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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

Four freshly baked cinnamon roll pastries topped with thick white icing, sitting on a white plate.
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Follow this reliable recipe to make soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar filling and topped with a sweet cream cheese glaze. This recipe yields bakery-quality rolls perfect for a special breakfast.

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, plus more for greasing
  • 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 for filling
  • 1/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Icing: 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Stir the melted butter, remaining granulated sugar, egg, and salt into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly buttered 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 well combined.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border on one long edge.
  6. 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 rolls.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30-45 minutes, or until puffy. Preheat your oven to 375°F during the last 15 minutes of the rise.
  8. Bake: Bake for 20-25 minutes, or until golden brown.
  9. Make the icing: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Glaze and serve: Remove the rolls from the oven and immediately spread the cream cheese icing over the warm rolls. Serve warm for the best flavor.

Notes

  • For the softest rolls, ensure your milk is the correct temperature for activating the yeast. Too hot will kill the yeast.
  • If you prefer a thinner icing, add a little more milk to the glaze mixture.
  • You can assemble these rolls the night before, cover them, and refrigerate. Before baking, let them sit at room temperature for 30 minutes, then bake as directed.

Nutrition

Find it online: https://cookingbymia.com/cinnamon-roll-recipe-bakery-quality-rolls/