Cinnamon Rolls Soft Fluffy (Print Version)

# Ingredients:

→ For the Dough

01 - 1 cup warm milk (110°F)
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 egg yolk
06 - 1/4 cup unsalted butter, melted
07 - 3 1/2 cups all-purpose flour
08 - 1/2 teaspoon salt

→ For the Cinnamon Filling

09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup brown sugar
11 - 2 tablespoons ground cinnamon

→ For the Cream Cheese Frosting

12 - 4 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 1 tablespoon milk (if needed for consistency)

# Instructions:

01 - In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
02 - Add the egg, egg yolk, and melted butter. Stir to combine.
03 - Mix in flour and salt until a dough forms. Knead for 8-10 minutes, until smooth.
04 - Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
05 - In a small bowl, mix butter, brown sugar, and cinnamon until combined.
06 - On a floured surface, roll dough into a 14×9-inch rectangle.
07 - Evenly spread the cinnamon mixture over the dough.
08 - Roll dough tightly from the long side. Cut into 12 even rolls.
09 - Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes.
10 - Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
11 - Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.

# Notes:

01 - Make Ahead: Assemble rolls the night before, refrigerate, then bake in the morning.
02 - Extra Gooey Rolls: Pour ½ cup warm heavy cream over rolls before baking for a softer texture.
03 - Storage: Store in an airtight container for up to 3 days or freeze for later.

Back