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A delicious plate of The Best Cinnamon Rolls EVER (Soft, Fluffy & Homemade)

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.
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Prep Time 30 minutes
Cook Time 26 minutes
Rising Time 1 hour
Total Time 2 hours 36 minutes
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.