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Best-Ever Homemade Cinnamon Rolls – Soft, Gooey, Irresistible Classic Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cinnamon Flavor
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
This Best‑Ever Homemade Cinnamon Rolls recipe delivers tender, fluffy rolls packed with a rich cinnamon‑sugar filling and topped with silky cream cheese icing. Begin by preparing a soft yeast dough, letting it rise to perfection, then rolling it out, layering it with buttery cinnamon filling, and baking until golden. Generously slathered with luscious icing while still warm, these rolls are a decadent treat for breakfast or brunch.
Ingredients
Dough:
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1 cup warm milk (≈110 °F)
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½ cup + 1 Tbsp granulated sugar (divided)
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1 Tbsp active dry yeast
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2 large eggs
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6 Tbsp melted salted butter
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4 to 4 ½ cups all-purpose flour
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1 tsp fine sea salt
Cinnamon Sugar Filling:
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1 cup packed brown sugar
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2 ½ Tbsp ground cinnamon
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6 Tbsp softened salted butter
Cream Cheese Frosting:
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8 oz cream cheese, softened
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¼ cup (4 Tbsp) softened salted butter
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2 cups powdered sugar
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½ tsp vanilla extract
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Optional pinch of salt for balance
Directions
Activate Yeast and Form Dough: Warm the milk to about 110°F. In a bowl, dissolve sugar and yeast in the milk—let it foam for 5 minutes. Add eggs, melted butter, and vanilla, then gradually stir in flour and salt until a soft dough forms. Knead until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for approximately 1–1.5 hours, until doubled.
Roll and Fill: Roll dough into a 16×12‑inch rectangle. Spread with softened butter, then sprinkle evenly with cinnamon‑sugar filling.
Shape Rolls: Roll the sheet tightly into a log. Use dental floss or a sharp knife to cut into 12 equal pieces. Place them in a greased 9×13‑inch pan with space to rise.
Second Rise: Cover and let rise again until nearly doubled—about 30–45 minutes.
Bake: Preheat oven to 350°F. Bake the rolls for 20–25 minutes until golden brown. Avoid overbaking to keep them soft and gooey.
Make Frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla (and salt if using), mixing until creamy.
Frost While Warm: Spread frosting over warm rolls so it melts into every swirl.
Serve: Enjoy immediately while gooey and warm—serve alongside coffee or breakfast favorites.
Recipe Note
10 Frequently Asked Questions
Can I prepare the rolls the night before?
Yes—assemble rolls, refrigerate overnight, allow to rise in the morning, then bake.
How do I freeze cinnamon rolls?
Freeze unbaked rolls after cutting. Thaw, let rise, then bake. You can also freeze baked and frosted rolls and reheat gently.
Can I reduce sugar in the filling?
You can, but it may slightly affect gooey texture and caramelization—reduce carefully.
How do I keep them soft?
Avoid overbaking and store covered; reheating slightly restores softness.
Can I make smaller batches?
Yes—just halve the ingredients and use a smaller pan.
Can I freeze assembled rolls before baking?
Certainly. Thaw, let rise fully, then bake as usual.
What if I don’t have cream cheese?
You can substitute a simple butter‑sugar glaze (but it's less tangy).
Can I add nuts or raisins?
Yes—sprinkle chopped pecans or raisins into the filling for texture and flavor.
How do I get those clean swirl cuts?
Use unflavored dental floss—slide beneath the log and pull across for sharp edges.
Can I use instant yeast instead of active dry yeast?
Yes—instant yeast works; you can mix directly into dry ingredients without proofing, though proofing adds better flavor control.