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Leo’s Foolproof Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up shot of a fluffy, freshly baked cinnamon roll dripping with thick white icing.
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Make bakery-quality soft, fluffy homemade cinnamon rolls that fill your house with amazing aroma. This easy yeast roll recipe delivers gooey centers and a perfect sweet glaze.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or as needed

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the brown sugar and ground cinnamon together in a small bowl. Set aside.
  5. Roll the dough: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Fill the dough: Brush the melted butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter, covering it completely.
  7. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  8. Slice the rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls, about 1.5 inches thick each.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover the dish loosely and let the rolls rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F during the last 15 minutes of the rise.
  10. Bake: Bake the cinnamon rolls for 20 to 25 minutes, or until they are golden brown on top.
  11. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Glaze and serve: Remove the rolls from the oven. Immediately spread the cream cheese icing generously over the hot rolls. Let them cool slightly before serving your homemade pastry.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
  • If your kitchen is cold, place the dough bowl inside your oven with just the light on to create a warm spot for rising.
  • You can make the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before rolling and filling.

Nutrition

Find it online: https://cookifyme.com/cinnamon-roll-foolproof-homemade-recipe/