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Ultimate Fluffy Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 116 reviews
  • Author: Jaden
  • Prep Time: 120 minutes
  • Cook Time: 20 minutes
  • Total Time: 140 minutes
  • Yield: 9 large cinnamon rolls
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These cinnamon rolls are big, fluffy, soft, and absolutely delicious, delivering the best cinnamon roll experience you’ll ever have. Made with a rich, buttery dough, a sweet cinnamon-sugar filling, and topped with creamy cream cheese frosting, they’re perfect for any occasion. This recipe offers options to make them ahead of time or freeze for later enjoyment.

Ingredients

Scale

Dough

  • ¾ cup (180 grams) milk (whole milk or 2% preferred)
  • 2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast
  • ¼ cup (50 grams) granulated sugar
  • 4 tablespoons (57 grams) salted butter, melted and cooled
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 3 cups (360 grams) bread flour, plus more as needed
  • ¾ teaspoon kosher salt
  • Extra-virgin olive oil, for greasing the bowl

Filling

  • 4 tablespoons (57 grams) salted butter, softened
  • ⅔ cup (142 grams) packed dark brown sugar
  • 1 ½ tablespoons ground cinnamon

Cream Cheese Frosting

  • 4 oz (112 grams) cream cheese, softened
  • ¾ cup (85 grams) powdered sugar
  • 3 tablespoons salted butter, softened
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches 115°F and feels like warm bath water. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. If using active dry yeast, add sugar and let sit until foamy, about 5 minutes. Add the sugar, melted butter, egg, and egg yolk. Mix on medium speed until well combined, about 30 seconds. Remove the bowl and stir in the flour and salt with a wooden spoon until dough begins to form.
  2. Knead the dough: Attach the dough hook and knead on medium speed for 8 to 10 minutes until the dough is soft, slightly sticky, and pulls from the bowl. Add 1 to 3 tablespoons bread flour if too sticky, one tablespoon at a time. Optionally knead by hand on a floured surface for 8 to 10 minutes. Meanwhile, warm a clean dish towel in the dryer.
  3. First rise: Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, cover with plastic wrap and warm towel. Let rise until doubled in size, about 1 to 1½ hours. The dough is ready when a finger poked an inch into it leaves an indentation that does not immediately bounce back.
  4. Roll out dough: Generously dust a surface with flour and roll the dough into a 10 × 14-inch rectangle using a rolling pin.
  5. Prepare the filling: Spread softened butter evenly over the dough, leaving a ¼-inch margin at the far short side. Mix brown sugar and cinnamon in a small bowl. Sprinkle the mixture over the butter and gently rub to combine.
  6. Roll up the dough: Starting from the short side without the margin, tightly roll up the dough into a log. Seal the edge by pinching dough together. Place the log seam side down and trim ½ inch off both ends. Gently compact the log by pushing inward on both ends.
  7. Cut into rolls: Using unflavored dental floss or a serrated knife, cut the log into nine 1-inch slices.
  8. Second rise: Line a 9-inch round or square pan with parchment paper. Place rolls in the pan and cover with plastic wrap and a towel. Let rise until doubled and touching, about 45 minutes to 1 hour.
  9. Preheat oven: While rolls rise, preheat the oven to 350°F (175°C).
  10. Bake the cinnamon rolls: Remove plastic wrap and towel, bake rolls for 20 to 25 minutes until edges are golden brown but centers remain soft. Allow to cool for 10 minutes before frosting.
  11. Make cream cheese frosting: In a mixer fitted with the whisk attachment, combine cream cheese, powdered sugar, butter, and vanilla. Beat on low for 30 seconds, then medium-high speed for 1 to 2 minutes until smooth and fluffy. Alternatively, whisk by hand.
  12. Frost and serve: Spread the cream cheese frosting over warm rolls and serve immediately.
  13. Storage: Cover whole pan with plastic wrap and foil or store individual rolls in airtight containers or silicone bags in the refrigerator for up to 5 days. Reheat rolls individually in microwave in 15-second intervals until warm.

Notes

  • The best cinnamon rolls in the world – big, fluffy, soft, and incredibly delicious.
  • This recipe allows for making the rolls overnight or ahead of time and can be frozen for later use.
  • Ensure not to overbake to keep the rolls soft in the center.
  • Use room temperature eggs and softened butter for best dough texture.
  • Active dry yeast requires proofing with sugar and milk before mixing; instant yeast can be mixed directly.
  • Warming a dish towel in the dryer creates a perfect environment for dough rising.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 350
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.2g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 65mg

Find it online: https://yummyhere.com/ultimate-fluffy-cinnamon-rolls-recipe/