Add the egg and the prepared starter. Knead for 6–8 minutes using a mixer with a hook or by hand. Finally, add the soft butter and knead for another 5 minutes until the dough is smooth and elastic.
Cover the bowl and let it rest in a warm place for 1 to 1.5 hours, until the dough doubles in size.
Preheat the oven to 180°C.
Mix the softened butter, brown sugar, and cinnamon.
Roll out the dough into a rectangle and spread it with the prepared filling.
Using a sharp knife, cut the dough into strips and roll each one into a swirl – this is my favourite method because the rolls stay snug and retain their shape.
Place the rolls in a baking tray, leaving a little space between them. Cover and let them rise for another 30–40 minutes. Just before baking, drizzle a bit of cream over the rolls, into the gaps and on top.
Piecz w 180°C (góra–dół, bez termoobiegu) przez 25-30 minut, aż się przyrumienią. Na koniec wymieszaj wszystkie składniki kremu i posmaruj nim jeszcze lekko ciepłe bułeczki.