Ultimate Soft & Fluffy Homemade Cinnamon Rolls
Ultimate Soft & Fluffy Homemade Cinnamon Rolls
Introduction
Prepare to experience the pure joy of waking up to the aroma of freshly baked cinnamon rolls. Our recipe for Ultimate Soft & Fluffy Homemade Cinnamon Rolls delivers an incredibly tender, melt-in-your-mouth dough generously swirled with a gooey cinnamon-sugar filling, all crowned with a luscious cream cheese frosting. These aren't just rolls; they're an experience, turning any ordinary morning into a special occasion. Get ready to bake bliss!
Ingredients
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2¼ teaspoons (7g) active dry yeast (one standard packet)
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 1 large egg, at room temperature
- ¼ cup (57g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 3¼ cups (390g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
Instructions
- In a large bowl, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Add the remaining ¼ cup granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky.
- Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until well combined and smooth.
- Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, approximately 18x12 inches (45x30 cm).
- Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the longer edges.
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1½ inches thick each).
- Arrange the rolls in a lightly greased 9x13-inch baking dish, leaving a little space between each.
- Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 45-60 minutes, or until they have nearly doubled in size and are puffy.
- Preheat your oven to 375°F (190°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
- Remove from the oven and let cool slightly in the pan while you prepare the frosting.
- In a medium bowl, using an electric mixer, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium and beat until fluffy.
- Stir in the vanilla extract, pinch of salt, and 1 tablespoon of milk or cream. If the frosting is too thick, add more milk or cream, a teaspoon at a time, until it reaches your desired consistency.
- Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy the ultimate soft and fluffy treat!
Pro Tips & Notes
- Don't Over-Flour: Adding too much flour can make your rolls dry and tough. Add flour gradually and stop once the dough is no longer excessively sticky.
- Warm Place for Rising: A slightly warm environment (like a turned-off oven with the light on) helps yeast activate effectively and ensures a good rise.
- Room Temperature Ingredients: Ensure milk is warm, butter is softened, and eggs are at room temperature for optimal mixing and dough consistency.
- Don't Overbake: Overbaking is the enemy of soft cinnamon rolls. Bake until just golden brown; they will continue to set slightly as they cool.
- Fresh Yeast is Key: Always check the expiration date on your yeast. Old yeast won't activate properly, leading to flat rolls.
- Cutting with Dental Floss: For perfectly clean slices without squishing your rolls, slide unflavored dental floss under the log, cross the ends over the top, and pull to cut.
Nutrition Facts (per serving)
- Calories: 450-500
- Protein: 7-8g
- Fat: 20-25g
- Saturated Fat: 12-15g
- Carbohydrates: 60-70g
- Fiber: 1-2g
- Sugar: 40-50g
- Sodium: 250-300mg
Frequently Asked Questions
- Q: Can I make these cinnamon rolls ahead of time? A: Yes! You can prepare the rolls up to the second rise, then cover them tightly with plastic wrap and refrigerate overnight (up to 12-18 hours). In the morning, take them out, let them come to room temperature and rise for about 30-60 minutes, then bake as directed.
- Q: How do I store leftover cinnamon rolls? A: Store frosted cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Reheat gently in the microwave for a few seconds before serving.
- Q: Can I freeze these cinnamon rolls? A: Yes, you can freeze them unbaked or baked. For unbaked: assemble and cut the rolls, then freeze them individually on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge and proceed with the second rise and baking. For baked: let them cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 1 month. Thaw at room temperature and warm in the oven.
- Q: My dough isn't rising, what went wrong? A: The most common reasons are inactive yeast (check the expiration date), milk that was too hot (killed the yeast) or too cold (didn't activate it), or a too-cold rising environment. Ensure your milk is 105-115°F (40-46°C).