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The Best Cinnamon Rolls Ever Recipe

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★★★★★

4.7 from 135 reviews

Experience the ultimate indulgence with these soft, fluffy, and gooey cinnamon rolls layered with a rich cinnamon sugar filling and topped with luscious cream cheese icing. Perfect for breakfast or dessert, this recipe guides you step-by-step to achieve bakery-quality cinnamon rolls right at home using a traditional kneading and baking method.

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 and Finishing Ingredients

  • 1/2 cup heavy cream (120g), room temperature (for pouring over rolls before baking)
  • 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. Prepare the yeast mixture: Microwave the milk for 20-30 seconds until warm to the touch (about 100-110°F). Add the yeast, whisk it together, and let sit for 10 minutes until foamy, activating the yeast.
  2. Mix dough ingredients: In the same bowl, add granulated sugar, flour, eggs, salt, and room temperature unsalted butter to the yeast mixture.
  3. Knead the dough by hand: Use a large wooden spoon to combine the ingredients into a shaggy dough, then transfer onto a clean surface. Knead with a push-pull motion for 15 minutes until the dough is soft, smooth, stretchy, and passes the window-pane test. The dough may be sticky initially; add only 1-2 tablespoons of flour if needed.
  4. Or knead dough with stand mixer: Alternatively, place dough ingredients in a stand mixer with dough hook and knead on medium-high speed for 7-10 minutes until smooth, stretchy, and pulling away from bowl edges.
  5. First rise: Transfer the dough to a lightly oiled bowl, cover with cling wrap, and let rest in a warm place for 60-90 minutes until doubled in size and springy to the touch.
  6. Prepare the filling: Mix softened butter with cinnamon, brown sugar, and salt until spreadable. Warm slightly in the microwave if too firm for easy mixing.
  7. Shape the rolls: Line a 9×13″ baking pan with parchment paper. Punch down the risen dough, transfer onto a lightly floured surface, and roll out into a 12×18″ rectangle.
  8. Spread filling: Evenly spread the prepared cinnamon sugar filling over the dough rectangle using a spatula.
  9. Cut into strips: Using a ruler and pizza cutter, cut the dough into twelve 1-inch wide strips along the 12″ side.
  10. Roll and arrange: Roll each strip tightly into individual cinnamon rolls. Arrange the rolls in a 4×3 formation on the prepared baking pan.
  11. Second rise: Let the rolls rest in a warm spot for 30-45 minutes until puffed and springy to the touch.
  12. Preheat oven: During the last 20 minutes of the second rise, preheat the oven to 350°F (conventional, no fan).
  13. Add cream before baking: Just before baking, carefully pour 1/2 cup heavy cream over the rolls; it will absorb during baking.
  14. Bake the rolls: Place the pan in the oven and bake for 22-25 minutes until rolls turn light golden and feel firm. Slightly underbaking is preferable to keep them gooey and soft.
  15. Cool the rolls: Remove from oven and let rest for 10 minutes to cool slightly.
  16. Make cream cheese icing: Whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.
  17. Glaze and serve: Generously spread cream cheese icing over the warm rolls, then serve and enjoy your best-ever cinnamon rolls.

Notes

  • The dough can be kneaded by hand or with a stand mixer based on preference and available equipment.
  • Do not add too much extra flour during kneading; a slightly sticky dough yields the softest rolls.
  • The heavy cream poured over the rolls before baking keeps them moist and tender.
  • Allowing the rolls to slightly underbake ensures a gooey, soft center rather than dry rolls.
  • Use fresh yeast and properly warmed milk to activate yeast for a good rise.
  • The window-pane test is key to ensure gluten development and dough elasticity.
  • Let the rolls rest and rise twice for a light, fluffy texture.
  • The cream cheese icing is best spread on warm rolls for easy melting and a rich finish.

Keywords: cinnamon rolls, cinnamon sugar rolls, cream cheese icing, soft rolls, homemade cinnamon rolls, bakery style cinnamon rolls

Find it online: https://thefoodrecipe.com/the-best-cinnamon-rolls-ever-recipe/