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Soft Cinnamon Rolls

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Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!

Easy to make and super soft when tearing them apart, these Soft Cinnamon Rolls are super fluffy and light, better than any store bought roll or Cinnabon!

Cinnamon Rolls.

Not going to lie. Anything containing yeast as an ingredients scared the cr@& out of me. That is…up until four weeks ago when caving into my craving and making these. It went like this: seeing cinnamon rolls EVERYWHERE > husband bringing some home > not completely satisfied and decide to go on mission: make my own > pour through recipe books > search hours on internet > cooking light to the rescue > made changes after the first batch > more changes after the second batch > icing changes to the fourth batch > now here we are.

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Baking with Yeast

Don’t let yeast intimidate you. I don’t know why it’s a scary word to those of us who aren’t confident bakers. To put it bluntly, if I can bake with it and make these incredible rolls, then so can you.

With normal cinnamon roll recipes, there’s so much yeast rising going on and waiting three to four hours for that magical poof of dough; sometimes overnight. Then, there are other recipes cinnamon rolls are baked in an hour. Sometimes less. Well, these past two weeks I’ve tried so many of them, and the faster the recipes, the less fluffy we found the outcome to be. Still good, but not entirely our favourite. Like these yeast free chocolate chip cinnamon rolls made in muffin tins. They’re GOOD, but not GREAT, if you know what I mean.

Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking! | https://cafedelites.com

I’ve managed to meet these soft cinnamon rolls in the middle of a fast-er prep time without losing the fluffiness of a good cinnamon roll, while still using yeast. Nothing beats yeast. I am now a full convert.

Just LOOK at the fluff levels on this roll down there ↓

Soft cinnamon rolls await your baking pleasure.

Watch us make cinnamon rolls right here!

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4.98 from 44 votes
Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking! | https://cafedelites.com
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Soft Cinnamon Rolls
Prep Time
1 hr 50 mins
Cook Time
25 mins
Total Time
2 hrs 15 mins
 
Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!
Course: Dessert
Cuisine: American
Keyword: Cinnamon Rolls
Servings: 12 - 15 rolls
Calories: 322 kcal
Author: Karina
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
  • Cooking oil spray
FILLING:
  • 1/2 cup loosely packed brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter melted
ICING:
  • 4 oz (110 g) cream cheese room temperature
  • 2 tablespoon melted butter
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar
Instructions

  1. Heat oven to 200°F (100°C).

FOR THE YEAST:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While rising, preheat oven to 175°C | 350°F.
  6. Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
FOR THE ICING:
  1. 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.
Recipe Notes

*For the milk, use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. NOT TOO HOT or you will kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.

Nutrition Facts
Soft Cinnamon Rolls
Amount Per Serving
Calories 322 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 148mg 6%
Potassium 114mg 3%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 25g
Protein 6g 12%
Vitamin A 8.3%
Calcium 6.5%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking! | https://cafedelites.com
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Reader Interactions

Comments

  1. This dough is extremely sticky, I couldn’t even knead it, it just kept sticking to my hands…
    Was my yeast to old…my milk wasn’t to hot so I don’t know what happened.

  2. I cheat and make the dough in the breadmaker. They are so yummy.

  3. It is always worth a try! I am so sorry that you have celiac disease. I am so proud of you for taking care of it and helping yourself. Thanks so much for sharing and following along with me!

  4. Hi karina, I absolutely love this recipe, I used to make these weekly whether it be for family or friends. Sadly I was diagnosed with celiac disease and can’t enjoy this recipe myself anymore. Do you think the recipe will work if I substitute regular flour with gluten free flour blend?

  5. Thank you SO much for this recipe Karina, it has just made my day!!! Tried it right now, rolls turned out just wonderful <3 For those asking about mixing the dough in a Kitchenaid, yes it can be done, and if you are anything like me, it will spare you from quite the mess 🙂

  6. These rolls are amazing and so good! Honestly I made some tweeks but this recipe is worth the try.

  7. Love love this recipe! Idk if I did something wrong, I added milk to the cream cheese icing as the recipe called for and it separated the cheese and it was runny. On the second try I left out the milk. I noticed though that the recipe doesn’t mention the milk…could you clarify that for me…😊😊😊

  8. AW! Thank you so much for such sweet compliments! You are a sweetheart and so kind. I am so glad that you did find my site and recipes. I hope there are several recipes that you are able to make. You are a gem! Enjoy your day! Thanks for following along with me! XO

