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Fluffy Cinnamon Rolls

The softest, most lovely cinnamon rolls I have made to date! Just be careful not to over-knead!
Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast roll, cinnamon bun, cinnamon roll, cream cheese frosting, sweet bread
Servings: 12 rolls

Ingredients

For the Dough:

  • 1 cup Milk (preferably whole)
  • 2 teaspoons Instant Yeast
  • 3 tablespoons Granulated Sugar
  • ¼ cup Unsalted Butter
  • 1 Egg
  • 3 cups All-Purpose Flour

For the Filling

  • 2 tablespoons Unsalted Butter (softened to room temperature)
  • 2 teaspoons Cinnamon
  • ¼ cup Light Brown Sugar
  • 1 tablespoon Granulated Sugar

For the Frosting

  • 4 ounces Cream Cheese
  • ¼ cup Unsalted Butter
  • 2 cups Powdered Sugar
  • ½ teaspoon Vanilla Extract

Instructions

For the Dough:

  • Preheat the oven to 350°F.
  • Using either the microwave or a pot on the stove, melt the butter. Remove from heat once melted and allow to cool for a couple minutes.
  • In the bowl of a stand mixer, add the milk, yeast, sugar, melted butter and egg together. Whisk to combine.
  • With the dough hook affixed, add in the flour in 1/2 cup additions until all of the flour is added. Let the dough hook knead the dough for 3-5 more minutes until you have a smooth cohesive dough.
  • Set the kneaded dough aside in a lightly oiled bowl, covered, and allow it to rise in a warm space until it doubles in size, about 1 hour.
  • Once risen, remove the dough from the bowl and roll it into a 15x9 inch rectangle, making sure to press the excess air out of the dough as you roll it. Add the filling.

For the Filling:

  • In a small bowl, add the sugars and cinnamon together. Stir together with a fork until totally mixed together.
  • Using a spoon or a small spatula, spread the softened butter over the entire rectangle of rolled out dough, covering edge to edge.
  • Sprinkle the entire cinnamon sugar mixture on top of the butter, making sure you cover the dough edge to edge.
  • Roll the dough up along the long edge and cut into 12-15 rolls.
  • In divide the rolls up amongst two 8-inch cake pans, placing 6-8 rolls in each, spaced out. Cover and allow to rise in a warm spot until double, about 30 minutes.
  • Once risen, bake the rolls for 25 minutes, or until golden brown. Remove from oven and set aside.

For the Frosting:

  • While the buns are cooling slightly, make the frosting. In a medium-sized bowl, add the butter and cream cheese, making sure both are about room temperature, and beat together until homogenous and creamy.
  • Add in the sugar and vanilla extract and beat until no powder remains.
  • Top the still warm cinnamon rolls with the frosting. Enjoy!