The BEST Soft And Easy Cinnamon Rolls Recipe

Bymia larkspur
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Introduction

If you’re craving warm, soft cinnamon rolls that melt in your mouth, this recipe is for you. These homemade cinnamon rolls are easy to make and bursting with cinnamon flavor, topped with a luscious cream cheese icing. Perfect for breakfast, brunch, or a comforting treat any time of day.

The image shows six cinnamon rolls in a white baking tray, each roll with two visible layers: a light golden-brown dough layer and a darker brown cinnamon sugar swirl layer tightly rolled in the center, giving a spiral shape. The cinnamon filling appears gooey and slightly melted, creating a shiny texture between the soft dough layers. The background has a white marbled surface with cinnamon sticks slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tablespoons cinnamon powder
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream (120g), room temperature
  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Step 1: Microwave the milk for 20-30 seconds until warm to touch (about 100-110°F). Stir in the yeast, whisk gently, and let sit for 10 minutes until foamy.
  2. Step 2: Add the sugar, flour, eggs, salt, and room temperature butter to the bowl with the yeast mixture.
  3. Step 3: Kneading by hand: Use a large wooden spoon to mix into a shaggy dough, then transfer to a clean surface. Knead with a push-pull motion for 15 minutes until the dough is soft, smooth, and stretchy. If sticky, add 1-2 tablespoons of flour after 5 minutes.
  4. Step 4: Or kneading with a stand mixer: Use the dough hook on medium-high speed for 7-10 minutes until the dough pulls away from the bowl and passes the window-pane test.
  5. Step 5: Place dough in a lightly oiled bowl, cover with cling wrap, and rest in a warm spot for 60-90 minutes until doubled in size and springs back when poked.
  6. Step 6: Meanwhile, prepare the filling by mixing softened butter with cinnamon, brown sugar, and salt until spreadable. Warm briefly if too firm.
  7. Step 7: Line a 9×13″ baking pan with parchment paper.
  8. Step 8: Punch down the risen dough and roll it out on a lightly floured surface into a 12×18″ rectangle using your hands and a rolling pin.
  9. Step 9: Spread the cinnamon filling evenly over the dough with a spatula.
  10. Step 10: Cut the dough into 12 strips, each about 1″ wide and 18″ long, then tightly roll each strip into a cinnamon roll.
  11. Step 11: Arrange the rolls in the prepared pan in a 4×3 grid, then cover and let rise again in a warm place for 30-45 minutes until puffy.
  12. Step 12: Preheat oven to 350°F (conventional, no fan) during the last 20 minutes of the second rise.
  13. Step 13: Before baking, pour 1/2 cup heavy cream evenly over the rolls.
  14. Step 14: Bake for 22-25 minutes until rolls are light golden and firm to touch. Slightly underbaking is preferred for gooey softness.
  15. Step 15: Remove from oven and cool for 10 minutes.
  16. Step 16: For the icing, whisk together cream cheese, butter, cream, and icing sugar until smooth and creamy.
  17. Step 17: Spread the cream cheese icing generously over the warm cinnamon rolls.
  18. Step 18: Serve and enjoy your soft, easy cinnamon rolls!

Tips & Variations

  • Use instant yeast as a quicker alternative without proofing in warm milk.
  • For extra gooey rolls, do not overbake; they will firm up slightly as they cool.
  • Add chopped nuts or raisins to the filling for added texture.
  • Swap half the all-purpose flour for bread flour to create a chewier texture.
  • Store leftover rolls with icing separately to keep the texture fresh.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving. If frozen, thaw overnight in the fridge for best results.

How to Serve

A close-up view of a white rectangular baking dish filled with six cinnamon rolls covered in a thick layer of creamy white icing that drips slightly over the edges. The cinnamon rolls have a golden brown swirl visible beneath the smooth, shiny icing that gives a soft texture look. The dish is placed on a light surface with cinnamon sticks and a small bowl of cinnamon powder blurred softly in the background, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise in the fridge overnight. Bring it to room temperature and complete the rolling and second rise before baking in the morning.

