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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of three gooey, stacked cinnamon roll pieces generously topped with white cream cheese frosting.
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Follow this straightforward recipe to make bakery-quality, soft, fluffy cinnamon rolls from scratch. This recipe focuses on a rich, yeasted dough and a simple cream cheese glaze for a satisfying sweet breakfast.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling: 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Icing: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 2 tablespoons of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl or stand mixer, combine the remaining 1/2 cup sugar, softened butter, eggs, and salt. Mix until just combined. Add the yeast mixture and half of the flour. Mix on low speed until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Knead the dough on a lightly floured surface or with a dough hook for 5 to 7 minutes until it is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Make the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  6. Shape the rolls: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  9. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes, or until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and 2 tablespoons of milk until the icing is creamy. Add the remaining milk if needed for a thinner consistency.
  12. Ice and serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to avoid killing the yeast.
  • If you want extra gooey rolls, slightly increase the amount of filling butter.
  • You can prepare the dough the night before, let it rise, punch it down, place it in the pan, cover, and refrigerate. In the morning, let it warm up for 30 minutes before baking.

Nutrition

Find it online: https://kitchenican.com/cinnamon-roll-recipe-soft-gooey-homemade/