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Soft Homemade Cinnamon Rolls with Cream Cheese Icing

Close-up of a fluffy, freshly baked cinnamon roll cut in half, showing the soft interior and dripping white icing.
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Follow this reliable recipe for making soft, fluffy, bakery-quality cinnamon rolls from scratch, complete with a rich filling and sweet cream cheese glaze.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for icing)
  • 2 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 2 tablespoons milk or heavy cream (for icing)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt. Pour in the activated yeast mixture. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  5. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  6. Spread the filling: Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small half-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 rolls, about 1.5 inches thick each.
  8. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the icing: While the rolls cool slightly, beat the softened cream cheese, powdered sugar, vanilla extract, and milk/cream together until smooth and creamy.
  11. Glaze and serve: Pour or spread the cream cheese icing generously over the warm rolls immediately after removing them from the oven. Serve warm.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If you want a thinner icing, add more milk one teaspoon at a time until you reach your desired consistency.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for easier morning preparation.

Nutrition

Find it online: https://rosatasty.com/cinnamon-roll-recipe-soft-homemade-pastry/