Perfect! Let’s make a classic, soft, gooey cinnamon roll recipe from scratch. I’ll give you a step-by-step version that’s beginner-friendly but still delicious.
Ingredients
For the dough:
- 1 cup warm milk (about 110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
For the filling:
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
For the cream cheese icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Activate the yeast:
- In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Make the dough:
- In a large bowl, mix yeast mixture, melted butter, eggs, sugar, salt, and 2 cups of flour.
- Gradually add the remaining 2 cups of flour until the dough is soft but not sticky.
- Knead the dough:
- On a floured surface, knead for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let it rise for 1–2 hours (until doubled in size).
- Prepare the filling:
- Mix brown sugar and cinnamon in a bowl.
- Roll dough into a rectangle (~16×12 inches). Spread softened butter over the dough, then sprinkle cinnamon-sugar evenly.
- Roll and cut:
- Roll the dough tightly from the long side.
- Cut into 12 even rolls and place in a greased 9×13-inch baking pan.
- Second rise:
- Cover and let rise for 30–45 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake rolls for 20–25 minutes, until golden brown.
- Make the icing:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, mix until creamy.
- Serve:
- Spread icing over warm rolls and enjoy!
If you want, I can also give you a shortcut version that’s extra soft and gooey without needing as much kneading or rising—it’s basically cheat-level bakery style!
Do you want me to share that version too?
