Homemade Cinnamon Rolls with Cream Cheese Icing

Softest Ever Homemade Cinnamon Rolls with Icing

There is a specific, intoxicating aroma that only comes from a kitchen where yeast is currently feasting on sugar and warm milk. It is a scent that promises comfort, a heavy, sweet perfume that drifts into every corner of the house.

I remember the first time I tried making these; I was so impatient that I didn't let the milk cool down. I ended up with a sad, flat disc of dough because I accidentally scorched the yeast. It was a heartbreaking lesson, but it taught me that baking is as much about patience as it is about butter.

We are going for that specific, cloud like texture today. You know the one the middle of the roll that is so soft it almost dissolves on your tongue, dripping with a glaze that strikes the balance between tangy and sweet. We won't settle for those dry, bready rolls that require a gallon of coffee to swallow.

Instead, we are leaning into the richness of whole milk and plenty of unsalted butter to create a dough that stays supple for days.

You can expect a straightforward process that respects the science of fermentation without making it feel like a chemistry lab. We'll handle the dough with care, ensuring it’s tacky but not sticky, and we'll use a few clever tricks to get that iconic spiral.

Whether you are a seasoned baker or this is your first time touching yeast, this recipe is designed to be your new reliable favorite.

Master Ultra Soft Dough Techniques

The secret to these rolls is the high fat content in the dough, which coats the gluten strands and keeps them from becoming too tough or chewy.

• Fat Saturation: By using 75g of melted butter in the dough, we interfere with the gluten network, resulting in a "short" crumb that feels incredibly tender.
• Enrichment Ratio: Using a whole egg and whole milk provides lecithin and fats that emulsify the dough, ensuring it retains moisture even after baking.
• Thermal Activation: Warming the milk to exactly 43°C (110°F) wakes the yeast up immediately without the risk of killing the live cultures.
• Hygroscopic Balance: The 150g of brown sugar in the filling draws moisture into the center of the roll as it bakes, creating that sought after gooey core.

The cast iron method is particularly indulgent because the heavy metal retains heat, giving the bottom of your Cinnamon Rolls a slight crunch that contrasts beautifully with the soft interior. It's a similar heat retention trick I use for my Moist Banana Bread recipe to get those perfectly browned edges.

The Physics of the Pillow

The tangzhong adjacent effect of using warm milk and melted butter pre gelatinizes a small portion of the flour's starch. This allows the dough to hold more liquid, which translates to a much longer shelf life and a softer bite.

Essential Baking Numbers and Specs

Component Analysis

Every gram matters when you want a repeatable result. The interaction between the 5g of fine sea salt and the yeast is vital; salt controls the fermentation rate so the dough doesn't puff up too fast and then collapse.

Why These Specific Ingredients Matter

For the dough, you will need 540g all purpose flour Why this? Provides enough structure without making the rolls bread like and tough. (Substitute: Bread flour for a chewier, sturdier roll).

The sweetness comes from 50g granulated sugar in the dough and 150g brown sugar for the filling Why this? Brown sugar contains molasses, which creates the gooey syrup. (Substitute: Coconut sugar for a more toasted, caramel flavor).

You'll also need: 11g instant yeast (Substitute: 15g active dry yeast, but it must bloom in milk for 10 minutes first). 240ml whole milk, warmed to 43°C (Substitute: Oat milk for a nutty, dairy-free alternative). 75g unsalted butter, melted (Substitute: Vegan butter sticks).

1 large egg, room temperature (Substitute: 1/4 cup applesauce for a denser crumb). 5g fine sea salt (Substitute: 7g kosher salt). 115g unsalted butter, softened for filling. 15g ground cinnamon. 4oz cream cheese, softened. 57g unsalted butter, softened for icing. 180g powdered sugar. 1 tsp vanilla extract.

Essential Tools for Rolling Success

You don't need a professional bakery setup, but a stand mixer with a dough hook will save your arms a lot of work. If you are kneading by hand, expect to spend about 10 minutes to reach that smooth, elastic stage.

A 9x13 inch baking pan is the standard here, as it allows the rolls to snuggle up against each other, which forces them to rise upward rather than outward.

Another non negotiable tool is a sharp piece of unflavored dental floss. Trust me, using a knife often squishes the beautiful layers you just worked so hard to create. Sliding a piece of floss under the log and crossing it over the top gives you a clean, "shatter free" cut every single time.

step-by-step Rolling Instructions

1. Mixing the Perfect Dough

Combine the 540g flour, 50g granulated sugar, 11g yeast, and 5g salt in your mixer. Pour in the 240ml warm milk, 75g melted butter, and the egg. Note: Room temperature eggs prevent the melted butter from re solidifying.

