Homemade Fluffy Cinnamon Rolls Recipe
If you’re a cinnamon roll lover like me, you’re going to love this recipe. After many trials and tweaks, I’ve finally found the perfect combination for a cinnamon roll that’s soft, fluffy, gooey and delicious every time! These rolls have a tender dough and a rich, flavorful filling that melts in your mouth. Whether you’re having them fresh out of the oven for breakfast or as a late night treat they are absolute perfection!
Equipment
- 2 Large mixing bowls
- 1 small mixing bowl
- Electric mixer (optional)
- 9×13 inch baking pan
Ingredients
For the Dough:
- 3/4 cup 2% milk
- 1/4 cup + 1 tablespoon super fine sugar (AKA Caster Sugar or Baker's Sugar)
- 2 1/4 teaspoons yeast
- 3 cups bread flour
- 1/2 teaspoon salt
- 1/4 cup warm heavy cream
- 1/4 cup warm softened butter (not melted)
- 1 egg
For the Filling:
- 1/3 cup softened butter
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
For the Frosting:
- 1/4 cup cream cheese
- 1/2 cup butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
Prepare the Dough:
- Warm the Milk: Pour 3/4 cup 2% milk into a microwave-safe bowl and gently warm to just above room temperature, but not hot. Add 1/4 cup + 1 tablespoon super fine sugar to the milk and mix until the sugar is dissolved. Add 2 1/4 teaspoons yeast to the milk mixture and set aside until it becomes thick and foamy, about 20 minutes. Once the yeast has bloomed add 1 egg and mix until combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together 3 cups bread flour and 1/2 teaspoon salt until evenly distributed. Add 1/4 cup warm softened butter and 1/4 cup warm heavy cream, mixing until somewhat combined (about 30 seconds if using an electric mixer).
- Combine: Add the yeast mixture to the flour mixture. Mix until a dough forms and pulls away from the sides of the bowl. (A stand mixer with a dough hook can be helpful here) If the dough feels grainy, continue kneading until it’s smooth and elastic.
- First Rise: Transfer the dough to a clean, lightly greased bowl. Cover with a cloth and let it rise in a warm place until it has doubled in size, about 60-90 minutes.
Fill & Assemble:
- Cream together: Just before the dough has finished rising, start working on your filling. In a small bowl, cream together 1/3 cup softened butter, 3/4 cup brown sugar, 2 teaspoons cinnamon, and 1 teaspoon vanilla extract until well combined and creamy. Set aside until you are ready to roll out the dough.
- Roll Out Dough: Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. Roll it out into a rectangle about 1/8-inch thick using a lightly floured rolling pin.
- Add Filling: Add dollops of the cinnamon filling across the rolled out dough and spread it out in an even layer.
- Cut and Roll: Cut the dough into inch-wide strips along the long side of the rectangle, a pizza cutter works great for this. Roll each strip into a spiral to form individual cinnamon rolls.
- Second Rise: Place the rolls in a well-greased 9×13 inch baking pan, leaving a bit of space between each roll. Cover with a cloth and let them rise for another 60 minutes. While the rolls rise preheat your oven to 350°F (175°C).
Bake and Frost:
- Bake: Once the rolls have risen place the pan in the oven and bake for about 30-minutes, or until they are golden brown on top. As oven temperatures vary, it's a good idea to start checking on the cinnamon rolls about five-minutes early.
- Prepare the Frosting: While the rolls are baking, make your frosting. To a medium mixing bowl add 1/4 cup cream cheese, 1/2 cup butter, 1 cup powdered sugar, and 2 teaspoons vanilla extract, mix until smooth and creamy.
- Frost and Serve: Once the cinnamon rolls are out of the oven and slightly cooled, generously spread the frosting on top. Serve warm and enjoy the gooey, cinnamon goodness!
Notes
- These cinnamon rolls are best enjoyed fresh out of the oven, but they can be stored in an airtight container in the fridge for a few days. Reheat them briefly in the microwave to regain that freshly-baked warmth and softness.
- If you want to prep ahead, you can refrigerate the shaped rolls overnight before the second rise. Just let them come to room temperature and rise properly before baking.
- If you don’t have superfine sugar, feel free to use regular sugar. Just make sure it’s fully integrated into the dough.
- Enjoy these irresistible cinnamon rolls, they are a favorite at our house!
