Introduction

These soft and easy cinnamon rolls are the perfect treat for any time of day. Fluffy, tender, and packed with cinnamon-sugar goodness, they’re simple enough for home bakers to create from scratch. Enjoy them warm with a rich cream cheese icing.

The BEST Soft And Easy Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 1/3 cup whole milk (320g)
4 teaspoons active dry yeast (or instant yeast)
1/2 cup granulated sugar (100g)
5 cups all purpose flour (650g)
2 large eggs, room temperature
2 teaspoons salt
1/2 cup unsalted butter, room temperature (113g)
1/2 cup unsalted butter, softened (113g)
1 cup light brown sugar, packed (200g)
2 tablespoons cinnamon powder
3/4 teaspoon salt
1/2 cup heavy cream (120g), room temperature
4 oz cream cheese, room temperature (113g)
1/4 cup unsalted butter, room temperature (56g)
1/4 cup heavy cream (60g)
1 cup icing sugar (100g)

Instructions

Step 1: Microwave the milk for 20-30 seconds until warm to the touch (around 100-110°F). Combine it with the yeast in a bowl, whisk, and let rest for 10 minutes until foamy.
Step 2: Add sugar, flour, eggs, salt, and room temperature butter to the bowl with the yeast mixture.
Step 3: For hand kneading: Stir with a wooden spoon until it forms a shaggy dough. Turn onto a floured surface and knead with a push-pull motion for 15 minutes until soft, smooth, and stretchy. If sticky after 5 minutes, clean your hands. Add 1-2 tablespoons flour only if dough remains sticky. The dough should pass the window-pane test.
Step 4: For stand mixer: Use the dough hook on medium-high speed for 7-10 minutes until the dough pulls away from the bowl and is stretchy enough for the window-pane test.
Step 5: Transfer dough to an oiled bowl, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size and slightly springs back when poked.
Step 6: While the dough rises, mix softened butter with cinnamon, brown sugar, and salt to create the filling. Microwave briefly if needed to achieve a spreadable consistency.
Step 7: Line a 9×13″ baking pan with parchment paper.
Step 8: Punch down the dough and roll it into a 12×18″ rectangle on a lightly floured surface, using little pressure as the dough is soft.
Step 9: Spread the cinnamon filling evenly over the dough using a spatula.
Step 10: Cut the dough lengthwise into twelve 1″ wide strips using a ruler and pizza cutter.
Step 11: Roll each strip tightly into a cinnamon roll and place them in the baking pan in a 4×3 arrangement.
Step 12: Let the rolls rest in a warm spot for 30-45 minutes until puffed up and slightly springy when poked.
Step 13: Preheat the oven to 350°F (conventional, no fan) during the last 20 minutes of rising.
Step 14: Just before baking, carefully pour 1/2 cup of heavy cream over the rolls. It will soak in as they bake.
Step 15: Bake for 22-25 minutes until rolls turn light golden and feel firm to the touch. Slightly underbaking is better for a gooey texture than overbaking.
Step 16: Remove rolls from oven and let rest for 10 minutes.
Step 17: To make the cream cheese icing, whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.
Step 18: Spread the icing generously over the warm rolls and serve immediately.

Tips & Variations

Use instant yeast for a quicker rise without proofing the yeast separately.
For extra gooey rolls, slightly underbake rather than overbake.
If you prefer less sweetness, reduce the icing sugar in the cream cheese frosting.
Add chopped nuts like pecans or walnuts to the filling for added crunch.
Make the dough the night before and refrigerate; let it warm up before shaping and baking.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls without icing for up to 2 months, thaw overnight in the fridge, and warm before icing. Reheat rolls gently in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture, but you can substitute part of it with bread flour for extra chewiness. Avoid whole wheat flour as it may make rolls denser.

Do I need to let the dough rise twice?

Yes, the first rise allows the dough to develop flavor and texture, while the second rise after shaping ensures the rolls are light and fluffy when baked.

