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Cinnamon Rolls That Bake Up Soft and Gooey

Freshly baked Cinnamon Rolls with cream cheese icing in a baking pan
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These Cinnamon Rolls bake up soft and fluffy with a buttery cinnamon filling, a tender crumb, and a creamy icing that melts into the warm swirls.

Ingredients

Scale
  • 1 ⅓ cup whole milk (320g)
  • 4 teaspoons active dry yeast or instant yeast
  • ½ cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • ½ cup unsalted butter, room temperature (113g)
  • ½ cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • ¾ tsp salt
  • ½ cup heavy cream (120g), room temp
  • 4 oz cream cheese, room temperature (113g)
  • ¼ cup unsalted butter, room temperature (56g)
  • ¼ cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Warm the milk for 20 to 30 seconds, until it feels warm but not hot, about 100-110F. Combine it with the yeast in a bowl, whisk, and let it stand for 10 minutes, or until foamy.
  2. Add the sugar, flour, eggs, salt, and room temperature butter to the same bowl.
  3. For hand kneading, mix with a large spoon until a rough dough forms. Move it to a clean surface and knead with a steady push-and-fold motion for 15 minutes. The dough will start sticky, then turn smooth, soft, and elastic. If it still feels overly sticky after several minutes, work in only 1-2 tablespoon flour.
  4. For mixer kneading, place the dough ingredients in a stand mixer bowl and knead with the dough hook on medium high speed for 7-10 minutes, until the dough is smooth, pulls away from the bowl, and stretches thinly without tearing.
  5. Place the dough in a lightly oiled clean bowl, cover with cling wrap, and let it rise in a warm spot for 60-90 minutes, until it has at least doubled and springs back slightly when gently pressed.
  6. While the dough rises, stir the softened butter, light brown sugar, cinnamon powder, and salt into a smooth, spreadable filling. Warm it for a few seconds only if needed to loosen it.
  7. Line a 9×13 inch baking pan with parchment paper.
  8. Deflate the risen dough and place it on a lightly floured surface. Shape and roll it into a 12×18 inch rectangle.
  9. Spread the cinnamon filling evenly over the dough with a spatula.
  10. With the 12 inch side facing you, cut the dough into 12 strips. Each strip should be about 1 inch wide and 18 inches long.
  11. Roll each strip into a tight spiral and place the rolls in the prepared pan in a 4×3 arrangement.
  12. Let the shaped rolls rise in a warm place for about 30-45 minutes, until noticeably puffy and springy when lightly touched.
  13. During the last 20 minutes of the second rise, preheat the oven to 350F using a conventional setting with no fan.
  14. Just before baking, slowly pour ½ cup heavy cream over the rolls.
  15. Bake for 22-25 minutes, until the tops are lightly golden and the rolls feel set.
  16. Whisk the cream cheese, butter, heavy cream, and icing sugar together until smooth and creamy.
  17. Let the rolls rest for 10 minutes, then spread the icing over them while warm and serve.

Notes

  • Use a kitchen scale for the most accurate flour measurement.
  • Check that the yeast is fresh before starting.
  • The milk should be warm to the touch, not hot.
  • Avoid adding extra flour too early, since the dough becomes less sticky as it is kneaded.
  • For the best texture, allow both rises to finish fully before baking.

Keywords: Cinnamon Rolls, homemade cinnamon rolls, soft cinnamon rolls, cream cheese icing, cinnamon sugar rolls

Find it online: https://thekitchenfinesse.com/2026/05/22/cinnamon-rolls-recipe/