Soft and Fluffy Cinnamon Rolls

This decadent homemade cinnamon roll recipe delivers pillowy soft swirls of dough wrapped around a buttery cinnamon sugar filling, all crowned with tangy cream cheese frosting. Each bite offers the perfect balance of warm spice and sweet indulgence that has made these rolls my signature weekend treat for family gatherings.

I first made these cinnamon rolls during a snowy Christmas morning five years ago, and they've become our non negotiable holiday tradition. My daughter now insists on helping with the rolling and frosting parts, claiming these beat any bakery version we've tried.

Ingredients

• Warm milk: At precisely 110°F ensures proper yeast activation without killing it
• Active dry yeast: Provides the perfect rise time for developing flavor
• Combination of whole egg plus yolk: Creates richness without making dough too heavy
• Unsalted butter: In both dough and filling allows you to control salt content
• Brown sugar: In filling offers deeper caramel notes than regular granulated
• Ground cinnamon: The star ingredient use fresh high quality for best flavor
• Cream cheese: Creates tanginess in frosting that balances the sweet rolls perfectly

Step-by-Step Instructions

Activate the yeast:

Combine warm milk, yeast and sugar in a large bowl and wait patiently for 5 10 minutes until the mixture becomes foamy and fragrant. This step confirms your yeast is alive and will properly leaven your dough.

Create the base dough:

Add eggs and melted butter to your foamy yeast mixture, stirring gently to incorporate. Then gradually add flour and salt, mixing until a shaggy dough forms. Turn onto a floured surface and knead for a full 8 10 minutes until the dough becomes smooth, elastic and slightly tacky but not sticky.

First rise:

Place your dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for one hour or until doubled in size. This slow rise develops gluten structure and flavor compounds that make exceptional rolls.

Prepare the filling:

While dough rises, mix softened butter with brown sugar and cinnamon until completely combined into a spreadable paste. Having this ready before rolling out the dough ensures quick assembly when the time comes.

Roll and assemble:

On a lightly floured surface, roll dough into a 14×9 inch rectangle of even thickness. Spread cinnamon filling to all edges except for a half inch strip along one long side. Roll dough tightly from the opposite long side, pinching the clean edge to seal. Use unflavored dental floss or sharp knife to cut into 12 equal rolls.

Second rise:

Arrange rolls in a greased baking dish with slight space between each. Cover and let rise again for 30 45 minutes until puffy and touching each other. This shorter rise creates the final texture before baking.

Bake to golden perfection:

Bake in a preheated 350°F oven for 20 25 minutes, watching carefully for that golden brown color on top. The internal temperature should reach about 190°F for perfectly baked rolls.

Frost while warm:

Beat cream cheese, butter, powdered sugar and vanilla until smooth and fluffy. Spread generously over slightly warm rolls to allow some melting into crevices for maximum flavor absorption.

Ground cinnamon is absolutely the heart of this recipe. I source Ceylon cinnamon whenever possible for its more complex flavor profile with subtle citrus notes. My grandmother taught me that quality cinnamon makes all the difference between an ordinary roll and one that creates lasting memories.

Overnight Preparation

For fresh morning cinnamon rolls without the early wake up, prepare the recipe through the cutting stage. Place rolls in your baking dish, cover tightly with plastic wrap, and refrigerate overnight. The next morning, remove from refrigerator and allow to sit at room temperature for 30 45 minutes before baking. This slow, cold fermentation actually enhances flavor development while making breakfast preparation nearly effortless.

Achieving Perfect Texture

The secret to incredibly soft cinnamon rolls lies in avoiding excess flour during kneading. Your dough should feel slightly tacky but not sticky to the touch. Overworking the dough develops too much gluten, resulting in tough rolls. For bakery quality texture, handle the dough gently during rolling and keep your surface lightly floured. My family discovered that pouring a half cup of warm heavy cream over assembled rolls just before baking creates an extra gooey center that everyone fights over.

Frosting Variations

While classic cream cheese frosting remains the gold standard for cinnamon rolls, several delicious alternatives can transform these rolls for different occasions. For a maple version, substitute pure maple syrup for vanilla extract and reduce powdered sugar slightly. Coffee lovers appreciate a mocha frosting made by dissolving a teaspoon of espresso powder in the vanilla before mixing. During autumn months, my personal favorite involves adding a tablespoon of bourbon and pinch of nutmeg to the standard frosting recipe for a sophisticated twist that adults particularly enjoy.

Frequently Asked Questions

→ What makes cinnamon rolls soft and fluffy?

Proper kneading, rising time, and using warm milk help create a soft and fluffy texture in cinnamon rolls.

→ Can I make cinnamon rolls ahead of time?

Yes, you can assemble them the night before and refrigerate. Bake them fresh in the morning for best results.

→ How do I get the perfect cinnamon filling?

Mix softened butter, brown sugar, and cinnamon until smooth. Spread it evenly over the dough for a perfect filling.

→ How long should I let the dough rise?

Allow the dough to rise for about 1 hour initially and 30-45 minutes after assembling the rolls.

→ Can I freeze cinnamon rolls?

Yes, you can freeze baked or unbaked rolls. Thaw unbaked rolls in the fridge overnight before baking.

→ What can I use for extra gooey rolls?

Pouring warm heavy cream over the rolls before baking will give them an extra gooey texture.