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The Ultimate Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of three freshly baked cinnamon rolls generously topped with thick white icing.
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Make the best homemade cinnamon rolls that are soft, fluffy, and incredibly gooey, topped with rich cream cheese frosting. This recipe delivers bakery-style quality for your weekend brunch.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, for filling
  • 1 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 1/2 cup (1 stick) unsalted butter, softened, for frosting
  • 4 ounces cream cheese, softened, for frosting
  • 2 cups powdered sugar, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1–3 tablespoons milk, for frosting

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, softened butter, egg, and vanilla extract to the yeast mixture. Stir to combine.
  3. Add dry ingredients: Gradually mix in the flour and salt until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. (For faster results, place it in a slightly warm oven that is turned off.)
  6. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Set aside.
  7. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  8. Add butter and filling: Brush the entire surface of the dough evenly with the 1/2 cup of melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  9. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Slice the rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls, about 1.5 inches thick each.
  11. Second Rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  12. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until they are golden brown on top.
  13. Make the frosting: While the rolls bake, beat the softened butter and cream cheese together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  14. 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 for the best gooey texture.

Notes

  • For extra gooey rolls, slightly underbake them by 2 minutes and pour a small amount of heavy cream over the tops before frosting them while hot.
  • If you want to save time, you can use a quick dough method that requires only one rise, cutting the total time down significantly.
  • Ensure your butter for the filling is melted but not hot, so it spreads easily without melting the dough.

Nutrition

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