Print

The Best Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of a gooey cinnamon roll covered in thick white icing, showing the soft dough texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am so glad you are here to make these incredibly soft, fluffy, and gooey homemade cinnamon rolls. This recipe delivers bakery-style results with a simple process and a rich cream cheese frosting that melts perfectly over warm rolls.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, melted, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 1 teaspoon vanilla extract, for filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened, for frosting
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract, for frosting
  • 2 tablespoons milk or heavy cream, for frosting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 105-115°F) with 1 tablespoon of sugar and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the remaining granulated sugar, 1/2 cup melted butter, eggs, and salt. Pour in the yeast mixture and mix briefly. Gradually add the flour, mixing until a soft dough forms.
  3. Knead the dough: Knead the dough on a lightly floured surface for about 5 to 7 minutes until it is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. (This recipe focuses on one rise for speed.)
  5. Prepare the filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, cinnamon, and 1 teaspoon vanilla extract in a small bowl until well combined into a paste.
  6. Shape the rolls: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small 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, about 1.5 inches thick.
  8. Second Rise (Optional but recommended for fluffiness): Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let them rest for 20 to 30 minutes. Preheat your oven to 375°F during this time.
  9. Bake: Bake for 18 to 22 minutes, or until the tops are golden brown.
  10. Make the frosting: While the rolls bake, beat the softened cream cheese and 1/2 cup softened butter together until smooth. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  11. Frost and serve: Remove the rolls from the oven and immediately spread the cream cheese frosting generously over the warm rolls. Let them sit for a few minutes for the frosting to melt slightly before serving.

Notes

  • For extra gooey cinnamon rolls, pour 1/4 cup of heavy cream over the rolls right before baking.
  • If you prefer a thinner glaze instead of thick frosting, add more milk to the frosting mixture until it drizzles easily.
  • You can make the dough ahead of time and let it rise slowly in the refrigerator overnight for an easier morning bake.

Nutrition

Find it online: https://www.purecookingjoy.com/best-gooey-homemade-cinnamon-roll-recipe/

0 Shares
Tweet
Pin
Share