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

Close-up of warm, gooey cinnamon buns covered in thick white cream cheese frosting in a baking dish.
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Make bakery-style cinnamon rolls from scratch that are soft, fluffy, and irresistibly gooey. This recipe delivers rich, warm sweet rolls perfect for weekend brunch or holiday mornings.

Ingredients

Scale
  • 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
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy whipping cream (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl or stand mixer, combine the remaining granulated sugar, softened butter, and eggs. Mix until combined. Add the yeast mixture, flour, and salt. Mix until a shaggy dough forms, then knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly buttered bowl, turning to coat. Cover the bowl and let it rise in a warm place for 60 to 90 minutes, or until doubled in size.
  4. Make the filling: While the dough rises, combine the melted butter, brown sugar, and cinnamon in a small bowl. Mix until it forms a thick paste.
  5. 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.
  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.
  7. Second rise: Arrange the cut rolls in a generously buttered 9×13 inch baking dish. Cover loosely and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F during the last 15 minutes of the rise.
  8. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown.
  9. Make the frosting: While the buns bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  10. Frost and serve: Remove the buns from the oven. Immediately spread the cream cheese frosting generously over the warm cinnamon buns. Let them sit for 5 minutes so the frosting melts slightly into the swirls, then serve warm.

Notes

  • For extra gooey cinnamon buns, pour 1/4 cup of heavy whipping cream over the rolls before the second rise.
  • 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 before rolling and cutting in the morning.
  • If you want a thicker glaze instead of a melted frosting, wait 15 minutes after removing the buns from the oven before applying the cream cheese frosting.

Nutrition

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