These are the SOFTEST homemade cinnamon rolls ever — gooey, fluffy, and better than anything store-bought or from a can! 🍥✨ With a rich cinnamon-sugar filling, buttery layers, and a creamy glaze, this is the ultimate cinnamon roll recipe you’ll want to make again and again.
✨ Ingredients: - 1 packet (2 1/4 tsp) active dry yeast - 3/4 cup warm water - 1 Tbsp sugar (for yeast activation) - 3 cups all-purpose flour, sifted - 1 tsp salt - 1/3 cup sugar - 4 Tbsp cinnamon-honey butter (or unsalted butter, melted) - 1 whole egg + 1 egg yolk (room temp) - Non-stick spray (for greasing bowl) - 1/2 cup brown sugar (filling) - 1/4 cup white sugar (filling) - 1 Tbsp ground cinnamon (filling) - Extra butter/cinnamon-honey mix (for spreading on dough & topping) - 1/2 cup heavy cream (for pouring over rolls before baking)
🍥 Cream Cheese Frosting: - 3 Tbsp softened unsalted butter - 4 oz cream cheese, softened - 3/4 cup powdered sugar - 1/4 tsp vanilla (powder or extract)
👩🏾🍳 **Instructions:** 1. **Activate Yeast:** Mix warm water, yeast packet, and 1 Tbsp sugar. Stir well and let sit until bubbly (5–10 mins).
2. **Make Dough:** In a large bowl, sift flour. Add salt, sugar, and butter. Mix lightly. Add egg + egg yolk. Pour in yeast mixture. Stir until combined, then knead by hand until dough is soft and not sticky.
3. **First Rise:** Grease a clean bowl with non-stick spray. Place dough ball inside, turning once to coat. Cover and let rise until doubled (about 1 hour in a warm spot).
4. **Prepare Filling:** Mix brown sugar, white sugar, and cinnamon together. Set aside.
5. **Roll Out Dough:** Punch down risen dough. Lightly flour surface. Roll dough into a rectangle. Spread softened butter/cinnamon-honey evenly. Sprinkle cinnamon-sugar mixture generously.
6. **Shape Rolls:** Roll dough tightly into a log. Slice into rolls (big or small as desired). Place into greased baking dish. Gently press tops down.
7. **Second Rise:** Cover and let rolls proof again until puffy. (Tip: place in warm oven ~150–170°F with a pan of steaming water for best rise).
8. **Add Cream & Bake:** Drizzle heavy cream over rolls. Bake at 350°F for 25–30 minutes until golden brown. Check at 20 minutes to prevent overbrowning.
9. **Make Frosting:** Beat butter + cream cheese until smooth. Add powdered sugar and vanilla. Whip until fluffy.
10. **Frost Rolls:** Spread frosting on warm rolls right out of oven so it melts slightly. Add more once cooled if you like extra gooeyness.
🍴 **Serve warm** — perfect at night with milk or fresh in the morning for breakfast!
0:00 Intro 0:08 Be Sure To Cook 0:16 Cinnamon Rolls Recipe Start 0:23 Activate Yeast 1:05 Dry Ingredients 1:45 Add Butter 2:23 Eggs 3:07 Mix & Knead Dough 4:00 First Rise 5:28 Proofing Tip 5:30 Make Frosting 7:05 Roll Out Dough 8:26 Add Filling 9:11 Shape Rolls 10:10 Second Rise 10:44 Add Cream 11:00 Bake Rolls 11:44 Frosting On 12:19 Finished Cinnamon Rolls
✨ Don’t forget to like, comment, and subscribe for more delicious homemade recipes from BeSureToCook!
Welcome back to another episode of Be Sure To Cook.
Today, we're gonna make gooey, sticky cinnamon buns.
So stay tuned and let's do this.
Okay, I've got some activating original yeast.
This is approximately, it's a little packet.
This is approximately, says it's two
and 1 1⁄4 tablespoons of yeast in here.
I'm gonna use this whole packet to my water.
And it's warm, it has to be warm water.
I'm gonna put my yeast in here,
this whole pack of yeast in this nice warm water.
I'm gonna mix this up a little bit.
I'm gonna add a teaspoon of sugar, a tablespoon of sugar.
Sorry, not a teaspoon, but a tablespoon of sugar.
Getting that all going.
I'm gonna mix this up thoroughly.
I'm gonna let this sit on the side.
