In this article, we will explore a delicious and easy-to-prepare recipe.

The Best Cinnamon Rolls EVER: Soft, Fluffy & Homemade

Few things are as comforting as the enticing aroma of freshly baked cinnamon rolls wafting through the house. These homemade cinnamon rolls are the epitome of indulgence—soft, fluffy, and oozing with sweet cinnamon goodness. With a generous layer of cream cheese frosting, they’re the perfect treat for breakfast, brunch, or a cozy afternoon snack. Let’s dive into the step-by-step process of creating the best cinnamon rolls ever!

Ingredients

For the Dough:

• 3.75 cups all-purpose flour, spooned and leveled
• 2.25 tsp instant yeast (1 standard packet)
• 1/4 cup granulated sugar
• 3/4 cup whole milk, warmed to 110°F
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2.5 tbsp ground cinnamon

For the Frosting:

• 4 oz cream cheese, fully softened
• 1.5 cups powdered sugar, sifted
• 3 tbsp whole milk or heavy cream

Equipment Needed

• 9×13 inch baking pan
• Stand mixer with dough hook or large mixing bowl
• Rolling pin
• Dental floss or serrated knife
• Hand mixer for frosting

Method

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, combine 3.75 cups of all-purpose flour, 2.25 tsp of instant yeast, and 1/4 cup of granulated sugar. Stir to incorporate.

2. Add Wet Ingredients: Gradually add 3/4 cup of warm milk (110°F), 1/3 cup of melted butter, and 2 large eggs to the dry mixture. Add a splash of vanilla extract for an extra hint of flavor, if desired.

3. Knead the Dough: Using a stand mixer with a dough hook or by hand, knead the mixture for 8 to 10 minutes until the dough is smooth and slightly tacky.

4. First Rise: Transfer the dough to an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Step 2: Prepare the Filling and Shape the Rolls

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a 16×12 inch rectangle.

2. Spread the Filling: Evenly spread 1/2 cup of softened butter over the dough. In a small bowl, mix 3/4 cup of packed brown sugar with 2.5 tbsp of ground cinnamon, then sprinkle this mixture evenly over the buttered dough.

3. Roll and Cut: Roll the dough tightly into a log. Using dental floss or a serrated knife, cut the log into 12 equal rolls.

4. Arrange in Pan: Place the rolls in a greased 9×13 inch baking pan, leaving a bit of space between each roll.

Step 3: Second Rise and Bake

1. Second Rise: Allow the rolls to rise for another 45 to 60 minutes until they are puffy and nearly double in size.

2. Bake: Preheat your oven to 350°F. Bake the rolls for 22 to 26 minutes until they are light golden brown on the outside. The center should be set but not overly firm.

Step 4: Frost and Serve

1. Prepare the Frosting: In a medium bowl, use a hand mixer to beat 4 oz of softened cream cheese until smooth. Gradually add 1.5 cups of sifted powdered sugar and 3 tbsp of whole milk or heavy cream. Beat until the frosting is smooth and creamy.

2. Frost the Rolls: Immediately after removing the rolls from the oven, spread the cream cheese frosting generously over the warm rolls.

3. Serve: Enjoy these cinnamon rolls warm, fresh from the oven, for the ultimate soft and fluffy experience.

Notes

• Milk Temperature: Ensure the milk is no warmer than 110°F to prevent killing the yeast.
• Butter for Filling: Use softened, not melted, butter to ensure the filling layers remain intact.
• Baking Tip: Aim for light golden outer rolls with a set center—don’t overbake.
• Extra Gooey Rolls: For extra moisture, pour 2 to 3 tbsp of heavy cream over the risen rolls before baking.
• Overnight Option: For convenience, refrigerate the rolls after cutting and allow them to rise at room temperature before baking the next day.

These cinnamon rolls are a delightful addition to any occasion. Whether you’re hosting a brunch or simply treating yourself on a cozy morning, this recipe promises warmth, comfort, and delectable flavors in every bite. Enjoy!

The Best Cinnamon Rolls EVER (Soft, Fluffy & Homemade)

Indulge in these soft, fluffy homemade cinnamon rolls that are perfect for breakfast or a sweet treat any time of the day.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 26 minutes mins

Rising Time 1 hour hr

Total Time 2 hours hrs 36 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 3.75 cups all-purpose flour spooned and leveled, plus extra for dusting
• 2.25 tsp instant yeast 1 standard packet
• 1/4 cup granulated sugar
• 3/4 cup whole milk warmed to 110°F
• 1/3 cup unsalted butter melted and slightly cooled
• 2 large eggs room temperature

Filling

• 1/2 cup unsalted butter softened
• 3/4 cup brown sugar packed
• 2.5 tbsp ground cinnamon

Frosting

• 4 oz cream cheese fully softened
• 1.5 cups powdered sugar sifted
• 3 tbsp whole milk or heavy cream

Equipment

• 9×13-inch baking pan
• Stand mixer with dough hook or large mixing bowl
• Rolling Pin
• Dental floss or serrated knife
• Hand mixer for frosting

Method

 

1. Mix flour, yeast, sugar, and salt. Add warm milk, melted butter, eggs, and vanilla. Knead 8 to 10 minutes until smooth and slightly tacky.
2. Rise covered in an oiled bowl for 1 to 1.5 hours until doubled.
3. Roll dough into a 16×12 inch rectangle on a lightly floured surface.
4. Spread softened butter over dough, then sprinkle cinnamon sugar filling evenly over the top.
5. Roll tightly into a log, cut into 12 rolls with dental floss, and place in greased 9×13 pan.
6. Rise again 45 to 60 minutes until puffy. Bake at 350°F for 22 to 26 minutes until light golden.
7. Spread cream cheese frosting over warm rolls immediately out of the oven and serve.

Notes

Milk must be 110°F maximum or it kills the yeast. Use softened, not melted, butter for the filling to keep layers intact. Don’t overbake – light golden outer rolls with a set center is the target. Pour 2 to 3 tbsp heavy cream over risen rolls before baking for extra gooey results. For overnight rolls, refrigerate after cutting and let rise at room temp before baking.