Homemade Soft Cinnamon Rolls

These homemade soft cinnamon rolls have a fluffy texture, making them tender and doughy – simply perfect.

Homemade Soft Cinnamon Rolls

Ingredients Needed to Make this Homemade Soft Cinnamon Rolls Recipe:

  • Active dry yeast: Dry active yeast aids in the rising of the dough and produces a fluffy texture for the cinnamon rolls as they are baked.
  • Milk: I suggest using either 2% or whole milk and having it lukewarm (not hot).
  • Granulated sugar: Adding sweetness to the cinnamon rolls and activating the yeast, this is the purpose of this.
  • Unsalted butter: For the dough, filling, and frosting recipes, I recommend using unsalted butter so that you can control the amount of sodium.
  • Eggs In my recipe, I use two whole eggs and an extra egg yolk to create a rich dough. The additional yolk ensures a nice, full-bodied texture.
  • Flour: This recipe calls for all-purpose flour.
  • Brown sugar I prefer to use light brown sugar in my recipe, but dark is also an option. Be sure to pack whichever type you choose firmly.
  • Cinnamon
  • Corn starch:
  • Cream cheese I advocate full-fat cream cheese for a more robust flavor.
  • Powdered sugar
  • Vanilla extract

How to Make Homemade Soft Cinnamon Rolls

Proof the Yeast:   Dissolve yeast in warm milk and 1 tablespoon of sugar from the recipe. Let sit for 10 minutes or until foamy on top. If no foam appears, the yeast is dead and cannot be used for the cinnamon rolls; they won’t rise properly.

Make and knead the dough: Mix in the remaining sugar, butter, and eggs until blended. Begin by adding 3 cups of flour and then gradually add in the rest, kneading until you have a workable dough. Do not over-flour the dough as it should still be slightly sticky, yet not too sticky to handle.

First Rise: Form dough into a ball and place it in a greased bowl. Allow rising in a warm spot until it is doubled in size, which should take about an hour. Pro tip: Preheat oven to 170 degrees, then turn it off to create a warm environment for rising!

Roll out dough and prepare Filling: Turn the bowl upside down and carefully pour the dough onto a lightly floured surface. Gently press the dough to release any trapped air and roll it into a large rectangle, approximately 12 inches by 24 inches. Spread the butter over the dough evenly and sprinkle the filling on top. Gently press down the filling to secure it.

Shape rolls: Roll the dough up very tightly into a long log. Cut into 12 or 16 cinnamon rolls. 12 for a large 9×13 pan or 16 for two round 8″ baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut cinnamon rolls into the prepared pan.

Second rise: Allow them to rise once more in a warm location until they become light and airy, approximately thirty minutes.

Bake: Preheat the oven to 350 degrees F and bake the cinnamon rolls until they are lightly golden on top, which should take around 20-25 minutes.

Homemade Soft Cinnamon Rolls

Frosting: Mix cream cheese and butter until smooth, and free of lumps. Gradually add in powdered sugar, vanilla, and salt and blend until creamy. Spread the frosting over the warm rolls.

Homemade Soft Cinnamon Rolls

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Homemade Soft Cinnamon Rolls

Homemade Soft Cinnamon Rolls

Liudmila
These homemade soft cinnamon rolls have a fluffy texture, making themtender and doughy – simply perfect.
Prep Time 30 mins
Cook Time 25 mins
30 mins
Total Time 1 hr 25 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16

Ingredients
  

Dough

  • 1 standard packet active dry yeast 
  • 1 cup  warm milk
  • cup granulated sugar
  • 2 eggs
  • 4 cups  all-purposeflour

Filling

  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp cornstarch

Cream Cheese Frosting

  • 4 oz  cream cheese softened
  • ¼ cup unsalted butter room temperature
  • 1 cup  confectioner’s sugar
  • 2 tsp  vanilla extract
  • pinch salt optional

Instructions
 

  • Dissolve yeast in warm milk and 1 tablespoon of sugar from the recipe.Let sit for 10 minutes or until foamy on top. If no foam appears, the yeast isdead and can't be used for the cinnamon rolls; they won't rise properly.
  • Mix in the remaining sugar, butter, and eggs until blended. Begin by adding 3 cups of flour and then gradually add in the rest, kneading until you have a workable dough. Do not over-flour the dough as it should still beslightly sticky, yet not too sticky to handle.
  • Form dough into a ball and place it in a greased bowl. Allow rising in awarm spot until it is doubled in size, which should take about an hour. Protip: Preheat oven to 170 degrees, then turn it off to create a warm environmentfor rising!
  • Turn the bowl upside down and carefully pour the dough onto a lightly floured surface. Gently press the dough to release any trapped air and roll itinto a large rectangle, approximately 12 inches by 24 inches. Spread the butter over the dough evenly and sprinkle the filling on top. Gently press down the filling to secure it.
  • Roll the dough up very tightly into a long log. Cut into 12 or 16 cinnamon rolls. 12 for a large 9×13 pan or 16 for two round 8″baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut cinnamon rolls into the prepared pan.
  • Allow them to rise once morein a warm location until they become light and airy, approximately thirty minutes.
  • Preheat the oven to 350degrees F and bake the cinnamon rolls until they are lightly golden on top,which should take around 20-25 minutes.
  • Mix cream cheese and butter until smooth, and free of lumps. Gradually add in powdered sugar, vanilla, and salt and blend until creamy. Spread the frosting over the warm rolls.
Keyword cinnamon rolls

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