Here’s a soft, gooey Cinnamon Roll recipe 🍥 — fluffy dough, rich cinnamon filling, and creamy icing. Bakery-style and absolutely irresistible.
🍥 Classic Cinnamon Rolls
Ingredients (makes 12)
Dough
- 1 cup warm milk (110°F / 43°C)
- 2¼ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup melted butter
- 2 large eggs
- 1 tsp salt
- 4–4½ cups all-purpose flour
Filling
- ½ cup softened butter
- 1 cup brown sugar
- 2½ tbsp cinnamon
Cream Cheese Icing
- 4 oz (115 g) cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Activate yeast
- Mix warm milk and yeast with 1 tbsp sugar.
- Let sit 5–10 minutes until foamy.
- Make dough
- Add remaining sugar, butter, eggs, salt, and flour gradually.
- Knead 8–10 minutes until soft and elastic.
- First rise
- Place dough in greased bowl, cover.
- Rise 1–1½ hours, until doubled.
- Roll & fill
- Roll dough into a 16×12-inch rectangle.
- Spread butter evenly.
- Mix brown sugar & cinnamon; sprinkle over butter.
- Shape rolls
- Roll tightly from long side.
- Cut into 12 rolls and place in greased baking dish.
- Second rise
- Cover and rise 30–45 minutes.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 22–25 minutes until lightly golden.
- Ice
- Beat icing ingredients until smooth.
- Spread over warm rolls.
💡 Tips for Ultra-Soft Rolls
- Warm milk, not hot
- Don’t overbake — centers should be soft
- Pour ½ cup warm cream over rolls before baking for extra gooey texture
- Dental floss makes clean cuts
🌟 Variations
- Overnight cinnamon rolls (prep, refrigerate, bake in the morning)
- Pumpkin spice rolls
- Maple icing instead of cream cheese
- Nut-filled with pecans or walnuts
If you want, I can give you:
- a 1-hour quick cinnamon roll,
- a no-yeast version, or
- a Cinnabon-style copycat 😋
