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Chef Tariq’s Soft and Fluffy Homemade Cinnamon Rolls

A gooey, freshly baked cinnamon roll cut in half, showing the rich cinnamon swirl filling and thick white icing.
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Follow this trusted recipe from Chef Tariq for the best homemade cinnamon rolls. You will make soft, yeasted dough, fill it with a rich cinnamon-sugar mixture, and top it with a sweet cream cheese glaze for bakery-quality results.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 tablespoons for the yeast mixture
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • For the Glaze:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 2 tablespoons of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or the bowl of a stand mixer, combine the remaining 1/2 cup granulated sugar, softened butter, eggs, flour, and salt. Pour in the activated yeast mixture. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 6 to 8 minutes until the dough is smooth and elastic.
  3. First Rise: 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.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined and spreadable.
  5. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small half-inch border along one long edge.
  7. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces, about 1.5 inches thick.
  8. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes until puffy.
  9. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the glaze: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until combined. Mix in the vanilla extract and 2 tablespoons of milk. Add the remaining milk if needed to reach a thick, spreadable consistency.
  11. Glaze and serve: Remove the rolls from the oven and immediately spread the cream cheese glaze generously over the warm rolls. Serve warm for the best experience.

Notes

  • For extra soft rolls, cover the pan with foil for the first 10 minutes of baking, then remove the foil to brown the tops.
  • If you want a richer flavor, substitute whole milk with heavy cream in the dough.
  • You can make the dough the day before; let it rise once, punch it down, wrap it tightly, and refrigerate overnight. Roll and bake the next morning.

Nutrition

Find it online: https://savoryskies.com/cinnamon-roll-foolproof-recipe-soft-fluffy/