Alright, cinnamon rolls = pure happiness. Let’s do a soft, fluffy, bakery-style version that actually works at home.
Classic Cinnamon Rolls (Soft & Gooey)
Dough
- 1 cup warm milk (not hot)
- 2¼ tsp active dry yeast (1 packet)
- ⅓ cup sugar
- 1 egg + 1 egg yolk
- 4 tbsp melted butter
- 3½ cups all-purpose flour
- ½ tsp salt
Filling
- ½ cup brown sugar
- 2 tbsp cinnamon
- 4 tbsp very soft butter
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp butter
- 1 cup powdered sugar
- 1 tsp vanilla
- 1–2 tbsp milk (to thin)
Instructions
- Activate yeast
Mix warm milk, yeast, and 1 tbsp sugar. Let foam (5–10 min). - Make dough
Add remaining sugar, eggs, butter, salt, and flour.
Knead until soft and slightly sticky (8–10 min). - First rise
Cover and let rise 1–1½ hours, until doubled. - Roll & fill
Roll into a rectangle. Spread butter, sprinkle sugar + cinnamon. - Shape
Roll tightly, cut into 9–12 rolls. - Second rise
Place in a greased dish. Rise 30–45 min. - Bake
350°F (175°C) for 22–25 minutes — just lightly golden. - Glaze
Mix glaze ingredients. Spread while rolls are warm.
Pro tips (worth it)
- Slightly underbake → extra gooey centers
- Pour 2–3 tbsp warm cream over rolls before baking for bakery softness
- Don’t overflour — soft dough = soft rolls
If you want:
- No-knead version
- Overnight / make-ahead
- No cream cheese glaze
- Healthier / less sugar
Say the word and I’ll tweak it 😌✨
