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Soft Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up of a soft, fluffy cinnamon roll with a bite taken out, generously topped with white cream cheese icing.
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Follow this straightforward recipe to make soft, fluffy, bakery-quality cinnamon rolls swirled with cinnamon-sugar filling and topped with a sweet cream cheese glaze.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1/4 cup for filling
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon ground cinnamon
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Warm the milk until it is between 105°F and 115°F. Stir in the yeast and let it sit for 5 minutes until foamy.
  2. In a large bowl, mix the yeast mixture, 1/2 cup sugar, 1/2 cup softened butter, egg, and salt.
  3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a small bowl, mix the remaining 1/4 cup sugar, 1 tablespoon cinnamon, and the remaining 1/2 cup softened butter until smooth.
  6. Punch down the risen dough. On a floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Cover the pan and let the rolls rise again for 30 minutes. Preheat your oven to 375°F during this time.
  11. Bake for 20 to 25 minutes, or until golden brown.
  12. While the rolls bake, prepare the icing. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
  13. Remove the rolls from the oven and let them cool slightly for 10 minutes before spreading the cream cheese icing generously over the warm rolls.

Notes

  • For the softest rolls, make sure your milk is warm enough to activate the yeast but not so hot that it kills it.
  • If you want a thinner icing, add milk one teaspoon at a time until you reach your desired consistency.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate it. Bring it to room temperature before the second rise and baking.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-roll-foolproof-recipe-bliss/