  9. hello
    I was looking for a recipe and founds yours
    I tried it out today and it was so yummy and fluffy
    thank you so much for sharing the recipe with us
    glad that I found your blog you seem so talented and gorgeous
    wish you all the best 😍
    p. s: please excuse my poor English I’m still learning🙈

  10. Yes, that is a great idea and will help save you time! You can even bake them and put wrap them up to save them if it is only one day. They won’t last long at your party!! Hope you enjoy them and everyone is going to love you! Thanks so much for choosing one of my recipes! XO

  11. Ok I love these! I made them and they were perfect AND amazing. I have a silly question though – this time I want to make them for a brunch party and so I actually want them to take longer! Like, I want to prepare them the night before, leave them in the fridge, and bake and frost in the morning? Bad idea? What do you think?
    Thank you so much for your awesome recipe and blog.

  12. I made these today and i could say it wasn’t quick but it sure was the best recipe I’ve ever used!

  13. No problem at all! I am so grateful for you and following along with me! Thank you! When it says 3 1/2 cups it means 3 cups and 1/2 cup. Same with the yeast. Enjoy your cinnamon rolls! Let me know if you have any other questions that I can help you with!

  14. Hi, I’m french and not very used to the cup system so it might be a dump qestion but when you say 3 1/2 cups, do you mean 3 cups + 1/2 cup or 1/2 cups 3 times (for the flour) and same question for the yeast, is it 2 teaspsons + 1/2 ?
    Thank you very much, it looks delicious and I really want to try !!

  15. 150* will be okay. Just watch them a little closer. Thanks so much for choosing one of my recipes to make! Good luck! It will turn out yummy!

  16. Hi, I love your recipes.. and today Im trying to make these cinnamon rolls.. but i cant preheat the oven to 100 as my oven starts with 150. what should i do?

    thanks

  17. For these cinnamon rolls, yes, that is correct! If you follow the recipe they will turn out more than perfect, I promise! Enjoy one for me!

  18. Hi Karina, I’m very new in baking and just rely on tried and tested (like yours) to teach myself and I just want to confirm this : “To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough”. I’m a bit confused because other sources say that if an indentation remains if you press two fingers, then the dough is ready. Thank you so much.

  19. You are welcome to omit the egg and anything that you need to alter the recipe to your liking. It may change the cinnamon rolls in how they bake and/or rise. These are so delicious! I hope you enjoy them!

  20. You are welcome to try that! That sounds like a great idea and would save you some time. Let me know how they turn out! Thanks for following along with me!

  21. Hi Karina ,
    I know you stated to follow the recipe as it is but I was wondering if I can omit the egg or add something else ? Thank you and I’m looking forward to try it.

  22. Baked twice in two days❤️ Just a question Can I freeze the cinnamon rolls and bake them later

  23. That sounds delicious! I have not tried making this for donuts before but that is a great idea. I am not sure how it work out but you can always try frying it on low in a skillet. I do have a few donut recipes here: https://cafedelites.com/?s=donuts that you are welcome to try and see which one is your favorite! Thanks so much for following along with me!

  24. Hi there! I have made these cinnamon buns a few times and they turn out so good!! I’ve made cream cheese frosting to top these off, and have also made them into sticky cinnamon buns by adding butter and brown sugar to the pan before baking! My question is this: can this dough be used to make donuts also?? Let me know if you’ve tried making donuts with this dough recipe, or if you have one you like to use. Thanks so much!!

  25. LOL! This is the best comment ever! I love you and am so grateful to have you following along with me! Thanks so much for sharing!

  26. What is love? I asked myself this morning.

    After making these buns, I believe I have found it. When they see my smile, the will ask, ‘Are you seeing someone?’ And I will answer ‘Yes, I am’ (seeing someone eat these delicous cinnamon rolls and that person is me)
    So yum and worth the wait! ; )

  27. Hi Karina,
    I can admit to being a most experienced cook, 43 years to be exact. However, since I made your light and airy cinnamon rolls
    you have knocked off my crown. Firstly, the dough itself was amazing light as you said. Following your recipe “exactly” my rolls baked up to perfection. They were as simple to make as you declared. Next time,and there will be a next time, I may play them up a bit to make say chocolate chip buns with a vanilla icing. I have bookmarked your website for further recipes.
    Great recipes thanks again.
    Kathy

    PS my grandbabies thank you too.

  28. This recipe was fantastic! The rolls came out so soft and fluffy. Loved them! Thank you for sharing.

  29. I tried this recipe tonight.
    Turned out great, a big hit with the family and request for more.
    Many thanks

  31. OMG!! Seriously these are little pieces of heaven! I’ve made them 4 times already and they get demolished every time, doing number 5 now so i thought id show my appreciation for this recipe while i wait for these beautys to bake 😊 thanks for this recipe you’ve made happy tummys in my house all round. I’d give you a million stars if I could!

  32. Can these be partially or fully baked then frozen, adding icing after warming them?

  33. Has anyone used a kitchenaid mixer for the dough? Kneading by hand intimidates me, I’ve never done it.

  34. Me and my boyfriend made these today and they turned out incredible! We had two slightly failed attempts with different recipes before but this one is it. Thank you!

  35. I would love to make these but unfortunately, there are a lot of ingredients that I don’t have. As soon as I get a chance I am running to the store to get them, but in the meantime, I can just look forward to their amazing taste I just know they will have!!

  36. That is great to hear! I am so glad that it turned out so well for you! Thank you so much for sharing and saving this recipe!!

  37. I could not wait to try these! I gifted some to my friend (Cinnamon Rolls are her FAVORITE) for her Birthday. They were easy and I followed the recipe EXACTLY and they turned our PERFECTLY! Love these and this will be my new go to for Cinnamon Rolls! THANK YOU!

  38. OH MY!! These came out absolutely Perfect! Followed to the letter! A must keep recipe! Thank you! Next time I think I’ll add a bit more cinnamon or get fresh ground cinnamon! Thanks Again!

  39. Im a 14 year old who likes to bake. Unfortunately my mom doesn’t bake, and i no longer have any grandparents so theres no one to teach me recipes or anything. I love cinnamon rolls and I’m very happy to have found this recipe because its the best one yet. THANK YOU!!! it turned out really well considering its my first time doing cinnamon rolls

  42. This turned out great! Next time I will use quick rise yeast. These took a little longer with regular yeast The glaze is my new favorite for anything using cream cheese! The fam loved them!

  44. I made these cinnamon roles today and they have turned out beautifully, very fluffy and light everyone at home is loving them. Thank you for sharing the recipe.

  46. Love Love Love these! Super simple recipe and super yummy!

    I love all your recipes and use so many of them! Each dinner this week is one of yours and i have yet to have one disappoint me! Truely amazing! Thank you so much!!!

  49. Karina –

    Thank you so much for this recipe! I’m with you–totally intimidated by yeast, but you’re absolutely right, these are amazing! And not hard, not scary at all! I’ve been trying different recipes for homemade cinnamon rolls for Christmas morning for years now, and this is the winner! Thank you! And Merry Christmas!

    Tessa

  50. Greetings from Cape Town! This recipe has never failed and is a resounding hit. Thanks for the useful tips, step by step guide and “easy to use” approach. Thank you for this recipe!

  51. Laura that’s AWESOME I’m so happy to hear that! Day = MADE! Thank you so much for sharing your feedback!

  54. Hi Sarah! I have made these the day before, rolled them and arranged them in a baking dish, covered and refrigerated overnight. No over proofing happened! They were just beautifully fluffy once baked 🙂 And yes, leave out for at least an hour before baking to bring your baking dish close to room temperature.

  55. If I were going to refrigerate these overnight would I let the dough rest the last time after they are rolled or roll and straight to fridge? Then leave out for the hour before baking. I don’t want to overprove or anything (is that even a thing with these? idk)
    Thanks!

  56. I’ve used your recipe twice now and I’ve been successful. I’ve made some adjustments on the icing recipe coz my husband doesn’t like it too sweet. It’s a great recipe! Must try! 🙂

  57. Hi I would love to makes these for my sons upcoming birthday. Can you explain the oven portion a little more?. Step 2 states…”Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. ” Would you put the bowl into the oven or to rest onto the warm stove?.

  58. Thank you for sharing! Doubled the batch which made about 30 rolls for a dinner we were hosting, and all of the rolls were gone by the end of the night. This is a recipe worth saving!

  60. Thank you for such a grea recipe !!!
    I have been wanting to make these for such a long time but thought they were too hard I’m a lazy baker haha but now I have I’ve done two batches this week !!!!!!! They are so ridiculously easy and the taste is well worth waiting for the yeast to activate and the dough to rise !!! Yummm yumm yummmm they were a hit with the grandparents too taking another lot over !! I think my kiddies one day will be keen to come home to these they are now in my list of go to treats !

  61. Wow, these are fantastic! I used regular yeast so I just upped the rise time. I found your recipe on Bigoven.com which linked back here 🙂 Posted a picture of my rolls over there. Thanks!!

  63. I just made these and they’re awesome!!

    Great job working out the recipe!

    Thanks so much!!

