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

The Best Cinnamon Rolls EVER: Soft, Fluffy & Homemade

There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your home. This recipe will guide you to achieve the best cinnamon rolls ever—soft, fluffy, and brimming with that classic cinnamon-sugar flavor. Whether you’re a seasoned baker or a beginner, these homemade cinnamon rolls are sure to impress!

Ingredients You’ll Need

For the 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

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

Essential Equipment

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

Step-by-Step Method

1. Prepare the Dough: – In a large bowl or stand mixer, combine the flour, yeast, sugar, and a pinch of salt. – Add the warm milk, melted butter, and eggs. Mix until the dough begins to come together. – Knead the dough for 8 to 10 minutes until it’s smooth and slightly tacky. This can be done by hand or with a dough hook attachment.

2. First Rise: – Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Roll Out and Fill: – Once risen, punch down the dough and roll it into a 16×12 inch rectangle on a lightly floured surface. – Spread the softened butter evenly over the dough. – Mix the brown sugar and cinnamon in a small bowl, then sprinkle it evenly over the buttered dough.

4. Shape the Rolls: – Starting from the long edge, roll the dough tightly into a log. – Use dental floss or a serrated knife to cut the log into 12 even rolls. – Arrange the rolls in a greased 9×13 inch baking pan.

5. Second Rise: – Cover the pan and let the rolls rise again for 45 to 60 minutes until they are puffy.

6. Bake the Rolls: – Preheat your oven to 350°F. – Pour 2 to 3 tablespoons of heavy cream over the risen rolls for extra gooeyness (optional but recommended). – Bake the rolls for 22 to 26 minutes until they are light golden brown.

7. Make the Frosting: – Beat together the softened cream cheese, powdered sugar, and milk (or heavy cream) until smooth and creamy using a hand mixer.

8. Frost and Serve: – Spread the frosting over the warm rolls as soon as they come out of the oven. The heat will help the frosting melt slightly, seeping into every crevice for a deliciously rich finish.

Notes and Tips

• Yeast Activation: Ensure your milk is no hotter than 110°F to avoid killing the yeast, which is crucial for rising.
• Butter for Filling: Use softened, not melted, butter for the filling to maintain distinct layers.
• Baking Tips: Aim for light golden rolls with a set center. Overbaking will result in dry rolls.
• Overnight Option: For freshly baked rolls in the morning, refrigerate the shaped rolls overnight and let them come to room temperature before baking.

These cinnamon rolls are perfect for breakfast, brunch, or as a sweet treat any time of day. Enjoy the gooey goodness and the joy of sharing homemade delights with family and friends!

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

Indulge in the ultimate homemade cinnamon rolls that are soft, fluffy, and filled with a rich cinnamon sugar filling. 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 45 minutes mins

Total Time 2 hours hrs 36 minutes mins

Servings: 12 rolls

Course: Breakfast

Cuisine: American

Calories: 370

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
• 0.25 cup granulated sugar
• 180 ml whole milk warmed to 110°F
• 80 g unsalted butter melted and slightly cooled
• 2 large eggs room temperature

Filling

• 120 g unsalted butter softened
• 150 g brown sugar packed
• 2.5 tbsp ground cinnamon

Frosting

• 113 g cream cheese fully softened
• 180 g powdered sugar sifted
• 45 ml whole milk or heavy cream

Equipment

• 9×13-inch baking pan
• Stand mixer with dough hook
• 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.