The BEST Soft And Easy Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 632 reviews

This recipe delivers the best soft and easy cinnamon rolls featuring a rich, fluffy dough enriched with milk, eggs, and butter, filled with a classic cinnamon-sugar mixture, and topped with a luscious cream cheese icing. The rolls are hand or stand mixer kneaded, proofed until doubled in size, baked to a golden perfection, and finished with a creamy sweet glaze that melts delightfully into every bite.

Author: Maya
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 1/3 cup whole milk (320g)
4 teaspoons active dry yeast (or instant yeast)
1/2 cup granulated sugar (100g)
5 cups all purpose flour (650g)
2 large eggs, room temperature
2 teaspoons salt
1/2 cup unsalted butter, room temperature (113g)

Filling

1/2 cup unsalted butter, softened (113g)
1 cup light brown sugar, packed (200g)
2 tbsp cinnamon powder
3/4 tsp salt

Baking & Finishing

1/2 cup heavy cream (120g), room temp (for pouring over rolls before baking)
4 oz cream cheese, room temperature (113g)
1/4 cup unsalted butter, room temperature (56g)
1/4 cup heavy cream (60g)
1 cup icing sugar (100g)

Instructions

Activate Yeast: Microwave the milk for 20-30 seconds until warm (about 100-110°F). Add yeast, whisk, and let it rest for 10 minutes until foamy.
Make Dough: Add sugar, flour, eggs, salt, and room temperature butter to the yeast mixture.
Knead Dough by Hand: Mix dough into a shaggy mass with a wooden spoon, then knead on a clean surface with a push-pull motion for 15 minutes until soft, smooth, stretchy, and passing the window-pane test. Add only 1-2 tbsp flour if still sticky after 5 minutes.
OR Knead with Stand Mixer: Use dough hook on medium-high speed for 7-10 minutes until smooth, stretchy, and pulling away from bowl edges.
First Proof: Transfer dough to an oiled bowl, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size and slightly springs back when poked.
Prepare Filling: Mix softened butter with cinnamon, brown sugar, and salt until spreadable. Warm briefly if needed.
Prepare Baking Pan: Line a 9×13″ baking pan with parchment paper.
Roll Out Dough: Punch down dough and on a lightly floured surface, roll into a 12×18″ rectangle gently as the dough is soft.
Spread Filling: Evenly spread the cinnamon-sugar butter mixture across the dough rectangle.
Shape Rolls: Cut dough into 12 strips (1″ wide, 18″ long) using a ruler and pizza cutter. Roll each tightly into a spiral and place in the pan in a 4×3 arrangement.
Second Proof: Let rolls rest in a warm spot for 30-45 minutes until puffy and slightly springy when poked.
Preheat Oven: Heat oven to 350°F (conventional, no fan) during the last 20 minutes of the second rise.
Add Cream: Right before baking, carefully pour 1/2 cup heavy cream over the rolls so it soaks in during baking.
Bake Rolls: Bake for 22-25 minutes until rolls turn light golden and feel firm to touch. Slight underbaking is preferred for a gooey texture.
Cooling: Remove rolls from oven and let rest for 10 minutes.
Make Cream Cheese Icing: Whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.
Ice the Rolls: Generously spread cream cheese icing over warm rolls.
Serve: Enjoy warm, soft, and flavorful cinnamon rolls.

Notes

Ensure milk is warm but not hot to preserve yeast viability (~100-110°F).
Dough can be kneaded either by hand or using a stand mixer.
Adding heavy cream before baking keeps the rolls moist and tender.
Do not overbake; underbaking slightly gives a gooey, soft texture.
Use room temperature ingredients for best dough consistency.
The window-pane test checks dough gluten development.
Cream cheese icing should be spread when rolls are warm but not hot to prevent melting off.

Keywords: cinnamon rolls, soft cinnamon rolls, easy cinnamon rolls, homemade cinnamon rolls, cream cheese icing, classic cinnamon rolls