Soft & Gooey Cinnamon Rolls with Cream Cheese Icing

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There is no scent more comforting or enticing than the smell of warm, gooey cinnamon rolls baking in the oven. This recipe is for those who crave the ultimate cinnamon roll experience: a pillowy-soft, fluffy yeast dough wrapped around a rich, buttery brown sugar and cinnamon filling, all lavishly topped with a tangy and sweet cream cheese icing that melts into every crevice. While they take a little time and love to prepare, the result is a truly heavenly treat that is perfect for a special weekend breakfast, brunch, or holiday morning. This guide will walk you through every step to ensure your cinnamon roll success.

A close-up of a perfectly baked, gooey cinnamon roll topped with a generous amount of cream cheese icing

Table of Contents






Why You’ll Love This Recipe




    

  • Pillowy Soft & Fluffy: This enriched dough recipe creates an incredibly tender and soft texture.
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  • Gooey Cinnamon Filling: A perfect, buttery, cinnamon-sugar filling that creates that signature gooey center.
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  • Luscious Cream Cheese Icing: The tangy cream cheese icing is the perfect complement to the sweet roll.
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  • Make-Ahead Friendly: You can prepare these the night before for an easy and impressive morning bake.
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Ingredients You’ll Need


 
 For the Dough:


    

  • 1 cup whole milk, warmed (to about 110°F/43°C)
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  • 2 ¼ tsp (1 packet) active dry yeast
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  • 1/2 cup granulated sugar
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  • 1/2 cup unsalted butter, melted
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  • 2 large eggs, at room temperature
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  • 1 tsp salt
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  • 4 ½ cups all-purpose flour, plus more for dusting
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 For the Filling:


    

  • 1/2 cup unsalted butter, softened to room temperature
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  • 1 cup packed light brown sugar
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  • 2 tbsp ground cinnamon
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 For the Cream Cheese Icing:


    

  • 4 oz cream cheese, softened
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  • 1/4 cup unsalted butter, softened
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  • 1 ½ cups powdered sugar, sifted
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  • 1 tsp vanilla extract
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  • 1-2 tbsp milk, as needed
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Step-by-Step Instructions




    

  1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy.
    2. 

  2. Make the Dough: To the yeast mixture, add the remaining sugar, melted butter, eggs, and salt. Mix with the dough hook attachment. Gradually add the flour, one cup at a time, mixing on low speed until a soft dough forms. Knead on medium speed for 5-7 minutes until the dough is smooth and elastic.
    3. 

  3. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
    4. 

  4. Assemble the Rolls: Punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle (approximately 18×12 inches). Spread the softened butter for the filling evenly over the dough. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter.
    5. 

  5. Roll and Cut: Starting from the long edge, roll the dough up into a tight log. Use unscented dental floss or a sharp knife to cut the log into 12 even rolls.
    6. 

  6. Second Rise: Place the rolls, cut side up, in a greased 9×13 inch baking pan. Cover and let them rise for another 30-45 minutes until they look puffy.
    7. 

  7. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
    8. 

  8. Make the Icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Beat in the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
    9. 

  9. Frost and Serve: Let the cinnamon rolls cool for about 5-10 minutes before spreading the icing over them so it melts slightly into the warm rolls. Serve warm.
    10. 





Pro Tips for the Softest Rolls




    

  • Check Your Yeast: Make sure your yeast is fresh and becomes foamy in the warm milk. This is a sign that it’s active and will make your dough rise properly.
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  • Use Room Temperature Ingredients: Softened butter and room temperature eggs will incorporate much more easily into the dough and icing.
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  • Don’t Over-Flour: The dough should be soft. Add just enough flour to keep it from being overly sticky. Too much flour will result in dry, tough rolls.
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  • Use Dental Floss for Clean Cuts: Sliding a piece of unscented dental floss under the log and crossing the ends over the top will slice the rolls perfectly without squishing them.
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Frequently Asked Questions (FAQ)


 
 Q: Can I make these overnight?
 A: Yes! After placing the cut rolls in the baking pan (Step 6), cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 45-60 minutes to puff up before baking as directed. 

 Q: How do I store leftover cinnamon rolls?
 A: Store them in an airtight container at room temperature for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds to make them soft and gooey again.

		


				
			




			

				


		

		
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