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Leo’s Best Homemade Cinnamon Rolls with Cream Cheese Glaze

A close-up, appetizing photo of a single, fluffy cinnamon roll topped generously with white icing.
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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 icing. Get bakery-quality results right in your kitchen.

Ingredients

Scale
  • 1 cup whole milk, warm
  • 2 and 1/4 teaspoons active dry yeast
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 1/2 cup granulated sugar, plus 1/4 cup for filling
  • 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
  • 1/4 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl or stand mixer, combine the softened butter, 1/2 cup granulated sugar, eggs, and salt. Mix until just combined. Add the yeast mixture and half of the flour. Mix on low speed until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Knead the dough on a lightly floured surface for about 8 minutes until it is smooth and elastic. Place the dough in a lightly buttered 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.
  4. Make the filling: While the dough rises, prepare the cinnamon filling. In a small bowl, mix the 1/4 cup granulated sugar, brown sugar, and ground cinnamon. Set aside.
  5. Roll the dough: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread and roll: Brush the melted butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting from the long edge, tightly roll the dough into a log.
  7. Slice the rolls: Use unflavored dental floss or a sharp knife to cut the log into 12 equal pieces, about 1.5 inches thick.
  8. Second rise: Arrange the rolls, cut side up, in a greased 9×13 inch baking pan. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  9. Bake the rolls: Preheat your oven to 375 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes, or until they are golden brown.
  10. Make the glaze: While the rolls bake, beat the softened cream cheese and 1/2 cup softened butter together until smooth. Gradually beat in the powdered sugar until combined. Mix in the vanilla extract and milk until the glaze is smooth and spreadable.
  11. Glaze and serve: Remove the rolls from the oven. Immediately spread the cream cheese glaze generously over the hot rolls. Let them cool slightly before serving your homemade pastry.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to avoid killing the yeast.
  • If you want extra gooey rolls, use slightly more melted butter on the dough before sprinkling the cinnamon 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 for the second rise before baking.

Nutrition

Find it online: https://tastytribune.com/cinnamon-roll-homemade-pastry-recipe/