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The BEST Soft And Easy Cinnamon Rolls Recipe

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4 from 3 reviews

This recipe for soft and easy cinnamon rolls promises a tender, fluffy texture with a rich cinnamon-sugar filling and a luscious cream cheese icing. Perfect for breakfast or dessert, these rolls are made from a yeast dough kneaded until silky smooth, allowing for a gentle rise before being filled, rolled, allowed a second rise, and baked to golden perfection.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Ingredients

Dough:

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)

Filling:

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • 3/4 tsp salt

Baking and Final Touches:

  • 1/2 cup heavy cream (120g), room temperature

Cream Cheese Icing:

  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Prepare the yeast mixture: Microwave milk for 20-30 seconds until warm to touch (about 100-110°F). Add yeast to the warm milk, whisk, and allow it to rest for 10 minutes until foamy to activate the yeast.
  2. Mix dough ingredients: In the same bowl, add sugar, flour, eggs, salt, and room temperature butter to the yeast mixture.
  3. Knead the dough by hand: Use a large wooden spoon to mix into a shaggy dough. Turn onto a floured surface and knead by hand using a push-pull motion for 15 minutes, adding 1-2 tbsp flour if still sticky. The dough should become soft, smooth, and stretchy, passing the window-pane test.
  4. Alternatively, knead using a stand mixer: Place dough ingredients in a stand mixer bowl and knead on medium-high speed with a dough hook for 7-10 minutes until smooth, stretchy, and pulling away from the bowl edges.
  5. First rise: Transfer dough to an oiled bowl, cover with cling wrap, and let rest in a warm place for 60-90 minutes until doubled in size and partially springs back when poked.
  6. Prepare filling: While the dough rises, mix softened butter with cinnamon, brown sugar, and salt until spreadable. Warm slightly if needed to ease mixing.
  7. Shape rolls: Line a 9×13″ baking pan with parchment paper. Punch down the risen dough and roll into a 12×18″ rectangle on a lightly floured surface.
  8. Spread filling: Evenly spread the cinnamon-sugar butter mixture over the dough rectangle.
  9. Cut and roll: Using a ruler and pizza cutter, cut dough into 12 strips (1″ wide x 18″ long). Roll each strip tightly into a cinnamon roll and arrange in the prepared baking pan in a 4×3 formation.
  10. Second rise: Let the rolls rest in a warm spot for 30-45 minutes until puffed and springs back partly when gently poked.
  11. Preheat oven: About 20 minutes into the second rise, preheat the oven to 350°F (conventional, no fan).
  12. Add heavy cream: Just before baking, pour 1/2 cup heavy cream evenly over the rolls to soak in as they bake.
  13. Bake rolls: Bake for 22-25 minutes until light golden and firm to the touch. Avoid overbaking to keep rolls moist and gooey.
  14. Cool slightly: Remove rolls from oven and let rest for 10 minutes to set.
  15. Make cream cheese icing: Whisk together cream cheese, butter, heavy cream, and icing sugar until smooth and creamy.
  16. Frost rolls: Spread the cream cheese icing generously over the warm cinnamon rolls.
  17. Serve: Enjoy the rolls warm for the best soft and gooey experience.

Notes

  • The dough is naturally sticky; avoid adding too much flour to keep rolls soft.
  • Use warm (not hot) milk to activate the yeast without killing it.
  • The window-pane test is key to ensuring proper gluten development in the dough.
  • Allowing the rolls to rise twice ensures a light, fluffy texture.
  • Pouring heavy cream over rolls before baking adds moisture and richness.
  • Underbaking slightly can help maintain gooey centers.
  • Cream cheese icing can be made ahead and stored chilled.
  • Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/the-best-soft-and-easy-cinnamon-rolls-recipe/