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

Close-up of three freshly baked cinnamon buns covered in thick white icing, sitting on a white plate.
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Welcome! You can make bakery-quality cinnamon buns right in your kitchen. This recipe delivers soft, fluffy rolls with a rich cinnamon-sugar filling and a luscious cream cheese glaze. It is perfect for weekend brunch or holiday mornings.

Ingredients

Scale
  • 1 cup warm milk (about 110°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 (1 stick) unsalted butter, melted, for filling
  • 1 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 1/2 cup (1 stick) unsalted butter, softened, for frosting
  • 4 ounces cream cheese, softened, for frosting
  • 2 cups powdered sugar, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1–2 tablespoons milk, for frosting

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer or by hand until a soft, slightly sticky dough forms.
  3. Knead the dough: Knead for 5 to 7 minutes until the dough is smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the 1/2 cup melted butter, brown sugar, and cinnamon together in a small bowl until combined.
  5. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  6. Spread the filling: 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 rolls.
  8. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish and let the rolls rise again for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the frosting: While the rolls cool slightly, beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach a creamy, spreadable consistency.
  11. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon buns. Serve immediately for the best gooey texture.

Notes

  • For overnight cinnamon buns, complete step 5, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.
  • If you want extra gooey rolls, pour 1/4 cup of heavy whipping cream over the rolls just before baking.
  • You can substitute maple syrup for some of the powdered sugar in the frosting for a different flavor profile.

Nutrition

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