White Chocolate Cinnamon Rolls: like a flash, like a vision burnt across the clouds

Cinnamon rolls, cinnamon buns, cinnamon swirl bread, I love it all. Sinking your teeth into a fresh, warm cinnamon roll is one of the best experiences on earth. That’s why I was feeling so guilty…

about being bored to death with my cinnamon roll recipe. In fact, I was pretty bored with all cinnamon rolls. I wanted something just a little bit more for my breakfast treat. A tad more flavor, a touch more luscious.

We’ve done maple buns, and orange buns, even bacon buns but none of them were pushing the right buttons. Maybe a cream cheese filling along with the cinnamon, à la coffeecake? And then it hit me like a flash, like a frisbee on the wind, like a cat wanting me to wake up and feed her… I wanted white chocolate filling along with my cinnamon.

Yes, yes, that was it. White chocolate in the dough for richness, white chocolate melted in the filling. Rich cinnamon filling spread on thick and all baked to golden perfection. Now this was a cinnamon roll I could get behind.

Let’s go make White Chocolate Cinnamon Rolls:


Into the bucket of your bread machine* place:

1 1/3 cups lukewarm milk
2 1/2 teaspoons instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon soft butter
3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour

Grate in 1/3 cup of white chocolate.

*or your stand mixer or bowl


So pretty, like fresh snow or fresh coconut.

Set the machine for the dough cycle, or mix and knead by hand/machine until you have a soft, smooth dough. Allow to rise for about an hour, or until nearly doubled.


While the dough is rising, prepare the white chocolate filling. Melt 3/4 cup of white chocolate with 1/4 cup of softened cream cheese and mix until very smooth.

Prepare your cinnamon filling. You can use either 1/2 cup of sugar mixed with 1 teaspoon of cinnamon, or you can use our Baker’s Cinnamon Filling. You’ll need about 1/2 cup of prepared filling.

I tried the rolls both ways and personally felt that the satiny goodness of the Baker’s Cinnamon Filling would be my go-to filling for these rolls. It paired up so well with the creamy white chocolate.


Look at that beautiful sheen this dough has. Cocoa butter at its finest.


Roll the dough out to approximately 16″ x 12″ . Spread with the white chocolate/cream cheese mixture, then spread on your Baker’s Cinnamon Filling, or sprinkle with your cinnamon sugar.  This particular batch got a sprinkling of cinnamon chips, totally optional but a nice touch.


Starting with the long side of the dough, roll up jelly-roll style. Seal the seam well with the heel of your hand. Using a sharp serrated knife, divide the dough into 16 equal pieces.

Place the dough in two lightly greased 9″ round baking pans, 8 rolls per pan.


Man, that looks good and it isn’t even baked yet!


Cover the pans and allow the dough to rise until full and puffy, about 40 to 50 minutes.


Bake the rolls at 350°F for about 20 to 25 minutes. The rolls will be golden brown and the filling will be hot and beginning to bubble a little.

This panful shows the white chocolate and cinnamon sugar  version.


This is the white chocolate with Baker’s Cinnamon Filling version, baked on a parchment-lined baking sheet. Some folks like the crispy crust all around, so choose your favorite way to bake.

I hope you get the chance to try out these sumptuous rolls. Even folks who don’t go crazy over white chocolate will appreciate the smooth, rich creaminess it brings to the party. Salud!

Please bake, rate and review our recipe for White Chocolate Cinnamon Rolls

Print just the recipe.

Looking for more white chocolate recipes? Try these Cranberry-Orange White Chocolate Cookies or these outrageous Chocolate Espresso Cookies.


MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. apreas

    These are so pretty & tasty my family loved them! easy to make in bread machine. Subtle sweetness. Made these last night & we enjoyed nice & warm this morning! Thanks, I’m looking forward to my danish class!!

    Cinnamon buns and now danish! Your family will love you forever.

  2. bakeraunt

    Why, oh why, did you come out with this recipe when the weather has warmed up? I went to my local market, where I had seen chunks of white chocolate for sale, and they no longer have it. Apparently, no one was buying it except around the holidays, and they were having to throw it out! I would order it from KA, but at this time of year, It would require a surcharge to keep it from melting. Sigh. I will tuck the recipe away until I either find a source of white chocolate locally or it is cool enough to order from KA.

    You can always substitute dark or milk chocolate for the white chocolate. Also, they sell white chocolate chips and chunks in your super market baking aisle. Usually Nestle or Ghirardelli. Happy baking! Betsy@KAF

  3. "Paul from Ohio"

    Lucious great texture and the aroma filled the house like – like? Well you try baking them and you’ll see!

    Curious though – two of my friends that were not told of the White Chocolate in them, and myself for that matter – could NOT really TASTE THE WHITE CHOCOLATE?????? I did make a double filling recipe and used half on top as a drizzle – or more like a SLATHER!!!!

    1. Billy

      I haven’t tried these yet but I’m not surprised. I’ve found that the flavor of white chocolate, being so delicate, often recedes in deference of other ingredients in a lot of recipes. It still sounds wonderful, just for the addition of it’s rich and creamy texture, supporting the stronger cinnamon and caramelized sugar flavors. I’d actually like to try this recipe without the cinnamon, just to enjoy a sweet roll with a creamy filling. I think pairing other ingredients and flavors, especially fruits, would be quite successful as well.

  4. go4garden

    I was wondering about using both fillings together…sounds like adelinewp did. In general, I would want more cream cheese though. Do you think a full batch of the white chocolate cream cheese spread on top of half of the cinnamon would work? Does it seem like the weight of both batches of filling on one batch of dough is just too much weight for the dough to carry? Sorry – can’t afford the calories involved in experimenting with all combinations, so need to make an educated guess before starting!
    How about making a double batch of the white chocolate filling, and using half inside and half as a glaze? I think you would be better off that way, rather than overfilling the buns on the inside. ~ MaryJane

  5. adelinewp

    I made a batch and found that I had plenty of white chocolate filling and cinnamon sugar spilling over the sides. The unbaked dough looks the same as the recipe, but the filling oozed out over the sides when baked. I’m going to try another batch but with half the chocolate filling.
    I used about 4 cups flour as the dough was too sticky.
    Other than that, it’s absolutely delicious and so easy to make!

    Great to hear that you enjoyed the recipe!-Jon

  6. Leanne

    oh yum. so can I make these up to a certain point, refrigerate and throw in the oven the next morning? I am not baker-enough to get up at the crack of dawn…

    You should be able to refrigerate the dough once the buns are sliced and placed in your baking pan; just take them out while your oven is pre-heating and they should be all set to bake!-Jon

  7. "Paul from Ohio"

    Can anyone say HEAVEN IN A BUN ! ? I saw the recipe on this morning’s e-mail and immediatley saved it to My Recipes – and looked for the Blog. Ahhh here it is! This is a MUST MAKE, even IF it’s way too many “points”!!! Thanks MJ for even more magic!
    You’ll love ’em, I promise! ~ MaryJane


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