2. The Mix and Knead

Use the dough hook on low speed for 5-7 minutes. You want the dough to clear the sides of the bowl but still feel slightly tacky to the touch.

3. Faster First Proofing Strategy

Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot for about 30 minutes. Wait until it has doubled in size before moving to the next step.

4. Shaping the Spirals Properly

Turn the dough onto a lightly floured surface and roll it into a 12x18 inch rectangle. Keep the edges as straight as possible for even rolls.

5. Applying the Spice Filling

Spread the 115g softened butter over the dough, leaving a small border at the top. Sprinkle the 150g brown sugar and 15g cinnamon mixture evenly over the butter.

6. Cutting for Clean Swirls

Roll the dough tightly starting from the long edge. Use dental floss to slice the log into 12 even pieces, about 1.5 inches thick each.

7. The Second Rise

Place the rolls in a greased 9x13 pan. Cover and let them rise for another 30 minutes until they are puffy and touching.

8. Baking for Soft Edges

Bake at 180°C (350°F) for 20 to 25 minutes until the tops are lightly golden and the house smells like heaven.

9. Applying the Warm Glaze

Whisk the 4oz cream cheese, 57g butter, 180g powdered sugar, and vanilla until velvety. Spread over the rolls while they are still warm so the icing seeps into the spirals.

Avoiding Common Sticky Dough Pitfalls

Stop Adding Extra Flour

One of the biggest mistakes is adding too much flour when the dough feels sticky. This results in a dry, heavy roll. The dough should be tacky meaning it sticks to your finger for a second but pulls away clean. If you over flour, you lose that cloud like texture.

Common Mistakes Checklist

• ✓ Use a digital thermometer to check milk temperature (43°C is the sweet spot).
• ✓ Ensure your egg is at room temperature so it doesn't chill the yeast.
• ✓ Don't rush the second rise; this is where the airy texture happens.
• ✓ Slather the icing while the rolls are warm to lock in moisture.
• ✓ Use unflavored dental floss for perfectly round slices.

Creative Flavor Twists and Swaps

If you want to change things up, try adding a tablespoon of orange zest to the filling for a bright, citrusy punch. For a more decadent version, you could even add a handful of toasted pecans or chocolate chips into the spirals before rolling.

Simple make-ahead Strategy

If you have a busy morning planned, you can do the first rise, shape the rolls, and put them in the pan the night before. Cover them tightly with plastic wrap and pop them in the fridge. In the morning, let them sit on the counter for 45 minutes to take the chill off and finish their rise before baking. This pairs perfectly with a make-ahead Sausage recipe if you're hosting a big brunch and need a savory balance.

Scaling for the Crowd

• To Half (6 rolls): Use a 9 inch round cake pan. Reduce the baking time by about 5 minutes. Use half a beaten egg.
• To Double (24 rolls): Use two 9x13 pans. Do not crowd them all into one large tray or the centers will stay raw while the edges burn.

Flavor Myths and Truths

Many people believe you need "Bread Flour" to get a good rise. In reality, all purpose flour works better for Cinnamon Rolls because it has a lower protein content, which keeps the rolls tender and soft rather than chewy like a baguette.

Another myth is that you must bloom instant yeast in water first. Instant yeast can be mixed directly with dry ingredients. It’s designed to dissolve and activate quickly upon contact with the warm milk in the mixer.

Storage and Reheating for Softness

To keep your Cinnamon Rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, they stay fresh in the fridge for up to a week. If you find yourself with extras (lucky you!), they freeze beautifully for up to 3 months.

Just wrap them individually in plastic wrap and then foil.

For zero waste, if you have leftover icing, it makes a great dip for apple slices or a topping for pancakes. If the rolls do get a bit stale, turn them into the most luxurious French toast bake you’ve ever had by soaking them in a custard and baking until bubbly.

Serving Your Rolls with Style

When it's time to serve, I love bringing the whole pan to the table while they are still slightly steaming. There is something so communal about everyone pulling apart their own spiral.

If you want a cleaner look, use a offset spatula to lift each roll out individually onto a white plate, which makes the dark cinnamon swirls pop.

For a final touch, a tiny pinch of flaky sea salt over the cream cheese icing cuts through the sugar and highlights the buttery richness of the dough. It’s that small addition that makes people ask for your "secret ingredient." Enjoy the gooey centers they are the baker's reward!