Description
These soft and gooey cinnamon rolls are the ultimate comfort treat for beginner bakers. With simple ingredients, one rise, and luscious cream cheese frosting, they deliver bakery-quality results with half the effort.
Ingredients
Scale
For the Dough:
- 4 to 5 cups all-purpose flour (480g–600g), spooned and leveled
- ¼ cup granulated sugar (50g)
- 2¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- ¾ cup warm water (180ml)
- ½ cup whole milk (120ml)
- ¼ cup unsalted butter, sliced (60g)
- 1 large egg, room temperature
For the Filling:
- 6 tablespoons very soft unsalted butter (85g)
- ¾ cup packed brown sugar (150g)
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 ounces cream cheese, room temperature (115g)
- 5 tablespoons unsalted butter, room temperature (70g)
- 1½ cups powdered sugar (195g)
- Pinch of salt
- 1 teaspoon pure vanilla extract
Instructions
- Combine the dry ingredients: In a large mixing bowl, whisk together 3 cups of the flour, granulated sugar, instant yeast, and salt until well combined.
- Warm the liquids: Gently heat the water, milk, and butter in the microwave or on the stovetop until the butter is melted and the mixture feels warm but not hot to the touch (around 110°F).
- Mix the dough: Whisk the egg into the warm liquid, then pour over the dry ingredients and stir with a wooden spoon until a sticky dough forms.
- Form the dough: Add more flour gradually, mixing until a soft, tacky dough pulls away from the sides of the bowl and forms a ball.
- Knead the dough: On a floured surface, knead the dough for 8 to 10 minutes until it becomes smooth, springy, and elastic. Add flour only as needed to prevent sticking.
- Let the dough rest: Cover the dough and let it rest for 20 minutes. This helps relax the gluten and makes rolling easier.
- Roll and fill the dough: Roll the dough into a 14×10-inch rectangle. Spread the softened butter across the surface, then sprinkle the brown sugar and cinnamon evenly over the top.
- Shape the rolls: Roll the dough tightly into a log, trimming the ends if desired. Use unflavored dental floss to slice the log into 12 even rolls.
- Arrange and rise: Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise in a warm place for 45 minutes or until doubled in size.
- Bake the rolls: Bake in a preheated 350°F oven for 25 to 30 minutes, or until golden brown on top. Allow to cool slightly before frosting.
- Make the icing: In a bowl, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Frost the rolls: While the rolls are still warm, spread the icing on top. The heat will help the frosting melt slightly for that signature gooey finish.
Notes
- Use room temperature ingredients for best yeast activation.
- Don’t overbake—golden tops and soft centers are the goal.
- To make ahead, refrigerate shaped rolls before the second rise and bake the next day.
- If using a stand mixer, kneading takes about 5 to 6 minutes with the dough hook.
- You can skip the cream cheese and use a simple glaze if preferred.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg