Soft and Fluffy Homemade Cinnamon Rolls
Prep Time: 30 minutes
Rising Time: 1½–2 hours
Bake Time: 22–27 minutes
Total Time: About 3 hours
Servings: 9 large cinnamon rolls
Ingredients
For the Dough
¾ cup whole milk, warmed to 105–110°F (40–43°C)
2¼ teaspoons active dry yeast
¼ cup granulated sugar, divided
1 large egg, at room temperature
1 egg yolk, at room temperature
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3 cups all-purpose flour, plus more if needed
¾ teaspoon salt
½ teaspoon ground cinnamon
For the Cinnamon Filling
½ cup unsalted butter, softened
¾ cup packed brown sugar
1½ tablespoons ground cinnamon
¼ teaspoon salt
⅓ cup finely chopped pecans or walnuts, optional
For the Cream Cheese Frosting
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk
Small pinch of salt
Instructions
Activate the yeast:
Pour the warm milk into a large mixing bowl. Add the yeast and 1 tablespoon of the measured sugar. Stir gently and let it stand for 5–10 minutes. The mixture should become foamy. If it does not foam, the yeast may be inactive or the milk may have been too hot.
Prepare the wet mixture:
Add the remaining sugar, egg, egg yolk, melted butter, and vanilla extract to the yeast mixture. Whisk until thoroughly combined.
Make the dough:
Add 2¾ cups flour, salt, and cinnamon. Mix with a wooden spoon until a soft, shaggy dough forms. Add the remaining flour gradually as needed. The dough should be soft and slightly tacky but not extremely sticky.
Knead the dough:
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, knead it in a stand mixer fitted with a dough hook for 5–7 minutes on medium-low speed.
First rise:
Place the dough in a lightly greased bowl and turn it once to coat the surface. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 60–90 minutes, or until doubled in size.
Prepare the filling:
Combine the brown sugar, cinnamon, and salt in a small bowl. Keep the softened butter separate so it can be spread easily over the dough.
Roll out the dough:
Gently punch down the risen dough. Transfer it to a lightly floured work surface and roll it into a rectangle measuring approximately 14 × 18 inches.
Add the filling:
Spread the softened butter evenly over the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Add chopped nuts if desired and press the filling gently into the dough.
Roll the dough:
Beginning with the long filled edge, tightly roll the dough into a log. Keep the roll even without squeezing it too firmly. Pinch the seam closed when you reach the unfilled border.
Cut the rolls:
Use unflavored dental floss or a sharp serrated knife to cut the log into nine equal pieces. Dental floss produces clean cuts without flattening the rolls.
Arrange and rise again:
Lightly grease a 9-inch square baking pan or similar baking dish. Arrange the rolls in three rows of three, leaving a little room between them. Cover and let them rise for 30–45 minutes, until visibly puffy and nearly touching.
Preheat the oven:
While the rolls are rising, preheat the oven to 350°F (175°C).
Bake:
Bake the cinnamon rolls for 22–27 minutes, until lightly golden on top. The center rolls should appear set rather than doughy. If the tops begin browning too quickly, loosely cover the pan with foil for the final few minutes.
Prepare the frosting:
Beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt. Beat again, adding milk one tablespoon at a time until the frosting reaches your preferred consistency.
Frost and serve:
Let the cinnamon rolls cool for approximately 10 minutes. Spread the cream cheese frosting over the warm rolls so it melts slightly into the swirls. Serve warm.
Tips
Measure the flour carefully. Too much flour will make the cinnamon rolls dry and heavy.
The milk should feel warm, not hot. Excessive heat can kill the yeast.
Use room-temperature eggs so the dough rises properly.
The dough should remain slightly tacky after kneading. Avoid adding unnecessary flour.
Spread softened—not melted—butter over the dough to keep the filling from leaking.
Cut the rolls as evenly as possible so they finish baking simultaneously.
For exceptionally soft rolls, pour ¼ cup of slightly warmed heavy cream around the risen rolls immediately before baking.
Check the middle roll when testing for doneness because it normally takes the longest to bake.
Overnight Method
Prepare and cut the rolls, then arrange them in the baking pan. Cover tightly and refrigerate for up to 12 hours. The following morning, remove the pan from the refrigerator and let the rolls stand at room temperature for 45–60 minutes. Once puffy, bake as directed.
Storage
Room temperature: Store unfrosted rolls in an airtight container for up to 2 days.
Refrigerator: Store frosted rolls for up to 5 days.
Freezer: Freeze unfrosted cinnamon rolls for up to 2 months.
Reheat an individual roll in the microwave for 15–20 seconds. If frozen, thaw it overnight in the refrigerator before reheating.
Nutritional Information
Approximate values per frosted cinnamon roll:
Calories: 460
Protein: 7 grams
Carbohydrates: 64 grams
Fat: 21 grams
Fiber: 2 grams
Sugar: 32 grams
Values may vary according to the ingredients and amount of frosting used.
Benefits
Homemade rolls contain no artificial preservatives.
Milk and eggs provide protein and important nutrients.
Cinnamon adds warm flavor without requiring excessive ingredients.
The recipe can be prepared ahead for holidays, brunches, or family breakfasts.
Nuts can add healthy fats, fiber, and texture when included.
Questions and Answers
Why didn’t my dough rise?
The yeast may have expired, the milk may have been too hot, or the room may have been too cold. Let the dough rise in a warm, draft-free place.
Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour. The rising time may be slightly shorter.
Can I make the rolls without cream cheese?
Yes. Mix powdered sugar with vanilla and enough milk to make a simple glaze.
Why are my cinnamon rolls dry?
The most common causes are adding too much flour or baking the rolls too long.
Can I use bread flour?
Yes. Bread flour produces a slightly chewier cinnamon roll, while all-purpose flour gives a softer texture.
Can I make smaller rolls?
Yes. Cut the log into 12 pieces and begin checking them after approximately 18 minutes.
