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The Ultimate Soft & Gooey Homemade Cinnamon Buns with Classic Cream Cheese Frosting

A close-up view of fresh, soft, gooey cinnamon buns baked together in a pan and generously topped with white cream cheese icing.
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Make bakery-style cinnamon buns from scratch that are soft, fluffy, and irresistibly gooey. This recipe delivers the ultimate comfort food experience, topped with a rich cream cheese glaze.

Ingredients

  • For the Dough: 1 cup whole milk, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1/4 cup warm water (105-115°F), 1 large egg, 4 cups all-purpose flour, 1 teaspoon salt
  • For the Filling: 1 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1/2 cup unsalted butter (softened)
  • For the Cream Cheese Frosting: 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk

Instructions

  1. Warm the milk and butter in a small saucepan until the butter melts. Remove from heat and stir in the granulated sugar. Let the mixture cool to about 105°F.
  2. In a small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. In a large bowl or stand mixer bowl, combine the cooled milk mixture, the yeast mixture, and the egg. Mix well.
  4. Gradually add the flour and salt. Mix until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling by mixing the brown sugar and cinnamon together.
  7. Punch down the risen dough and roll it out onto a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  9. Tightly roll the dough up lengthwise, starting from the long edge. Pinch the seam closed.
  10. Cut the log into 12 equal rolls, about 1.5 inches thick.
  11. Arrange the rolls in a greased 9×13 inch baking dish. Cover the dish and let the rolls rise again for 30-45 minutes until puffy.
  12. Preheat your oven to 375°F. Bake the cinnamon buns for 20-25 minutes until golden brown.
  13. While the buns bake, make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  14. Remove the buns from the oven and let them cool slightly for about 10 minutes before spreading the cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For overnight cinnamon rolls, complete steps 1 through 6, then place the cut rolls in the prepared pan, cover tightly, and refrigerate for up to 18 hours. In the morning, let them sit at room temperature for 30 minutes before baking as directed.
  • If you want extra gooey rolls, pour 1/4 cup of heavy whipping cream over the rolls just before baking.
  • You can substitute maple extract for vanilla extract in the frosting for a maple-glazed flavor variation.

Nutrition

Find it online: https://cookingbycarla.com/best-cinnamon-buns-soft-gooey-recipe/