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The Best Easy, Gooey, and Fluffy Homemade Cinnamon Rolls Recipe

Three freshly baked cinnamon rolls recipe swirls topped with thick white icing on a white plate.
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This recipe delivers bakery-style, unbelievably soft homemade cinnamon rolls with a perfect cream cheese glaze. You achieve a gooey and fluffy texture with straightforward steps, making it ideal for breakfast or brunch.

Ingredients

Scale
  • 1 cup warm milk (105–115 degrees F)
  • 2 and 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, melted butter, egg, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60-75 minutes, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined. This creates your gooey filling base.
  5. Shape the rolls: Punch down the risen dough gently. Roll the dough out 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.
  6. 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.
  7. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 minutes. Preheat your oven to 375 degrees F during this time.
  8. Bake: Bake for 20-25 minutes, or until the tops are golden brown and the centers are set.
  9. Make the frosting: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  10. Frost and serve: Remove the rolls from the oven. Immediately spread the cream cheese frosting generously over the warm rolls so it melts slightly. Serve warm for the best gooey texture.

Notes

  • For an overnight option, assemble the rolls, place them in the dish, cover tightly, and refrigerate for up to 12 hours before the final 30-minute proof and baking.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar in the frosting by half and increase the milk to achieve a pourable consistency.
  • Ensure your milk temperature is correct; water that is too hot will kill the yeast, preventing the soft and fluffy rise you want.

Nutrition

Find it online: https://www.unfoldrecipes.com/cinnamon-rolls-recipe-easy-gooey-fluffy/