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The Ultimate Soft and Fluffy Homemade Cinnamon Rolls Recipe

A close-up stack of four gooey, freshly baked cinnamon rolls recipe treats covered in thick white icing.
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Create bakery-style cinnamon rolls at home with this recipe. You get pillowy soft dough, a gooey cinnamon-sugar filling, and a rich cream cheese frosting that melts perfectly over warm rolls. This is the best homemade cinnamon rolls recipe for a comforting breakfast or brunch.

Ingredients

  • For the Dough: 1 cup warm milk (about 110°F), 2 1/4 teaspoons active dry yeast (1 packet), 1/4 cup granulated sugar, 1/4 cup unsalted butter melted, 1 teaspoon salt, 2 large eggs, 4 cups all-purpose flour, 1/2 cup unsalted butter softened
  • For the Filling: 1/2 cup unsalted butter softened, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon
  • For the Cream Cheese Frosting: 8 oz cream cheese softened, 1/2 cup unsalted butter softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, melted butter, salt, and eggs to the yeast mixture. Gradually mix in the flour until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. (For quicker rolls, aim for 1 hour.)
  5. Prepare the filling: While the dough rises, beat together the softened butter, sugar, and cinnamon until well combined.
  6. Roll and fill: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border on one long edge.
  7. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the rolls: Cut the log into 12 equal pieces, about 1.5 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  9. Second Rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 18 to 22 minutes, or until golden brown.
  11. Make the frosting: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a creamy, spreadable consistency.
  12. Frost and serve: Remove the rolls from the oven and immediately spread the cream cheese frosting over the warm rolls so it melts slightly. Serve warm for the best gooey texture.

Notes

  • For the softest texture, ensure your milk is warm, not hot, to properly activate the yeast.
  • If you want to prepare these ahead, assemble the rolls, cover them, and refrigerate them overnight. Let them sit at room temperature for 30 minutes before baking, and add 3-5 minutes to the bake time.
  • Use softened, not melted, butter for both the filling and the frosting to maintain structure and flavor.

Nutrition

Find it online: https://blissbatter.com/best-cinnamon-rolls-recipe-soft-fluffy-gooey/