Stand Mixer Cinnamon Rolls with Cream Cheese Frosting

Soft, pillowy cinnamon rolls made in a stand mixer and finished with tangy cream cheese frosting — perfect for weekend baking or holiday brunch. This reliable recipe yields 12 classic rolls with tips for perfect texture and glazing.

40 min Prep Time
20 min Cook Time
60 min Total Time
12 Servings
Medium Difficulty

Ingredients

Servings:
12
Nutrition (per serving)
Calories 420 kcal
Protein 5 g
Fat 18 g
Carbohydrates 58 g
Fiber 1.5 g
💾 Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; reheat gently in the microwave for 10–20 seconds before serving. You can also freeze un-frosted baked rolls by wrapping tightly and freezing for up to 2 months; thaw overnight in the refrigerator and warm before frosting.

🍳

Best Made With: Stand Mixer / Oven

Choose a stand mixer with at least a 4.5-quart bowl and a sturdy dough hook for kneading enriched doughs like cinnamon rolls.

See Our Top Stand Mixer / Oven Picks →

Stand Mixer Cinnamon Rolls with Cream Cheese Frosting

There’s something utterly irresistible about warm cinnamon rolls straight from the oven: the tender dough, the sweet cinnamon-sugar spiral, and a glossy blanket of cream cheese frosting that melts into every crevice. This recipe is built for home bakers who want consistent results without spending all day at the counter. Using a stand mixer makes the dough easy to bring together and knead to the perfect elasticity, while a good oven ensures even browning and gentle oven spring.

What makes these cinnamon rolls special is the balance of a soft, enriched dough and a properly spiced filling, finished with a tangy-sweet cream cheese frosting. The dough is enriched with butter and egg for tenderness and structure, and it’s forgiving: if you prefer to mix by hand or with a hand mixer, the method adapts. Follow the resting times and temperature cues here for reliably fluffy rolls every time.

Why this recipe works

This formula uses a slightly enriched dough (butter, egg, and milk) that stays soft after baking and keeps the rolls tender on subsequent days. The stand mixer takes the guesswork out of kneading: with a dough hook you can develop enough gluten for structure without overworking the dough. The filling balances brown sugar and cinnamon so it caramelizes as the rolls bake, yielding a deeply flavored spiral.

The cream cheese frosting is simple but impactful — cooling the rolls slightly before spreading prevents the frosting from melting away while still allowing it to sink into the gooey center. For a lighter finish, use slightly less frosting or thin it with a splash of milk.

Choosing the right equipment

Key appliances for this recipe are a stand mixer and a reliable oven. A mid-size stand mixer with a dough hook makes mixing and kneading hands-off and consistent; if you don’t own a stand mixer, a strong set of arms and a silicone spatula will work, or consider a quality hand mixer as an alternative (see buying guide below).

For baking, a quarter- or half-sheet pan or a 9×13″ pan is ideal depending on how you want your rolls to rise and touch one another. For home bakers looking for durable pans and tools, consider upgrading to a heavy-duty half sheet pan that promotes even browning. Shop a popular option here: KitchenAid Stand Mixer on Amazon and a favorite pan here: Half Sheet Baking Pan on Amazon. A simple bench scraper or pastry cutter also makes portioning rolls easy: Bench Scraper on Amazon.

If you want a short guide to choose alternatives or more tools, our buying guides can help. Check our roundup of Best Baking Sheets for Home Bakers for pans and heat distribution tips, and if you’re considering a hand mixer instead of a stand mixer, see Best Hand Mixers for Baking.

How the process flows

In broad strokes: bloom the yeast, mix and knead the dough in the stand mixer, allow a first rise until doubled, roll out and add the cinnamon filling, roll up and cut into portions, finish with a second, shorter rise in the pan, then bake until golden. After a brief cooling, spread the cream cheese frosting so it melts into the swirls. Timing is simple and the dough is forgiving, which makes this a great recipe for bakers of varied experience.

Serving suggestions

Serve warm with coffee or tea for breakfast or brunch. Leftovers taste great warmed briefly in the microwave for 10–12 seconds. For a special touch, sprinkle chopped pecans or walnuts over the frosting, or add a tablespoon of orange zest to the frosting for a citrus lift.

