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The Best Homemade Cream Cheese Frosted Cinnamon Rolls (Soft and Gooey)

Two halves of a soft, fluffy cinnamon bun, split open to show the swirl and topped with thick white icing.
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Make bakery-style cinnamon rolls at home that are incredibly soft, fluffy, and packed with a gooey cinnamon filling. This recipe includes a simple cream cheese icing and uses a one-rise method so you can enjoy these sweet breakfast buns faster.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast (one standard packet)
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted, plus 4 tablespoons for filling
  • 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, softened to room temperature, for filling
  • 1/4 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar, for icing
  • 1 teaspoon vanilla extract, for icing
  • 1 tablespoon milk, for icing

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of the granulated sugar in a large bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows your yeast is active.
  2. Stir the remaining granulated sugar, melted butter, egg, and vanilla extract into the yeast mixture.
  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 6 to 8 minutes until the dough is smooth and elastic. You are building the structure that makes these rolls fluffy.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 60 to 75 minutes, or until doubled in size. This is your single rise.
  6. While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Set aside.
  7. Prepare the cream cheese icing: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and milk. Beat until the icing is creamy and lump-free. Set aside.
  8. Once the dough has risen, gently punch it down and turn it onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  9. Spread the cinnamon-butter filling evenly over the entire surface of the dough, leaving a small half-inch border along one long edge.
  10. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal the filling inside.
  11. Cut the log into 12 equal pieces, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  12. Cover the dish loosely and let the rolls rest for a second, short proof for 20 minutes while you preheat your oven to 375°F (190°C).
  13. Bake for 18 to 22 minutes, or until the tops are lightly golden brown. The center rolls might need a minute or two longer.
  14. Remove the rolls from the oven. Immediately spread the prepared cream cheese icing generously over the hot rolls so it melts slightly into the crevices. Serve warm for the best gooey texture.

Notes

  • If you want extra gooey rolls, pour 2 tablespoons of heavy cream over the rolls right before baking. This adds moisture during the bake.
  • For a Cinnabon copycat flavor, add 1/2 teaspoon of almond extract to the cream cheese icing mixture.
  • You can make the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature for 30 minutes before rolling and cutting.

Nutrition

Find it online: https://tastethisplate.com/best-homemade-cinnamon-buns-recipe/