If you’re searching for the Best Soft Cinnamon Roll Recipe, you’ve found it! This recipe delivers incredibly tender, melt-in-your-mouth cinnamon rolls with a luscious swirl of spice and a dreamy, creamy frosting that will have you coming back for more. Perfect for weekend brunches, special occasions, or simply treating yourself to pure joy, this recipe is surprisingly straightforward and yields bakery-quality results right in your own kitchen.
Key Ingredients for The Best Soft Cinnamon Roll Recipe
- For the Dough:
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 ½ to 4 cups (438-500g) all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 8 ounces (227g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (188g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk, as needed for consistency
How to Make The Best Soft Cinnamon Roll Recipe
Prepare yourself for pure bliss! This recipe is a celebration of simple ingredients coming together to create something truly magical. The dough is incredibly easy to work with, allowing for a perfect proof and yielding unbelievably soft rolls. The filling is a fragrant symphony of cinnamon and brown sugar, creating those irresistible swirls. And the creamy cream cheese frosting? It’s the perfect sweet embrace to crown each warm, gooey roll. With just about 30 minutes of active prep time, plus rising and baking, you can savor these delights sooner than you think.
Step-by-Step Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to work its magic.
- Mix the Wet Ingredients: To the foamy yeast mixture, add the room temperature egg and the melted butter. Whisk until well combined.
- Incorporate Dry Ingredients (Part 1): Stir in the salt. Then, gradually add 3 cups of the all-purpose flour, mixing with a wooden spoon or a stand mixer fitted with a dough hook until just combined.
- Knead the Dough: If using a stand mixer, knead on low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches the desired consistency.
- First Rise: Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This gentle rise is crucial for achieving that sought-after softness.
- Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mash with a fork until it forms a thick, spreadable paste. Ensure the butter is softened but not melted.
- Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Make sure the edges are relatively straight.
- Spread the Filling: Generously spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a ½-inch border along one of the long edges. This border will help seal the rolls.
- Roll and Slice: Starting from the long edge with the filling all the way to the edge, tightly roll up the dough, creating a log. Pinch the seam to seal it. Using a sharp knife or dental floss (which can give cleaner cuts), slice the log into 12 equal pieces, about 1.5 inches thick.
- Second Rise: Lightly grease a 9×13 inch baking pan. Arrange the cinnamon roll slices in the prepared pan, ensuring they are snug but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they look puffy and have nearly doubled in size again. This second rise is key to those pillowy soft textures.
- Preheat Oven: While the rolls are proofing for the second time, preheat your oven to 350°F (175°C).
- Bake: Remove the plastic wrap from the pan. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently poking the center – it should spring back.
- Prepare the Frosting: While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Finish the Frosting: Gradually add the sifted powdered sugar, mixing until just combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired smooth, spreadable consistency.
- Frost the Rolls: Once the cinnamon rolls are out of the oven and slightly cooled (but still warm is best for melt-in-your-mouth frosting!), generously spread the cream cheese frosting over the top. The warmth of the rolls will start to gently melt the frosting, creating a divine gooey layer.
Why You’ll Love This Best Soft Cinnamon Roll Recipe
These are undeniably The Best Soft Cinnamon Roll Recipe you will ever make! The star of the show is their incredible pillowy softness, a sensation that’s impossible to resist. Unlike many recipes that can be dry or tough, these boast a tender interior that melts in your mouth with every bite. Plus, the satisfaction of creating such decadent treats from scratch at home is immense, saving you a significant amount compared to bakery versions without compromising on flavor or quality. The irresistible filling, packed with warming cinnamon and sweet brown sugar, melds beautifully with the rich, tangy cream cheese frosting, making each bite a harmonious blend of sweet and spice, far surpassing the simplicity of a basic glazed roll.
Imagine waking up to the aroma of these warm, gooey cinnamon rolls filling your home – pure comfort and joy! This recipe is more than just a baked good; it’s an experience. It’s the perfect way to elevate your weekend brunch, impress guests, or simply create a moment of sweet indulgence for yourself. Don’t wait to experience this culinary delight; dive in and bake up a batch of these glorious treats today!
Storing and Reheating Tips
Storing:
To keep your delicious cinnamon rolls fresh and soft, store any leftovers at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. If you need to store them for longer, refrigerate them in an airtight container for up to 4-5 days. The frosting might become a little firm in the refrigerator, but it will soften upon reheating.
Reheating:
For the best experience, reheat individual cinnamon rolls in the microwave for 10-20 seconds until warm and gooey. You can also reheat them in a 300°F (150°C) oven for about 5-10 minutes. This method is excellent for warming up a whole batch without making them tough. If you prefer them with slightly crisper edges, you can even pop them under the broiler for a minute or two, watching them closely.
Freezing:
To freeze unfrosted baked cinnamon rolls, allow them to cool completely. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, then gently reheat as described above. You can also freeze unbaked, sliced rolls before their second rise. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. To bake, let them thaw and complete their second rise at room temperature before baking as directed.
Final Thoughts
The Best Soft Cinnamon Roll Recipe is truly an achievable dream, offering unparalleled softness and a delightful balance of spices and sweet frosting right from your oven. Don’t hesitate to try this recipe; you’ll be rewarded with a batch of incredibly delicious cinnamon rolls that will disappear in no time!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
The Best Soft Cinnamon Roll Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to work its magic.1 cup whole milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the foamy yeast mixture, add the room temperature egg and the melted butter. Whisk until well combined.1 large egg, ¼ cup unsalted butter
- Stir in the salt. Then, gradually add 3 cups of the all-purpose flour, mixing with a wooden spoon or a stand mixer fitted with a dough hook until just combined.1 teaspoon salt, 3 ½ to 4 cups all-purpose flour
- If using a stand mixer, knead on low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches the desired consistency.3 ½ to 4 cups all-purpose flour
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This gentle rise is crucial for achieving that sought-after softness.
- While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mash with a fork until it forms a thick, spreadable paste. Ensure the butter is softened but not melted.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Make sure the edges are relatively straight.3 ½ to 4 cups all-purpose flour
- Generously spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a ½-inch border along one of the long edges. This border will help seal the rolls.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge with the filling all the way to the edge, tightly roll up the dough, creating a log. Pinch the seam to seal it. Using a sharp knife or dental floss (which can give cleaner cuts), slice the log into 12 equal pieces, about 1.5 inches thick.
- Lightly grease a 9×13 inch baking pan. Arrange the cinnamon roll slices in the prepared pan, ensuring they are snug but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they look puffy and have nearly doubled in size again. This second rise is key to those pillowy soft textures.
- While the rolls are proofing for the second time, preheat your oven to 350°F (175°C).
- Remove the plastic wrap from the pan. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently poking the center – it should spring back.
- While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, ¼ cup unsalted butter
- Gradually add the sifted powdered sugar, mixing until just combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired smooth, spreadable consistency.1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm is best for melt-in-your-mouth frosting!), generously spread the cream cheese frosting over the top. The warmth of the rolls will start to gently melt the frosting, creating a divine gooey layer.8 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk