Here’s a classic bakery-style cinnamon roll recipe that’s soft, gooey, and absolutely irresistible:
Bakery-Style Cinnamon Rolls (Yeast Version)
Ingredients (makes 12 rolls):
Dough:
- 4 cups (500 g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm milk
- ⅓ cup (65 g) sugar
- ¼ cup (60 g) butter, melted
- 2 large eggs
- ½ tsp salt
Filling:
- ½ cup (115 g) butter, softened
- 1 cup (200 g) brown sugar
- 2 tbsp ground cinnamon
Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Activate yeast:
- Warm the milk slightly, stir in sugar, and add yeast. Let sit 5–10 minutes until foamy.
- Make dough:
- Mix in melted butter, eggs, and salt. Gradually add flour to form a soft dough.
- Knead:
- Knead for 8–10 minutes until smooth and elastic.
- First rise:
- Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled.
- Prepare filling:
- Mix brown sugar and cinnamon. Spread softened butter over rolled-out dough, then sprinkle filling evenly.
- Roll & cut:
- Roll dough into a log, slice into 12 rolls, and place in a greased baking dish.
- Second rise:
- Cover and let rise 30–45 minutes.
- Bake:
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Glaze:
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
💡 Pro Tips:
- For extra gooey rolls, pour a little warm cream over the rolls before baking.
- Don’t overbake—they should be slightly underdone in the center for softness.
- Serve warm for that perfect melt-in-your-mouth experience.
I can also give you a 30-minute no-yeast version if you want a super quick cinnamon roll fix.
Do you want me to provide that quick version?
