Classic Soft & Gooey Cinnamon Rolls

Taste of Cofrancesco
3 hours ago
4 min read

Prep Time: 30 mins	Bake Time: 25 mins
Total Time: 2 hr 55 mins	Serves: 12

Few things are more comforting than a pan of warm, freshly baked cinnamon rolls. This recipe produces rolls that are exceptionally soft, light, and gooey, with delicate layers of buttery dough wrapped around a generous cinnamon-sugar filling. A slow first rise gives the dough time to develop flavor and an airy texture, while a second rise ensures the rolls bake up beautifully fluffy.

The warm rolls are finished with a rich cream cheese frosting that melts into every swirl, creating the perfect balance of sweet, tangy, and buttery flavors. Whether you're serving them for a holiday breakfast, weekend brunch, or simply because you're craving something homemade, these cinnamon rolls are guaranteed to become a family favorite.

JUMP TO RECIPE

Mix by Hand or with a Stand Mixer

A stand mixer fitted with a dough hook makes quick work of kneading the dough, but it's certainly not the only way to make beautiful cinnamon rolls. Bakers have been making enriched doughs long before electric mixers existed. Simply combine the ingredients in a large mixing bowl with a sturdy wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead by hand for about 8 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky.

Feel the Dough

If you're kneading the dough by hand, don't rely solely on the clock—pay attention to how the dough feels. During the first few minutes of kneading, the dough should still feel pleasantly warm to the touch from the warm milk. As the gluten develops, the dough will become smoother, more elastic, and less sticky while remaining soft and supple. Learning to recognize these changes by feel is one of the joys of developing your baking intuition, a skill that becomes more natural with every loaf, roll, and bun you make.

Let Nature Help with the Rise

Warmth is essential for a good rise, and on sunny days, it is wonderful to let nature do the work. Place your dough bowl near a sunny window, but just out of direct sunlight to ensure the bowl heats evenly. Instead of a cloth towel—which can allow moisture to escape and dry out the surface—cover the bowl tightly with plastic wrap, a reusable beeswax wrap, or a large inverted plate. This traps the natural humidity inside, keeping the dough supple so it can double in size beautifully.

Tip: Temperature Matters

Yeast is a living organism, and temperature is one of the most important factors for a successful rise. If the milk is too hot, it can kill the yeast before it has a chance to activate. If it's too cool, the yeast won't bloom properly, resulting in dough that rises slowly—or not at all.

For the best results, warm the milk to 105°F to 110°F (40°C to 43°C) before stirring in the yeast. It should feel comfortably warm to the touch, never hot. An instant-read thermometer is the most reliable way to check the temperature, especially if you're new to baking with yeast.

Never microwave the milk after the yeast has been added. If you need to warm the milk, do so first, then stir in the yeast once it has reached the proper temperature.

The Secret to Soft Cinnamon Rolls

The key to pillowy-soft cinnamon rolls is avoiding too much flour. The dough should feel soft and slightly tacky rather than dry. Resist the temptation to add more flour than necessary while kneading, as a softer dough produces lighter, more tender rolls after baking.

Frost While They're Warm

Allow the cinnamon rolls to cool for about 10 minutes before spreading on the cream cheese frosting. The rolls will still be warm enough for the frosting to soften and melt into the swirls without completely running off, creating that classic bakery-style finish.

Ingredients

For the Dough:

• 1 cup whole milk, warmed to 110°F, 43°C

• 2 1/4 teaspoons active dry yeast, 1 packet

• 1/3 cup granulated sugar

• 2 large eggs, room temperature

• 6 tablespoons unsalted butter, melted and slightly cooled

• 1 teaspoon kosher salt

• 4 to 4 1/2 cups all-purpose flour

For the Filling:

• ¾ cup packed light brown sugar

• 2 tablespoons ground cinnamon

• ⅛ teaspoon kosher salt

• 6 tablespoons unsalted butter, softened

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened

• 3 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1 to 2 tablespoons milk, as needed

Instructions

Make the Dough

In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes, until foamy.

Add the eggs, melted butter, and salt. Gradually add 4 cups of flour and mix until a shaggy dough forms.

Knead for 6–8 minutes, adding additional flour only if needed, until the dough is smooth, soft, and slightly tacky.

First Rise

Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place for about 1½ hours, or until doubled in size.

Prepare the Filling

In a small bowl, combine the butter, brown sugar, cinnamon, and salt.

Shape the Rolls

Punch down the dough and transfer it to a lightly floured surface. Roll into a rectangle approximately 18 x 12 inches.

Spread the filling evenly over the dough.

Starting from the long side, roll the dough into a tight log. Slice into 12 equal rolls.

Second Rise

Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and let rise for 30–45 minutes, until puffy.

Bake

Preheat the oven to 350°F (175°C). Bake for 22–27 minutes, until lightly golden on top. Allow the rolls to cool for about 10 minutes.

Make the Frosting

Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla. Mix until creamy, adding a little milk if needed for a spreadable consistency.