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Soft Fluffy Cinnamon Rolls Recipe

Soft Fluffy Cinnamon Rolls Recipe

Indulge in the Soft Fluffy Cinnamon Rolls Recipe, a delightful journey to baking perfection that yields incredibly tender, airy rolls bursting with warm cinnamon spice. This recipe is your gateway to creating a homemade treat that rivals any bakery, offering a comforting and satisfying experience for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 4 hours
Servings: 12 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to about 105-115°F (40-46°C)
  • 2 ¼ teaspoons active dry yeast one standard packet
  • ½ cup granulated sugar divided
  • 1 teaspoon salt
  • 1 large egg at room temperature
  • ⅓ cup unsalted butter melted and slightly cooled
  • 4 cups all-purpose flour plus more for dusting
Filling
  • ½ cup unsalted butter softened to room temperature
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
Cream Cheese Frosting
  • 8 ounces cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 2 cups powdered sugar confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons whole milk or heavy cream as needed for consistency

Equipment

  • Large mixing bowl
  • Medium Mixing Bowl
  • Wooden spoon
  • Stand mixer with dough hook
  • Rolling Pin
  • Sharp Knife
  • Unflavored dental floss
  • 9x13 inch baking pan
  • Electric mixer

Method
 

  1. In a large mixing bowl, combine the warm milk and 1 teaspoon of the granulated sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
    1 cup whole milk, ½ cup granulated sugar, 2 ¼ teaspoons active dry yeast
  2. To the activated yeast mixture, add the remaining granulated sugar (½ cup minus 1 teaspoon), salt, room temperature egg, and melted butter. Whisk everything together until well combined.
    1 teaspoon salt, 1 large egg, ⅓ cup unsalted butter
  3. Gradually add 4 cups of the all-purpose flour, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Continue to mix until a shaggy dough forms. If the dough seems too sticky, add the remaining ½ cup of flour a tablespoon at a time, until the dough pulls away from the sides of the bowl but is still soft and slightly tacky.
    4 cups all-purpose flour
  4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand, or for 6-8 minutes in a stand mixer, until the dough is smooth, elastic, and no longer sticky. When you poke it, the dough should spring back slowly.
  5. Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat. 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.
  6. While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a fork or spoon until it forms a paste-like consistency.
    ½ cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
  7. Once the dough has doubled, punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches and about ¼ inch thick. Spread the prepared cinnamon-sugar mixture evenly over the surface of the dough, leaving a small ½-inch border along one of the long edges.
  8. Starting from the long edge opposite the ½-inch border, tightly roll up the dough into a log. Pinch the seam to seal it firmly. Using a sharp knife or unflavored dental floss, slice the log into 12 equal rolls, each about 1.5 inches thick. For easier slicing with dental floss, slide a piece of floss under the log, cross the ends over the top, and pull them in opposite directions to cut through the dough.
  9. Lightly grease a 9x13-inch baking pan. Arrange the cinnamon rolls in the prepared pan, cut-side up, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, or until they appear puffy and have nearly doubled in size. Preheat your oven to 350°F (175°C) while the rolls are in their second rise.
  10. Remove the plastic wrap. Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through. The centers should be soft but not doughy.
  11. While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined and smooth. Stir in the vanilla extract. Add 2 tablespoons of milk or cream and beat until the frosting is a spreadable consistency; add more milk or cream, a tablespoon at a time, if needed to reach your desired texture.
    8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons whole milk or heavy cream
  12. Once the cinnamon rolls have cooled for about 5-10 minutes (they should still be warm), generously spread the cream cheese frosting over the tops. Serve immediately and enjoy the incredible aroma and taste of your homemade Soft Fluffy Cinnamon Rolls Recipe!

Notes

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze baked cinnamon rolls (cooled completely) for up to 2 months. Reheat in a 300°F oven for 5-10 minutes.