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Foolproof Homemade Cinnamon Rolls with Cream Cheese Icing

A stack of four fluffy, freshly baked cinnamon roll treats generously covered in white cream cheese icing.
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Follow this tested recipe for soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a rich cream cheese glaze. This recipe guarantees bakery-quality results.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, divided
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

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. Mix the dough: Add the remaining granulated sugar, softened butter, and eggs to the yeast mixture. Mix until combined. 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.
  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 and 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 smooth and spreadable.
  6. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12 by 18 inches.
  7. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small half-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls, about 1.5 inches thick.
  9. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let rise in a warm place for 30 to 45 minutes, or until puffy.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until combined. Add the vanilla extract and milk, beating until the icing is creamy and spreadable.
  12. Ice and serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For the softest dough, ensure your eggs and milk are at room temperature before mixing.
  • If your kitchen is cool, place the dough bowl inside your oven with just the light on to create a warm proofing spot.
  • Do not overbake; slightly underbaking keeps the center gooey.

Nutrition

Find it online: https://frostedfancies.com/cinnamon-roll-recipe-best-homemade-pastry/