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Pillow-Soft Homemade Cinnamon Rolls with Gooey Cream Cheese Frosting

Two stacked, gooey homemade cinnamon rolls dripping with white icing, showing the soft interior texture.
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Make indulgent, bakery-style cinnamon rolls at home. This recipe uses a simple yeast dough for a soft texture and is topped with a rich cream cheese icing for a comforting breakfast treat.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or the bowl of a stand mixer, beat the softened butter and remaining granulated sugar until light and fluffy. Beat in the eggs one at a time. Add the yeast mixture.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly greased 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. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  6. Shape the rolls: Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  8. Second rise: Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover loosely and let rise again in a warm place for 30 to 45 minutes, until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla extract, and milk until you reach a thick, spreadable consistency. Add more milk if you prefer a thinner icing.
  11. Frost and serve: Remove the rolls from the oven and let them cool for 5 minutes before spreading the cream cheese icing generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For extra soft rolls, ensure your milk is the correct temperature for the yeast; too hot will kill the yeast.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before the second rise.
  • If you want a very gooey result, pour the icing over the rolls while they are still warm from the oven.

Nutrition

Find it online: https://cookingbycarla.com/homemade-cinnamon-rolls-gooey-cream-cheese-icing/