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Project: Gooey Homemade Cinnamon Rolls with Cream Cheese Frosting

Close-up of a freshly baked Classic cinnamon roll, broken open to show the soft interior and dripping with white cream cheese icing.
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Follow this straightforward project plan to make soft, yeasty, pull-apart cinnamon rolls topped with a rich cream cheese frosting. This recipe feeds a crowd and delivers classic comfort food.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling: 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/2 cup sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer or by hand until a soft dough forms. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  8. Second rise: Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30 to 45 minutes until puffy.
  9. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.
  10. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a spreadable consistency.
  11. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For easier cleanup, line your baking pan with parchment paper before greasing.
  • If your kitchen is cool, place the dough in your oven with only the light on to create a warm spot for rising.
  • You can make the dough ahead of time and refrigerate it for up to 24 hours after the first rise for a slower, more flavorful fermentation.

Nutrition

Find it online: https://dishicious.com/classic-cinnamon-roll-gooey-homemade-rolls/