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Ultimate Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of gooey, freshly baked cinnamon rolls recipe topped with thick white icing in a white baking dish.
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This recipe shows you how to make bakery-style cinnamon rolls that are incredibly soft, fluffy, and dripping with a rich cream cheese glaze. We simplify the process for delicious results.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 1/2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–3 tablespoons milk (for frosting consistency)

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, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First Rise (Quick Method): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45 to 60 minutes, or until doubled in size. This is the secret to quick homemade cinnamon rolls.
  5. Prepare 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. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  8. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30 minutes. Preheat your oven to 375°F during this time.
  9. Bake: Bake for 18 to 22 minutes, or until the tops are golden brown.
  10. Make the frosting: While the rolls cool slightly, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a thick, spreadable consistency for your cream cheese glaze.
  11. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for that gooey texture.

Notes

  • For an overnight cinnamon rolls make ahead option, complete steps 1 through 6, place the cut rolls in the pan, cover tightly, and refrigerate for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes, then bake as directed.
  • To achieve bakery style cinnamon rolls results, avoid over-baking; the rolls should be soft when you remove them from the oven.
  • If your kitchen is cool, place the dough in the oven with the light on (turned off) to create a warm environment for rising.

Nutrition

Find it online: https://miameal.com/cinnamon-rolls-recipe/