Double Frosted Cinnamon Rolls are soft, bakery-style rolls made with a rich brioche-style dough, bathed in warm heavy cream before baking, then finished with a gooey cinnamon glaze and a light layer of cream cheese frosting.

I wanted a cinnamon roll that wasn't overly sweet but still gave you that big burst of cinnamon flavor in every bite. Most cinnamon rolls load up the frosting with sugar and then try to make up for it with a heavy hand of cinnamon, and the result can be a little overwhelming. So I split the topping into two layers. The first is a warm cinnamon glaze that soaks down into the rolls while they're hot, which makes them so much more gooey. The second is a cream cheese frosting that I pulled a lot of the sugar out of, so it tastes creamy and tangy instead of sugary. That's how these Double Frosted Cinnamon Rolls came to be, and they're hands down some of the best cinnamon rolls I've ever made.

If you're after something more traditional, my regular cinnamon rolls recipe is a great place to start, and if you love a nutty, toasty flavor, you have to try my Blueberry cinnamon rolls.

Why You'll Love Double Frosted Cinnamon Rolls

They're gooey all the way through. The warm cream poured over the rolls before baking soaks into the layers, and the hot cinnamon glaze seeps down between each roll. You get soft, custardy centers instead of dry, bready ones.
They're sweet, but not too sweet. The cream cheese frosting uses much less powdered sugar than most recipes, so it balances the glaze instead of piling on more sugar.
Big cinnamon flavor without being overpowering. The cinnamon is spread between the filling and the glaze, so you taste it in every layer without it ever tasting dusty or bitter.
They look like they came from a bakery. Instead of the classic roll a log and slice method, each strip is rolled individually, giving you tall, tight spirals that bake up even.
The dough is make-ahead friendly. The cold proof can go up to 12 hours, so you can make the dough the night before and bake in the morning.

Ingredient Overview

Here's a look at what goes into these rolls and why each ingredient matters.

Bread flour: The higher protein gives the dough structure so the rolls can soak up all that cream without falling apart or turning mushy.
Lukewarm milk: Milk makes the dough soft and tender. Keep it warm to the touch, around 100 to 110°F, since milk that's too hot can kill the yeast.
Instant dry yeast: This gives the dough its rise. Make sure it's fresh, because old yeast is one of the most common reasons rolls come out flat.
Granulated sugar: A little feeds the yeast and the rest lightly sweetens the dough.
Eggs: Room temperature eggs add richness and give the dough that soft, brioche-style texture.
Unsalted butter: Softened butter goes into the dough, the filling, and the frosting. Make sure it is soft, cold butter will slow down proofing
Heavy whipping cream: Poured over the rolls right before baking. This is the secret to that gooey, soft texture.
Brown sugar: I like to use dark brown sugar, but light will work just fine!
Ground cinnamon: Used in both the filling and the glaze, so it's worth using a fresh jar.
Powdered sugar: Used in both the cinnamon glaze and the cream cheese frosting.
Vanilla extract: Adds warmth and rounds out the flavor of both toppings.
Cream cheese: Please use full fat, anything else will make the cinnamon rolls not taste as great!

How to Make Double Frosted Cinnamon Rolls

Make the dough. Let the milk, a little sugar, and yeast sit until foamy. In a stand mixer, add the remaining sugar, eggs, butter, and dry ingredients to the mixture, then knead with the dough hook for 6 to 7 minutes.
Let the dough rise. Cover and let the dough rise on the counter for 1 hour, do one stretch and fold, then chill for 2 to 12 hours.
Fill and shape. Roll the dough into a large rectangle, spread on the filling, cut 12 strips, and roll each one into a tight spiral.
Second rise. Place the rolls in a parchment-lined 9x13 baking dish, cover with a towel, and let rise for 45 to 60 minutes.
Add the cream and bake. Pour warm cream over the rolls and bake at 375°F for 10 minutes, then 350°F for 30 to 35 minutes.
Glaze and frost. Pour the cinnamon glaze over the warm cinnamon rolls, then spread on the cream cheese frosting once they've cooled slightly.

Why a Double Glaze?

I know two toppings sounds like a lot, but it actually makes these rolls less sweet, not more. Most cream cheese frostings call for 3 to 4 cups of powdered sugar. I cut that way down to just 1 ½ cups, so the frosting stays tangy and creamy and lets the cream cheese flavor come through.

The cinnamon glaze is where the flavor really happens. It goes on while the rolls are hot, so it melts down into every layer and makes the centers extra gooey. Between the 2 tablespoons of cinnamon in the filling and the cinnamon in the glaze, these rolls use a lot of ground cinnamon, but because it's spread out across different layers, you get a warm, bold cinnamon flavor without it ever tasting harsh. The frosting on top then mellows everything out.

Common Mistakes

Don't rush the rise time. A yeasted dough rises faster in a warm kitchen and slower in a cool one, so go by how the dough looks, not just the clock. It should look puffy and noticeably bigger before moving on.
Use a ruler when cutting. Mark your strips at 1⅓ inch intervals before you cut. Even strips mean even rolls, and even rolls bake at the same rate so you don't end up with some doughy and some overdone.
Roll with light, steady pressure. Rolling too tight squeezes the filling out the sides, and rolling too loose leaves gaps that open up during baking.
Check the proof with your finger. Gently press the side of a roll. If the dent slowly springs back, they're ready. If it springs back right away, give them more time. If it doesn't spring back at all, get them in the oven fast.
Pour the cream slowly on unbaked cinnamon rolls. Drizzle it evenly over each roll instead of dumping it in one spot.
Tent with foil if needed. If the tops are getting dark before the bake time is up, loosely lay foil over the pan for the last 10 minutes. The centers keep baking while the tops stay golden.
Separate the rolls before glazing. Running a knife between the rolls while they're hot opens up little channels so the glaze can run down into the layers instead of just sitting on top. This is what makes them so gooey.

