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Soft and Gooey Homemade Cinnamon Rolls

A close-up, mouthwatering shot of a single, freshly baked cinnamon roll dripping with white icing.
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Follow this trusted recipe for bakery-quality cinnamon rolls. You will make a rich, yeasted dough that results in soft, fluffy rolls filled with cinnamon sugar and topped with a sweet cream cheese glaze.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for the yeast mixture
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for icing)
  • 1/2 cup unsalted butter, softened (for icing)
  • 3 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing, as needed)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 2 tablespoons of the granulated sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the remaining 1/2 cup granulated sugar, softened butter, eggs, and salt. Pour in the yeast mixture and mix until just combined.
  3. Add flour gradually: Add the flour, one cup at a time, mixing until a shaggy dough forms. Knead with a dough hook for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, and cinnamon together in a small bowl until it forms a thick paste.
  6. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a 1/2-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the clean 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 pan. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F during the last 15 minutes of the rise.
  10. Bake: Bake for 20 to 25 minutes, or until golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Ice and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to avoid killing the yeast.
  • If you want the rolls to be extra gooey, slightly increase the amount of butter in the filling mixture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before rolling and cutting in the morning.

Nutrition

Find it online: https://seventhflavour.com/cinnamon-roll-recipe-soft-gooey-homemade/