Here’s a classic cinnamon rolls recipe—soft, gooey, and topped with cream cheese icing:
🥐 Classic Cinnamon Rolls Recipe
Ingredients:
For the Dough:
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1 cup warm milk (about 110°F / 43°C)
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2¼ tsp (1 packet) active dry yeast
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½ cup granulated sugar
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2 large eggs
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⅓ cup unsalted butter, melted
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1 tsp salt
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4–4½ cups all-purpose flour
For the Filling:
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¾ cup brown sugar, packed
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2 tbsp ground cinnamon
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¼ cup unsalted butter, softened
For the Cream Cheese Icing:
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4 oz (½ cup) cream cheese, softened
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¼ cup unsalted butter, softened
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1 cup powdered sugar
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½ tsp vanilla extract
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Pinch of salt
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1–2 tbsp milk (to thin if needed)
🔧 Instructions:
1. Make the Dough:
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In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
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Add sugar, eggs, melted butter, and salt. Mix to combine.
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Gradually add flour, 1 cup at a time, until a soft dough forms.
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Knead by hand (10 min) or with a stand mixer (5–6 min) until smooth and elastic.
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Place in a greased bowl, cover, and let rise in a warm spot until doubled (about 1–1½ hours).
2. Prepare Filling:
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Mix brown sugar and cinnamon in a small bowl.
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Roll dough into a 16×12-inch rectangle on a floured surface.
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Spread softened butter over dough, then sprinkle with cinnamon-sugar mixture.
3. Roll & Cut:
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Roll dough tightly from the long edge.
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Slice into 12 rolls and place in a greased 9×13-inch pan.
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Cover and let rise again for 30–45 minutes.
4. Bake:
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Preheat oven to 350°F (175°C).
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Bake rolls for 20–25 minutes, until golden brown.
5. Make the Icing:
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Beat cream cheese and butter until smooth.
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Add powdered sugar, vanilla, and salt; mix well.
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Add milk a little at a time until desired consistency is reached.
6. Finish:
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Spread icing over warm rolls.
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Serve immediately—or store covered for up to 2 days at room temp, or refrigerate up to 5 days.