The Softest Homemade Cinnamon Rolls Ever (Better Than Store-Bought!)

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

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#cinnamonrolls #homemade #recipe #gooey #baking #besuretocook

Be sure to cook. Welcome back to another episode of Be Sure to Cook. Today we’re going to 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 2 and 1/4 tablespoon of yeast in here. I’m going to use this whole packet to my water and it’s a warm. It has to be warm water. I’m going to put my yeast in here. This whole pack of yeast in this nice warm water. I’mma mix this up a little bit. I’m going to add a teaspoon of sugar. A tablespoon of sugar. Sorry, not a teaspoon, but a tablespoon of sugar. Getting that all going. I’m going to mix this up thoroughly. I’m going to let this sit on the side. Make sure you mix this up so it can really get into that. Okay, for my rose, I’m going to need three cups of allpurpose flour. Well, I wanted to actually put it into a sifter to make sure this this is not lumpy or anything. And I’m just going to try to sift this flour. I need a teaspoon of salt. Get that measured. And that is measured. I’m just going to add that in to my flour. In this recipe, you’re also going to need 1/3 cup of sugar. And you’re going to do it just like your flour. You’re going to take it, you’re going to level it off. We’re going to put 1/3 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. [Music] 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 going to 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 going to go over here. I need a whole yolk that I’m going to put in here. And I need one whole egg. And I always put 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 going to add that egg in there. And there’s my yeast. It’s activated. So I’m going to pour all this in. Making sure I get take my spatula. Make sure I get all of these big bubbles and everything cuz you don’t want to lose any of this. And we’re going to mix that all in there. We’re going to take us little spatula here and we’re going to our spoon or whatever you have, a fork, anything you can mix it or a blender or whatever. We’re going to mix it all together and we’re going to incorporate all this cuz we want all this to come together. We’re going to start getting our hands in here and we’re going to just start squeezing all this together. Okay. So, after you get the dough just like you want it and see it’s not sticky anymore, you put it in a nice little ball. And we’re going to transfer this to a whole different bowl cuz we want it to rise. We want to have room to rise. So, we got another bigger bow. But guess what guys? I’m taking some non-stick spray in my bowl and taking my ball and I’m going to flip it over on both sides and I’m going to let this rise. Okay. So, I’m just going to put it back here. That’s where the warmth warm. 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 get ready to cut your rose and you’re waiting for your second rise, I’m going to 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 your rose, your second rise, you want to put a pan of water down onto your lower rack because you’re going to use your top rack to cook your rose. And what you’re going to do with this pan is you’re going to let it steam with water. You’re going to fill it up with water and you’re going to just let it cook and steam. It’s going to do a steamer in here just like you 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 3 tablespoon 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. Okay, I have 4 oz of cream cheese that sat in this bowl and got softened. Mix both of these together. I’ve got my 3/4 cup sugar, powdered sugar. Now, I put that in there. I’m going to take out my spatula. And I’m going to beat this up real slowly inside my cream cheese mixture. And this is your icing. If you want to make more of this, just double it or you can uh triple it. Okay, I’ve got a 1/4 teaspoon that I have. Then I’m going to 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 going to 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 going to mix this all up just like I did with the blender. But you can actually mix this really good if you want. If you want to use a blender again, just give it a quick whip. Okay, this has really doubled in size. I’m going to beat it down. Just like I want it, right? I’m going to me I’m just going to tear off a couple pieces. I got a little flour. I’m going to spread on my board. I’m going to roll it out. [Music] Okay, I’m rolling this out cuz I need it 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 going to be rolling up quite a bit, a lot of them. So, I’m going to use this whole dough, but I’m going to be spreading out a little at a time. Okay, this is that cinnamon butter and honey. I’m going to 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 going to mix all of these up together. Then you want to sprinkle the cinnamon all over your cinnamon sugar row. And you want to make sure you sprinkle that and make sure you get lots of lots of sugar and cinnamon in there because you want that to be cinnamon and sugary. Okay. Then after you do that, you want to take it and you want to roll and you want to keep rolling it. Okay, that I’mma cut. You can cut them as big as you want them. They’re your rows. 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 get 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 roll. Okay, we’re going to 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 going to put these in here and leave these in here until they proof back again, which that warm warm water and that 170 to 150 is going to make these rise really big. Okay, these have been proofing for about a good hour now. I got some heavy cream here that I am going to drizzle over those cinnamon rolls. Hey, here they go. Set them in there. I don’t want to make a a lot of sound to them cuz I don’t want anything to fall. 350°. 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 want to 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 going to spread my some of this icing over the cinnamon rose. Why? 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 going to melt a little bit and make it really delicious and 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. cool off and then put this over. 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 um 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 you go to bed and you know you had a nice warm cinnamon bun. Or you can wake up in the morning with a glass of milk, warm you up one and it’s good for breakfast. Hey, please like, share, and subscribe to my YouTube channel. Cuz 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.