What Are Some Tips for Double Frosted Cinnamon Rolls?

Weigh your flour. Measuring cups can be off by a lot depending on how you scoop. Using 720g of bread flour gives you the right dough consistency every time, which is the difference between soft rolls and tough ones.
Use a ruler when cutting. Mark your strips at 1⅓ inch intervals before you cut. Even strips mean even rolls, and even rolls bake at the same rate so you don't end up with some doughy and some overdone.
Roll with light, steady pressure. Rolling too tight squeezes the filling out the sides, and rolling too loose leaves gaps that open up during baking. Aim for snug but not squished.
Give them a little space in the pan. The rolls should not be touching when they go into the pan. They'll rise into each other during the second proof and baking, which gives you those soft, pull-apart sides.
Check the proof with your finger. Gently press the side of a roll. If the dent slowly springs back, they're ready. If it springs back right away, give them more time. If it doesn't spring back at all, get them in the oven fast.
Check the internal temperature. Because these rolls are soaking up cream, the tops can look done before the centers are. An instant-read thermometer should read about 190°F in the center roll.
Tent with foil if needed. If the tops are getting dark before the bake time is up, loosely lay foil over the pan for the last 10 minutes. The centers keep baking while the tops stay golden.
Separate the rolls before glazing. Running a knife between the rolls while they're hot opens up little channels so the glaze can run down into the layers instead of just sitting on top. This is what makes them so gooey.

Frequently Asked Questions

Here are some of the most common questions about making these rolls.

Can I use all-purpose flour instead of bread flour? Yes, but the rolls will be a little softer and may not hold their shape as well after soaking up the cream. You may need an extra tablespoon or two of flour to get the right dough consistency.
Can I use active dry yeast? Yes. Use the same amount and make sure it gets foamy during the 10 minute rest before adding the rest of the ingredients. The rise may take a little longer.
Do I really need to pour cream on top? It's what makes these rolls so soft and gooey, so I highly recommend it. Without it, they'll still be good, just more like a classic cinnamon roll.
Can I make the dough the night before? Yes! The dough can cold proof in the fridge for up to 12 hours. Just shape, rise, and bake in the morning.
Can I skip one of the toppings? You can, but you'll lose what makes these special. The glaze adds the gooey texture and the frosting balances out the cinnamon.

Storing and Freezing

To store, keep leftover rolls covered in an airtight container in the refrigerator for up to 4 days. Since they have cream cheese frosting, the fridge is the safest spot. When you're ready to eat, pop one in the microwave for 10 to 15 seconds and it will taste freshly baked.

To freeze, you can freeze the rolls fully baked and frosted. Wrap each roll tightly in plastic wrap and then wrap it again in foil to prevent freezer burn. Store them in the freezer for up to 2 months. Thaw overnight in the fridge, then warm in the microwave before serving. Frozen Double Frosted Cinnamon Rolls are the perfect grab-and-go breakfast to keep on hand.

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Recipe

Double Frosted Cinnamon Rolls

Molly Murphy

These gooey heavy cream cinnamon rolls are made with a rich brioche-style dough, a buttery brown sugar filling, and a double topping of cinnamon glaze and cream cheese frosting.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings rolls

Ingredients

Dough

1 ½ cups lukewarm milk 360g
1 ½ teaspoons instant dry yeast 5g
2 teaspoons granulated sugar 10g
½ cup granulated sugar 100g
3 large eggs room temperature
5 ¾ cups bread flour plus more for dusting 720g
½ cup unsalted butter softened 113g
2 ¼ teaspoons salt 14g

To Pour on Before Baking

½ cup heavy whipping cream 120g

Filling

1 cup packed brown sugar 213g
2 tablespoons ground cinnamon 16g
¾ cup unsalted butter softened to touch (170g)

For the Cinnamon Glaze

3 tablespoons milk 45g
1 tablespoon unsalted butter melted (14g)
1 cup powdered sugar 120g
2 teaspoons ground cinnamon 5g
1 teaspoon vanilla extract 4g

Frosting

6 oz cream cheese softened (170g)
½ cup unsalted butter softened (113g)
1 ½ cups powdered sugar 180g
1 teaspoon vanilla extract 4g
1 -2 tablespoons milk or heavy cream 15-30g
Pinch of salt

Instructions

For the dough

In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 5g, 2 teaspoons granulated sugar 10g
Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
½ cup granulated sugar 100g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter
Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.

Baking Instructions

Once the rolls have finished their second rise, preheat the oven to 375°F.
Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
½ cup heavy whipping cream
Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
Make the cinnamon glaze for the rolls by combining the milk, melted butter, powdered sugar, cinnamon, and vanilla in a small bowl and whisking until nice and smooth.
3 tablespoons milk, 1 tablespoon unsalted butter, 1 cup powdered sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract
Remove the pan from the oven. While the rolls are still hot, use a knife to gently separate each roll so the glaze can seep down between them, then pour the cinnamon glaze over the top.

For the cream cheese frosting

In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
6 oz cream cheese, ½ cup unsalted butter
With the mixer on low, add powdered sugar, then vanilla, salt, and milk/cream if needed. Mix until combined.
1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1 -2 tablespoons milk or heavy cream, Pinch of salt
Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls.
Serve warm and if they get to room temperature, you can pop them in the microwave for 10 seconds before eating!

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