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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

A tempting stack of five freshly baked cinnamon rolls generously covered in white icing on a white plate.
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Follow this simple recipe for bakery-quality cinnamon rolls that are soft, fluffy, and covered in a rich cream cheese glaze. You will achieve that perfect pull-apart center every time.

Ingredients

Scale
  • 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, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy. Give yourself a high-five for starting!
  2. Mix the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer using the dough hook on low speed until a shaggy dough forms.
  3. Knead: Increase the speed to medium-low and knead for 5 to 7 minutes until the dough is smooth and elastic. It should clear the sides of the bowl.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. You earned a dance break!
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
  6. Roll the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches and 1/4 inch thick.
  7. Fill the dough: Brush the melted butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter, covering it completely.
  8. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice: Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls, about 1.5 inches thick each.
  10. 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. Preheat your oven to 375°F during the last 15 minutes of rising.
  11. Bake: Bake for 20 to 25 minutes, or until golden brown.
  12. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach a thick, spreadable consistency.
  13. Glaze and serve: Spread the cream cheese icing generously over the warm rolls. You made it!

Notes

  • For the softest rolls, make sure your milk is warm but not hot when activating the yeast; too hot will kill the yeast.
  • If you want extra gooey centers, use slightly more melted butter when brushing the dough before adding the cinnamon sugar.
  • If you do not have a stand mixer, you can knead the dough by hand on a clean counter for about 10 minutes.

Nutrition

Find it online: https://kitchnkudos.com/best-cinnamon-roll-recipe-homemade-pastry/