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The Best Soft and Gooey Homemade Cinnamon Buns with Cream Cheese Frosting

A close-up of a single, freshly baked cinnamon buns topped with thick, dripping cream cheese frosting.
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Make bakery-style cinnamon buns at home that are incredibly soft, fluffy, and packed with a gooey cinnamon filling. This recipe includes a rich, simple cream cheese frosting that makes them taste just like your favorite copycat rolls.

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, 3 large eggs, 4 1/2 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 in a small saucepan until it reaches 105-115°F. Remove from heat and stir in the 1/4 cup sugar and yeast. Let stand for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine the softened 1/2 cup butter and the warm yeast mixture. Add the eggs and mix briefly.
  3. Gradually add the flour and salt to the wet ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 60-75 minutes, or until doubled in size. This is your first rise.
  5. While the dough rises, prepare the filling by mixing the brown sugar and cinnamon together in a small bowl. Set aside.
  6. Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Spread the 1/2 cup softened butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter layer.
  8. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
  10. Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls have a second, shorter rise for 30 minutes.
  11. Preheat your oven to 375°F. Bake the cinnamon buns for 20-25 minutes, or until they are golden brown on top.
  12. While the rolls bake, make the frosting: Beat the softened cream cheese and 1/2 cup butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a creamy, spreadable consistency.
  13. Remove the rolls from the oven. Immediately spread the cream cheese frosting generously over the warm cinnamon buns. Serve warm for the best gooey texture.

Notes

  • For extra gooey rolls, slightly underbake them by 2-3 minutes. The residual heat will finish the cooking process while the frosting melts.
  • If you want to prepare these ahead of time, cover the pan after the second rise and refrigerate overnight. Remove them from the fridge 1 hour before baking, or bake directly from cold for about 30-35 minutes.
  • Using active dry yeast helps achieve a quick rise time, getting these homemade cinnamon rolls ready faster than some other methods.

Nutrition

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