Gooey Homemade Cinnamon Rolls {from Scratch!} Recipe

I whipped up a batch of Cinnamon Rolls From Scratch using heated milk, active dry yeast, and melted butter. The enriched dough provides a soft base for a cinnamon and brown sugar filling, all crowned with a delicious cream cheese icing. Every roll is a simple yet satisfying treat worth trying.

I’m excited to share my take on Gooey Homemade Cinnamon Rolls from scratch. I always loved the idea of making a real yeasted cinnamon roll that’s handmade and unique.

I mixed 1 cup of warm milk with 2 1/4 tsp active dry yeast, 1/2 cup of granulated sugar and 1/3 cup melted unsalted butter along with 2 large eggs at room temperature and 1 tsp salt to get a smooth dough. Then I slowly worked in 4 cups of all-purpose flour until it formed a supple ball.

For the filling I used 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar and 2 to 3 tbsp ground cinnamon to add that classic flavor that reminds you of a real cinnamon roll recipe homemade. I topped it off with a luscious cream cheese icing—from softened cream cheese to powdered sugar and a hint of vanilla extract.

I cant wait for you to try these best cinnamon rolls and see why they are so addictive!

Why I Like this Recipe

I love this recipe because it gives me that awesome cozy feeling when I’m baking and the smell just fills the whole house.
I really like the way the dough turns out soft and fluffy, even if I mess up a little while kneading sometimes.
The gooey cinnamon butter filling mixed with the cream cheese icing makes every bite totally worth it, even when I’m not super precise with the ingredients.
Making these rolls from scratch feels like a small personal victory, and I always end up feeling proud even when I know it wasn’t perfect.

Ingredients

• Warm milk activates yeast, supplying protein and delicious carbohydrates.
• Active dry yeast helps dough rise, turning sugars into bubbles for lighter texture.
• Unsalted butter adds richness, flavor, and moisture, though its fats should be enjoyed moderately.
• Granulated sugar sweetens the dough and feeds the yeast to create soft rolls.
• Eggs bind ingredients together, adding protein and depth to the flavor.
• All-purpose flour forms the dough’s body, supplying carbohydrates for energy and structure.
• Cream cheese in the icing gives tangy creaminess that melts in your mouth.

Ingredient Quantities

• 1 cup warm milk (about 110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs at room temperature
• 1 tsp salt
• 4 cups all-purpose flour
• For the filling: 1/2 cup unsalted butter softened
• For the filling: 1 cup packed brown sugar
• For the filling: 2 to 3 tbsp ground cinnamon
• For the icing: 4 oz cream cheese, softened
• For the icing: 1/2 cup unsalted butter, softened
• For the icing: 2 cups powdered sugar
• For the icing: 1/2 tsp vanilla extract
• For the icing: 2 to 3 tbsp milk

How to Make this

1. In a small bowl, combine 1 cup warm milk (about 110°F), 2 1/4 tsp active dry yeast and 1/2 cup granulated sugar, and let it sit for about 5-10 minutes until it turns frothy.

2. In a large mixing bowl, whisk together 2 large eggs at room temperature, 1/3 cup melted unsalted butter, and 1 tsp salt.

3. Pour in the yeast mixture and gradually add 4 cups all-purpose flour stirring until it all comes together as a soft dough.

4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic then place it in a greased bowl, cover it and let it rise for about 1 to 1 1/2 hours until doubled in size.

5. For the filling, mix together 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and 2 to 3 tbsp ground cinnamon until well combined.

6. After the dough has risen, roll it out on a floured surface into a rectangle roughly 16×12 inches then spread the cinnamon butter evenly over it.

7. Roll the dough tightly from one long side and slice the roll into about 1 to 1 1/2 inch thick pieces.

8. Arrange the slices in a greased baking pan, cover lightly and let them rise again for around 20-30 minutes.

9. Preheat your oven to 375°F and bake the rolls for about 20 minutes until they are golden brown.

10. While the rolls are baking, prepare the icing by beating together 4 oz softened cream cheese, 1/2 cup softened unsalted butter, 2 cups powdered sugar, 1/2 tsp vanilla extract and 2 to 3 tbsp milk; drizzle the icing generously over the warm rolls and enjoy!

Equipment Needed

1. A small bowl for whisking together the warm milk, yeast, and sugar
2. Measuring cups and spoons for all the liquid and dry ingredients
3. A large mixing bowl to combine the eggs, melted butter, and salt
4. A whisk for mixing ingredients smoothly
5. A spatula or wooden spoon for stirring in the yeast mixture and flour
6. A lightly floured work surface for kneading the dough
7. A rolling pin to roll out the dough into a rectangle
8. A knife or dough scraper for cutting the rolled dough into slices
9. A greased bowl to let the kneaded dough rise
10. A greased baking pan to arrange the sliced rolls for the second rise and bake them
11. An oven for baking the rolls at 375°F
12. A separate mixing bowl and a hand mixer or whisk for preparing the icing smoothly

FAQ

Gooey Homemade Cinnamon Rolls {from Scratch!} Recipe Substitutions and Variations

• For the milk: If you dont have regular milk on hand, you can use almond or soy milk instead. Just be sure to warm it to about 110°F.
• For the yeast: If the recipe calls for active dry yeast, you can try instant yeast instead, but use a little less since it’s more potent.
• For the melted butter: You can swap unsalted butter with melted coconut oil if you prefer, though it might add a subtle coconut flavor.
• For the cream cheese in the icing: You can mix Greek yogurt with a bit of softened butter to mimic the creaminess if you dont have cream cheese.
• For the powdered sugar: If you dont have powdered sugar, you can blend granulated sugar in a blender until it’s finely ground.

Pro Tips

1. Make sure your milk is warmed just right so it doesn’t kill the yeast; if it’s too hot the yeast dies and if its too cold it wont activate properly so try using a thermometer to be safe.
2. When kneading the dough be careful not to overdo it, cause if you knead too hard or too long you might end up with a tough texture on your rolls instead of that light and fluffy feel were after.
3. Use plenty of flour on your work surface when rolling the dough out so it doesnt stick and makes it easier to roll evenly, even if your hands get a bit messy.
4. Spread the filling evenly all the way through the dough while its still flexible so you dont end up with spots that are too sweet or spots that feel a bit plain.
5. For the icing, really beat it well so its smooth and spreadable; a lumpy icing can interfere with the overall taste of your cinnamon rolls if its not mixed just right.