Here’s a classic, soft, and gooey cinnamon roll recipe you can make at home:
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Second rise
- Cover and let rise 30–45 minutes until slightly puffed.
- Bake
- Preheat oven to 350°F (175°C).
- Bake rolls for 20–25 minutes until golden brown.
- Prepare glaze
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread over warm rolls.
💡 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?