Tips and variations

  • Use room-temperature dairy (butter, cream cheese, eggs) for smoother dough and frosting — cold ingredients can make mixing uneven.
  • For extra gooey centers, brush the rolled dough with a thin layer of melted butter before sprinkling the cinnamon-sugar filling.
  • Try a brown-butter version by browning the butter before adding it to the dough or filling for a nutty depth of flavor.
  • Make ahead: assemble the rolls in the pan, cover tightly, and refrigerate overnight; bake in the morning, adding a few extra minutes to the baking time if baking straight from the fridge.

Note: HomeCookPicks participates in affiliate partnerships; when you buy through links on this page we may earn a small commission at no extra cost to you.

Instructions

1

Bloom the yeast

Combine warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast in a small bowl. Stir gently and let sit for 5–10 minutes until foamy. If the mixture doesn’t foam, the yeast may be inactive — start with fresh yeast.

💡 Pro tip: Water that's too hot will kill the yeast; stick to 105–115°F for best results.
2

Mix the dough

In the bowl of a stand mixer fitted with the paddle or dough hook, combine the remaining granulated sugar, melted butter, egg, salt, and 2 cups of the flour. Pour in the activated yeast mixture and start mixing on low. Add additional flour, a 1/4 cup at a time, switching to the dough hook if using, until the dough comes together and pulls away from the sides of the bowl (about 3–5 minutes).

💡 Pro tip: Stop adding flour once the dough is slightly tacky — too much flour results in dry rolls.
3

Knead and first rise

Knead the dough in the mixer on medium-low for 4–6 minutes until smooth and slightly elastic. Transfer to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size (about 1–1½ hours).

💡 Pro tip: A slightly warm (not hot) oven with the light on makes a reliable proofing spot.
4

Roll and fill

Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12x18 inch rectangle. Spread the softened filling butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture evenly on top. Press the filling lightly into the butter so it adheres.

💡 Pro tip: If the dough resists stretching, let it rest for 5–10 minutes to relax the gluten.
5

Form the rolls

Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal and trim the ends for neat rolls. Cut the log into 12 even pieces using a sharp knife or bench scraper and place cut-side up in a greased 9x13 inch pan or a half-sheet pan, leaving a little space between rolls. Cover and let rise for 30–45 minutes until puffy.

💡 Pro tip: For taller, pull-apart rolls, place them farther apart on the pan; for classic pull-apart buns, set them closer together so they rise into each other.
6

Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 18–22 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil toward the end of baking.

💡 Pro tip: Ovens vary — start checking at 15 minutes to avoid over-browning.
7

Prepare the frosting

While the rolls cool for about 10 minutes, beat the softened cream cheese and butter until smooth. Add vanilla and a pinch of salt, then gradually add powdered sugar until you reach a spreadable consistency. If the frosting is too thick, thin with a teaspoon of milk at a time.

💡 Pro tip: For a tangier frosting, add a teaspoon of lemon juice.
8

Frost and serve

Spread the cream cheese frosting over the warm (but not piping hot) rolls so it melts slightly into the swirls. Serve warm or at room temperature.

💡 Pro tip: If making ahead, warm individual rolls in the microwave for 10–12 seconds before serving.

More to Cook

You Might Also Like

Herb-Crusted Rack of Lamb

A classic herb-crusted rack of lamb that's tender, flavorful, and elegant enough for weeknight celebrations or dinner parties; this step-by-step recipe shows how to get a crisp herb crust and a perfect medium-rare roast every time. Includes equipment recommendations and practical tips to make carving and serving easy.

View Recipe →

Creamy Blender Tomato Soup

Restaurant-quality creamy tomato soup made entirely in a blender. San Marzano tomatoes, caramelized tomato paste, and a cream finish produce a silky-smooth result in under 40 minutes.

View Recipe →

Homemade Layer Cake with Buttercream Frosting

A classic homemade layer cake with silky buttercream frosting—moist, tender layers and a smooth, spreadable frosting perfect for birthdays or weekend baking. This recipe uses simple pantry ingredients and a stand mixer to streamline the process.

View Recipe →

Stay in the loop

Get the Best Kitchen Picks Delivered

New buying guides, honest reviews, and kitchen-tested recipes — straight to your inbox. No spam, ever.