This post may contain affiliate links. Please read our disclosure policy.
These Soft Cinnamon Rolls made with a simple homemade dough are super fluffy and light. Coat them in a perfect cream cheese glaze and let the baking begin!
You know you’re onto a winning Cinnamon Roll recipe, when the inside of the rolls are just as soft, if not softer than our Easy Soft Dinner Rolls. Pulling these sticky, sweet rolls apart is absolute heaven. Surprisingly easy to make and better than any store bought cinnamon rolls!
CINNAMON ROLLS
Nothing says Sunday morning quite like a warm, gooey batch of homemade soft cinnamon rolls, topped with a generous coating of cream cheese glaze! This is the only cinnamon roll recipe you will ever need.
Right up there as one of our favourite sweet treats, alongside our Best Fudgy Brownies and our Chocolate Chip Cookies, these gooey, soft cinnamon rolls are life changing. Once you’ve tried them, you’ll never go back! Incredibly soft and fluffy, and yes – completely from scratch with a fast rise dough thanks to my special oven proofing method.
HOW TO MAKE CINNAMON ROLLS
START WITH THE YEAST
Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy to activate the yeast.
MAKE YOUR ROLLS
To make the rolls, add the whisked egg to the milk mixture. Add in exactly 3 1/2 cups of flour and salt, and mix until a soft dough forms (the dough will be sticky). Knead until smooth and stretchy (about 2 minutes kneading).
Your cinnamon roll dough should be tacky to the touch, but not so sticky that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
FAST RISE TIP
Lightly coat a large bowl with cooking oil spray and transfer the ball of dough into the bowl, turning once to coat in the oil.
Cover with a damp towel and transfer the bowl of dough to a PREHEATED oven! Allow to rise for 30 minutes. To check if dough is ready, gently press two fingers into dough. If an indentation remains, the dough has not risen enough. Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
ROLL
Roll out your dough onto a lightly floured surface, into a 19×13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
SECOND RISE
After that, arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
CREAM CHEESE GLAZE
Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm and enjoy!
HOW TO STORE CINNAMON ROLLS
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.
CAN YOU REFRIGERATE CINNAMON ROLL DOUGH?
Yes, your cinnamon roll dough can be refrigerated either after it’s kneaded and before the first rise or after the dough has risen and has been shaped. You should cover the dough tightly and refrigerate for up to 24 hours.
Just LOOK at the fluff levels on this roll!
BAKING WITH YEAST
I get it, ‘yeast’ can be a scary word for those of us who aren’t confident bakers, however, you shouldn’t let it intimidate you! I’ve managed to create this Soft Cinnamon Roll recipe with a fast prep time while still using yeast, so you’re not losing the fluffiness of a good cinnamon roll. Nothing beats yeast.
MORE BAKING RECIPES
Easy Soft Dinner Rolls (NO MIXER + EGG FREE)
Hot Cross Buns
Cinnamon Star Bread
Mini Caprese Deep Dish Pizzas
Watch us make Soft Cinnamon Rolls right here!
PLEASE NOTE: THE VIDEO BELOW DOES NOT SHOW THE EGG ADDED INTO THE DOUGH DUE TO A FILMING ERROR. THIS IS AN IMPORTANT INGREDIENT AND MUST BE ADDED FOR SOFT CINNAMON ROLLS.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Soft Cinnamon Rolls
Ingredients
YEAST:
- 1 cup milk warmed to the touch, NOT HOT - temp at 110°F or 45°C
- 1/4 cup melted butter
- 5 tablespoons granulated sugar
- 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast
ROLLS:
- 1 large egg lightly whisked
- 3 1/2 cups all purpose or plain flour
- 1/4 teaspoon salt
- 1 spray cooking oil spray
FILLING:
- 3/4 cup brown sugar loosely packed
- 3 tablespoons ground cinnamon
- 4 tablespoons butter melted
ICING:
- 4 ounces cream cheese room temperature
- 2 tablespoon butter melted
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Heat oven to 200°F (100°C).
FOR THE YEAST:
- Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
FOR THE ROLLS:
- Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
- Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
- Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
- Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
- While rising, preheat oven to 175°C | 350°F.
- Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
FOR THE ICING:
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these rolls about four times now and each time they are better. This last batch I made I used heavy whipping cream over the risen rolls along with a caramel sauce before baking. This was a hit with my family.
I’m so happy to hear they were a hit for you Dominique!
Question! If I make them at night and want to cook in the am. I roll them out, cut them and then let proof for 30? Then put in the fridge? Or do you proof them the next morning before you bake?
How long do you let them sit out in the am before you bake?
Hi Becky,
Great question. If you want to prepare the cinnamon rolls at night and bake them in the morning, here’s a good approach:
Night Before:
Roll out the dough, add the filling, roll it up, and cut into slices as the recipe instructs.
Place the cut rolls in a greased baking dish.
First Proof:
Cover the rolls with plastic wrap and let them proof for about 20-30 minutes at room temperature.
Refrigeration:
After this initial short proofing, cover them tightly with plastic wrap to prevent drying out and place them in the refrigerator overnight. This slows down the rising process but allows for a bit of flavor development.
