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The Best Ever Fluffy Homemade Cinnamon Rolls with Cream Cheese Frosting

A close-up of one fluffy homemade cinnamon rolls topped generously with white cream cheese icing.
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Make soft, gooey, bakery-style cinnamon rolls from scratch. This reliable recipe guides you through making the perfect fluffy dough and rich filling for truly satisfying homemade cinnamon buns.

Ingredients

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  • For the Dough: 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling: 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 3 tablespoons ground cinnamon
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons whole milk

Instructions

  1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Mix Dough Ingredients: Add the sugar, eggs, and melted butter to the yeast mixture. Mix briefly. Gradually add the flour and salt. Mix on low speed with a dough hook until a soft, slightly sticky dough forms.
  3. Knead: Knead the dough on medium-low speed for 6 to 8 minutes, or by hand on a floured surface for 10 minutes, until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a medium bowl until well combined. Set aside.
  6. Roll Out Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12 by 18 inches.
  7. Spread Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small half-inch border on one long edge.
  8. Shape Rolls: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut Rolls: Slice the log into 12 equal pieces, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  10. Second Rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  11. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  12. Make Frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a spreadable consistency.
  13. Glaze and Serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately.

Notes

  • For the softest rolls, use room temperature ingredients for the dough.
  • If you prefer make ahead cinnamon rolls, assemble them completely, cover tightly, and refrigerate overnight. Add 10-15 minutes to the second rise time before baking.
  • To achieve gooey cinnamon roll filling, do not overbake; the centers should still be slightly soft when you remove them from the oven.

Nutrition

Find it online: https://kingscook.com/best-homemade-cinnamon-rolls-recipe/