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Soft and Gooey Homemade Cinnamon Rolls

A close-up of a single, freshly baked cinnamon roll topped with thick white icing, sitting on a small plate.
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Follow this straightforward recipe to make soft, fluffy yeast rolls filled with cinnamon sugar and topped with a rich cream cheese icing. This recipe yields bakery-quality results.

Ingredients

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  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 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 Filling: 1/2 cup unsalted butter, softened
  • For Filling: 3/4 cup packed light brown sugar
  • For Filling: 2 tablespoons ground cinnamon
  • For Icing: 4 ounces cream cheese, softened
  • For Icing: 1/4 cup unsalted butter, softened
  • For Icing: 2 cups powdered sugar
  • For Icing: 1 teaspoon vanilla extract
  • For Icing: 1-2 tablespoons milk

Instructions

  1. Warm the milk until it reaches 105-115°F. Stir in 1 teaspoon of sugar and sprinkle the yeast over the top. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, cream together the 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. Add the yeast mixture to the butter mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  4. Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. 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.
  5. While the dough rises, prepare the filling. In a small bowl, mix together the brown sugar and cinnamon.
  6. 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 1/2 cup softened butter evenly over the surface of the dough, leaving a small border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan and let the rolls rise again for 30 minutes.
  10. Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  11. While the rolls bake, prepare the icing. Beat the softened cream cheese and 1/4 cup butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  12. Remove the rolls from the oven and immediately spread the cream cheese icing generously over the warm rolls. Serve warm.

Notes

  • For the softest rolls, make sure your milk is warm enough to activate the yeast but not so hot that it kills it.
  • Do not skip the second rise; this step makes the rolls light and airy.
  • If you prefer a thinner icing, add a little more milk to the mixture.

Nutrition

Find it online: https://daisyrecipe.com/cinnamon-roll-recipe-gooey-homemade-pastry/