There’s nothing quite like the aroma of homemade cinnamon rolls baking in the oven. This recipe is meticulously crafted to deliver the ultimate experience: a soft, pillowy, and tender yeast dough wrapped around a deeply spiced, gooey filling, all smothered in a rich, tangy cream cheese icing that melts into every crevice. Below is your detailed guide to creating this classic bakery-quality treat at home.
Integrated Ingredients & Instructions
Prep Time: 20 minutes (plus 1.5-2 hours rising) | Cook Time: 25 minutes | Total Time: About 2.5 hours
Kcal: 360 kcal per roll (approx.) | Servings: 9 rolls
Ingredients:
For the Dough:
- 3/4 cup whole milk, warmed (about 110°F)
- 2 1/4 tsp (1 packet) instant yeast
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 3/4 tsp salt
For the Filling:
- 2/3 cup dark brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Directions:
- Activate Yeast: In a large bowl, whisk together the warm milk, yeast, and granulated sugar. Let the mixture sit for 5 minutes until it becomes foamy.
- Combine Wet Ingredients: Add the whole egg, egg yolk, and melted butter to the yeast mixture. Whisk until everything is fully combined.
- Form the Dough: Add the flour and salt to the wet ingredients. Stir with a wooden spoon until a shaggy dough begins to come together.
- Knead: Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 5-7 minutes.
- First Rise: Place the kneaded dough in a greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Filling: While the dough rises, in a small bowl, mix together the dark brown sugar and cinnamon for the filling. Ensure the butter is softened and ready to spread.
- Shape Rolls: Once risen, punch the dough down to release air. On a floured surface, roll the dough out into a 14×9-inch rectangle.
- Add Filling: Spread the softened butter evenly over the entire surface of the dough rectangle. Sprinkle the cinnamon-sugar mixture evenly over the butter, leaving a small border at one long edge.
- Roll and Cut: Tightly roll the dough into a log, starting from the long side opposite the clean border. Pinch the seam to seal. Using a sharp knife, dental floss, or thread, slice the log into 9 even rolls.
- Second Rise: Place the rolls in a greased 9-inch square or round baking dish. Cover the dish and let the rolls rise again for 30–45 minutes until they are puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes until they are golden brown and the centers are cooked through.
- Make Icing: While the rolls bake, prepare the icing. In a medium bowl, beat the softened cream cheese and butter together until perfectly smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and well-combined.
- Ice and Serve: Once the rolls are out of the oven, let them cool in the pan for about 5 minutes. Spread the cream cheese icing over the warm rolls and serve immediately.
Frequently Asked Questions (FAQ)
Q1: My dough isn’t rising. What went wrong?
A: The most common culprits are old yeast or milk that was too hot, which killed the yeast. Ensure your milk is between 105-110°F (40-43°C) and your yeast is not past its expiration date. Also, ensure the rising spot is warm and draft-free.
Q2: Can I make these rolls ahead of time?
A: Yes, absolutely. After step 10 (placing the cut rolls in the pan), cover the pan tightly with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for 1-1.5 hours to finish rising, then bake as directed.
Q3: What’s the best way to cut the rolls without squishing them?
A: Use unflavored dental floss or thread! Slide it under the roll, cross the ends over the top, and pull. This creates a clean cut without compressing the beautiful swirls.
Q4: How should I store leftovers?
A: Store any leftover iced rolls in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual rolls in the microwave for 15-20 seconds.
Q5: Can I freeze baked cinnamon rolls?
A: Yes, but freeze them without the icing. Bake and let the rolls cool completely. Wrap the pan tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, warm in a 300°F (150°C) oven, and then top with fresh icing.
Pro Tips for Success
- Temperature is Key: Using room-temperature eggs and softened butter for the filling and icing is non-negotiable for a smooth, easy-to-work-with dough and lump-free icing.
- Measure Flour Correctly: The most common baking mistake is using too much flour. For accuracy, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. For best results, use a kitchen scale (3 cups ≈ 360 grams).
- Gooey Factor: For an even gooier center, pat the brown sugar filling down gently after sprinkling it to help it adhere to the butter during rolling.
- Don’t Over-Bake: Keep a close eye on the oven. The rolls are done when they are golden, not dark brown. Over-baking will make them dry.
Conclusion
This recipe for Soft & Gooey Cinnamon Rolls is a guaranteed path to creating an unforgettable homemade treat. While the process requires patience for the rises, the result—a pan of warm, fragrant, freshly iced cinnamon rolls—is worth every minute. By following these integrated steps, tips, and FAQs, you are equipped to master this classic recipe and create a decadent, crowd-pleasing breakfast or dessert that will have everyone asking for more.
