Soft Cinnamon Rolls Recipe: The Ultimate Comfort Food

Is there anything more comforting than the aroma of warm cinnamon rolls baking in the oven? The sweet, spicy scent filling your home, the promise of a gooey, melt-in-your-mouth treat… it’s pure bliss. This recipe delivers exactly that: incredibly soft, fluffy cinnamon rolls that are bursting with flavor. Forget dry, disappointing store-bought versions. These are the real deal, and they’re surprisingly easy to make at home. Get ready to impress your family and friends with these irresistible homemade delights!

Why This Recipe Works

This recipe isn’t just another cinnamon roll recipe; it’s been meticulously crafted and tested to guarantee soft, pillowy results every time. Here’s why it works so well:

• Yeast Activation: We use a specific water temperature to activate the yeast, ensuring a good rise for a light and airy dough.
• Enriched Dough: The addition of milk, butter, and eggs creates a rich dough that stays incredibly soft even after baking.
• Proper Proofing: Allowing the dough to rise twice – once in bulk and then again after shaping – is crucial for developing that characteristic fluffy texture.
• Cinnamon Filling Ratio: The perfect balance of cinnamon, sugar, and butter ensures a flavorful filling that doesn’t dry out during baking.
• Cream Cheese Frosting: A tangy cream cheese frosting adds the perfect finishing touch, complementing the sweetness of the rolls and adding another layer of moisture.

Ingredients

For the Dough:

• 1 cup (240ml) warm milk (105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ½ teaspoon salt
• ¼ cup (57g) unsalted butter, melted
• 1 large egg, lightly beaten
• 3 ¼ – 3 ¾ cups (406-469g) all-purpose flour, plus more for dusting

For the Filling:

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened
• ¼ cup (57g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk, or more as needed for desired consistency

Instructions

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. Combine Wet Ingredients: Add the melted butter, salt, and beaten egg to the yeast mixture. Stir to combine.
3. Add Flour: Gradually add the flour, starting with 3 ¼ cups. Mix until a soft dough forms. You may need to add a bit more flour, but be careful not to overmix. The dough should be slightly sticky but manageable.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined.
7. Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
8. Spread the Filling: Spread the softened cinnamon-sugar filling evenly over the entire surface of the dough.
9. Roll and Slice: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces.
10. Second Rise: Arrange the cinnamon rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
11. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
12. Make the Frosting: While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until combined. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
13. Frost and Serve: Let the cinnamon rolls cool slightly before frosting. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy!

Tips for Success

• Use fresh yeast: Expired yeast won’t activate properly, resulting in a dense, flat dough. Check the expiration date before using.
• Don’t overheat the milk: Milk that’s too hot will kill the yeast. Use a thermometer to ensure it’s between 105-115°F (40-46°C).
• Measure flour accurately: Use the spoon and level method to measure flour correctly. Spoon the flour into the measuring cup and then level it off with a straight edge.
• Don’t overknead the dough: Overkneading can result in tough cinnamon rolls. Knead until the dough is smooth and elastic.
• Proof in a warm place: A warm environment will help the dough rise properly. You can proof the dough in a slightly warm oven (turned off), or in a sunny spot in your kitchen.
• Don’t overbake: Overbaked cinnamon rolls will be dry. Bake until they are golden brown and the centers are set.
• Soften the butter and cream cheese: Softened ingredients will incorporate more easily and create a smoother frosting.

Storage Instructions

Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

FAQ

Q: Can I make these cinnamon rolls ahead of time?

A: Yes! You can prepare the rolls through step 10 (second rise) and then refrigerate them overnight. In the morning, let them sit at room temperature for 30 minutes before baking as directed.

Q: Can I freeze these cinnamon rolls?

A: Yes, you can freeze baked or unbaked cinnamon rolls. To freeze baked rolls, let them cool completely, then wrap them tightly in plastic wrap and foil. To freeze unbaked rolls, follow the instructions through step 10, then freeze the unbaked rolls in the baking dish. When ready to bake, thaw overnight in the refrigerator and then let them rise at room temperature for 30-45 minutes before baking.

Q: Can I use a different type of flour?

A: All-purpose flour works best in this recipe. You can try using bread flour for a chewier texture, but you may need to adjust the amount of liquid.

Q: Can I use a different type of frosting?

A: Absolutely! Feel free to use a simple glaze, a vanilla buttercream frosting, or any other frosting you prefer.

Conclusion

These soft cinnamon rolls are more than just a recipe; they’re an experience. From the comforting aroma filling your kitchen to the first bite of warm, gooey goodness, they’re a true treat for the senses. So, gather your ingredients, put on your apron, and get ready to bake up a batch of these irresistible delights. You won’t be disappointed!