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Gooey and Fluffy Cinnamon Rolls with Cream Cheese Icing Recipe

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This easy homemade cinnamon roll recipe yields perfectly soft, tender, and gooey rolls swirled with sweet cinnamon and brown sugar. The fluffy dough is enriched with butter, vanilla, and a hint of cinnamon, then baked to golden perfection in a 9×13-inch pan. Finished with a luscious cream cheese glaze, these cinnamon rolls are an irresistible treat perfect for breakfast or dessert.

Ingredients

For the Dough:

  • 1 cup warm milk (110-120°F) (240 mL)
  • 5 tablespoons granulated sugar (63 g)
  • 2¼ teaspoons active dry yeast (7 g / 0.25 oz packet)
  • 4⅔ cups all-purpose flour plus more for dusting (560 g)
  • ⅓ cup packed light brown sugar (73 g)
  • ½ cup unsalted butter, melted (113 g)
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1½ teaspoon salt
  • ½ teaspoon cinnamon

For the Filling:

  • 6 tablespoons unsalted butter, room temperature (85 g)
  • ½ cup light brown sugar (110 g)
  • 1½ tablespoons cinnamon

For the Glaze:

  • 4 ounces cream cheese, room temperature (113 g)
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar (240 g)
  • 1 to 2 tablespoons milk

Instructions

  1. Activate the Yeast: In a large mixing bowl or stand mixer bowl fitted with the dough hook, combine the warm milk, granulated sugar, and yeast. Stir gently and let sit for about 5 minutes until the mixture becomes foamy.
  2. Make the Dough: Add 4⅔ cups flour, light brown sugar, melted butter, egg, vanilla extract, salt, and cinnamon to the yeast mixture. Mix on low speed until ingredients come together, then increase to medium-low and knead for 8-10 minutes until the dough is tacky, springy, and does not stick to your fingers.
  3. First Rise: Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm spot (around 75°F) for 1½ to 2 hours until doubled in size.
  4. Prepare the Pan: Lightly grease a 9×13-inch baking pan with butter or baking spray.
  5. Roll Out the Dough: Turn the risen dough onto a well-floured surface. Using a rolling pin, roll it out to a roughly 12×24-inch rectangle.
  6. Spread the Filling: Spread the softened butter evenly over the dough, leaving a ½-inch border along one long edge. In a small bowl, mix light brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
  7. Form the Rolls: Starting at the long edge opposite the unbuttered border, roll the dough tightly into a log. Cut the log into 12 equal pieces (about 2 inches wide) with a serrated knife or unflavored dental floss.
  8. Second Rise: Place the rolls cut side down, evenly spaced in the prepared pan. Loosely cover and let rise in a warm place until nearly doubled, about 1 hour. Meanwhile, preheat the oven to 350°F (175°C).
  9. Bake: Uncover the rolls and bake for 20 to 25 minutes, or until the tops are lightly browned. Remove from oven and place on a wire rack to cool slightly.
  10. Make the Glaze: While rolls bake, beat cream cheese, butter, vanilla extract, and salt on medium speed until smooth. Gradually add powdered sugar while mixing on low speed. Add 1 to 2 tablespoons of milk to reach desired glaze consistency.
  11. Glaze the Rolls: Spread one third of the glaze over the hot rolls immediately after baking. Let cool for 5 minutes, then spread the remaining glaze on top.

Notes

  • If you don’t have a stand mixer, knead the dough by hand on a lightly floured surface until smooth and elastic, approximately 8 to 10 minutes.
  • Frost the rolls in two steps to ensure the glaze soaks into the rolls and also stays luscious on top.
  • Store leftover cinnamon rolls in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
  • To reheat, microwave an individual roll for 10-15 seconds or warm in an air fryer at 325°F for 3-5 minutes. For the whole pan, cover loosely with foil and warm in a 350°F oven for about 20 minutes.
  • You can freeze the shaped rolls before baking by letting them rise once, then freezing tightly wrapped. Thaw overnight in the fridge before the final rise and baking.
  • For gluten-free adaptation, substitute flour weight 1:1 with gluten-free baking flour and add an extra 2-3 tablespoons liquid per cup of flour, increasing milk as needed.
  • Proper dough rising and avoiding excess flour will yield fluffier rolls.

Find it online: https://marthatasty.com/gooey-and-fluffy-cinnamon-rolls-with-cream-cheese-icing-recipe/