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!
Ah. Quick Soft Cinnamon Rolls. Super fluffy and super light. I’m going to go out on a limb and say these are better than any store bought roll or Cinnabon roll!
Not going to lie. Anything containing yeast as an ingredients scared the cr@& out of me. Up until four weeks ago, when caving into my craving and making these. It went like this: seeing cinnamon rolls EVERYWHERE > husband bringing them 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 we’re here in time for Christmas. You’re welcome.
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.
With these, however, I’ve managed to meet these rolls in the middle with the agreement of a fast-ER prep time, withOUT losing the fluffiness and softness of cinnamon rolls, while still using yeast. Nothing beats yeast. I am now a full convert.
Just LOOK at the fluff levels on this baby down there ↓
Plus the cream cheese icing on this one down here ↓
All you need to do is FOLLOW the recipe. This will be the one time (or maybe the second time), I’m going to tell you NOT to make any substitutions. If you want the most perfect homemade cinnamon rolls, please, I beg you, follow the recipe exactly as it is written.
Soft, cinnamon rolls await your baking pleasure.
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- 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)
- 1 large egg , lightly whisked
- 3 1/2 cups all purpose (or plain) flour
- 1/4 teaspoon salt
- Cooking oil spray
- 1/2 cup loosely packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons butter , melted
- 4 oz | 110 grams cream cheese , room temperature
- 2 tablespoon melted butter
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- Heat oven to 200°F | 100°C.
- Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
- 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.
- 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.
*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.
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Emma says
I made these today and i could say it wasn’t quick but it sure was the best recipe I’ve ever used!
Karina says
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!
Charles says
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 !!
Karina says
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!
Tya says
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
Karina says
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!
Jackie says
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.
Karina says
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!
Karina says
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!
Kalai says
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.
AMBER says
Baked twice in two days❤️ Just a question Can I freeze the cinnamon rolls and bake them later
Karina says
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!
Jasmin says
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!!
Karina says
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!
Karly says
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! ; )
kathy says
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.
Fayola says
This recipe was fantastic! The rolls came out so soft and fluffy. Loved them! Thank you for sharing.
Wendy from Tobago says
I tried this recipe tonight.
Turned out great, a big hit with the family and request for more.
Many thanks
Karina says
That’s a great idea! Let me know how it turns out!
Joleah Milner says
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!
Deadre says
Can these be partially or fully baked then frozen, adding icing after warming them?
Abby Giovino says
Has anyone used a kitchenaid mixer for the dough? Kneading by hand intimidates me, I’ve never done it.
Tonte says
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!
Bailey says
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!!
Karina says
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!!
Selma says
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!
Laura says
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!
Caitlyn says
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
Jack Smith says
These look pure magical. I can’t even imagine how they taste. SWOONS.
Tymeron Smith says
Sounds great! Thanks so much for sharing!
Kristina Aslin says
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!
Karina says
No bread flour needed, although you can use it if you wish.
Sakina Mohammed says
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.
Helen says
Just checking that we don’t need bread flour ..?
Kirsten says
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!!!
Karina says
You’re welcome!
Karina says
Thank you Tessa! And Merry Christmas to you too!
Tessa says
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
Sandisiwe Ncube says
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!
Karina says
Laura that’s AWESOME I’m so happy to hear that! Day = MADE! Thank you so much for sharing your feedback!
Karina says
Hi Lisa. The bowl goes into the warm oven to help them rise faster 🙂
Karina says
I’m so happy to hear that Maebe! Thank you so much for sharing your feedback!
Karina says
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.
Sarah says
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!
Maebe says
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! 🙂
Lisa says
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?.
Laura says
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!
Karina says
YAAAAY! That you for coming back to tell me this! I’m so HAPPY you like them!
April says
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 !
Michelle says
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!!
Chuck Burton says
This is awesome recipie. 8 stars at least
Jen says
I just made these and they’re awesome!!
Great job working out the recipe!
Thanks so much!!
Ceo38 says
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
Karina says
Hi Shaffa! You can certainly try it!
shaffa says
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.
c says
hi what is the exact measurement for 4oz cream cheese in cups? thanks
Rebecca says
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!
Sandra says
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!
Kim says
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!
Dendi Gould says
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?
Karina says
Hi Jasmin. I tried both for this recipe, and both turned out exactly the same! Pretty pleased with that!
Jasmin says
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
Amanda says
transfer bowl of dough to oven… inside the oven or ontop?
Cressida says
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 👍👍
Lillian says
I made the cinnamon rolls this morning for Easter brunch. They were amazing. I’m not a baker but these were easy.
Thank you
Terry says
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!!
Karina says
Hi Kelly. The recipe says 1/4 teaspoon (3rd ingredient under Rolls section).
Kelly says
Crap, in process of making this.. how much salt?
Karina says
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!
Debra says
Once baked & iced do they need to be
Stored in refrigerator?
Karina says
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!
stephanie says
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!
S says
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!!
Carolyn Meadows says
like
Sherian Smithey says
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?
jen says
Has anyone tried this with gluten free flour?
S G says
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!
Virginia Hosken says
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.
Karina says
Yes Judy. YES.
Judy says
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!!
Karina says
Elizabeth you just described my confession haha!
Karina says
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 🙂
S says
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…
Elizabeth says
That icing looks beyond amazing! I could definitely make three of these disappear in one sitting haha.
Karina says
It’s my pleasure Deb!
Deb says
These look heavenly! Thanks for sharing the recipe!
Karina says
Hi Teresa! Yes exactly! It’s well worth it 🙂
Teresa says
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……….