Here’s a soft, gooey cinnamon roll recipe with that classic sweet swirl and creamy glaze:
Homemade Cinnamon Rolls
Ingredients (makes 9–12 rolls):
Dough:
- 3 ½ cups (440 g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm milk
- ¼ cup (50 g) sugar
- 1 egg + 1 egg yolk
- ¼ cup (60 g) butter, melted
- ½ tsp salt
Filling:
- ½ cup (100 g) brown sugar
- 2 tbsp cinnamon
- ¼ cup (60 g) butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Activate yeast:
- Mix warm milk and sugar, then add yeast. Let sit 5–10 minutes until foamy.
- Make dough:
- Add egg, egg yolk, melted butter, and salt.
- Gradually mix in flour until a soft dough forms.
- Knead:
- Knead for 8–10 minutes until smooth and elastic.
- First rise:
- Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
- Roll & fill:
- Roll dough into a rectangle.
- Spread softened butter, then sprinkle brown sugar and cinnamon evenly.
- Shape rolls:
- Roll tightly into a log and slice into 9–12 pieces.
- Second rise:
- Place in a greased baking dish, cover, and let rise 30–45 minutes.
- Bake:
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Glaze:
- Mix glaze ingredients and drizzle over warm rolls.
💡 Tips:
- For extra soft rolls, don’t overbake—they should be just lightly golden.
- Add cream cheese to the glaze for a richer frosting.
- Pour a little warm cream over the rolls before baking for extra gooey texture (bakery-style trick!).
If you want, I can give you a quick no-yeast cinnamon roll recipe (ready in under 30 minutes) or a super gooey bakery-style version.
