There’s something about homemade cinnamon rolls that instantly makes a house feel warmer.
The smell of butter and cinnamon filling the kitchen, the quiet anticipation while they rise, and that first warm bite with melty cream cheese frosting. These are my absolute favorite thing to make for special breakfasts. Whether it’s a slow Sunday, a holiday breakfast, or just a cozy day at home, this recipe never disappoints.
Soft and Gooey Homemade Cinnamon Rolls
These cinnamon rolls are soft, fluffy, and perfectly gooey in the center. They're the kind of recipe that turns a regular morning into something special.
Ingredients
Equipment
Method
Dough
- First, you are going to activate and bloom your yeast. Put your active dry yeast into your mixing bowl, with your 1 tsp of sugar, and the lukewarm milk. I usually give it one small stir and then let it sit for about 5 minutes until a foam layer is on top of the mixture. 2 1/4 tsp Active Dry Yeast, 1 tsp Granulated Sugar, 1 1/4 cups Whole Milk
- Now, you are going to add your dry ingredients. Add in the flour, the salt, and the rest of the sugar that is used for the dough. Mix together very slowly to avoid the dry ingredients flying out of the bowl and getting everywhere. 4 3/4 cups All-purpose Flour, 1 tsp Salt, 2 tbsp Granulated Sugar
- After you mix for a few moments, add in the softened butter, the eggs, and the vanilla. Now mix again until everything is incorporated together then you will switch to the dough hook and continue to knead with the dough hook at a medium speed for about 5 minutes. The dough should be unsticking from the bowl and creating a ball. 2 large Eggs, 1 tbsp Vanilla Extract, 1/2 cup Salted Butter
- You are now going to take the ball of dough and place it into a large, greased bowl. Cover the bowl with a kitchen towel and let it sit and rise until the dough is doubled in size. This usually takes about 1 hour.
Caramel Sauce
- While you are waiting for the dough to rise, you can go ahead and work on your caramel sauce. Mix together the brown sugar, cinnamon, softened butter, honey, vanilla, salt, and the heavy whipping cream. 1/2 cup Salted Butter, 1 cup Light Brown Sugar, 1/2 tbsp Vanilla Extract, 1/3 cup Honey, 2 1/2 tsp Cinnamon, 1/4 tsp Salt, 3 1/2 tbsp Heavy Whipping Cream
- Lightly grease your casserole dish with whatever you choose. I usually use butter. After, the pan is greased, pour your sauce into the bottom of the pan and spread it out until you have made an even layer.
Cinnamon Roll Filling
- After the caramel sauce is made and you have your dish ready, it is time to make the filling for the cinnamon rolls. Start by mixing the butter, cinnamon, salt, and brown sugar in a bowl. You can add about a tsp of heavy whipping cream at a time to achieve the thickness that you want. You want to aim for a spreadable paste. 1/2 cup Salted Butter, 1 cup Light Brown Sugar, 2 tbsp Cinnamon, 1/4 tsp Salt
Assembling Cinnamon Rolls
- Once the dough has doubled in size, poke the dough to release the air from the bowl then scrape the sides and form the dough back into a ball. Put the dough on a lightly floured surface then start to roll out with your rolling pin. Roll the dough into an evenly thick rectangle. You want the dough to be about 1/4 inch thick.
- Now spread the cinnamon roll filling onto the whole surface of the dough. Tightly roll the dough into a long log and then using a sharp knife, cut pieces of cinnamon rolls from one end to the other. You want the rolls to be about 1 1/2 inches wide.
- Place the rolls into your casserole dish on top of the caramel sauce and then pour your heavy whipping cream in between all of the rolls. Now, cover the dish with plastic wrap and let them sit again for about an hour. They will once again double in size and look fluffier. 1/3 cup Heavy Whipping Cream
- After the rolls have been sitting for more than half of the time, get your oven preheated to 350℉.
- When the rolls have doubled in size, take the plastic wrap off the casserole dish then stick the rolls in the oven. Bake for about 30-34 minutes depending on your oven, until they are a golden brown. I would check them a few minutes before the minimum time and decide if they can get taken out or need to be in for a few minutes longer.
Cream Cheese Frosting
- While the rolls are in the oven, get started on making the cream cheese frosting. First add your softened butter and mix it until it is smooth and creamy. 1/2 cup Salted Butter
- Add in your softened cream cheese and mix again until the butter and cream cheese are combined. 8 oz Cream Cheese
- Scrape the sides of the bowl then add in your powdered sugar and vanilla and mix slowly to avoid the powdered sugar leaving the bowl. I suggest scraping the sides again and then mixing once more for a few minutes to make sure everything in the bowl is incorporated correctly. 2 tsp Vanilla Extract, 2 cups Powdered Sugar
- Once the rolls are done, take them out and let them sit for 5-10 minutes before adding your cream cheese frosting on top. Enjoy!
Make Ahead
After you slice your cinnamon roll dough log and place them into the pan, cover the pan with aluminum foil or plastic wrap and refrigerate overnight. Let them sit at room tempererature for about 30-45 minutes before baking.
Perfect for easy and stress free mornings.