  64. Hi hi, I am from Singapore and we only have instant yeast here. No indication whether it is fast acting kind or whatsoever. Is it ok to use this? And could you kindly advice what conversion should I use to convert your measurements from cup to grams?? Would love to try out your recipe. Looking forward to hearing from you. Thank you so much

  66. just wondering if it would be ok to use a yeast that i can put directly to the flour mixture. i always use it for making pizza also.

  67. hi what is the exact measurement for 4oz cream cheese in cups? thanks

  68. Can I use a fruit filling in these? Will they still turn out the same? I know you said follow it exactly but I’m
    Wanting to fill these with a strawberry sauce!

  69. made these for father’s day yesterday but instead of icing them I made them into cinnamon sticky buns by melting butter in the pan first and adding pecans and brown sugar, then layered the cinnamon rolls on top. after they baked, I turned the pan upside down onto a platter. they were amazing!

  70. Trying this recipe now and I’m pretty sure I did something wrong lol My daughter and I are make this and either I was a little heavy handed with the butter, we didn’t roll out the dough completely, or something. Either way I’ll try it again because the recipe was really easy!

  71. After checking the first rise out of the oven, punch down and let rise another 30 minutes, is that again in a 200 degree oven, or countertop?

  72. Hi Jasmin. I tried both for this recipe, and both turned out exactly the same! Pretty pleased with that!

  73. Hi Karina,

    Sorry if I missed this somewhere, but are you using American or Australian cup sizes? Just want to make extra sure because of the yeast.
    Cheers

  74. transfer bowl of dough to oven… inside the oven or ontop?

  75. Best cinnamon bun recipe ever! Super easy with soft and fluffy buns!! Im in australia and used the packet yeast from woolies and waited 20mins for the milk yeast mixture to rise!… thank you for an awesome recipe 👍👍

  76. I made the cinnamon rolls this morning for Easter brunch. They were amazing. I’m not a baker but these were easy.
    Thank you

  77. I am going to try these today. A couple of questions: 1. does it matter if I use bleached or unbleached flour?
    2. If I prepare night before, do I cover rolls, let rise, then place in fridge? Is there any rising time when I take from fridge to bake? Thanks so much!!

  80. Hi Debra! They can be stored at room temperature for a day or two covered with plastic wrap to keep them moist and prevent them from drying out. Or in the refrigerator for a week in an air tight container, or covered with plastic wrap. Just heat them up in the microwave before serving!

  81. Once baked & iced do they need to be
    Stored in refrigerator?

  82. Hi Stephanie! I’m in Melbourne and use a yeast found in the baking isle of either Coles or Woolies called Instant Dried Yeast. It’s in a red tall container with a gold lid!

  83. Hi, I am trying your recipe for the first time. The supermarket did not have any quick rise variety (Woolworths in Sydney) so I have regular. I am thinking I should just double the resting time in between, has anyone tried this? Advice appreciated.
    many thanks!

  84. I would like to use regular yeast (all I have in my cabinet today). I don’t mind the longer rise time , but will this work? Thanks!!

  86. Could you make up and after getting all rolled out -place in ref overnight, let rise and then bake? Will they be as sor if you do this?

  88. Ammmmmmmazing! I followed the recipe exactly! (except added the zest of a small orange to the icing)
    Love love the recipe! My Christmas guests were delighted! Thank you!

  89. Thank you Karina…I made these and a couple of other recipes during the past two weeks. They worked!!! After my divorce five years ago I kind of gave up on my passion of cooking. (Mind you my oven still sucks and I tend to overcook everything). My experience with Pinterest has been hit and miss…what an I saying…miss and miss. BUT you’re recipes work and my family enjoy them. So I have mainly ditched them and subscribed to your site. I am humming away again in the kitchen. So thank you and have a splendid new year! Looking forward to more of your creations.

  91. So many people freak out when “yeast” is mentioned in a recipe when in reality there is nothing to be scared of. Read the recipe and directions two or three times, have ingredients in order of use and have a really clean section of counter space for rolling out. Pull your hair back,wash your hands and get at it!!

  93. You can definitely prep them and leave them in the refrigerator over night rolled in a dish and ready to bake! Leave them out for an hour before baking to bring to room temp for best results 🙂

  94. Can I prep the night before and bake in the morning? Would they be just as yummy if prepped (minus icing) and stored in fridge overnight? My Hopes were to bake these Christmas morning…

  99. Correct me, if I’m wrong. You let the dough rise twice then fill. roll and let rise a third time before baking??? Looks and sounds yummy. Waiting to try……….

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