Introduction

These cinnamon rolls are soft, gooey, and packed with a rich cinnamon-sugar filling. Topped with a luscious cream cheese icing, they’re perfect for a cozy breakfast or special treat. Follow this recipe for the best cinnamon rolls you’ll ever make at home.

Four cinnamon rolls closely placed in a white rectangular baking dish, each roll showing a thick spiral of golden-brown dough with a darker cinnamon sugar filling. The dough looks soft and fluffy, with a slightly glossy finish, and the cinnamon filling appears moist and slightly caramelized around the edges. The rolls have a light golden color on top with darker brown swirls of cinnamon, and the white baking dish contrasts with the warm tones of the rolls. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup whole milk (320g)
4 teaspoons active dry yeast (or instant yeast)

1/2 cup granulated sugar (100g)
5 cups all purpose flour (650g)

2 large eggs, room temperature
2 teaspoons salt

1/2 cup unsalted butter, room temperature (113g)
1/2 cup unsalted butter, softened (113g)
1 cup light brown sugar, packed (200g)

2 tablespoons cinnamon powder
3/4 teaspoon salt
1/2 cup heavy cream (120g), room temperature

4 oz cream cheese, room temperature (113g)
1/4 cup unsalted butter, room temperature (56g)
1/4 cup heavy cream (60g)

1 cup icing sugar (100g)

Instructions

Step 1: Warm the milk in the microwave for 20-30 seconds until it’s warm to touch (about 100-110°F). Combine the milk with yeast in a bowl, whisk, and let rest for 10 minutes until foamy.
Step 2: Add sugar, flour, eggs, salt, and room temperature butter to the bowl with the yeast mixture.

Step 3: Kneading by hand: Use a large wooden spoon to mix everything into a shaggy dough. Turn out onto a clean surface and knead by hand with a push-pull motion for 15 minutes. The dough will be sticky at first — don’t add more flour initially. After 5 minutes, clean your hands to remove sticky bits. If still sticky, add 1-2 tablespoons flour and continue kneading until dough is smooth, soft, and stretchy enough to pass the windowpane test.
Step 4: Kneading with a stand mixer: Place dough ingredients in the mixer bowl and knead with dough hook on medium-high speed for 7-10 minutes until smooth and stretchy, passing the windowpane test.
Step 5: Transfer dough to a lightly oiled clean bowl, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size and slightly springs back when poked gently.

Step 6: While dough rises, mix softened butter with cinnamon, brown sugar, and salt to make the filling. If too firm, microwave briefly to soften and stir to spreadable consistency.
Step 7: Line a 9×13″ baking pan with parchment paper.
Step 8: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12×18″ rectangle. Spread the cinnamon filling evenly over the dough with a spatula.

Step 9: With the 12″ side facing you, use a ruler and pizza cutter to cut the dough into 12 strips approximately 1″ wide and 18″ long.
Step 10: Roll each strip tightly into a cinnamon roll and place them in the prepared pan in a 4×3 arrangement.
Step 11: Let the rolls rest in a warm spot for 30-45 minutes until puffed and slightly springy when touched.

Step 12: Preheat your oven to 350°F (conventional, no fan) during the last 20 minutes of the second rise.
Step 13: Just before baking, pour 1/2 cup heavy cream evenly over the rolls; it will soak in as they bake.
Step 14: Bake rolls for 22-25 minutes until lightly golden and firm to touch. Slightly underbaking is better for a gooey interior than overbaking.

Step 15: Remove from oven and let cool for 10 minutes.
Step 16: To make the cream cheese icing, whisk together cream cheese, unsalted butter, heavy cream, and icing sugar until smooth and creamy.
Step 17: Spread the cream cheese icing generously over the warm rolls and serve immediately. Enjoy!

Tips & Variations

Use instant yeast instead of active dry yeast for a quicker rise without proofing.
For extra gooey rolls, underbake slightly and cover with icing while still warm.
Substitute half of the all-purpose flour with bread flour for chewier texture.

Add chopped nuts or raisins to the cinnamon filling for extra flavor and texture.
If dough feels too sticky, dust hands with flour rather than adding more to the dough to maintain softness.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven, covered loosely with foil, until warmed through. Add extra icing after reheating if desired.

How to Serve

A single cinnamon roll sits in the center of a white scalloped plate, showing two visible layers: a soft, golden-brown dough base swirled with darker cinnamon filling and a thick, creamy white frosting generously spread on top, slightly dripping down the sides. To the side of the plate lies a golden fork, and nearby on the white marbled surface are two sticks of cinnamon. The background has a soft white cloth adding a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, cover it tightly, and refrigerate it. Let it come to room temperature and complete the rising process before shaping and baking.

What if I don’t have heavy cream for the topping?

You can substitute whole milk or half-and-half for the heavy cream, though the rolls may be slightly less rich. For a non-dairy option, use coconut cream or your preferred plant-based cream.