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Soft & Fluffy Bakery Cinnamon Rolls with Cream Cheese Glaze

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Ingredients Method

Ingredients
  

  • 3/4 cup warm whole milk (around 110°F / 43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/3 cup granulated white sugar
  • 2 large eggs room temperature
  • 1/3 cup unsalted sweet cream butter melted and cooled
  • 4 cups unbleached all-purpose flour or bread flour divided
  • 1 tsp fine sea salt
  • 1/3 cup unsalted sweet cream butter softened to room temperature
  • 3/4 cup dark brown sugar packed
  • 2 1/2 tbsp ground cinnamon high-quality Saigon or Ceylon
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered confectionery sugar sifted
  • 1 tsp pure vanilla extract
  • 2-3 tbsp warm milk or heavy cream to thin to desired consistency

Method
 

  1. Activate the Yeast: In the bowl of a stand mixer, whisk together warm whole milk, active dry yeast, and 1 tablespoon of sugar. Let sit for 7-10 minutes until frothy and bubbly.
  2. Form the Dough: Add remaining sugar, melted butter, room-temperature eggs, salt, and 3 cups of flour. Using the dough hook on low speed, knead while gradually adding remaining flour until a soft, slightly tacky dough forms and pulls away from the sides (about 8 minutes).
  3. First Rise: Shape the dough into a smooth ball, place in a lightly greased bowl, cover with a warm damp kitchen towel, and let rise in a warm spot for 60-90 minutes until doubled in size.
  4. Roll & Fill: Punch down the dough and turn out onto a lightly floured surface. Roll into a 12x18-inch rectangle. Spread softened butter evenly over the surface leaving a 1/2-inch border. Generously sprinkle the brown sugar and ground cinnamon mixture, patting it gently into the butter.
  5. Roll & Slice: Starting from the long edge, roll the dough tightly into a log. Trim uneven ends and slice into 12 equal rolls using unflavored dental floss or a very sharp serrated knife for clean spirals.
  6. Second Rise & Secret Bakery Step: Place rolls in a greased 9x13-inch ceramic baking dish. For ultra-gooey bakery texture, warm 1/3 cup of heavy cream and pour gently between the rolls. Cover and let rise for 35-45 minutes until puffy.
  7. Bake to Perfection: Preheat oven to 350°F (175°C). Bake for 22-26 minutes until golden brown on top and the center rolls reach an internal temperature of 190°F.
  8. Whip Glaze & Frost: While rolls bake, beat softened cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread half the frosting over the warm rolls straight out of the oven to melt into spirals, then top with remaining frosting before serving.

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