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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

Three freshly baked cinnamon rolls covered in thick white icing, one is broken open to show the soft interior.
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Follow this easy recipe for bakery-quality cinnamon rolls. You will make a rich, yeasted dough that results in soft, fluffy rolls filled with cinnamon sugar and topped with a sweet cream cheese glaze.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Warm the milk until it reaches 110°F. In a large bowl, sprinkle the yeast over the warm milk and add 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Stir the melted butter, remaining granulated sugar, and egg into the yeast mixture.
  3. 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. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is 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.
  5. While the dough rises, prepare the filling. In a small bowl, mix the softened 1/2 cup butter, brown sugar, and cinnamon until well combined. Set aside.
  6. Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
  10. Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  11. Preheat your oven to 375°F. Bake the rolls for 20 to 25 minutes, or until golden brown.
  12. While the rolls bake, make the icing. Beat the softened cream cheese, 1/4 cup softened butter, powdered sugar, vanilla extract, and 1 tablespoon milk together until smooth and creamy.
  13. Remove the rolls from the oven and let them cool in the pan for 5 minutes. Spread the cream cheese icing generously over the warm rolls. Serve immediately.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to activate the yeast properly.
  • If your kitchen is cold, place the dough bowl inside your oven with just the light on to create a warm environment for rising.
  • You can use floss to cut the rolls; it prevents squishing the dough more than a knife does.

Nutrition

Find it online: https://flavorvista.com/cinnamon-roll-foolproof-recipe/