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Best Ever Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

A close-up shot of a single, soft cinnamon roll with a bite taken out, showing the gooey filling and thick white frosting.
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Follow this detailed guide to make classic, soft, and fluffy cinnamon rolls from scratch, topped with rich cream cheese frosting.

Ingredients

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

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the melted butter, remaining 1/2 cup sugar, eggs, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let 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 1/2 cup softened butter, brown sugar, and cinnamon in a small bowl until combined.
  6. Shape Rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the filling mixture evenly over the dough, leaving a 1-inch 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, about 1.5 inches thick.
  8. Second Rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise 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 Frosting: While rolls cool slightly, beat the cream cheese, 1/4 cup butter, powdered sugar, and vanilla until smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
  11. Frost and Serve: Spread the frosting generously over the warm rolls. Serve immediately.

Notes

  • For extra soft rolls, use room temperature ingredients for the dough.
  • If you want gooey bottoms, place a thin layer of melted butter and brown sugar in the bottom of the pan before placing the rolls in for the second rise.
  • You can prepare the dough the night before, let it rise once, punch it down, place it in the pan, cover, and refrigerate overnight. Add the second rise time in the morning before baking.

Nutrition

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