Cinnamon Rolls 🍥 — soft, fluffy spirals filled with buttery cinnamon sugar and topped with sweet glaze or cream cheese frosting. Perfect for breakfast or dessert.
Classic Soft Cinnamon Rolls (Makes 12)
🥖 Dough
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ½ tsp salt
- 3–3 ½ cups all-purpose flour
🍯 Filling
- ½ cup softened butter
- ¾ cup brown sugar
- 1–2 tbsp ground cinnamon
🍰 Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (for desired consistency)
Instructions
1️⃣ Activate Yeast
- In a bowl, combine warm milk and sugar.
- Stir in yeast and let sit 5–10 minutes until foamy.
2️⃣ Make Dough
- Mix in melted butter, egg, and salt.
- Gradually add flour until a soft dough forms.
- Knead 6–8 minutes until smooth and elastic.
3️⃣ First Rise
- Place dough in a greased bowl.
- Cover and let rise 1–1½ hours until doubled.
4️⃣ Roll & Fill
- Roll dough into a 14×9 inch rectangle.
- Spread softened butter evenly.
- Sprinkle brown sugar and cinnamon mixture over top.
5️⃣ Shape Rolls
- Roll tightly from long edge into a log.
- Cut into 12 even slices.
- Place in a greased 9×13 pan.
6️⃣ Second Rise
- Cover and let rise 30–45 minutes until puffy.
7️⃣ Bake
- Bake at 350°F (175°C) for 20–25 minutes until lightly golden.
8️⃣ Frost
- Mix frosting ingredients until smooth.
- Spread over warm (not hot) rolls.
Tips for Extra Soft Rolls
- Don’t over-flour the dough — slightly tacky is perfect.
- Pour ¼ cup warm heavy cream over rolls before baking for ultra-soft centers.
- Let them cool just slightly before frosting so it melts into the swirls.
If you’d like, I can give you a quick 1-hour cinnamon roll version (no long rise time) that’s great for busy mornings.
