Here’s a soft, classic homemade cinnamon roll recipe—pillowy inside, gooey in the center, with cream cheese icing. 🍥
Classic Cinnamon Rolls
Ingredients (makes ~12 rolls)
Dough
- ¾ cup warm milk (110°F / 43°C)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ¾ tsp salt
Filling
- ⅔ cup brown sugar
- 1½ tbsp ground cinnamon
- ¼ cup unsalted butter, very soft
Cream Cheese Icing
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (as needed)
Instructions
1. Make the dough
- Mix warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
- Add remaining sugar, egg, yolk, melted butter, flour, and salt.
- Mix and knead (by hand or mixer) 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
2. Shape the rolls
- Roll dough into a 14×9-inch rectangle.
- Spread soft butter evenly over dough.
- Mix brown sugar and cinnamon; sprinkle evenly.
- Roll tightly from the long side; pinch seam.
- Cut into 12 rolls.
3. Second rise
- Place rolls in a greased 9×13-inch pan.
- Cover and let rise 30–45 minutes until puffy.
4. Bake
- Bake at 350°F (175°C) for 20–25 minutes, until lightly golden.
5. Ice
- Beat icing ingredients until smooth.
- Spread over warm (not hot) rolls.
Pro Tips
- For extra gooey rolls, pour ¼ cup warm cream over rolls just before baking.
- For overnight rolls, refrigerate after shaping; bring to room temp before baking.
- For bakery softness, replace ½ cup flour with bread flour.
Want a quick no-yeast version, Cinnabon-style copycat, or vegan cinnamon rolls?
