The Ultimate Soft and Gooey Homemade Cinnamon Rolls
These soft and gooey homemade cinnamon rolls are made from scratch with a fluffy yeast dough and an extra rich cinnamon brown sugar filling that is mixed into a spreadable paste for perfectly even flavor in every bite. Baked in a 9 by 13 pan and topped with cream cheese glaze, this is the ultimate bakery style cinnamon roll recipe for beginners.
Equipment
- Rubber spatula or wooden spoon
Ingredients
For the dough
- 4-5 cups all purpose flour spooned and leveled
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast 1 packet
- 1/2 tsp salt
- 3/4 cup warm water slightly warmer than body temp
- 1/2 cup whole milk warm
- 1/4 cup unsalted butter cut into 4 slices
- 1 egg room temperature
For the filling
- 12 tbsp unsalted butter very soft
- 1 1/2 cups light brown sugar packed
- 3 tbsp ground cinnamon
- salt hefty pinch
For the glaze
- 4 oz cream cheese room temperature
- 5 tbsp unsalted butter room temperature
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
Making the dough
- In a large bowl, whisk together flour, sugar, yeast, and salt until evenly combined.
- In a separate heat-safe measuring cup or bowl, combine warm water, warm milk, and butter slices. Heat in short bursts until the butter just melts and the liquid feels warm (not hot) to the touch.
- Whisk in the egg until blended.
- Pour the wet mixture into the dry ingredients. Stir with a spoon until a thick sticky dough forms.
- Add about 1 cup more flour and mix until the dough starts to form a ball.
- Turn the dough out onto a lightly floured surface and knead until it’s smooth, elastic, and slightly tacky. Add small amounts of flour if the dough sticks too much.
- Cover and set aside for 20 minutes just to relax the gluten — this makes rolling easier later.
Make the Filling
- In a bowl, combine very soft butter, brown sugar, cinnamon, and a pinch of salt.
- Use a fork or small spatula to smash and stir everything into a smooth, moist “buttery sand.” It should hold together but still be spreadable.
Assemble the Rolls
- On a floured surface, roll the rested dough into roughly a 14×10-inch rectangle.
- Spread your prepared cinnamon-sugar mixture evenly all the way to the edges.
- Starting from the long edge, carefully roll the dough into a tight log.
- Use a sharp serrated knife (or unflavored dental floss) to cut the log into 12 equal pieces.
- Arrange the buns cut-side up in a greased 9×13 inch baking dish. There may be a little space between them or they might touch — that’s fine!
Rise & Bake
- Cover the pan loosely and let the rolls sit in a warm, draft-free place until they’ve puffed and almost doubled — about 45 minutes
- Meanwhile preheat your oven to 350°F (175°C)
- Bake the rolls for 25–30 minutes, until they’re golden on top and cooked through
Glaze and Serve
- While the buns bake, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- When the buns come out of the oven, let them cool 5–10 minutes. Then spread the glaze generously over each warm cinnamon roll so it seeps into all the nooks and swirls.
- Serve warm and watch them disappear.
Notes
Pro Tips
- Bring eggs and dairy to room temp so the dough rises better.
- When rolling, keep the rectangle even in thickness for consistent buns.
- If your dough resists rolling, let it rest another 5 minutes — it relaxes the gluten.
- The mixed filling is stickier than layered sugar, so work with a small offset spatula to spread smoothly.
Nutrition
Serving: 1rollCalories: 564.3kcalCarbohydrates: 81.51gProtein: 6.91gFat: 24.46gSaturated Fat: 14.92gPolyunsaturated Fat: 1.14gMonounsaturated Fat: 6.35gTrans Fat: 0.81gCholesterol: 77.21mgSodium: 149.33mgPotassium: 150.84mgFiber: 2.79gSugar: 46.57gVitamin A: 782.9IUVitamin C: 0.08mgCalcium: 80.14mgIron: 2.44mg
Tried this recipe?Let us know how it was!
