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Soft and Gooey Homemade Cinnamon Rolls

A close-up view of several gooey, frosted cinnamon rolls, with one roll showing a bite taken out, revealing the soft interior.
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Follow this foolproof recipe for bakery-quality, soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a sweet cream cheese glaze. This recipe combines tested structure with intuitive flavor secrets for the best results.

Ingredients

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  • 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, room temperature
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Stir in the remaining granulated sugar, melted butter, egg, and salt into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. 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.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and ground cinnamon in a small bowl until combined into a paste. This is your cinnamon-sugar filling.
  5. Roll out 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 about 1/4 inch thick.
  6. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a 1-inch border along one long edge bare.
  7. Roll and cut: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  8. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again in a warm place for 30 to 45 minutes, or until puffy.
  9. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  10. Make the glaze: While the rolls bake, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Add 1 to 2 tablespoons of milk if the glaze is too thick.
  11. Glaze and serve: Remove the rolls from the oven and immediately spread the cream cheese glaze over the warm rolls. Let them cool slightly before serving your homemade pastry.

Notes

  • For extra soft rolls, Ethan suggests adding a tiny pinch of cinnamon directly into the dough mixture before the first rise.
  • If your kitchen is cool, place the dough bowl in your oven with just the light on to create a warm environment for rising.
  • Do not overbake! The rolls continue to cook slightly after they come out of the oven, which keeps them moist.

Nutrition

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