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Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Icing

Four freshly baked cinnamon rolls dripping with white icing served on a white plate.
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Follow this straightforward recipe to make incredibly soft, fluffy homemade cinnamon rolls swirled with a rich cinnamon-sugar filling and topped with a sweet cream cheese glaze. This recipe yields bakery-quality sweet breakfast pastry.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon 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 Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer on low speed until combined, then increase speed to medium and knead for 6 to 8 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning once 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 together in a small bowl until well combined. Set aside.
  5. Shape the rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12 by 18 inches.
  6. Spread the filling: Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a small 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 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 (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the icing: While the rolls cool slightly, 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.
  11. Ice and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If you want a richer dough, substitute whole milk for the liquid in the dough.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for easier morning preparation.

Nutrition

Find it online: https://mistyplate.com/cinnamon-roll-joy-recipe/