CINNAMON ROLLS

Here’s a classic, gooey, homemade cinnamon rolls recipe soft, fluffy, and smothered in cream cheese icing.

🌀 Homemade Cinnamon Rolls (from scratch)

Dough Ingredients:

• 1 cup warm milk (about 110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 2 eggs (room temp)
• 1/3 cup unsalted butter, melted
• 4 to 4 1/2 cups all-purpose flour
• 1 tsp salt

Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar (packed)
• 2 1/2 tbsp cinnamon

Cream Cheese Frosting:

• 4 oz cream cheese (softened)
• 1/4 cup butter (softened)
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

🔧 Instructions:

1. Make the Dough:

• In a large bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.
• Add sugar, eggs, melted butter, and salt. Mix to combine.
• Gradually add flour, starting with 4 cups. Mix and knead until the dough is soft and slightly tacky (not sticky).
• Knead for about 5–7 minutes by hand or 4–5 minutes in a stand mixer with dough hook.
• Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1.5 hours).

2. Make the Filling:

• Mix brown sugar and cinnamon in a bowl.
• Roll out the dough on a floured surface into a 16×12 inch rectangle.
• Spread softened butter over the dough, then sprinkle evenly with the cinnamon sugar mixture.

3. Roll and Cut:

• Starting from the long side, roll the dough tightly into a log.
• Cut into 12 even rolls (use dental floss or a serrated knife for clean cuts).
• Place rolls in a greased 9×13-inch baking pan.

4. Second Rise:

• Cover rolls and let rise again until puffy (about 30–45 minutes).
• Preheat oven to 350°F (175°C).

5. Bake:

• Bake rolls for 20–25 minutes, or until lightly golden and cooked through.

6. Make the Frosting:

• Beat together cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy.

7. Frost and Enjoy!

• Let the rolls cool slightly, then slather with cream cheese frosting.

Tips:

• For overnight rolls: After placing them in the pan, cover and refrigerate. Next morning, let them rise at room temp for 1 hour before baking.
• Want extra gooey? Pour a little heavy cream over the rolls before baking.