Quick Recipe Version (TL;DR)
Quick Ingredients
- Warm milk: 1 cup (240 ml), 105–110°F (40–43°C)
- Active dry yeast: 2 1/4 tsp (7 g)
- Granulated sugar: 1/4 cup (50 g)
- Unsalted butter: 1/4 cup (56 g), melted and cooled slightly
- Eggs: 2 large
- All-purpose flour: 4 1/4 cups (510 g), plus up to 2 tbsp (15 g) if needed
- Fine salt: 1 tsp (6 g)
- Filling butter: 6 tbsp (85 g), softened
- Light brown sugar: 3/4 cup (165 g), packed
- Ground cinnamon: 1 1/2 tbsp (12 g)
- Cream cheese: 4 oz (113 g), softened
- Icing butter: 2 tbsp (28 g), softened
- Powdered sugar: 1 1/4 cups (150 g)
- Vanilla extract: 1 tsp (5 ml)
- Milk (to thin icing): 1–2 tbsp (15–30 ml)
Do This
- 1. Bloom yeast in warm milk with a pinch of sugar for 5–10 minutes.
- 2. Mix in sugar, butter, eggs, flour, and salt; knead 8–10 minutes until smooth.
- 3. Rise covered until doubled, 60–90 minutes.
- 4. Roll dough into a 14 x 18-inch rectangle; spread butter; sprinkle brown sugar + cinnamon.
- 5. Roll up, slice into 12 rolls; rise 30–45 minutes in a 9 x 13-inch pan.
- 6. Bake at 350°F (175°C) for 22–26 minutes; ice warm with cream cheese icing.
Why You’ll Love This Recipe
- Soft and fluffy: An enriched dough bakes up tender with that classic pillowy pull-apart texture.
- Big cinnamon flavor: A buttery brown-sugar cinnamon swirl melts into gooey layers.
- Perfect icing: Tangy cream cheese frosting balances the sweetness and melts into the warm rolls.
- Make-ahead friendly: Prep the night before and bake fresh in the morning.
Grocery List
- Produce: Optional orange (for zest), optional fresh berries for serving
- Dairy: Whole milk, unsalted butter, cream cheese, (optional) heavy cream
- Pantry: Active dry yeast, granulated sugar, light brown sugar, all-purpose flour, powdered sugar, ground cinnamon, vanilla extract, fine salt
Full Ingredients
For the Soft Cinnamon Roll Dough
- Whole milk: 1 cup (240 ml), warmed to 105–110°F (40–43°C)
- Active dry yeast: 2 1/4 tsp (7 g)
- Granulated sugar: 1/4 cup (50 g)
- Unsalted butter: 1/4 cup (56 g), melted and cooled slightly
- Large eggs: 2
- All-purpose flour: 4 1/4 cups (510 g), plus up to 2 tbsp (15 g) more as needed for kneading
- Fine salt: 1 tsp (6 g)
- Neutral oil or softened butter (for the bowl): 1 tsp (5 ml) (for greasing)
For the Brown-Sugar Cinnamon Swirl Filling
- Unsalted butter: 6 tbsp (85 g), very soft (not melted)
- Light brown sugar: 3/4 cup (165 g), packed
- Ground cinnamon: 1 1/2 tbsp (12 g)
- Fine salt: 1/4 tsp (1.5 g)
- Optional (helps prevent leaking): 1 tbsp (8 g) all-purpose flour
Optional for Extra-Gooey Rolls
- Heavy cream: 1/3 cup (80 ml), warmed (pour over rolls right before baking)
For the Cream Cheese Icing
- Cream cheese: 4 oz (113 g), softened to room temperature
- Unsalted butter: 2 tbsp (28 g), softened
- Powdered sugar: 1 1/4 cups (150 g), sifted if lumpy
- Vanilla extract: 1 tsp (5 ml)
- Fine salt: 1/8 tsp (a pinch)
- Milk: 1–2 tbsp (15–30 ml), as needed for a spreadable consistency
Step-by-Step Instructions
Step 1: Prep the pan and bloom the yeast
Grease a 9 x 13-inch (23 x 33 cm) baking dish. Line with parchment if you like easier cleanup (optional).
Pour the warm milk (105–110°F / 40–43°C) into a large mixing bowl. Whisk in the yeast and about 1 tsp of the measured granulated sugar. Let stand 5–10 minutes, until foamy on top. (If it doesn’t foam, your yeast may be inactive or the milk may have been too hot or too cool.)
