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Sasha’s Soft and Gooey Homemade Cinnamon Rolls

A close-up of a fluffy, freshly baked cinnamon roll generously topped with white cream cheese icing.
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Follow this easy recipe for bakery-quality homemade cinnamon rolls. These soft, fluffy yeast rolls are swirled with cinnamon sugar and topped with a perfect cream cheese glaze.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 ounces cream cheese, softened (for icing)
  • 1/4 cup unsalted butter, softened (for icing)
  • 2 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1-3 tablespoons milk or heavy cream (for icing)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining granulated sugar, softened butter, and egg to the yeast mixture. Stir to combine. Gradually add the flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. 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 ground cinnamon in a small bowl until well combined. This creates your sweet breakfast recipe filling.
  6. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Fill and roll: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the rolls: Cut the log into 12 equal pieces, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  9. Second rise: Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  10. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Glaze and serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best homemade pastry experience.

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 your kitchen is cold, place the dough bowl in a slightly warm oven (turned off) to help it rise faster.
  • You can make the dough the day before, let it rise once, punch it down, wrap it tightly, and refrigerate it overnight. Bring it to room temperature before rolling and filling.

Nutrition

Find it online: https://savorsensations.com/cinnamon-roll-foolproof-recipe-bakery-quality/