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Ultimate Soft and Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

A close-up of a single, fluffy cinnamon bun topped generously with dripping white frosting.
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Make soft, fluffy, and gooey cinnamon rolls using a simple one-rise method, topped with rich cream cheese frosting. This recipe aims for bakery-style results.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1-2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Warm the milk until it reaches 110°F. Pour the milk into a large bowl, sprinkle the yeast and 1 teaspoon of the granulated sugar over the top. Let stand for 5 minutes until foamy.
  2. Stir the remaining granulated sugar, melted butter, egg, and vanilla extract into the yeast mixture.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined into a paste.
  6. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency. Set aside.
  7. Punch down the risen dough gently. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Slice the log into 12 equal rolls, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  11. Cover the pan loosely with plastic wrap and let the rolls rest for 30 minutes (this is the one-rise method). Preheat your oven to 375°F during this rest period.
  12. Bake for 18 to 22 minutes, or until the tops are golden brown and the center is set.
  13. Remove the rolls from the oven and immediately spread the cream cheese frosting evenly over the warm rolls. Serve warm.

Notes

  • For extra gooey rolls, slightly underbake them by 1-2 minutes. The residual heat will finish the cooking once the frosting is applied.
  • If you prefer a runnier icing, add an extra tablespoon of milk to the frosting mixture.
  • To achieve a Cinnabon copycat texture, ensure your butter for the filling is soft but not fully melted.

Nutrition

Find it online: https://whiskdaily.com/cinnamon-buns-ultimate-soft-gooey-recipe/