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Ultimate Cinnamon Rolls with Creamy Glaze

A close-up of one Ultimate Cinnamon Rolls with Creamy Glaze, dripping with thick white icing on a white plate.
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Follow this detailed guide to make the best homemade cinnamon rolls with a soft, fluffy dough and a rich, creamy glaze.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour
  • For the Filling: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • For the Creamy Glaze: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining granulated sugar, softened butter, eggs, and salt to the yeast mixture. Mix well. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until smooth.
  3. First rise: Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. (For overnight rolls, refrigerate after the first rise.)
  4. Prepare the filling: While the dough rises, beat together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
  5. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Spread the filling evenly over the dough, leaving a small border on one long edge.
  6. 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, about 1.5 inches thick.
  7. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let rise again for 30 to 45 minutes until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown. Do not overbake.
  9. Make the glaze: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Beat until combined, then add heavy cream one tablespoon at a time until you reach a thick, creamy consistency.
  10. Glaze and serve: Spread the warm glaze generously over the warm rolls. Serve immediately.

Notes

  • For extra soft dough, use bread flour instead of all-purpose flour.
  • To achieve bakery-style gooey centers, slightly underbake the rolls by 2 minutes and let them finish baking under the glaze.
  • If you prefer a thinner glaze, add more heavy cream, one teaspoon at a time.

Nutrition

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