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Best Homemade Cinnamon Rolls Recipe: Soft and Gooey Bakery Style

A close-up shot of a single, fluffy cinnamon rolls homemade pastry topped generously with white cream cheese frosting.
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Learn how to make the softest, fluffiest homemade cinnamon rolls from scratch with a rich, flavorful filling and classic cream cheese frosting. This no-fail recipe delivers bakery style sweet rolls every time.

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, divided
  • 1/2 cup unsalted butter, softened, divided
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup unsalted butter, melted (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or heavy cream (for frosting)

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 to 10 minutes until foamy.
  2. Prepare the dough: Add the remaining granulated sugar, 1/4 cup of the softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer or by hand until a shaggy dough forms. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. 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.
  4. Make the filling: While the dough rises, mix the brown sugar and ground cinnamon in a small bowl. 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, about 12 by 18 inches.
  6. Spread butter and filling: Brush the melted butter evenly over the dough surface, leaving a small border on one long edge unbuttered. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  7. Roll and cut: Starting from the long edge opposite the unbuttered border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  8. Second rise: Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover loosely and let rise again in a warm spot for 30 to 45 minutes, 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 frosting: While the rolls bake, beat the softened cream cheese, powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth and creamy. Add more milk if needed for desired consistency.
  11. Frost and serve: Remove the rolls from the oven. Immediately spread the cream cheese frosting generously over the warm rolls. Let them cool slightly before serving.

Notes

  • For extra soft rolls, use room temperature ingredients, especially the milk and eggs.
  • If your kitchen is cold, place the dough in a turned-off oven with the light on for the first rise.
  • To prevent dry rolls, do not overbake; the internal temperature should reach about 200°F.
  • If you want a gooier bottom, melt the remaining 1/4 cup of butter and mix it with 1/4 cup of brown sugar. Pour this mixture into the bottom of the pan before placing the cut rolls on top.

Nutrition

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