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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of three soft, fluffy cinnamon rolls stacked, dripping with thick white icing.
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Follow this simple recipe for the best homemade cinnamon rolls. These yeast rolls are soft, fluffy, and packed with a sweet cinnamon filling, topped with a rich cream cheese glaze for a perfect sweet breakfast treat.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon 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:
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, salt, and 3 cups of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until it forms a spreadable paste.
  5. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small half-inch border on one long edge.
  7. 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 pieces.
  8. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes, until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the icing: While the rolls cool slightly, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and milk until the icing is creamy and spreadable.
  11. Ice and serve: Pour the icing generously over the warm cinnamon rolls. Let it melt slightly before serving your easy cinnamon rolls.

Notes

  • For extra soft rolls, ensure your milk is warm but not hot; high heat can kill the yeast.
  • If your dough is sticky during kneading, add flour one tablespoon at a time.
  • To get that perfect pull-apart texture, do not overbake the rolls.

Nutrition

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