The Best Cinnamon Rolls Recipe (Soft & Fluffy!)

Is there any aroma more comforting than warm cinnamon rolls baking in the oven? That sweet, spicy scent instantly makes a house feel like a home. But let’s be honest: store-bought rolls often disappoint, ending up dry or overly sweet. What if you could create bakery-quality, pillowy-soft rolls right in your own kitchen?

This recipe for The Best Cinnamon Rolls is about to become your new weekend tradition. We’re talking about a rich, buttery yeast dough that rises to fluffy perfection, filled with a caramelized brown sugar-cinnamon mixture, and topped with a luscious cream cheese frosting that melts into every swirl. It’s a labor of love that yields incredibly rewarding results. Whether for a holiday breakfast, a special brunch, or just because you deserve a treat, these rolls are guaranteed to impress.

Ingredients

This recipe uses standard pantry staples to create something extraordinary. Using room temperature ingredients for the filling and frosting ensures a smooth, lump-free finish.

Ingredient	Amount/Quantity	Notes
For the Dough:
Milk	310ml (1 1/4 cups)	Lukewarm (not hot!)
Dried Yeast	2 tsp	Instant or active dry
Caster Sugar	Pinch + 55g (1/4 cup)	Feeds the yeast
Plain Flour	525g (3 1/2 cups)	Plus extra for dusting
Salt	1 tsp
Butter, melted	60g	Cooled slightly
Egg	1	Lightly beaten
For the Filling:
Butter, chopped	75g	Room temperature
Brown Sugar	110g (1/2 cup)	Firmly packed
Ground Cinnamon	3 tsp
For the Frosting:
Cream Cheese	100g	Room temperature
Butter	20g	Room temperature
Vanilla Extract	1 tsp
Icing Sugar Mixture	150g (1 cup)	Sifted
Milk (Optional)	2 tbsp	To thin for a glaze

this now & bake later ❤️

Timing

While yeast dough requires patience, the actual hands-on time is quite manageable.

• Preparation Time: 30 minutes
• Rising Time: 1 hour 20 minutes (1 hour + 20 mins)
• Cooking Time: 25 minutes
• Total Time: Approximately 2 hours 15 minutes

Step-by-Step Instructions

Follow these steps to create soft, gooey cinnamon rolls that rival any bakery.

Step 1: Proof the Yeast

Pour the milk into a heatproof jug and microwave gently until just lukewarm (test it with your finger—it should feel comfortable, not hot). Add the yeast and a pinch of caster sugar. Stir gently to combine. Set aside for 5 minutes, or until the mixture becomes frothy on top.

• Actionable Tip: If the mixture doesn’t froth, your yeast may be old or the milk was too hot. It’s best to start over with fresh yeast to ensure your rolls rise properly.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour, the remaining 55g of sugar, and the salt. Make a well in the center. Pour in the frothy milk mixture, the melted butter, and the beaten egg. Use a wooden spoon to mix until a shaggy dough forms, then use your hands to bring it together into a ball.

Step 3: Knead and First Rise

Turn the dough onto a lightly floured surface. Knead for 5 minutes, or until the dough is smooth and elastic. It should spring back when poked. Place the dough into a lightly oiled bowl and cover with plastic wrap or a clean tea towel. Place the bowl in a warm, draught-free spot for 1 hour, or until the dough has doubled in size.

Step 4: Prepare the Filling and Pan

While the dough rises, make the filling. In a small bowl, use a silicon spatula to mix the 75g of room-temperature butter, brown sugar, and cinnamon until smooth and spreadable paste forms.

Preheat your oven to 180°C (160°C fan forced). Lightly grease a 4cm-deep, 21cm x 31cm baking pan and line the base with baking paper.

Step 5: Roll and Fill

Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and shape it into a rough rectangle. Use a rolling pin to roll the dough out to a rectangle approximately 25cm x 40cm. Spread the prepared cinnamon butter filling evenly over the dough, going all the way to the edges.

• Actionable Tip: An offset spatula makes spreading the filling much easier and more even!

Step 6: Roll, Cut, and Second Rise

Starting from one of the short ends, tightly roll the dough up into an even log. Using a large sharp knife (or unflavored dental floss for a clean cut!), gently cut the log into 12 even slices. Arrange the rolls cut-side up in the prepared pan, spacing them slightly apart to allow room for expansion. Cover the pan again and let stand for 20 minutes, or until the rolls have risen and filled the pan.