Step 2: Mix the dough
Whisk the remaining granulated sugar into the yeast mixture, then whisk in the melted butter and eggs until smooth.
Add the flour and salt. Stir with a sturdy spoon or dough scraper until a shaggy dough forms and most dry flour is absorbed.
Step 3: Knead until smooth and elastic
By stand mixer: Knead with a dough hook on medium-low speed for 8 minutes.
By hand: Turn dough onto a lightly floured surface and knead for 10 minutes.
The dough should feel soft and slightly tacky, but not wet. If it’s very sticky and not clearing the bowl/surface after a few minutes of kneading, add additional flour 1 tablespoon at a time (up to 2 tablespoons / 15 g total).
Step 4: First rise (until doubled)
Shape the dough into a ball. Lightly grease a clean bowl with 1 tsp oil or softened butter, add the dough, and turn once to coat.
Cover and let rise in a warm spot until doubled in size, 60–90 minutes (aim for around 75–80°F / 24–27°C if possible).
Step 5: Make the filling and roll the dough out
In a small bowl, mix together the brown sugar, cinnamon, salt, and (if using) the 1 tbsp flour.
When the dough has doubled, punch it down gently. Roll it out on a lightly floured surface into a 14 x 18-inch rectangle (about 1/4 inch thick), keeping the long side facing you.
Spread the softened butter (6 tbsp) evenly over the dough, going nearly to the edges. Sprinkle the brown-sugar cinnamon mixture evenly over the butter, then lightly press it in so it adheres.
Step 6: Roll up, slice, and do the second rise
Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal.
Trim the ends if uneven, then slice into 12 equal pieces (each about 1 1/2 inches thick). A serrated knife works, or use unflavored dental floss for super clean swirls.
Arrange rolls cut-side up in the prepared pan. Cover and let rise until puffy and the rolls are touching, 30–45 minutes.
Step 7: Bake until golden and gooey
While the rolls rise, preheat the oven to 350°F (175°C).
Optional for extra-gooey rolls: Warm the heavy cream (1/3 cup / 80 ml) until just warm to the touch, then pour it evenly over the risen rolls right before baking.
Bake on the center rack for 22–26 minutes, until the tops are light golden brown and the centers look set but still soft. If you have an instant-read thermometer, aim for 190°F (88°C) in the center of a middle roll.
Let the rolls cool in the pan for 10 minutes before icing so the frosting melts into the swirls without completely disappearing.
Step 8: Make the cream cheese icing and finish
In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then mix until creamy.
Add milk a little at a time (start with 1 tbsp) until the icing is thick but spreadable.
Spread the icing over the warm rolls. Serve immediately for the gooiest texture, or let them cool a bit longer for a thicker, frosting-like finish.
Pro Tips
- Milk temperature matters: Keep it at 105–110°F. Hotter can harm yeast; cooler slows rising.
- Softened butter for the filling: Using very soft (not melted) butter helps the cinnamon sugar stay in place and creates distinct spirals.
- Even slices: Mark the log into 12 portions before cutting, or use floss to avoid squishing the swirls.
- Don’t overbake: Pull them when lightly golden; they’ll finish setting as they cool and stay soft.
- Control icing melt: Ice after 10 minutes for melt-in-the-cracks icing; wait 20–25 minutes for a thicker layer on top.
Variations
- Pecan cinnamon rolls: Sprinkle 3/4 cup (85 g) chopped toasted pecans over the filling before rolling.
- Orange cream cheese icing: Add 1 tsp finely grated orange zest and replace 1 tbsp milk with 1 tbsp orange juice.
- Maple icing: Replace vanilla with 1 tbsp (15 ml) maple syrup and use milk as needed to thin.
Storage & Make-Ahead
Store: Keep rolls tightly covered at room temperature for 1 day, or refrigerate for up to 4 days. Warm individual rolls in the microwave for 15–25 seconds to restore the gooey texture.
Make ahead (overnight): Assemble rolls in the pan, cover tightly, and refrigerate for 8–16 hours. In the morning, let them sit at room temperature until puffy, 45–75 minutes, then bake at 350°F (175°C) for 22–26 minutes.
Freeze: Freeze baked, un-iced rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge, warm at 300°F (150°C) for 10–15 minutes, then ice.
Nutrition (per serving)
Approximate, per 1 roll (1/12 of recipe): Calories: 430; Protein: 7 g; Fat: 17 g; Saturated Fat: 10 g; Carbohydrates: 63 g; Sugars: 32 g; Fiber: 2 g; Sodium: 290 mg.
