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Richard’s Best Homemade Cinnamon Rolls with Cream Cheese Icing

A close-up view of a soft, fluffy cinnamon roll with thick white icing, showing the interior texture.
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Follow this foolproof recipe for soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a rich cream cheese glaze. These bakery-quality rolls will fill your home with a wonderful aroma.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 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
  • 3 tablespoons ground cinnamon
  • For the Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer on low speed until a shaggy dough forms, then increase speed to medium and knead for 6 to 8 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 spot 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 ground cinnamon together in a small bowl until it forms a spreadable paste.
  5. Shape the rolls: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small half-inch border along one long edge.
  7. Roll and cut: Starting from the long edge opposite the clean 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 in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes, or until puffy.
  9. Bake: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the icing: While the rolls cool slightly, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Glaze and serve: Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best experience.

Notes

  • For extra soft rolls, make sure your milk is warm, not hot, so you do not kill the yeast.
  • If you prefer a thinner glaze, add a little more milk to the icing mixture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Bring it to room temperature before shaping.

Nutrition

Find it online: https://delishdiarist.com/foolproof-cinnamon-roll-recipe-soft-bliss/