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Soft and Fluffy Cinnamon Rolls

These soft and fluffy cinnamon rolls are everything you want in a homemade sweet treat. Made with a rich, buttery dough, a warm cinnamon-sugar filling, and topped with a luscious cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 55 minutes
Servings: 12 Servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • For the Dough
  • 1 cup warm whole milk 110°F/43°C
  • 2¼ teaspoons active dry yeast 1 packet
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • ⅓ cup unsalted butter melted
  • 1 teaspoon salt
  • 4 to 4½ cups all-purpose flour
  • For the Cinnamon Filling
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk if needed

Method
 

  1. Prepare the Dough
  2. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
  3. Add the eggs, melted butter, and salt, then mix until combined.
  4. Gradually add the flour until a soft dough forms.
  5. Knead the dough for 8–10 minutes until smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.
  7. Make the Filling
  8. In a small bowl, combine the brown sugar and cinnamon.
  9. Shape the Rolls
  10. Punch down the risen dough and roll it into a rectangle about 16×12 inches.
  11. Spread the softened butter evenly over the dough.
  12. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  13. Roll the dough tightly from the long side into a log.
  14. Slice into 12 equal rolls using a sharp knife or unflavored dental floss.
  15. Arrange the rolls in a greased 9×13-inch baking dish.
  16. Cover and let them rise again for 30–45 minutes until puffy.
  17. Bake
  18. Preheat the oven to 350°F (175°C).
  19. Bake for 22–25 minutes or until the tops are lightly golden.
  20. Remove from the oven and allow them to cool for about 10 minutes.
  21. Make the Frosting
  22. Beat the cream cheese and butter until smooth.
  23. Add the powdered sugar and vanilla extract, mixing until creamy.
  24. Add milk if needed to reach your desired consistency.
  25. Spread the frosting over the warm cinnamon rolls and serve.

Notes

  • Homemade cinnamon rolls reward patience. Giving the dough enough time to rise is one of the most important steps for achieving a light, fluffy texture. If your kitchen is cool, place the covered dough in a warm, draft-free area to help it rise properly.
  • Avoid adding too much flour while kneading. The dough should feel soft and slightly tacky, not dry. Too much flour is one of the most common reasons cinnamon rolls become dense instead of pillowy.
  • For the richest flavor, use fresh cinnamon and real butter. These simple ingredients make a noticeable difference in the finished rolls.
  • Use unflavored dental floss or a very sharp knife to slice the rolled dough. This helps keep the beautiful swirls intact without flattening the rolls.
  • Bake only until the tops are lightly golden. Overbaking can dry out the rolls, so check them during the last few minutes of baking.
  • Allow the rolls to cool for about 10 minutes before adding the frosting. This lets the frosting melt gently into every swirl while still keeping its creamy texture.
  • Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them for 15–20 seconds in the microwave before serving to bring back their soft, fresh-baked texture.
  • These cinnamon rolls freeze well. Wrap individual rolls tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm before serving.