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Soft and Gooey Homemade Cinnamon Rolls

A close-up of a soft, gooey cinnamon roll with thick white icing, one piece pulled away to show the fluffy interior.
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Follow this simple recipe for the best cinnamon rolls, featuring a rich, fluffy dough and a sweet cream cheese glaze for a bakery-quality breakfast treat.

Ingredients

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

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the softened butter, granulated sugar, eggs, and salt. Mix until smooth. Add the yeast mixture and half of the flour. Mix until just combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead: Knead the dough on a lightly floured surface or with a dough hook for 6 to 8 minutes until it is smooth and elastic.
  4. First Rise: Place the dough in a lightly greased 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.
  5. Prepare the filling: While the dough rises, mix the melted butter, brown sugar, and ground cinnamon in a small bowl until it forms a thick paste.
  6. Roll the dough: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Fill and Roll: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the rolls: Slice the log into 12 equal pieces, about 1.5 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  9. Second Rise: Cover the pan loosely and let the rolls rise again in a warm place for 30 to 45 minutes, until puffy.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, until golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Glaze and serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If your kitchen is cold, place the dough in an oven that is turned off but has the light on to create a warm environment for rising.
  • Do not skip the second rise; this step is key to achieving fluffy, light homemade pastry texture.

Nutrition

Find it online: https://spoonswirl.com/cinnamon-roll-recipe-soft-gooey/