What is the window-pane test?

The window-pane test checks if the dough is kneaded enough. Stretch a small piece of dough gently; if it stretches thin without tearing and you can almost see light through it, the dough is ready.

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The BEST Soft And Easy Cinnamon Rolls Recipe

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★★★★★

4.5 from 52 reviews

This recipe delivers the best soft and easy cinnamon rolls with a tender, fluffy dough and a rich cinnamon-sugar filling. Made from scratch with simple ingredients, these rolls are baked to a golden perfection and topped with a luscious cream cheese icing, perfect for breakfast or dessert.

  • Author: mia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dough Ingredients

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)

Filling Ingredients

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • 3/4 tsp salt

Baking & Topping Ingredients

  • 1/2 cup heavy cream (120g), room temperature
  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Activate Yeast: Microwave the milk for 20-30 seconds until warm to touch (about 100-110°F). Add yeast, whisk gently, and rest for 10 minutes until foamy.
  2. Prepare Dough Mixture: Add sugar, all-purpose flour, eggs, salt, and room temperature butter to the yeast-milk mixture in the same bowl.
  3. Kneading by Hand: Use a large wooden spoon to mix into a shaggy dough. Turn onto a clean surface and knead by hand for 15 minutes using a push-pull motion. The dough will start sticky but become soft, smooth, and stretchy. Add only 1-2 tbsp flour if still sticky after 5 minutes. Stop when the dough passes the window-pane test.
  4. Kneading with Stand Mixer: Alternatively, knead the dough in a stand mixer with a dough hook on medium-high speed for 7-10 minutes until smooth, pulls away from bowl edges, and passes the window-pane test.
  5. First Rise: Oil a clean bowl, transfer dough, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size and slightly springs back when poked.
  6. Prepare Filling: Mix softened butter, cinnamon, brown sugar, and salt until spreadable. Warm briefly if needed to soften.
  7. Shape Rolls: Line a 9×13″ baking pan with parchment. Punch down risen dough onto a lightly floured surface. Roll into a 12×18″ rectangle gently. Spread filling evenly over dough.
  8. Cut and Roll: Using a ruler and pizza cutter, cut into 12 strips (1″ wide, 18″ long). Roll each strip tightly into cinnamon rolls and arrange in a 4×3 pattern in the pan.
  9. Second Rise: Let rolls rest in a warm spot for 30-45 minutes until puffed and partially springy when poked.
  10. Preheat Oven and Prepare for Baking: Preheat oven to 350°F (conventional, no fan). Just before baking, carefully pour 1/2 cup heavy cream over the rolls to soak in.
  11. Bake: Bake for 22-25 minutes until rolls are light golden and firm to touch. Slight underbaking is preferable for a gooey texture.
  12. Rest: Remove from oven and allow rolls to rest 10 minutes.
  13. Make Cream Cheese Icing: Whisk together cream cheese, 1/4 cup butter, 1/4 cup heavy cream, and icing sugar until creamy.
  14. Ice and Serve: Spread the cream cheese icing generously over the warm cinnamon rolls and enjoy.

Notes

  • Make sure your milk is warm but not hot to properly activate the yeast without killing it.
  • The dough should feel sticky initially; avoid adding too much flour to keep rolls soft.
  • Use the window-pane test to check dough elasticity: stretch a small piece to see if it becomes translucent without tearing.
  • Pouring heavy cream over the rolls before baking adds moisture and richness.
  • Allowing the second rise ensures fluffy, well-risen rolls.
  • If you do not have a stand mixer, kneading by hand is effective though more time consuming.
  • Store leftover rolls covered in the fridge; reheat gently to retain softness.

Keywords: cinnamon rolls, soft cinnamon rolls, easy cinnamon rolls, cream cheese icing, breakfast recipe, sweet rolls

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