Print

The Best Soft and Fluffy Homemade Cinnamon Buns with Cream Cheese Icing

Three freshly baked cinnamon buns generously topped with white icing, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style cinnamon buns at home that are incredibly soft, fluffy, and gooey. This recipe uses active dry yeast for a quick rise, delivering classic sweet rolls topped with rich cream cheese frosting.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for 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 filling
  • 2 tablespoons ground cinnamon, for filling
  • 1/4 cup cream cheese, softened, for icing
  • 1 cup powdered sugar, for icing
  • 1 teaspoon vanilla extract, for icing
  • 1 tablespoon milk, for icing

Instructions

  1. Warm the milk until it reaches 105-115°F. Pour the warm milk into a large bowl, sprinkle with 1 tablespoon of sugar and the active dry yeast. Let stand for 5-10 minutes until foamy.
  2. Add the remaining 1/2 cup sugar, softened butter, and eggs to the yeast mixture. Mix until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the 1/2 cup softened butter, brown sugar, and ground cinnamon until smooth.
  6. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan and let the rolls rise again for 30 minutes.
  10. Preheat your oven to 375°F (190°C). Bake for 18-22 minutes, or until golden brown.
  11. While the rolls bake, prepare the icing: Beat the cream cheese, powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth and creamy. Add more milk, one teaspoon at a time, if the icing is too thick.
  12. Remove the rolls from the oven and immediately spread the cream cheese icing generously over the warm buns. Serve warm.

Notes

  • For extra gooey centers, slightly increase the amount of butter used in the cinnamon filling.
  • If you need the rolls faster, place the dough in a slightly warmer spot for the first rise.
  • You can make the cream cheese icing ahead of time and store it in the refrigerator, but let it soften slightly before spreading.

Nutrition

Find it online: https://cookingzenith.com/best-homemade-cinnamon-buns-recipe/