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Soft and Gooey Homemade Cinnamon Rolls

A close-up of a fluffy, iced cinnamon roll with a bite missing, showing the soft interior and cinnamon swirl.
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Follow this simple recipe for bakery-quality cinnamon rolls that are soft, fluffy, and covered in a rich cream cheese icing. This is the best cinnamon roll recipe for a sweet breakfast treat.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 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, if needed)

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of the granulated sugar in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Stir in the remaining granulated sugar, melted butter, and egg into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients 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 smooth and elastic.
  5. 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.
  6. While the dough rises, prepare the filling: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until smooth. Set aside.
  7. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  8. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the log into 12 equal pieces. Place the rolls, cut-side up, in a greased 9×13 inch baking pan.
  11. Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F during the last 15 minutes of the second rise.
  12. Bake for 20 to 25 minutes, or until golden brown.
  13. While the rolls bake, prepare the icing: Beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth. Add milk one tablespoon at a time if the icing is too thick.
  14. Remove the rolls from the oven and immediately spread the cream cheese icing generously over the warm rolls. Serve warm.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking.
  • If you want a thinner glaze, use less powdered sugar in the icing mixture.
  • You can make the dough the day before, let it rise once, punch it down, wrap it tightly, and refrigerate overnight. Bring it to room temperature before rolling and shaping.

Nutrition

Find it online: https://afripaket.com/foolproof-cinnamon-roll-magic-now/