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The Ultimate Soft and Gooey Homemade Cinnamon Buns with Cream Cheese Frosting

A close-up shot of several freshly baked, soft cinnamon buns generously topped with white cream cheese icing.
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Make bakery-style cinnamon rolls at home. This recipe delivers soft, fluffy buns with a rich, gooey cinnamon-sugar filling and a luscious cream cheese glaze. It is perfect for weekend brunch or holiday mornings.

Ingredients

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  • 1 cup whole milk, warm (105°F to 115°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
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 3 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining granulated sugar, softened butter, eggs, salt, and the yeast mixture. Mix on low speed until combined.
  3. Gradually add the flour, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 6 to 8 minutes until the dough is smooth and elastic.
  4. 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.
  5. Prepare the filling: While the dough rises, mix the melted butter, brown sugar, and cinnamon together in a small bowl until it forms a thick paste.
  6. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over 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 dish. Cover loosely and let rise again for 30 to 45 minutes until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the frosting: While the buns cool slightly, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add milk or cream 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 buns immediately after removing them from the oven. Serve warm for the best gooey texture.

Notes

  • For overnight cinnamon buns, assemble the rolls in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 12 hours before the second rise and baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • Use heavy cream instead of milk in the frosting for an extra rich flavor.
  • If you do not have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 10 minutes.

Nutrition

Find it online: https://cookingbyfelix.com/best-cinnamon-buns-recipe-soft-gooey/