Amazing Cinnamon Roll: 12 Soft & Gooey Delights

Oh, the smell of warm cinnamon and sweet frosting wafting through the house… there’s just nothing quite like it, is there? If you’ve been dreaming of waking up to perfect, bakery-quality homemade cinnamon rolls, you’ve come to the absolute right place! These aren’t just any cinnamon rolls; they’re unbelievably soft, deliciously gooey, and surprisingly easy to make right in your own kitchen. My grandma used to make these for Sunday mornings when I was little, and just thinking about them takes me right back to her warm, happy kitchen. It’s those simple, loving moments that inspired me to create this recipe for you, hoping it brings that same joy to your table. Trust me, this is the best cinnamon roll recipe you’ll ever try! You can read more about my kitchen stories over on my About Page.

Why You’ll Love This Homemade Cinnamon Roll Recipe

Seriously, why should you make these? Well, let me tell you why they’re my absolute go-to:

• Incredibly Soft & Fluffy Texture: These rolls are like little pillows of deliciousness. The dough just melts in your mouth!
• Irresistible Gooey Center: That swirl of cinnamon and brown sugar gets perfectly gooey as it bakes, creating pure bliss in every bite.
• Bakery-Worthy Flavor: You get that amazing, comforting taste you crave, without leaving your house.
• Surprisingly Easy to Make: Even if you’re new to working with yeast, I’ve broken down every step so you can tackle them with confidence.
• The Perfect Weekend Treat: They’re ideal for a lazy Saturday brunch or a special Sunday morning breakfast that feels like a celebration.
• That Amazing Aroma: Just you wait until your whole house smells like they have! It’s honestly half the fun.

Gather Your Ingredients for Perfect Cinnamon Rolls

Alright, let’s pull together everything you’ll need to make these dreamy cinnamon rolls! Having all your ingredients ready makes the whole process so much smoother, and honestly, so much more enjoyable. Trust me on this – a little prep upfront saves a lot of fuss later. A quick note on the dough ingredients: make sure your milk, eggs, and butter are at room temperature. This really helps everything come together beautifully for that soft, luscious dough we’re aiming for. So, grab your apron and let’s get all our goodies lined up!

For the Dough:

• 1 cup warm milk (aim for around 105-115°F – think warm bathwater, not hot!)
• 2 ¼ teaspoons active dry yeast (that’s one standard packet)
• ½ cup granulated sugar
• ½ cup unsalted butter, melted (and cooled just a smidge)
• 2 large eggs, room temperature
• 1 teaspoon salt
• 4 ½ cups all-purpose flour, plus extra for dusting your workspace

For the Gooey Filling:

• ¾ cup packed brown sugar (light or dark, both work!)
• 2 tablespoons ground cinnamon (don’t be shy with this!)
• ½ cup unsalted butter, nice and softened so it spreads like a dream

For the Dreamy Icing:

• 8 ounces cream cheese, fully softened (this is key for smooth icing!)
• ½ cup unsalted butter, also softened
• 2 cups powdered sugar (sifted if you’re feeling fancy, but not totally necessary)
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk (you’ll add this until it’s just right)

Step-by-Step Guide to Making Cinnamon Rolls

Alright, bakers, let’s get down to business and make some magic happen! It might seem a little daunting, but I promise, if you follow these steps, you’ll have warm, gooey cinnamon rolls that will make everyone sing your praises. We’ll go from loosey-goosey dough to absolute breakfast perfection. Don’t forget to check out my ultimate guide to cinnamon rolls for even more wisdom!

Preparing the Yeasted Dough

First things first, let’s get that yeast happy! In a nice big bowl, pour in your warm milk and sprinkle that yeast over the top. Give it a little stir and let it sit for about 5-10 minutes. You’ll know it’s ready when it gets all foamy and bubbly – that’s the yeast waking up and getting ready to work! Now, stir in your granulated sugar, that melted butter, the eggs, and salt. Gradually mix in the flour until a soft dough starts to form.

Assembling the Cinnamon Roll Filling

Once your dough has had its first rise and is all puffy and beautiful, punch it down gently. Now, on a lightly floured surface – and trust me, use a bit of flour so it doesn’t stick – roll that dough out into a nice big rectangle, about 12 inches by 18 inches. Spread that softened butter all over it, keeping just a little border clear at the edges. In a separate little bowl, mix up your brown sugar and cinnamon. Sprinkle that sweet, spicy goodness all over the butter. Now, grab one of the long sides and roll it up nice and tight, like a jelly roll. Pinch that seam shut really well so all that goodness stays inside!

SAVE IT

Second Rise and Baking Your Cinnamon Rolls

Time to cut those beauties! Use a sharp knife or even some dental floss (it’s my secret!) to slice that log into 12 equal pieces. Arrange them in your greased baking pan, giving them a little space to puff up and mingle. Cover the pan loosely and let them hang out in a warm spot for about 30-45 minutes while your oven preheats to 375°F (190°C). Once they’ve had their second rise, pop them into the oven and bake for about 20-25 minutes, or until they’re a gorgeous golden brown on top.

SAVE IT

Crafting the Creamy Icing

While those rolls are baking and filling your kitchen with an incredible aroma, let’s whip up that luscious icing. In a bowl, beat together your softened cream cheese and butter until they’re super smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until it’s all combined. Now, drizzle in the milk, a tablespoon at a time, beating until you get a wonderfully smooth, pourable consistency. Don’t make it too thin, or it’ll just slide off!

