Best Cinnamon Rolls Recipe

These are the best cinnamon rolls I have ever made. I’ve tested this recipe so many times that I have lost count, but let me tell you it was SO worth it! It all starts with a yeasted dough that is pillowy soft, fluffy and tender and filled with a warm and sweet cinnamon butter filling and finally they are topped off with rich, yet light cream cheese frosting. Is there anything better?!

How to make cinnamon rolls soft and fluffy?

The trick to make cinnamon rolls soft and fluffy lies in the dough, mainly in properly blooming the yeast so that it is properly activated and can work as it should, leaving you with properly risen fluffy cinnamon rolls. The other part is in the kneading of the dough, if the dough has been kneaded enough the gluten will develop properly and leave you with pillowy soft rolls, if the gluten is under developed the rolls won’t be as soft.

Ingredient Notes

The ingredients that go into the Best Cinnamon Rolls

Strong White Bread Flour – is the perfect base for these soft &  fluffy cinnamon rolls

Yeast – leavens the cinnamon rolls, provides lightness and height

Eggs – binds the rolls together and adds more lightness

Butter – provides moisture and fat, while also softening the cinnamon rolls

Sugar – will help activate the yeast

Milk– makes the rolls moist, soft and tender

Salt – balances everything out

Double Cream (Heavy Cream) – makes the cinnamon rolls pillowy soft and tender

Cinnamon Filling Ingredients

Butter – is the base for the filling

Light Brown Sugar – will sweeten the rolls and provide so much flavour

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Cinnamon – of course! We need cinnamon for cinnamon rolls

Nutmeg (optional) – adds more flavour and depth

Cream Cheese Frosting Ingredients

Cream Cheese – is the base for the frosting, and has so much flavour

Melted Butter – will thin out the frosting and add some moisture

Icing Sugar – provides so much sweetness

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Lemon Paste or Extract (optional) – will add so much flavour and brightness 

Milk – will help thin out the frosting and make it slightly creamier

How to make the Best Cinnamon Rolls – step by step

1. In a microwave safe bowl, microwave the milk and butter, in 30 seconds increments until warm and the butter is melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. 
2. Add the salt, sugar and yeast into the milk and butter mixture and mix well. Cover  the bowl tightly with some cling film (saran wrap), and a cloth on top of the bowl, leave this mixture for 15 minutes, until the yeast blooms.
3. In a separate bowl, crack in a couple of eggs and whisk them well.
4. Next, remove the cloth and cling film (saran wrap) off of the yeast mixture and add in the eggs and combine.
5. Now, fold in 120g (1 cup) of flour and mix till well combined. You should have a loose and slightly lumpy dough.
6. In a large bowl, measure out the rest of the flour and add in the yeast mixture and fold everything together, The dough should start coming together 
7. Knead the dough on a well floured surface for around 10 minutes, or until the dough is smooth, comes together and is still slightly sticky on the outside but doesn’t completely stick to your hands or the surface. You should be able to stretch the dough between your fingers without it snapping.
8. Place the dough into a greased bowl, cover with cling film (saran wrap) and a cloth and allow to proof in a warm place for an hour, until the dough has doubled in size.
9. While the dough proofs, make the filling by mixing the softened butter, with sugar, cinnamon, nutmeg and vanilla in a bowl, until everything is well combined.
10. Next, make the frosting by whisking the cream cheese, until light and fluffy. Then add in the butter, vanilla and milk and combine.
11. Add in the icing sugar in 3 parts, whisking the frosting in between each addition of icing sugar. You should end up with a smooth and thick frosting that is still pourable.
12. Once the dough has risen, punch it down and roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
13. Spread the cinnamon butter mixture evenly over the dough, leaving a very small space on the edge.
14. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
15. Use unflavoured floss or a sharp knife to cut the dough into 12 evenly sized rolls and place into a 9×13 baking pan (or a 9×9 inch pan,  you can use two of these) and let the rolls rise again for around 30 minutes.
16. Once the rolls have risen pour the cream onto the rolls, making sure it is evenly distributed.
17. Bake the cinnamon rolls at (175 celsius / 350 fahrenheit / gas mark 4) for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
18. Once slightly cool, warm but not hot, spread the frosting evenly over the cinnamon rolls and enjoy!

How to store these cinnamon rolls?

Store these delicious cinnamon rolls in an airtight container, once the frosting has fully set, stored at room temperature they will last around 3 days and stored in the fridge they should last for about a week!

Why put cream on cinnamon rolls before baking?

Double cream or heavy cream make the cinnamon rolls softer. As the rolls bake the cream heats up in the bottom of the pan and adds more moisture into the rolls as they cook, resulting in rolls that are soft, tender and gooey in the middle!

