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THE BEST CINNAMON ROLLS EVER RECIPE

THE BEST CINNAMON ROLLS EVER RECIPE
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★★★★★

4.9 from 10 reviews

The Best Cinnamon Rolls Ever recipe delivers soft, fluffy, and irresistibly gooey cinnamon rolls topped with a creamy, rich cream cheese icing. These rolls combine a perfectly tender dough with a sweet cinnamon-sugar filling and a luscious glaze, making them an ideal indulgent treat for breakfast, brunch, or dessert.

Ingredients

Scale

Dough 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)

Filling Ingredients

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

Before Baking

  • 1/2 cup heavy cream (120g), room temperature

Cream Cheese Icing

  • 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

  1. Activate Yeast: Microwave milk for 20-30 seconds until it feels warm to the touch (about 100-110°F). Add the yeast to the warm milk, whisk to combine, and let it rest for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Combine Dough Ingredients: Add granulated sugar, flour, eggs, salt, and room temperature butter to the yeast mixture in the same bowl.
  3. Kneading by Hand: Use a large wooden spoon to mix everything into a shaggy dough. Turn the dough onto a clean surface, and knead with a push-pull motion for about 15 minutes. The dough will be sticky initially—avoid adding more flour unless absolutely necessary (max 1-2 tbsp). Continue kneading until the dough is smooth, stretchy, and passes the window-pane test, which ensures proper gluten development.
  4. Kneading with Stand Mixer: Alternatively, use a stand mixer with a dough hook attachment on medium-high speed for 7-10 minutes until the dough becomes smooth, elastic, and passes the window-pane test.
  5. First Rise: Place the dough in a clean, lightly oiled bowl. Cover with cling wrap and let it rest in a warm area for 60-90 minutes until it doubles in size and springs back slightly when gently poked.
  6. Prepare Filling: While the dough rises, mix softened butter, cinnamon, light brown sugar, and salt until well combined and spreadable. Microwave briefly if needed to soften butter for easier mixing.
  7. Preheat Pan: Line a 9×13-inch baking pan with parchment paper to prepare for the rolled dough.
  8. Shape Dough: After the first rise, punch down the dough and transfer it to a lightly floured surface. Roll the dough into a 12×18-inch rectangle using gentle pressure.
  9. Spread Filling: Evenly spread the cinnamon filling over the dough rectangle using a spatula.
  10. Cut Dough: With the long 18-inch side away from you and the 12-inch side closest, cut the dough into 12 strips, each about 1 inch wide and 18 inches long, using a ruler and pizza cutter for precision.
  11. Roll Cinnamon Rolls: Roll each strip tightly from the long edge to form individual cinnamon rolls. Place each roll into the prepared baking pan in a 4×3 formation.
  12. Second Rise: Cover the rolls and let them rise in a warm spot for 30-45 minutes until puffed and springy when gently pressed.
  13. Preheat Oven: During the last 20 minutes of the second rise, preheat the oven to 350°F (conventional, no fan).
  14. Add Cream: Just before baking, pour 1/2 cup room temperature heavy cream evenly over the rolls to keep them moist and tender while baking.
  15. Bake Rolls: Bake for 22-25 minutes until the rolls turn lightly golden and feel firm to the touch. Slightly underbaking is preferable for a soft, gooey texture versus dry rolls.
  16. Cool Slightly: Remove rolls from the oven and allow them to rest for 10 minutes to settle.
  17. Make Cream Cheese Icing: Whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.
  18. Frost Rolls: Generously spread the cream cheese icing over the warm rolls so it melts slightly and adds richness.
  19. Serve: Serve warm and enjoy the best cinnamon rolls ever!

Notes

  • Use room temperature ingredients to ensure proper yeast activation and easier mixing.
  • Ensure milk is warmed to about 100-110°F; too hot milk will kill the yeast, too cold will not activate it well.
  • Do not add too much extra flour while kneading to keep rolls soft and tender.
  • The window-pane test checks gluten development: stretch a small piece of dough thinly; if it stretches without tearing, it’s kneaded enough.
  • Microwaving butter filling slightly helps to spread evenly on the dough.
  • Slightly underbake the rolls for gooey centers; they will continue cooking slightly after removal from the oven.
  • Allow the rolls to rest before icing to prevent melting the icing too much.
  • Use parchment paper for easy removal and cleanup.

Nutrition

Keywords: cinnamon rolls, cinnamon roll recipe, cream cheese icing, homemade cinnamon rolls, breakfast pastry, sweet rolls

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