SAVE IT

Tips for the Best Homemade Cinnamon Rolls

Okay, so you’ve got the recipe, but let’s talk about a few little secrets that will take your cinnamon rolls from “good” to “OMG, I can’t believe I made these!” First off, don’t rush that dough. Yeast needs time to do its magic, so let it rise fully. And when I say “knead,” I mean really work that dough until it’s smooth and elastic – it makes all the difference for those fluffy rolls! If your dough feels too sticky, resist the urge to dump in tons of extra flour; just a little dusting on your hands and surface is usually enough. Also, make sure your filling butter is truly soft, not melted, so it spreads easily and creates those beautiful swirls without tearing the dough. For more delicious breakfast ideas, check out my breakfast and brunch recipes, or try these amazing oatmeal muffins!

Ingredient Notes and Substitutions for Your Cinnamon Roll Recipe

Sometimes you might be missing an ingredient or just curious about options! For the milk, whole milk gives the richest dough, but 2% works just fine. You can even use a dairy-free milk like almond or oat milk if you need to keep it dairy-free, just make sure it’s unsweetened. Active dry yeast is what this recipe calls for, but instant yeast works too – you can usually mix it right in with the flour without blooming first. And if you’re out of cream cheese for the icing? No worries at all! A simple glaze made with powdered sugar and a splash of milk or lemon juice is a fantastic alternative. It won’t have that tangy cream cheese flavor, but it’s still super sweet and delicious!

Frequently Asked Questions About Cinnamon Rolls

Got questions about these delicious homemade cinnamon rolls? I’ve got answers! Here are a few things people often ask:

Can I make these cinnamon rolls ahead of time?

Absolutely! You can totally prep the dough the night before. After you mix the dough and it’s done with its first rise (Step 4), just pop it into a greased bowl, cover it tightly, and stick it in the fridge overnight. In the morning, let it sit on the counter for about 30 minutes to take the chill off, then proceed with rolling and filling. It’s a great way to have them ready for an early breakfast, kind of like my popular overnight oats!

Why are my cinnamon rolls flat?

Oh no, flat rolls are a bummer! Usually, this happens if the yeast wasn’t active, if the dough didn’t have enough time to rise properly, or if it was overworked. Make sure your milk is the right temperature (not too hot, not too cold!) to wake up that yeast. Also, be patient with the rising times – a warm spot helps a lot. And remember, we want a soft, elastic dough, not a dense, overworked one.

What’s the best way to store leftover cinnamon rolls?

If, by some miracle, you have any leftovers, they’re best stored in an airtight container at room temperature for up to 2 days. The icing kind of acts as a sealant, keeping them nice and soft. If you need to store them longer than that, pop them in the fridge, but I actually recommend warming them gently in the microwave for about 10-15 seconds before serving again – it brings back that fresh-baked deliciousness!

Estimated Nutritional Information

Now, I know we’re not making these for health nuts, but it’s always good to have an idea of what you’re indulging in, right? Remember, these numbers are just estimates, and they can wiggle around a bit depending on exactly what ingredients you use and how generous you are with that icing (no judgment here!). But generally speaking, for one of these glorious cinnamon rolls:

SAVE IT

Serving Size: 1 roll

• Calories: Around 450
• Fat: About 25g (with roughly 15g being saturated)
• Carbohydrates: Roughly 50g
• Sugar: Oh yes, about 40g!
• Protein: Around 6g
• Sodium: Approximately 300mg

Enjoy every single delicious bite – you’ve earned it!

Share Your Cinnamon Roll Creations!

I just LOVE seeing your homemade cinnamon rolls! If you make these, please, pretty please, leave a comment below and let me know how they turned out. Did your family devour them? Did they become your new go-to? You can also rate the recipe right there! And if you snap any photos, oh my goodness, tag me on social media – I live for seeing your kitchen creations! You can always reach out with questions through my contact page too!

Homemade Cinnamon Rolls

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Soft, fluffy homemade cinnamon rolls with a sweet cream cheese icing. A perfect weekend treat.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 2 hr 55 min
• Yield: 12 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon salt
• 4 ½ cups all-purpose flour, plus more for dusting
• For the Filling:
• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ½ cup unsalted butter, softened
• For the Icing:
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk

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Instructions

1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
2. Stir in granulated sugar, melted butter, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
6. Spread the softened butter evenly over the dough, leaving a small border.
7. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the butter.
8. Roll the dough up tightly, starting from the long side. Pinch the seam to seal.
9. Cut the log into 12 equal slices.
10. Place slices in a greased 9×13 inch baking pan. Cover and let rise for 30-45 minutes.
11. Preheat oven to 375°F (190°C).
12. Bake for 20-25 minutes, or until golden brown.
13. While rolls are baking, prepare the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until combined. Add milk one tablespoon at a time until desired consistency is reached.
14. Spread icing over warm cinnamon rolls.

Notes

• For extra soft rolls, you can let the dough rise in the refrigerator overnight.
• If you don’t have cream cheese, a simple vanilla glaze made with powdered sugar and milk also works well.
• Ensure your butter and eggs are at room temperature for the best dough consistency.

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 40g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg