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Soft Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up of a soft, fluffy cinnamon roll with thick white icing dripping down the side, sitting on a white plate.
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Make bakery-quality soft, fluffy cinnamon rolls from scratch. This recipe guides you through making a rich, yeasted dough and a sweet cream cheese glaze for the best homemade pastry experience.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, melted
  • 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 Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. 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.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling evenly over the dough, leaving a 1-inch border along one long edge bare.
  7. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam closed.
  8. Cut the log into 12 equal pieces. Place the rolls, cut-side up, in a greased 9×13 inch baking pan.
  9. Second rise: Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  10. Bake the rolls: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  11. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy, adding more milk if needed for a spreadable consistency.
  12. Ice the rolls generously while they are still warm. Serve immediately for the best sweet breakfast recipe experience.

Notes

  • For extra soft rolls, let the dough rise in a slightly warm oven (turned off) with a pan of hot water on the bottom rack.
  • If you want a gooier center, use slightly less flour when rolling out the dough.
  • You can prepare the dough the night before, let it rise once, punch it down, place it in the pan, cover, and refrigerate. In the morning, let it warm up for 30 minutes before baking.

Nutrition

Find it online: https://pureplatepath.com/soft-cinnamon-roll-recipe-easy-homemade-pastry/