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

A plate featuring several gooey cinnamon buns generously topped with thick white icing, illuminated by sunlight.
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Bake bakery-style cinnamon rolls from scratch. This recipe delivers soft, fluffy sweet rolls with an irresistibly gooey cinnamon filling and a rich cream cheese glaze. Perfect for weekend brunch or cozy morning baking.

Ingredients

Scale
  • 1 cup whole milk, warm (about 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
  • For the Gooey Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or 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, flour, and salt to the yeast mixture. Mix with a stand mixer fitted with a dough hook until a soft dough forms. 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 with plastic wrap 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 softened butter, brown sugar, and cinnamon together in a medium bowl until well combined and spreadable.
  5. Shape the buns: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small half-inch 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 pieces, about 1.5 inches thick.
  8. Second rise: Arrange the cut rolls in a generously buttered 9×13 inch baking dish. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes, until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the frosting: While the buns cool slightly, 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.
  11. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon buns immediately after removing them from the oven. Serve warm for the best gooey texture.

Notes

  • For overnight cinnamon buns, assemble the rolls, cover the dish tightly with plastic wrap, and refrigerate for up to 18 hours before baking. Let them sit at room temperature for 30 minutes before placing them in the preheated oven, adding 5-10 minutes to the baking time.
  • If you prefer a thinner glaze over thick frosting, reduce the powdered sugar to 2 cups and increase the milk to 3 tablespoons.
  • To achieve extra soft cinnamon rolls, place a pan of hot water on the bottom rack of the oven while the buns bake.

Nutrition

Find it online: https://cutcooktaste.com/gooey-homemade-cinnamon-buns-recipe/