This site is mostly about cinnamon rolls from bakeries, but sometimes a roll from one’s own oven is the right one for the situation.
My standard go-to recipe is based on the Ooey-Gooey Cinnamon Bun, except I replace the caramel-and-nuts topping with made-from scratch cream cheese frosting (1.5 c. powdered sugar, 4 oz cream cheese, 3 Tbsp. butter, 0.5 tsp. vanilla extract, dash of milk if needed, all mixed with mixer till smooth).
Homemade cinnamon rolls, ready to be baked
I would like to make a perfect cinnamon rolls, usually they are not that soft when I make, either it is baked for too long or the yeast is less.
Please suggest