by Karina · This post may contain affiliate links
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Soft Cinnamon Rolls made with a simple homemade dough are super fluffy and light! Coat them in a perfect cream cheese glaze and let the baking begin!
You know you’re onto a winning Cinnamon Roll recipe when you see and feel how soft they are on the inside. Pulling them apart is heaven. Surprisingly easy to make and better than any store bought roll!
SOFT CINNAMON ROLLS
Nothing says Sunday morning like a warm, gooey batch of homemade Soft Cinnamon Rolls topped with a generous coating of cream cheese glaze! This is the only cinnamon roll recipe you will ever need!Incredibly soft and fluffy and yes, completely from scratch with a fast rise thanks to my oven proofing method explained below.
HOW TO MAKE CINNAMON ROLLS
START WITH THE YEAST
Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy to activate the yeast.
MAKE YOUR ROLLS
To make the rolls, add the whisked egg to the milk mixture. Add in EXACTLY 3 ½ cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Knead until smooth and elastic (about 2 minutes kneading).
Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
FAST RISE TIP
Lightly coat a large bowl with cooking oil spray and transfer the ball of dough into the bowl, turning once to coat in the oil.
Cover with a damp towel and transfer bowl of dough to a PREHEATED oven! Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
ROLL
Roll out your dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
SECOND RISE
After that, arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
CREAM CREAM CHEESE GLAZE
Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm and enjoy!
HOW DO YOU KEEP CINNAMON ROLLS MOIST?
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.
CAN YOU REFRIGERATE CINNAMON ROLL DOUGH?
Yes, your cinnamon roll dough can berefrigerated either after it’s kneaded and before the first rise or after the doughhas risen and is shaped. You should cover the shaped dough tightly and refrigerate forup to 24 hours.
Just LOOK at the fluff levels on this roll ↓
BAKING WITH YEAST
I get it, ‘yeast’ can be a scary word for those of us who aren’t confident bakers, however you shouldn’t let it intimidate you!I’ve managed to create this Soft Cinnamon Roll recipe in a faster prep time while still using yeast, so you’re not losing the fluffiness of a good cinnamon roll. Nothing beats yeast.
MORE BAKING RECIPES
Easy Soft Dinner Rolls (NO MIXER + EGG FREE)
Hot Cross Buns
Cinnamon Star Bread
Mini Caprese Deep Dish Pizzas
Watch us make Soft Cinnamon Rolls right here!
PLEASE NOTE: THE VIDEO BELOW DOES NOT SHOW THE EGG ADDED INTO THE DOUGH DUE TO A FILMING ERROR. THIS IS AN IMPORTANT INGREDIENT AND MUST BE ADDED FOR SOFT CINNAMON ROLLS.
Soft Cinnamon Rolls
Author: Karina
Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough.
4.73 from 132 votes
Prep: 1 hour hr 50 minutes mins
Cook: 25 minutes mins
Total: 2 hours hrs 15 minutes mins
Serves: 12 - 15 rolls
Ingredients
YEAST:
- 1 cup milk warmed to the touch, NOT HOT - temp at 110°F or 45°C
- ¼ cup melted butter
- 5 tablespoons granulated sugar
- 2-½ teaspoons quick-rise yeast or look for instant or rapid-rise yeast
ROLLS:
- 1 large egg lightly whisked
- 3 ½ cups all purpose or plain flour
- ¼ teaspoon salt
- 1 spray cooking oil spray
FILLING:
- ¾ cup brown sugar loosely packed
- 3 tablespoons ground cinnamon
- 4 tablespoons butter melted
ICING:
- 4 ounces cream cheese room temperature
- 2 tablespoon butter melted
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
Heat oven to 200°F (100°C).
FOR THE YEAST:
Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
FOR THE ROLLS:
Add the whisked egg to the milk mixture. Add in EXACTLY 3 ½ cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
While rising, preheat oven to 175°C | 350°F.
Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
FOR THE ICING:
Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
Notes
Tip: *For the milk, use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. NOT TOO HOT or you will kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.
Nutrition
Calories: 365kcal | Carbohydrates: 60g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 210mg | Potassium: 145mg | Fiber: 2g | Sugar: 30g | Vitamin A: 361IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 2mg
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