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The Ultimate Soft & Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting (One-Rise Method)

A close-up of a fluffy, warm cinnamon bun generously topped with white cream cheese frosting.
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Make bakery-style cinnamon buns that are soft, fluffy, and incredibly gooey using this simple one-rise recipe. This method gets you the best homemade cinnamon rolls with rich cream cheese frosting ready quickly.

Ingredients

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

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, softened butter, egg, 3 cups of flour, and salt to the yeast mixture. Mix on low speed with a dough hook or by hand until a shaggy dough forms.
  3. Knead: Add the remaining 1/2 cup of flour gradually until the dough is smooth and elastic, about 5 to 7 minutes with a mixer, or 8 to 10 minutes by hand. The dough should be slightly tacky but not sticky.
  4. First Rise (Quick 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 45 to 60 minutes, or until doubled in size. This is your one rise.
  5. Prepare the filling: While the dough rises, mix the melted butter, brown sugar, and cinnamon together in a small bowl until combined. Set aside.
  6. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  7. Fill the dough: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small 1/2-inch border on one long edge.
  8. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the rolls: Slice the log into 12 equal pieces, about 1 1/2 inches thick. Place the cut rolls into a greased 9×13 inch baking pan, leaving a small space between them.
  10. Second Rise (Proofing): Cover the pan loosely and let the rolls rest in a warm place for 30 minutes. They should look puffy. Preheat your oven to 375°F during this time.
  11. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown.
  12. Make the frosting: While the rolls bake, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add milk or cream one tablespoon at a time until you reach a spreadable, gooey consistency.
  13. Frost and serve: Remove the cinnamon buns from the oven. Immediately spread the cream cheese frosting generously over the hot rolls. Serve warm.

Notes

  • For extra gooey cinnamon buns, pour 2 tablespoons of heavy cream over the rolls right after they come out of the oven, before frosting.
  • If you prefer a copycat Cinnabon style, use slightly more cinnamon and brown sugar in the filling mixture.
  • You can make the dough ahead of time and let it cold-proof in the refrigerator overnight for deeper flavor.

Nutrition

Find it online: https://miameal.com/cinnamon-buns-ultimate-soft-gooey-recipe/