Print

Soft and Gooey Homemade Cinnamon Rolls

Close-up of two gooey cinnamon rolls, one with a bite taken out, drizzled with cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake incredibly soft and gooey cinnamon rolls from scratch with a rich yeast dough, a generous cinnamon-sugar filling, and a luscious cream cheese frosting. These homemade cinnamon rolls are better than bakery-style and perfect for a special breakfast.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 ½ cups all-purpose flour, plus more for dusting
  • For the Filling:
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup unsalted butter, softened
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in the remaining granulated sugar, melted butter, eggs, and salt.
  3. Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
  6. In a small bowl, mix together brown sugar and cinnamon for the filling.
  7. Spread the softened butter evenly over the dough, leaving a ½ inch border. Sprinkle the cinnamon-sugar mixture over the butter.
  8. Roll up the dough tightly, starting from the long edge. Pinch the seam to seal.
  9. Cut the roll into 12 equal slices.
  10. Place slices cut-side up in a greased 9×13 inch baking pan. Cover and let rise for another 30-60 minutes.
  11. Preheat oven to 375°F (190°C).
  12. Bake for 20-25 minutes, or until golden brown.
  13. While rolls are baking, prepare the frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk if needed to reach desired consistency.
  14. Spread frosting over warm cinnamon rolls.

Notes

  • For overnight rolls, let the dough rise in the refrigerator after step 5. Bake in the morning.
  • Ensure your butter for the filling is softened, not melted, for best spreadability.
  • Don’t over-flour your dough; a slightly sticky dough will result in softer rolls.

Nutrition

Find it online: https://kitchenslang.com/cinnamon-rolls/