Fluffy Cinnamon Rolls
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5
63 reviews
Excellent
Fluffy Cinnamon Rolls
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These fluffy cinnamon rolls feature a soft, yeast-leavened dough enriched with butter, sugar, and eggs, filled with a sweet cinnamon sugar mixture. Once baked, they are topped with a smooth cream cheese frosting that offers a tangy contrast to the rich filling. The recipe allows for an overnight proofing option to prepare ahead, making them a practical choice for special breakfasts or brunches.
Description
Fluffy Cinnamon Rolls are prepared by activating yeast in warm milk and combining it with bread flour, salt, sugar, melted butter, and an egg to create a smooth dough. The dough is kneaded until elastic and allowed to rise until doubled in size. The filling is made from brown sugar, cinnamon, and softened butter, which is spread over the rolled-out dough before cutting into portions.
After shaping, the rolls can be baked immediately or refrigerated overnight for a slow rise, which enhances flavor and texture. Once baked, they are topped with a frosting made from softened cream cheese, butter, vanilla, and powdered sugar that adds richness and sweetness without overpowering the cinnamon flavor.
This recipe produces tender, soft rolls with a balanced sweetness and cinnamon spice suitable for serving freshly baked at breakfast or for a brunch gathering. The overnight refrigeration method offers flexibility for timing and preparation.
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Ingredients
Dough
- 1 .25 oz. active dry yeast pkg
- 1 cup milk around 105°-115°F, warm
- 3 cups bread flour plus more for rolling dough
- 1 teaspoon salt sea salt
- 2 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter plus more for greasing, melted
- 1 large egg at room temperature
Cinnamon Sugar Filling
- ½ cup brown sugar packed
- 1 Tablespoon ground cinnamon
- ¼ cup butter softened, unsalted
Frosting
- 4 oz cream cheese full fat, softened to room temperature
- 3 Tablespoons butter softened to room temperature, unsalted
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Heat milk in a saucepan or in the microwave (about 40-50 seconds) until warm, but not hot. Around (105°–115°F). Stir yeast into warm almond milk until dissolved. Let stand 10 minutes.
- In a stand mixer with the paddle attachment, add flour, salt and sugar. Mix to combine. With mixer running at low speed, add melted butter, egg and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form.
- Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for 5 minutes, or until dough is smooth. Increase speed to medium and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. If dough is too sticky add a little more flour.
- Once combined, place dough in oiled mixing bowl and cover with plastic wrap and a warm towel. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is.
- While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a small bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with butter.
- Once dough has doubled in size, sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
- Spread softened butter onto dough with your fingers or a knife.
- Sprinkle cinnamon sugar mixture over butter and press down slightly with your hands.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking pan.
- Cover, and let rise in warm place 45 minutes, or until doubled in size.
- Preheat oven to 350°F. Bake cinnamon rolls for 20-25 minutes, or until golden brown, cooked through and no longer doughy. I baked mine for 22 minutes.
- While cinnamon rolls are cooling, make cream cheese frosting by adding softened cream cheese and butter and vanilla to a mixing bowl. Using a hand mixer or stand mixer on medium speed, whip the ingredients together until smooth and fluffy, scraping down the sides as needed. Then, add the powdered sugar ¼ cup at a time, mixing in between, until fully combined and smooth.
- Spread frosting over warm cinnamon rolls and serve.
Notes
- For make-ahead convenience, assemble the rolls, cover, and refrigerate overnight after placing them in the baking dish.
- Remove refrigerated rolls before baking and allow them to rise in a warm spot for 1-2 hours until doubled in size.
- Then bake as directed to achieve soft and fluffy cinnamon rolls with fresh frosting.
Nutrition Information
Show Details
Serving
1roll
Calories
269kcal
(13%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
(15%)
Cholesterol
43mg
(14%)
Sodium
252mg
(11%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 269kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 252mg | 11% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
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