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Soft and Gooey Homemade Cinnamon Rolls

A close-up shot of a single, fluffy cinnamon roll topped with thick white icing, sitting on a white plate.
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Follow this foolproof recipe for classic, bakery-quality cinnamon rolls featuring a soft, yeasted dough, a rich cinnamon-sugar filling, and a sweet cream cheese glaze.

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, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces cream cheese, softened (for icing)
  • 1/4 cup unsalted butter, softened (for icing)
  • 1 1/2 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the melted butter, remaining granulated sugar, egg, flour, and salt to the yeast mixture. Mix with a spoon or stand mixer until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Alternatively, use a dough hook on medium-low speed for 5 minutes.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, beat together the softened 1/2 cup butter, brown sugar, and 2 tablespoons of cinnamon until smooth and spreadable.
  6. Shape the rolls: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  7. Spread the filling: Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch 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 rolls.
  9. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30 to 45 minutes until puffy.
  10. Bake: 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, 1/4 cup softened butter, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
  12. Glaze and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For the softest rolls, ensure your milk is the correct temperature for activating the yeast. Too hot will kill it; too cold will slow it down.
  • Do not skip the second rise; this step gives you the light, fluffy texture.
  • If you prefer a less sweet glaze, reduce the powdered sugar by 1/4 cup.

Nutrition

Find it online: https://cookingzenith.com/best-cinnamon-roll-recipe-soft-gooey/