Make sure you mix this up so it can really get into there.
Okay, for my rose,
I'm gonna need three cups of all-purpose flour.
Well, I wanted to actually put it into a sifter
to make sure this is not lumpy or anything.
And I'm just gonna try to sift this flour.
I need a teaspoon of salt.
Get that measured, and that is measured.
I'm just gonna add that in.
In this recipe, you're also gonna need
1 3rd cup of sugar.
And you're gonna do it just like your flour.
You're gonna take it, you're gonna level it off.
We're gonna put 1 3rd cup of sugar in here.
Okay, I got some butter, honey with cinnamon.
I need four tablespoons of this because this is my butter.
So we're measuring four tablespoons.
That's two tablespoons.
That's three tablespoons.
Because you do need some type of oil,
and this is your oil.
And that's four tablespoons.
Okay, now I'm just gonna lightly
just stir all this together,
making sure this is all incorporated.
Okay, after I got through mixing the butter up
really, really good, I'm gonna go over here.
I need a whole yolk that I'm gonna put in here,
and I need one whole egg.
And I always put it in the bowl.
Put it in the bowl sometimes because,
you know, you might get that shell.
I hate that shell.
And once you get that shell,
it's so hard to get out for some people,
but me, I know how to fish them out like crazy
because sometimes I get them all the time.
I know how to fish those things out just with my hand.
But make sure, guys, that you set this egg out,
kind of warm it up.
Let it sit out for about 30 minutes, 40 minutes.
Get the egg nice and warm.
Okay, so now I'm just gonna add that egg in there,
and there's my yeast.
It's activated.
So I'm gonna pour all of this in.
Making sure I take my spatula,
make sure I get all of these big bubbles and everything
because you don't want to lose any of it.
Then we're gonna mix that all in there.
We're gonna take this little spatula here,
and we're going to, our spoon or whatever you have,
a fork, anything you can mix it,
our blender or whatever,
we're gonna mix it all together,
and we're gonna incorporate all this
because we want all this to come together.
We're gonna start getting our hands in here,
and we're gonna just start squeezing all this together.
Okay, so after you get the dough,
just like you want it,
you see it's not sticky anymore.
You put in a nice little ball,
and we're gonna transfer this to a whole different bowl
because we want it to rise.
We want to have room to rise.
So we got another bigger bowl.
But guess what, guys?
I'm taking some nonstick spray in my bowl,
and taking my ball,
ball, and I'm gonna flip it over on both sides.
I'm gonna let this rise.
Okay, so I'm just gonna put it back here.
That's where the warmth,
it's like lukewarm,
but it'll help it rise.
Okay, guys, while our dough's rising,
I want to give you a really great tip.
So when you're getting ready to cut your rolls
and you're waiting for your second rise,
I'm gonna give you a best and easy way to do it.
You turn on your stove early,
but you want to turn it on a low heat,
like 170, 150,
and you want to keep that on.
And what you want to do to make your dough rise even higher
when you're getting ready to bake the rolls,
your second rise,
you want to put a pan of water down onto your lower rack
because you're gonna use your top rack to cook your rolls.
And what you're gonna do with this pan
is you're gonna let it steam with water.
You're gonna fill it up with water,
and you're gonna just let it cook and steam.
It's gonna do a steaming in here,
just like you're rising bread.
Now we're about to prepare our icing for our cinnamon rolls.
I've got my hand cordless mixer,
and this is a KitchenAid,
and I'm mixing up three tablespoons of softened butter.
This is butter with no salt added,
and you should set your butter out early
so it can get softened before you start making this.
So let's whip this up.
Get this nice and smooth.
I have four ounces of cream cheese
that set in this bowl and got softened.
Mix both of these together.
I've got my 3 1⁄4 cups sugar,
powdered sugar now.
I put that in there.
I'm gonna take out my spatula,
and I'm gonna beat this up real slowly
inside my cream cheese mixture.
And this is your icing.
And if you wanna make more of this,
just double it, or you could triple it.
Okay, I've got a 1⁄4 teaspoon that I have
that I'm gonna be adding my organic vanilla powder.
This is so good.
It's a vanilla powder.
It's just 1⁄4 teaspoon.
It's very small.
I'm gonna add that vanilla powder.
I'm gonna use half, just a little bit,
half of the 1⁄4,
because I really don't need all that vanilla,
just a drop or so.
