How to Make Soft Cinnamon Rolls (Easy Recipe)
How to Make Soft Cinnamon Rolls (Easy Recipe), this is your guide to making the best homemade, ooey-gooey soft cinnamon rolls. They are fluffy, but moist, with the best cream cheese icing and cinnamon sugar filling. This recipe also includes tips on how to make them ahead of time, how to freeze them for later, how to make them overnight, as well as storing and reheating tips! Follow along cinnamon roll recipe video also included!
Servings: 12 servings
Ingredients
Yeast
- 1 cup Warm Milk whole milk or 2% , 110℉ (45°C)
- 1/3 cup Salted Butter melted
- 1/3 cup Granulated White Sugar
- 2 1/4 tsp Active Dry or Quick Rise Yeast
Dough
- 3 1/2 cup All-Purpose Flour plus more for dusting
- 1/2 tsp Salt
- 2 tsp Pure Vanilla Extract
- 1 Egg whisked
Filling
- 1 cup Brown Sugar loosely packed
- 3 tbsp Ground Cinnamon
- 1/4 cup Unsalted Butter softened
Icing
- 1/4 cup Salted Butter softened
- 1/4 cup Philadelphia Original Cream Cheese softened
- 1 cup Confectioners or Icing/Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 2 tbsp Milk
Instructions
Step 1: Bloom Yeast & Make Dough
- In a large mixing bowl, add warm milk (110℉, not hot), melted butter, granulated white sugar, and active dry or quick rise yeast, gently whisk together and set aside for 10 minutes, or until foamy, bubbly and expanding.
- Whisk egg in a small bowl, then add to yeast mixture. Add vanilla and whisk all ingredients together until combined.
- Gradually stir in flour and salt with a large spatula or wooden spoon until a dough begins to form - the dough will be slightly sticky.
Make Dough
- Once dough has formed in bowl, transfer to a well floured surface and use your hands to knead the dough for around the 4-5 minutes or until the dough forms into a smooth elastic round ball that is slightly sticky.
- Lightly coat a large bowl with cooking oil spray or olive oil and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a plastic wrap or dish towel and allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
Make Cinnamon Sugar
- In a small bowl, mix together brown sugar and cinnamon, set aside.
Roll out Dough, Cut & Bake
- After dough has doubled in size, punch out air and transfer onto a lightly floured surface. Roll out dough into a 19-inch x 13–inch rectangle, brush with softened butter, then use your hands to sprinkle cinnamon sugar mixture over the buttered dough.
- Begin to tightly roll the dough in a log shape. When at the end, gently pinch the seam down to seal. Trim ends for even slices. Using unflavoured dental floss or a serrated knife, cut dough into 12 to 15 slices. Thickness depends on your preference.
- Arrange the rolls in a lightly greased large baking dish. Cover with the damp warm towel and allow to rise for another 30 minutes or until doubled in size.
- Preheat oven to 350℉ , while rolls rising. Them remove towel, place in oven and bake for 20-25 minutes or until just slightly golden brown on top and along the edges. You want to centers to remain just a little under baked. Cool slightly before glazing.
Make Cream Cheese Glaze
- In a medium mixing bowl using an electric mixer, beat together butter and cream cheese then add in confectioners sugar, vanilla extract and milk. Beat until well combined and lump free. Pour over cinnamon rolls and serve while warm.
Notes
How to Slice Rolls - Use unflavoured dental floss to cut your rolls. This is the best and neatest way to slice your rolls without tearing, pulling or smooshing your dough.
see detailed notes above for additional tips.