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An extreme close-up of a single fluffy cinnamon roll, showing the gooey cinnamon filling and thick cream cheese icing.

Cinnamon Rolls Recipe (The Best, Easiest & Gooiest)

The ultimate cinnamon rolls recipe for the softest, fluffiest, and gooiest homemade cinnamon rolls you've ever had. This foolproof guide guarantees perfect, bakery-quality results with a rich cream cheese frosting.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup whole milk warmed to 110°F
  • 2 1/4 teaspoons active dry yeast 1 standard packet
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/4 cup unsalted butter melted
  • 3 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
For the Filling
  • 1/4 cup unsalted butter melted
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 Stand Mixer with dough hook attachment
  • 1 9x13 inch baking pan
  • 1 Rolling Pin

Instructions
 

  1. Warm the milk to 110°F. In a stand mixer bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
  2. To the yeast mixture, add the remaining sugar, melted butter, egg, and egg yolk. Whisk to combine. Attach the dough hook and add the flour and salt.
  3. Knead on medium speed for 7-8 minutes until the dough is smooth and pulls away from the sides. Place dough in a greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled.
  4. While the dough rises, mix the filling ingredients (melted butter, brown sugar, cinnamon) in a small bowl to form a paste.
  5. Punch down the risen dough. On a floured surface, roll it into an 18x12-inch rectangle. Spread the filling evenly over the dough.
  6. Tightly roll the dough into a log and cut into 12 equal rolls. Place in a greased 9x13-inch pan.
  7. Cover and let the rolls rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
  8. Bake for 20-25 minutes until golden brown. Let cool slightly.
  9. To make the frosting, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
  10. Spread the frosting generously over the warm cinnamon rolls and serve immediately.

Notes

For Overnight Rolls: After placing rolls in the pan (Step 6), cover tightly and refrigerate for up to 18 hours. The next day, let them rest at room temperature for 45-60 minutes before baking.
Storage: Store in an airtight container at room temperature for up to 3 days.
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