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

A close-up of a soft, freshly baked cinnamon bun with a bite taken out, covered in thick, white frosting.
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Make bakery-style cinnamon rolls from scratch. This recipe delivers soft, fluffy, and irresistibly gooey cinnamon buns topped with a rich cream cheese glaze, perfect for weekend brunch or holiday mornings.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons whole milk (for frosting)

Instructions

  1. Warm the milk until it reaches 110°F. Pour the milk into a large bowl and sprinkle the yeast and 1 teaspoon of the granulated sugar over the top. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining granulated sugar, softened butter, and egg to the yeast mixture. Mix until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled 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.
  6. While the dough rises, prepare the filling. In a small bowl, mix the 1/2 cup softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
  7. Once the dough has risen, punch it down gently. Roll the dough out on a lightly floured surface into a 12×18 inch rectangle.
  8. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls.
  11. Arrange the rolls in a greased 9×13 inch baking dish. Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  12. Preheat your oven to 375°F. Bake the cinnamon buns for 20 to 25 minutes, or until golden brown.
  13. While the buns bake, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  14. Remove the buns from the oven and let them cool in the pan for 5 minutes. Spread the cream cheese frosting generously over the warm buns. Serve immediately.

Notes

  • For overnight cinnamon buns, assemble the rolls in the pan, cover tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a thinner glaze, add more milk to the frosting mixture.
  • Use room temperature ingredients for the dough to help the yeast activate properly and create a fluffy texture.

Nutrition

Find it online: https://cookingbyjade.com/ultimate-soft-gooey-homemade-cinnamon-buns/