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Soft Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up shot of a delicious, soft cinnamon roll topped with thick white icing, sitting on a white plate.
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Follow this straightforward recipe for soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a sweet cream cheese glaze. This recipe yields bakery-quality rolls perfect for a special breakfast.

Ingredients

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

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in 1/2 cup sugar, 1/2 cup softened butter, eggs, 3 1/2 cups flour, and salt into the yeast mixture. Mix until a soft dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth. Add remaining flour as needed to prevent sticking.
  4. 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 1/2 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix together the remaining 2 tablespoons sugar, brown sugar, and cinnamon. Set aside.
  6. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  7. Spread the remaining 1/2 cup softened butter evenly over the dough surface, leaving a 1-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  8. Starting with the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls, cut-side up, in a greased 9×13 inch baking pan.
  10. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  11. Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  12. While the rolls bake, prepare the icing: Beat the softened cream cheese, 1/2 cup powdered sugar, and vanilla extract until smooth.
  13. Remove the rolls from the oven. Immediately spread the cream cheese icing over the warm rolls. Serve warm.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to activate the yeast correctly.
  • If you want a thicker icing, add more powdered sugar one tablespoon at a time.
  • You can prepare the dough the night before, let it rise once, punch it down, cover it, and refrigerate it overnight. Bring it to room temperature before the second rise.

Nutrition

Find it online: https://littlekitchendiary.com/cinnamon-roll-secret-recipe-homemade-pastry/