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The Best Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of warm, soft cinnamon buns topped with thick white icing in a baking dish.
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Bake bakery-style cinnamon rolls that are incredibly soft, fluffy, and loaded with a rich cinnamon filling, topped with a classic cream cheese icing. This recipe delivers results comparable to Cinnabon.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for yeast
  • 1/2 cup unsalted butter, melted, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened, for frosting
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk, for frosting consistency

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 2 tablespoons of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: Whisk in the remaining 1/2 cup of sugar, 1/2 cup melted butter, and eggs into the yeast mixture.
  3. Mix dry ingredients: 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. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare filling: While the dough rises, combine the 1/2 cup softened butter, brown sugar, and cinnamon in a small bowl. Mix until it forms a thick paste.
  7. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the 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 loosely and let them rise again for 30 to 45 minutes, or until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  11. Make the frosting: While the rolls bake, beat the softened cream cheese, 1/2 cup softened butter, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
  12. Frost and serve: Remove the rolls from the oven and immediately spread the cream cheese frosting over the hot rolls. Serve warm.

Notes

  • For extra gooey centers, slightly underbake the rolls by 2 minutes.
  • If you prefer a copycat Cinnabon texture, use milk instead of water in the dough for added richness.
  • To achieve a soft texture, make sure your milk temperature is correct for activating the yeast.

Nutrition

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