Cinnamon roll

Here’s a classic, soft, and gooey cinnamon roll recipe you can make at home:

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Homemade Cinnamon Rolls

Yields: 12 rolls

Ingredients

For the dough:

• 1 cup warm milk (110°F / 43°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour

For the filling:

• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon

For the cream cheese glaze:

• 4 oz (115 g) cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for desired consistency)

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Instructions

1. Prepare the dough
   • In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
   • In a large bowl, combine sugar, melted butter, salt, eggs, and yeast mixture.
   • Gradually mix in flour until a soft dough forms.
   • Knead on a floured surface for 5–7 minutes until smooth and elastic.
2. Let dough rise
   • Place dough in a greased bowl, cover, and let rise in a warm spot for 1–2 hours, until doubled in size.
3. Prepare filling
   • Mix brown sugar and cinnamon in a bowl.
   • Roll dough into a rectangle about 16×12 inches. Spread softened butter over the dough, then sprinkle evenly with cinnamon sugar.
4. Roll and cut
   • Roll dough tightly from the long side to form a log.
   • Cut into 12 equal rolls and place in a greased 9×13-inch baking dish.
5. Second rise
   • Cover and let rise 30–45 minutes until slightly puffed.
6. Bake
   • Preheat oven to 350°F (175°C).
   • Bake rolls for 20–25 minutes until golden brown.
7. Prepare glaze
   • Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
   • Spread over warm rolls.

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💡 Tips:

• For extra gooey rolls, drizzle additional glaze while they’re still warm.
• You can also add nuts, raisins, or chocolate chips to the filling.
• Make-ahead option: Assemble rolls, cover, and refrigerate overnight. Bake in the morning for fresh rolls.

If you want, I can also give a faster “no-yeast” cinnamon roll version that’s soft and ready in under an hour.

Do you want me to provide that quick version?