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Best Homemade Cinnamon Sugar Rolls: Soft Dough Recipe

A close-up of a single, fluffy cinnamon sugar rolls covered in thick white icing, sitting on a white plate.
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Make soft, gooey cinnamon sugar rolls from scratch using this dependable recipe. This guide simplifies the yeast dough process for perfect bakery-style results.

Ingredients

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

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the Dough: Add the remaining 1/4 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer or by hand until a soft dough forms. Knead for 5 to 7 minutes until smooth.
  3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the Filling: While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Set aside.
  5. Shape the Rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Brush the entire surface evenly with the melted butter. Sprinkle the cinnamon sugar mixture over the buttered dough, pressing lightly so it adheres.
  6. Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls, about 1.5 inches thick.
  7. Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30 to 45 minutes. Preheat your oven to 375°F during the last 15 minutes of the rise.
  8. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown.
  9. Make the Frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and milk until the frosting is creamy and spreadable.
  10. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best soft sweet rolls experience.

Notes

  • For the softest dough, ensure your milk is warm, not hot, to avoid killing the yeast.
  • If you prefer classic bakery style sticky buns, skip the cream cheese frosting and use a simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons of milk.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Add an extra 30 minutes to the second rise time when baking from the fridge.

Nutrition

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