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Soft and Gooey Homemade Cinnamon Rolls

A close-up, mouth-watering shot of a single, fluffy cinnamon roll with a bite taken out, covered in thick white icing.
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Follow this recipe for rich, yeasted cinnamon rolls that are soft, fluffy, and covered in a sweet cream cheese glaze. This recipe yields bakery-quality results.

Ingredients

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

Instructions

  1. Combine the warm milk and yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl or stand mixer, cream together the 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. Add the yeast mixture to the butter mixture. Gradually add the flour and salt. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  4. 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.
  5. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Brush the surface of the dough evenly with the 1/2 cup melted butter. In a small bowl, mix the 1/4 cup sugar and 2 tablespoons cinnamon. Sprinkle this mixture evenly over the buttered dough.
  7. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover the pan and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375°F. Bake the rolls for 20 to 25 minutes, or until golden brown.
  10. While the rolls bake, prepare the icing: Beat the softened cream cheese, powdered sugar, vanilla extract, and 1 tablespoon milk until smooth. Add more milk if needed to reach a spreadable consistency.
  11. Remove the rolls from the oven. 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, then remove the foil to brown the tops.
  • If you want a thinner icing, increase the amount of milk used in the glaze slightly.
  • Make sure your milk is warm, not hot, or you will kill the yeast.

Nutrition

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