And I'm gonna mix this all up
just like I did with the blender.
But you can actually mix this really good if you want.
If you wanna use the blender again,
just give it a quick whip.
Okay, this has really doubled in size.
Beat it down just like I want it.
Right, I'm gonna,
me, I'm just gonna tear off a couple pieces.
I got a little flour.
I'm gonna spread on my board.
I'm gonna roll it out.
Okay, I'm rolling this out
because I need this to be nice and even
where I can actually put my cinnamon,
butter, and sugar, and spread this out
and roll this baby up.
Now, since my board is smaller,
I'm gonna be rolling up quite a bit, a lot of them.
So I'm gonna use this whole dough,
but I'm gonna be spreading out a little at a time.
Okay, this is that cinnamon, butter, and honey.
I'm gonna spread the cinnamon, butter, and honey
all over my dough.
And we got brown sugar,
and we got the regular granulated sugar
with cinnamon in there.
We're just gonna mix all of these up together.
And you wanna sprinkle the cinnamon all over
your cinnamon sugar roll.
And you wanna make sure you sprinkle that
and make sure you get lots of sugar and cinnamon in there
because you want that to be cinnamon and sugar, okay?
Then after you do that, you wanna take it
and you wanna roll, and you wanna keep rolling it.
Okay, then I'm gonna cut.
You can cut them as big as you want them.
They're your rolls.
You can cut them how you want them.
You want them big, you can cut them big.
I just smash them down like this a little bit.
These are my cinnamon rolls.
Oops, no, you didn't come out.
That's the nice gooey, gooey, gooey flavor.
You getting smashed because of that.
I always just smash them down
and give them that little smash roll.
Don't have to look like that.
You can make them look like cinnamon rolls.
Okay, we're gonna finish making the rest
and we'll be back.
Okay, so what I'm doing is I'm taking a little bit
of the cinnamon butter, putting it on top.
This is just me.
This is something I like doing.
I love doing that.
So it is nice and warm.
So this is your second rise.
I'm gonna put these in here
and leave these in here until they proof back again,
which that warm, warm water in that 107 to 150
is gonna make these rise really good.
Okay, these have been proofing for about a good hour now.
I got some heavy cream here
that I'm going to drizzle over those cinnamon rolls.
Okay, here they go.
Set them in there.
I don't wanna make a lot of sound to them
because I don't want anything to fall.
350 degrees, I got the oven up
and it's all ready to start cooking.
Let's give them about 25 to 30 minutes.
Please check them in about 15 to 20 minutes.
You wanna check them constantly.
You don't want them to burn
and you want them to be nice and pretty golden brown
and you don't want them too dark.
You want them just right and perfect.
Okay, I'm looking at them.
I'm feeling them.
I'm getting that bounce back.
I know these are done.
Taking them out of the oven.
Now I'm just gonna spread some of this icing
over the cinnamon rolls.
While it's just coming out of the oven
to melt it a little bit,
we can always put some extra on there, guys.
And this is my cream cheese icing that we made earlier.
We put this in the refrigerator a little bit.
I really want this to get that really good,
delicious effect to these cinnamon rolls.
And this is gonna melt a little bit
and make it really delicious.
Oh, give it that wonderful taste.
And that's what we're looking for.
Or some people don't like them like this melted.
You don't have to.
You can wait till yours totally cool off
and then put this over it.
But I like just that little melted looks.
I want it to be nice and beautiful.
You want extra, you can always put extra on.
You can double your frosting if you want.
The icing of your stuff.
I double a little bit because some people like extra.
Instead of making, you can double it or triple it.
Just follow the recipe that I have.
It works out fine every time.
These are ready to eat.
And here's my version of ooey gooey cinnamon rolls.
I hope you enjoyed the show
and I hope you can make it for your family.
I hope you all like it.
This is a wonderful dish, especially at late at night.
You know, when the sun's gone down,
you got fresh cinnamon rolls baking and cooking.
You can eat one and then go to bed
and you know you had a nice warm cinnamon bun.
Or you can wake up in the morning,
put a glass of milk, warm you up one,
and it's good for breakfast.
Hey, please like, share, and subscribe
to my YouTube channel.
Cause guess what?
I didn't make this alone.
You and me, we did this together
and we can make plenty more dishes.
Come back next time.
See you later.
Bye.
Okay, I'm gonna get one out.
Oh, I like the middle.
Oh, the middle.
