Go Back

Gooey Bakery-Style Cinnamon Rolls

Incredibly soft, fluffy cinnamon rolls packed with a rich cinnamon-sugar filling and smothered in a decadent cream cheese glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baking
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Enriched Dough
  • 1 cup whole milk warmed to 110°F
  • 1 packet active dry yeast 2 1/4 tsp
  • 0.5 cup granulated sugar divided
  • 0.5 cup unsalted butter melted
  • 2 large eggs room temperature
  • 4.5 cups all-purpose flour
  • 1 tsp salt
Cinnamon Sugar Filling
  • 0.5 cup unsalted butter softened to room temp
  • 1 cup dark brown sugar packed
  • 2.5 tbsp ground cinnamon
Cream Cheese Glaze
  • 6 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Stand mixer with dough hook
  • Rolling Pin
  • Unflavored dental floss
  • 9x13 inch baking dish

Method
 

  1. In a stand mixer, bloom the yeast in warm milk with 1 tsp of sugar for 5-10 minutes until frothy.
  2. Add remaining sugar, melted butter, eggs, and salt. Mix well. Gradually add flour and knead with a dough hook for 5-7 minutes until smooth.
  3. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
  4. Punch dough down and roll into a 12x18 inch rectangle on a floured surface.
  5. Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
  6. Roll dough tightly into a log from the long end. Cut into 12 slices using dental floss.
  7. Place rolls in a greased 9x13 dish, cover, and let rise for 30-45 minutes.
  8. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
  9. Beat softened cream cheese, butter, powdered sugar, vanilla, and salt together to make the glaze.
  10. Let rolls cool for 10 minutes, then spread glaze over the top. Serve warm.

Notes

For overnight rolls, assemble the rolls in the pan, cover, and refrigerate overnight. Let them rise at room temperature for 1-2 hours before baking.