Morning Baking:
In the morning, take the rolls out of the refrigerator and let them sit at room temperature for about 30-60 minutes. This helps them complete their proofing and come to room temperature before baking, which ensures an even bake.
Bake:
Proceed with baking as directed in the recipe.
By following this method, you ensure the rolls have enough time to rise while also accommodating your schedule. Enjoy your fresh morning cinnamon rolls!
Hi! I did the roll out the night before and let them rise. But when I baked in the morning they still weren’t as fluffy and butter from the filling leaked out while
Cooking.
Hi Becky,
Just spoke to Karina about this; so sorry to hear that happened. Here are a few tips for next time.
Proofing Time: If the rolls had risen overnight in the fridge, make sure they were allowed to come to room temperature in the morning for a little bit longer 60-90mins before baking. This can help them activate again and achieve a better rise.
Filling Consistency: To prevent the filling from leaking, consider mixing the sugar and cinnamon with softened butter to create a paste instead of using melted butter. This can help it adhere better to the dough during baking.
Kneading and Gluten Development: Ensure the dough is adequately kneaded before the first rise, as this helps develop the gluten structure essential for fluffiness.
Yeast Activity: If the yeast wasn’t sufficiently active (possibly due to old yeast or incorrect activation temperature), the rolls may not rise properly. Double-check the yeast’s freshness and ensure that the liquid used to activate it was warm, not hot.
Measuring Ingredients: Accurate measuring of flour and sugar is crucial. Too much flour can make the dough denser, while too much sugar can affect the dough’s ability to rise. Using a kitchen scale can help with precise measurements.
Dough Temperature: If the dough was too cold when placed in the oven, it might not rise as expected. Placing the rolls in a warm environment before baking can help them achieve better results.
Over-proofing: Although it’s less common, if the rolls rise too much before baking (especially overnight in the fridge), the dough may become weak and collapse during baking, leading to denser rolls.
Baking Temperature: Ensure that the oven is preheated adequately. An oven that isn’t hot enough can lead to poor rising and filling leakage.
Filling Placement: Making sure the filling is evenly spread and not too close to the edges of the dough can help prevent leaks during baking.
Hope this helps and identifies possibly something that could have gone wrong. All the best and happy baking!
My first time at making these – I used Alison’s Time Saver yeast and it didn’t froth! Also after rolling out the dough, I could only use half the sugar/cinnamon mixture and even that was far too much. I find them quite powdery, and when tearing them apart, they come apart by the cinnamon walls, not by the walls between buns! Not sure what went wrong, I only used half of the butter when spreading over the dough, because it was melted and all dripping off. It may have been better to mix the butter sugar and cinnamon together first and then spread? Not sure!
Hi Shan,
It sounds like you encountered a few challenges while making your cinnamon rolls. Let’s break down the potential issues and ways to improve your experience next time:
Yeast Not Frothing:
If your yeast didn’t froth, it might not have been active. Make sure the milk is at the right temperature (110°F or 45°C). If it’s too hot, it can kill the yeast. Check the expiration date on your yeast to ensure it’s still good. Using fresh, quick-rise yeast is usually more forgiving.
Using Half the Sugar/Cinnamon Mixture:
If the filling seemed too abundant, you can definitely adjust the amounts to your taste. It’s common to use less filling, especially if you find it too sweet or powdery.
Powdery Texture:
The powderiness could result from too much dry filling that didn’t get absorbed into the dough. Mixing the melted butter with cinnamon and sugar before applying might create a more cohesive filling, preventing it from being overly dry and powdery.
Texture when Tearing Apart:
The rolls tearing along the cinnamon walls indicates they may have insufficient binding from the dough itself. Ensuring the dough is adequately kneaded until smooth and elastic will help with the structure. Also, rolling the dough tightly may improve how the rolls stay together.
Using Less Butter:
Reducing the butter is fine, but it can lead to a less cohesive filling and may make the rolls dryer. If melted butter is running off, try spreading it more evenly or using vegetable oil in place of some of the butter for less drippage.
Suggestions for Next Time:
Check Yeast: Always ensure your yeast is fresh and activated properly before adding it to your recipe.
Adjust Filling: Try mixing brown sugar and cinnamon with some softened butter to form a paste, or use less filling according to your taste.
Kneading the Dough: Ensure you knead the dough thoroughly to develop the gluten, giving the rolls better structure.
Roll Tightly: Roll the dough tightly to keep the layers together and ensure they don’t separate when baked.
With these adjustments, you should see an improvement in your cinnamon rolls next time! Enjoy your baking!
I am from Bolivia, living in Uruguay! Thank You so much for your recipes. For how many days can I keep the rolls in the fridge?
Hi Paula from Bolivia!
So glad to hear you love the recipes.
You can keep cinnamon rolls in the fridge for about 3 to 5 days. Ensure they are stored in an airtight container or wrapped tightly in plastic wrap to maintain their freshness. If you want to keep them longer, consider freezing them; they can last for up to 2 to 3 months in the freezer. Just remember to thaw them in the refrigerator or at room temperature before reheating!
My goodness, these are sooooo good! So soft and fluffy – thank you very much for sharing how to make them, my family thanks you! xxx