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The Best, Softest, Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of several soft, freshly baked cinnamon roll pastries covered in thick white icing.
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You can make bakery-style, soft, and gooey cinnamon rolls at home with this reliable recipe. We focus on a straightforward process to deliver fluffy rolls topped with rich cream cheese frosting.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, combine the remaining granulated sugar, softened butter (1/2 cup), eggs, and salt. Mix until just combined. Pour in the yeast mixture.
  3. Gradually add the flour, mixing on low speed until a shaggy dough forms. Knead the dough for 5 to 7 minutes until it is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. This is your single rise for soft cinnamon rolls.
  5. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
  6. Roll out the dough: Gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  7. Spread the filling: Spread the softened butter (1/2 cup) evenly over the dough surface, leaving a small border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  8. 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.
  9. Second proof: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rest for 30 minutes. Preheat your oven to 375°F during this time.
  10. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown.
  11. Make the cream cheese frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is creamy and spreadable.
  12. Frost and serve: Remove the rolls from the oven. Immediately spread the cream cheese frosting generously over the hot rolls so it melts slightly into the crevices for that gooey texture. Serve warm.

Notes

  • For extra gooey cinnamon rolls, you can soak the unbaked rolls in a few tablespoons of heavy cream before the final 30-minute proof.
  • If you want a quicker process, use warm water instead of milk for a slightly faster dough development.
  • You can make the cream cheese frosting ahead of time, but let it soften slightly at room temperature before spreading it on the warm rolls.

Nutrition

Find it online: https://kingscook.com/best-softest-gooey-homemade-cinnamon-roll/