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

A single, thick, gooey cinnamon bun topped with white cream cheese frosting sitting on a white plate.
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Make bakery-style cinnamon rolls at home that are incredibly soft, fluffy, and moist. This recipe uses a simple one-rise method and results in a rich, gooey cinnamon filling topped with classic cream cheese icing.

Ingredients

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  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted, plus more for greasing
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/4 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 2 tablespoons unsalted butter, softened (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or cream (for frosting)

Instructions

  1. Warm the milk until it reaches 105-115°F. Pour the warm milk into a large bowl. Stir in the yeast and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Add the melted butter, remaining granulated sugar, and egg to the yeast mixture. Whisk briefly to combine.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. Place the dough in a lightly buttered bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 60 to 90 minutes, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined into a paste.
  6. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk. Beat until the frosting is creamy and spreadable. Set aside.
  7. Once the dough has risen, gently punch it down. Turn the dough onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  8. Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls, about 1 1/2 inches thick.
  11. Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rest for a second, short rise (about 20 minutes). Preheat your oven to 375°F during this time.
  12. Bake for 20 to 25 minutes, or until the tops are golden brown.
  13. Remove the rolls from the oven. Immediately spread the cream cheese frosting evenly over the hot rolls. Serve warm.

Notes

  • For the softest texture, make sure your milk is warm but not hot, as high heat kills the yeast.
  • If you want extra gooey rolls, place a small pat of butter on top of each roll before the final bake.
  • You can make the cream cheese frosting ahead of time and store it in the refrigerator; let it sit at room temperature for 30 minutes before using.

Nutrition

Find it online: https://kitchenslang.com/best-gooey-cinnamon-buns-recipe/