The Softest Cinnamon Rolls + Video
Made with a rich cinnamon sugar filling and topped with a tangy cream cheese frosting, my cinnamon rolls are perfectly soft and tender! This easy cinnamon roll recipe will give you sweet rolls that are just as tasty as they are beautiful.
Cinnamon rolls are pure comfort food for me. Growing up, my family must have made these at least once a month, and I always insisted on being the one to spread the frosting! Whether we were serving them for breakfast or dessert, they were always a treat.
At a glance, these rolls may look fancy, but you’ll be surprised to learn just how easy these are to make from scratch! Follow along with my cinnamon roll recipe video below to see how I make my dough so fluffy and get perfect, clean slices every time.
One of my favorite things about this recipe is the warmth that the cinnamon gives it. If you’re looking for more cinnamon-inspired desserts, try my Cinnamon Glazed Chocolate Crescent Rolls or my Cinnamon Creme Brulee next!
Cinnamon Roll Tips
- Use room-temperature ingredients for even mixing and a tender dough
- Let the dough rise until doubled for fluffy rolls, resisting the urge to rush
- Roll tightly when shaping and pinch the seam to keep spirals intact
- I add cream cheese to the glaze for flavor and that bakery-style appeal
Why the heavy cream?
The cream seeps into the dough while baking, keeping the rolls soft, fluffy, and prevents them from drying out. As the cream heats, it combines with the butter and sugar filling, creating a custardy, caramel-like sauce at the bottom of the pan. The rolls come out extra gooey and indulgent, almost like sticky buns, with a richer flavor than rolls baked without cream. Trust me, it is worth it!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Bread Flour – This high protein flour is responsible for the delicate, chewy texture of your cinnamon rolls. All-purpose flour can be substituted but will change the texture a bit.
- Sugar – Helps activate the yeast and also infuses the perfect amount of sweetness into the dough.
- Instant Yeast – For quick and easy leavening. The yeast keeps the dough light and fluffy.
- Salt – Balances out the flavor of the dough while also preventing the yeast from rising too much.
- Egg – One large egg can be used to bind the dough together. Allow it to sit at room temperature before using it so that it’s easy to combine.
- Milk – Keeps the dough moist and tender. For best results, use lukewarm milk instead of cold.
- Butter – For a rich flavor and texture. Room temperature butter will give you the best overall consistency and also be easy to mix with the other ingredients.
- Filling
- Brown Sugar – Gives the filling a rich, caramel flavor.
- Butter – You’ll want to use softened butter here too.
- Cinnamon – For warmth in every bite.
- Pecans – Chopped nuts are optional but add extra flavor and a satisfying crunch.
- Heavy Cream – To add moisture and additional richness to the filling.
- Cream Cheese Topping – Tangy and velvety, this frosting is made with cream cheese, butter, powdered sugar, vanilla, and salt.
How to Make Cinnamon Rolls
- Start the Dough. Add flour, sugar, salt, and yeast to your stand mixer bowl. Next, add the egg, lukewarm milk, and softened butter. Using a dough hook attachment, knead on Low until the ingredients are fully incorporated. Cover the bowl with a tea towel and let it rest for 30 minutes on the stand mixer.
- Knead & Let Rise. Turn the mixer on again and knead on High speed for 8 to 10 minutes until the dough is shiny and elastic. Cover again and let rise for 1 hour in a draft-free, warm area.
- Make the Filling. In a separate bowl, mix the brown sugar, butter, and cinnamon until smooth. Mix in pecans if desired, then set aside.
- Roll & Slice the Dough. On a clean surface dusted with flour, roll the dough into a 10×16″ rectangular shape and spread the filling on top almost to edges. Roll it up from the longer side, then slice the log into 8 rolls. Place the roll slices into whichever pan you’ll be using.
- Add Heavy Cream & Let Rise. Heat heavy cream in the microwave for 30 seconds, then pour evenly over the rolls. Cover with plastic wrap or tea towel and let them rise for another 30 minutes. They should be doubled in size.
- Bake the Rolls. Preheat the oven to 350 degrees F, then bake for 12 to 15 minutes until lightly golden. Remove from the oven, then cool for 30 minutes before glazing.
- Frost & Serve. Make the frosting by whipping butter, cream cheese, powdered sugar, vanilla, and salt together with a mixer. Spread or drizzle over the rolls, adding more cream if you prefer it thinner. Serve warm and enjoy!
- Stand Mixer & Dough Hook – So much easier than mixing and kneading by hand.
- 9×9” Baking Pan or 9” Round Cake Pan – Or, you can use a large oven-safe skillet.
Storing and Reheating
Leftover cinnamon rolls with frosting should be transferred to an airtight container and stored in the refrigerator. They will stay fresh for 2 days.
To reheat, place the rolls in a baking dish and add a tiny splash of water on top of each roll. This ensures they soften and stay moist. Cover the rolls with foil, then bake at 350 degrees F until warmed through.
If you want to make these ahead of time, it’s best to freeze the rolls once they’re baked and cooled, but before they’re frosted. Wrap tightly in plastic wrap, then store in a freezer-safe bag or container for up to 3 months. You can thaw the rolls in the fridge overnight before baking.
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Frequently Asked Questions
It’s crucial that you give yeasted dough enough time to rest and proof. And for cinnamon rolls, it needs to rise twice! Don’t rush the process or skip any steps if you want soft, fluffy rolls.
Did you have enough room in your pan for the rolls to expand? Not having enough space is the number one reason why the middle of the rolls pop out. For this recipe, you’ll want to use a pan that’s at least 9 inches wide.
Absolutely! You can easily prepare this recipe all the way up to slicing, then freeze the rolls to be baked later. Place them in a freezer-safe dish, then cover tightly with plastic. Then, defrost the rolls in the refrigerator, allowing time for them to rise and proof before popping them in the oven.
Spice Blends for Sale
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In a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk (lukewarm), and softened butter. Using a dough hook, knead on Low speed until the ingredients come together and flour is fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes, leave it on the stand mixer.
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Next, turn the mixer on again and knead on High speed for 8-10 minutes. Dough should be shiny and elastic. Cover again and let rise for 1 hour, in a draft-free, warm area.
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In a bowl mix together the Filling ingredients until smooth. Set aide.
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On a clean surface dusted with flour, roll the dough into a 10×16″ rectangular shape and spread the filling on top almost to edges. Roll it up from the longer side and slice 8 rolls (See Note 1).
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Arrange the roll slices in a greased 9×9″ baking pan or round 9-inch cake pan lined with parchment paper (in case any of the filling leaks out) or a large oven-safe skillet.
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Heat heavy cream in the microwave for 30 seconds. Pour warm heavy cream over rolls. Cover with plastic wrap or tea towel and let them rise for another 30 minutes, should be doubled in size.
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Preheat oven to 350°F.
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Bake for 12-15 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.
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Mix the Frosting ingredients together and spread or drizzle over the rolls (add more cream if you prefer it thinner). Best served warm.
- I use dental floss to cut dough rolls by sliding the floss under the dough, crossing the ends over the top, and pulling tightly to create clean, smooth slices.
Calories: 606kcal | Carbohydrates: 78g | Protein: 9g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 436mg | Potassium: 174mg | Fiber: 2g | Sugar: 44g | Vitamin A: 814IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