Should I use all purpose flour or bread flour for cinnamon rolls?

Bread flour all the way! Why, well because bread flour can absorb more liquid than all-purpose flour, meaning that the dough will have more moisture in it, resulting in super soft, tender and fluffy cinnamon rolls. Trust me, when it comes to making cinnamon rolls, bread flour makes all the difference and cinnamon rolls are kind of like bread so, why wouldn’t you use bread flour!

Tips and Tricks – Best Cinnamon Rolls Recipe

• Use unflavoured floss – to cut the cinnamon rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
• Store the cinnamon rolls – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
• If you don’t have a rolling pin – use can use a closed bottle of olive oil instead
• Finally, you can see a full recipe see a full recipe video on my Tik Tok or IG – please tag me @aceofspoons_ if you make this recipe

Best Cinnamon Rolls Recipe

Hunar Baig

It all starts with a yeasted dough that is pillowy soft, fluffy and tender and filled with a warm and sweet cinnamon butter filling and finally they are topped off with rich, yet light cream cheese frosting. Is there anything better?!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Proofing Time 1 hour hr

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 rolls

Equipment

• 8×8 or 9×13 baking pan or glass baking tray
• Rolling Pin
• Large bowl
• Whisk

Ingredients

  

Cinnamon Roll Dough

• 480 g strong white bread flour (4 cups)
• 7 g dried active yeast (1 packet)
• 2 tbsp sugar
• 1 tsp salt
• 2 eggs
• 250 ml milk (1 cup)
• 100 g butter (7.5 tbsp)

Cinnamon Rolls Filling

• 100 g softened butter (7.5 tbsp)
• 210 g light brown sugar (1 cup)
• 1 1/2 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract or paste

Cream Cheese Frosting

• 120 g cream cheese (4 oz)
• 55 g melted butter (4 tbsp)
• 200 g icing cup (1 1/2 cups)
• 1 tsp vanilla extract or paste
• 1 tsp lemon extract or paste (optional)
• 1 – 2 tbsp milk

Cream to add to the cinnamon rolls

• 150 ml double cream (heavy cream) (2/3 cup)

Instructions

 

• In a microwave safe bowl, microwave the milk and butter, in 30 seconds increments until warm and the butter is melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast.
• Add the salt, sugar and yeast into the milk and butter mixture and mix well. Cover the bowl tightly with some cling film (saran wrap), and a cloth on top of the bowl, leave this mixture for 15 minutes, until the yeast blooms.
• In a separate bowl, crack in a couple of eggs and whisk them well.
• Next, remove the cloth and cling film (saran wrap) off of the yeast mixture and add in the eggs and combine.
• Now, fold in 120g (1 cup) of flour and mix till well combined. You should have a loose and slightly lumpy dough.
• In a large bowl, measure out the rest of the flour and add in the yeast mixture and fold everything together, The dough should start coming together
• Knead the dough on a well floured surface for around 10 minutes, or until the dough is smooth, comes together and is still slightly sticky on the outside but doesn't stick to your hands or the surface. You should be able to stretch the dough between your fingers without it snapping.
• Place the dough into a greased bowl, cover with cling film (saran wrap) and a cloth and allow to proof in a warm place for an hour, until the dough has doubled in size.
• While the dough proofs, make the filling by mixing the softened butter, with sugar, cinnamon, nutmeg and vanilla in a bowl, until everything is well combined.
• Next, make the frosting by whisking the cream cheese, until light and fluffy. Then add in the butter, vanilla and milk and combine.
• Add in the icing sugar in 3 parts, whisking the frosting in between each addition of icing sugar. You should end up with a smooth and thick frosting that is still pourable.
• Once the dough has risen, punch it down and roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
• Spread the cinnamon butter mixture evenly over the dough, leaving a very small gap on the edge.
• From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
• Use unflavoured floss or a sharp knife to cut the dough into 12 evenly sized rolls and place into a 9×13 baking pan (or a 9×9 inch pan, you can use two of these) and let the rolls rise again for around 30 minutes.
• Once the rolls have risen pour the cream onto the rolls, making sure it is evenly distributed.
• Bake the cinnamon rolls at (175 celsius / 350 fahrenheit / gas mark 4) for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
• Once slightly cool, warm but not hot, spread the frosting evenly over the cinnamon rolls and enjoy!

Notes

• Use unflavoured floss – to cut the cinnamon rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
• Store the cinnamon rolls – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
• If you don’t have a rolling pin – use can use a closed bottle of olive oil instead

Keyword Cinnamon, Cinnamon Rolls, Rolls