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Soft and Gooey Homemade Cinnamon Rolls

A delicious, gooey cinnamon roll topped with white icing, sitting on a small plate with one bite missing.
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Follow these steps to make soft, fluffy yeast rolls filled with cinnamon sugar and topped with a rich cream cheese icing. This recipe yields bakery-quality results for your next special breakfast.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for the filling
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for the filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar, for the filling
  • 2 tablespoons ground cinnamon, for the filling
  • 1/2 cup (1 stick) unsalted butter, melted, for brushing
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 1 teaspoon of the yeast. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the 1/2 cup granulated sugar, 1/2 cup softened butter, eggs, remaining 1 1/4 teaspoons yeast, flour, and salt to the yeast mixture. Mix with a stand mixer on low speed until combined, then increase speed to medium and beat for 5 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the 1/2 cup softened butter (for filling), 2 tablespoons granulated sugar, brown sugar, and cinnamon in a small bowl until smooth.
  5. Shape the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Fill and roll: Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  7. Slice the rolls: Cut the log into 12 equal pieces. Place the rolls, cut-side up, in a greased 9×13 inch baking pan.
  8. Second rise: Cover the pan loosely and let the rolls rise again in a warm place for 30 to 45 minutes, until puffy.
  9. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  10. Make the icing: While the rolls cool slightly, beat the softened cream cheese, vanilla extract, and powdered sugar together until smooth. Add a tablespoon of milk if the icing is too thick.
  11. Ice the rolls: Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For extra soft rolls, brush the tops with melted butter immediately after they come out of the oven before adding the icing.
  • If you want a thinner icing, add milk one teaspoon at a time until you reach your desired consistency.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate it. Bring it to room temperature before the second rise.

Nutrition

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