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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 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!
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Prep Time 30 minutes
Cook Time 26 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 36 minutes
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.