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Soft and Gooey Homemade Cinnamon Rolls

A close-up shot of a fluffy, freshly baked cinnamon roll generously covered in white cream cheese icing.
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Follow this simple recipe for bakery-quality cinnamon rolls that are soft, fluffy, and dripping with a perfect cream cheese glaze. This is the foolproof recipe you need for a celebratory breakfast.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon 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 (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, combine the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt. Pour in the activated yeast mixture. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5-7 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 spot for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined. Set aside.
  5. Roll the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  6. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small half-inch border on one long edge.
  7. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, about 1.5 inches thick.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30-45 minutes until puffy.
  10. Bake: Preheat your oven to 375°F. Bake for 20-25 minutes, or until the tops are golden brown.
  11. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Ice and serve: Remove the rolls from the oven and let them cool for about 5 minutes. Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, so you do not kill the yeast.
  • If your dough feels sticky after kneading, add flour one tablespoon at a time until it is manageable.
  • To get perfect swirls, use dental floss to slice the log; it cuts cleanly without squishing the dough.
  • If you want a thinner glaze, add more milk to the icing mixture.

Nutrition

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