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Soft and Gooey Cinnamon Rolls Recipe

There's something magical about the smell of homemade cinnamon rolls baking on a quiet morning. These soft, buttery rolls with sweet cinnamon filling and rich, creamy frosting are perfect for sharing or enjoying alone. They're a must-have for Christmas, Thanksgiving brunch, or Easter morning, capturing the essence of the holidays. Making them is simple and far more satisfying than store-bought, and your family will thank you for it!
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Prep Time: 45 minutes
Cook Time: 25 minutes
Proofing time: 2 hours
Total Time: 2 hours 55 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, easy, easy breakfast, holiday breakfast, meal prep
Servings: 8
Calories: 630kcal
Author: Mandy Applegate

Ingredients

For the frosting:

For the dough:

For the filling:

  • 1 tablespoon cinnamon powder
  • ½ cup brown sugar
  • ⅓ cup butter room temperature
US Customary - Metric

Instructions

For the frosting:

  • Mix all frosting ingredients with an electric mixer until creamy and smooth. Keep cool.
    ½ cup butter, 1½ cup confectioners' sugar, ¼ cup cream cheese, ½ teaspoon vanilla extract

For the dough:

  • In a big bowl, combine yeast, milk, and sugar and let it sit for about 10 minutes or until it gets foamy.
    ¼ ounce instant yeast, 1 cup milk, ½ cup sugar
  • Add the eggs and butter and combine well. Then add the flour and salt and mix until well combined; it will be sticky, but try to handle it as fast as possible, without touching it too much.
    2 eggs, ⅓ cup butter, 4 cups all-purpose flour, 1 teaspoon salt
  • Transfer the dough to a floured surface and knead it a few times until you can form a big ball. Then transfer the ball to a greased bowl and let it sit until it doubles its size.
  • Transfer the dough back to a floured surface and extend it with a rolling pin until you get a rectangle of about ⅓ inch thick.
  • Combine the cinnamon powder and the brown sugar. Spread the butter over the dough and cover it with the cinnamon and sugar filling mixture. Roll it to make a long log. Cut the log in 8 pieces and transfer them to two pieces of parchment paper (4 in each). Let them rise for one more hour.
    1 tablespoon cinnamon powder, ½ cup brown sugar, ⅓ cup butter
  • Preheat your oven to 180ºC/350°F. Place the cinnamon rolls in the oven and bake them for 20-25 minutes, then remove from the oven. Let them cool, and spread the frosting. Serve and enjoy your cinnamon rolls.

Notes

  • Yeast Activation: Make sure your milk is warm, not hot, to properly activate the yeast. The ideal temperature is around 110°F. If the mixture doesn’t foam after 10 minutes, your yeast might be inactive, and you should start over with fresh yeast.
  • Sticky Dough: The dough will be sticky, which is normal. Avoid adding too much extra flour during kneading, as this can make the rolls dense. A lightly floured surface and quick handling will help manage the stickiness.
  • Rising Time: Be patient with the rising process. The dough needs to double in size during the first rise. This usually takes about 1 to 1½ hours, depending on the room temperature. The second rise after shaping the rolls is also crucial for light, fluffy results.
  • Rolling and Cutting: When rolling out the dough, aim for a uniform thickness of about ⅓ inch. This ensures even baking. Use a sharp knife or dental floss to cut the log into rolls to prevent squishing and keep the layers intact.
  • Baking: Keep an eye on the rolls during baking. They should be golden brown on top. Overbaking can make them dry, so start checking around the 20-minute mark.
  • Frosting Application: Let the rolls cool slightly before applying the frosting. This prevents the frosting from melting too much and ensures a nice, thick layer on top.
  • Storage: Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat in the microwave for 20-30 seconds to enjoy them warm.
  • Freezing: Freeze cooled rolls in an airtight container or wrap them individually in plastic wrap and then foil. They’ll keep for up to three months. Thaw at room temperature or overnight in the fridge, then reheat in the oven at 350°F for about 10 minutes or in the microwave.

Nutrition

Calories: 630kcal | Carbohydrates: 100g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 563mg | Potassium: 177mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1034IU | Vitamin C: 0.04mg | Calcium: 90mg | Iron: 3mg
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