What is the Secret to Soft Cinnamon Rolls?

The key to soft and fluffy cinnamon rolls is using the right flour, proofing the yeast correctly, and not overbaking.

Why Put Heavy Cream on Cinnamon Rolls Before Baking?

Pouring heavy cream over cinnamon rolls before baking makes them extra moist and gooey. If you're looking for another decadent treat, check out these best chocolate crepes for a sweet and satisfying dessert.

What’s the Difference Between Cinnamon Buns and Cinnamon Rolls?

Cinnamon buns are typically flipped upside down after baking and have a caramelized topping, while these rolls remain in their original shape with icing.

How Can I Make Cinnamon Rolls Healthier?

Use whole wheat flour , reduce sugar, and swap butter for Greek yogurt to create a lighter version.

Cinnamon Rolls: Simple Guide to the Best

Description

Indulge in the best homemade cinnamon rolls soft, fluffy, and packed with a rich cinnamon sugar filling, topped with a luscious glaze. These bakery-style rolls are perfect for a weekend breakfast, brunch, or any occasion where you want a warm, comforting treat.

Ingredients

Scale

For the Dough:

2 1/2 teaspoons active dry yeast
1/2 cup warm water
1/2 cup whole milk, warmed
1/4 cup + 1/2 teaspoon granulated sugar
1/3 cup butter, slightly melted
1 teaspoon salt
1 large egg
3 1/2 to 4 cups all-purpose flour

For the Filling:

6 tablespoons softened butter
2/3 cup packed light brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans (optional)

The Glaze:

4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3–6 tablespoons milk (as needed)

Instructions

Proof the Yeast: In a small bowl, mix warm water, yeast, and 1/2 teaspoon sugar. Let it sit for 5 minutes until foamy.
Mix the Dough: In a large bowl, combine yeast mixture, warm milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth.
Knead the Dough: Gradually add more flour until the dough starts to pull away from the sides. Knead for about 5 minutes until soft but not sticky.
First Rise: Place dough in a greased bowl, cover with a kitchen towel, and let it rise for 1 1/2 hours until doubled in size.
Roll Out the Dough: Lightly flour a surface and roll dough into a 20×18-inch rectangle.
Spread Butter & Add Filling: Coat dough with softened butter. Sprinkle brown sugar and cinnamon evenly, leaving a 1/2-inch border.
Roll the Dough & Slice: Roll the dough tightly into a log. Use a sharp knife or dental floss to cut into 12 even rolls.
Second Rise: Arrange rolls in a buttered baking sheet, cover, and let them rise for another hour until doubled in size.
Bake: Preheat the oven to 375°F and bake for 18-22 minutes until golden brown.
Prepare the Glaze: Mix butter and powdered sugar until smooth. Stir in vanilla and milk to reach a spreadable consistency.
Glaze the Rolls: Spread the glaze over warm cinnamon rolls before serving.

Notes

For extra soft rolls, pour heavy cream over them before baking.
You can prepare the dough the night before and let it rise in the refrigerator overnight.
substitute whole wheat flour for a healthier version.

Prep Time: 2 hours 40 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 cinnamon rolls
Calories: ~448 kcal
Sugar: ~36g
Sodium: ~329mg
Fat: ~16g
Saturated Fat: ~10g
Unsaturated Fat: ~4g
Trans Fat: ~1g
Carbohydrates: ~72g
Fiber: ~2g
Protein: ~6g
Cholesterol: ~56mg

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