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The Ultimate Gooey, Soft, Bakery-Style Cinnamon Rolls

A close-up of a gooey cinnamon roll being held, showing a bite taken out of the soft interior and thick cream cheese frosting.
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Follow this easy recipe to make incredibly soft, fluffy homemade cinnamon rolls with a warm, buttery cinnamon-sugar filling and rich cream cheese frosting. These rolls achieve bakery quality results.

Ingredients

Scale
  • 1 cup warm milk (105–115 degrees F)
  • 2 and 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 and 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon vanilla extract (for icing)
  • 4 ounces cream cheese, softened (for icing)
  • 1/2 cup unsalted butter, softened (for icing)
  • 2 cups powdered sugar, sifted (for icing)
  • 1–2 tablespoons milk or heavy cream (for icing consistency)

Instructions

  1. Combine the warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining granulated sugar, egg, and melted butter to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 60 to 90 minutes, or until doubled in size. (For a quicker rise, some methods skip this long rise for a faster result).
  5. While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined and spreadable. Set aside.
  6. Prepare the cream cheese icing: In a medium bowl, beat the softened cream cheese, softened butter, and vanilla extract until smooth. Gradually beat in the sifted powdered sugar until fully incorporated. Add milk or cream one tablespoon at a time until you reach a creamy, spreadable consistency. Set aside.
  7. Once the dough has risen, punch it down gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the log into 12 equal rolls, about 1.5 inches thick. Place the rolls, cut-side up, in a greased 9×13 inch baking dish.
  11. Cover the dish loosely and let the rolls rest for a second, shorter rise for about 20 to 30 minutes. Preheat your oven to 375 degrees F during this time.
  12. Bake for 20 to 25 minutes, or until the tops are golden brown and the centers are cooked through.
  13. Remove the rolls from the oven. Immediately spread the prepared cream cheese icing generously over the warm rolls. Serve warm for the best gooey texture.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to activate the yeast correctly.
  • If you prefer a less sweet glaze, reduce the powdered sugar in the icing slightly.
  • These rolls taste best the day they are made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

Find it online: https://mdlatdmm.com/gooey-soft-bakery-style-cinnamon-rolls/