Step 7: Bake Until Golden

Bake the rolls in the preheated oven for 25 minutes, or until they are a deep golden brown.

Step 8: Make the Frosting

While the rolls bake, prepare the frosting. Use electric beaters to beat the cream cheese, 20g butter, and vanilla together until smooth and combined. Add the icing sugar and beat until creamy.

• Actionable Tip: If you prefer a thinner glaze that drips down the sides, beat in the optional 2 tablespoons of milk. For a thick, spreadable frosting, omit the milk.

Step 9: Glaze and Serve

Run a knife around the edges of the pan to loosen the rolls. Place a board over the pan and carefully invert the rolls onto it, then immediately flip them right-side up onto a wire rack or serving platter. Let them cool for just 5 minutes. Spread the frosting over the warm rolls, allowing it to melt slightly into the spirals. Pull apart and serve warm!

Nutritional Information

Nutritional information is an estimate per roll (assuming 12 rolls).

• Calories: Approx. 300-350 kcal
• Protein: 6-7 g
• Carbohydrates: 50-55 g
• Fat: 10-12 g
• Saturated Fat: 6-7 g
• Sugar: 20-25 g

Healthier Alternatives

This is a decadent treat, but you can make a few adjustments:

• Whole Wheat Flour: Substitute up to half of the white flour with whole wheat pastry flour for added fiber.
• Reduce Sugar: You can reduce the sugar in the dough and filling slightly, though it may affect the texture and caramelization.
• Lighter Frosting: Use a simple icing sugar and milk glaze instead of the cream cheese frosting to reduce fat.
• Milk: Use low-fat or skim milk instead of whole milk.

Serving Suggestions

These Cinnamon Rolls are best enjoyed fresh and warm!

• Coffee Pairing: Serve with a hot cup of black coffee or a latte to balance the sweetness.
• Brunch Spread: Add fresh fruit and a savory egg dish to create a complete brunch menu.
• Dessert: Warm leftovers slightly and top with a scoop of vanilla ice cream for an indulgent dessert.

Common Mistakes to Avoid

For the fluffiest rolls, avoid these common baking pitfalls:

• Killing the Yeast: If your milk is too hot, it will kill the yeast and the dough won’t rise. Solution: Use lukewarm milk (baby bottle temperature).
• Adding Too Much Flour: This leads to dry, tough rolls. Solution: The dough should be slightly tacky but not sticky. Add flour gradually while kneading.
• Rushing the Rise: Yeast needs time to work. Solution: Be patient and let the dough double in size, especially if your kitchen is cool.
• Rolling Loosely: Loose rolls will unravel. Solution: Roll the dough log tightly to keep that beautiful spiral shape.

Storing Tips

These rolls stay soft for days if stored correctly.

• Room Temperature: Store frosted rolls in an airtight container at room temperature for up to 2 days.
• Refrigerate: You can refrigerate them for up to 5 days, but this may dry them out slightly.
• Freeze: Unfrosted rolls freeze beautifully! Wrap tightly and freeze for up to 2 months. Thaw and warm in the oven before frosting and serving.
• Reheat: Microwave individual rolls for 10-20 seconds to restore their soft, gooey texture.

Conclusion

This recipe for The Best Cinnamon Rolls is a keeper. By taking the time to make a proper yeast dough and using a rich, buttery filling, you create a treat that is miles above anything you can buy. The smell of cinnamon baking and the joy of pulling apart a warm, soft roll is an experience worth every minute of effort.

Ready to bake something special? Give this recipe a try this weekend and let us know how it went in the comments below! Did you go for the thick frosting or the glaze? We love hearing from you. Don’t forget to rate the recipe and subscribe for more delicious baking ideas!

FAQs

Q1: Can I make the dough ahead of time?

Yes! You can prepare the dough through Step 6 (cut and placed in the pan), then cover and refrigerate overnight. In the morning, let the rolls sit at room temperature for about 30-45 minutes to rise and take the chill off before baking.

Q2: Can I use active dry yeast instead of instant?

Yes, you can. Just make sure to proof it in the warm milk with sugar first (as described in Step 1) to ensure it’s active before adding it to the flour.

Q3: Why did my filling leak out?

This can happen if the rolls aren’t rolled tightly enough or if there is too much butter in the filling. Ensure you roll the log tightly and seal the edge before cutting.

Q4: Can I add nuts or raisins?

Absolutely! You can sprinkle ½ cup of chopped pecans, walnuts, or raisins over the cinnamon-sugar filling before rolling up the dough for extra texture and flavor.

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