fluffy cinnamon rolls

The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You&#x27;ll never go back to any other recipe once you try this one! This cinnamon roll recipe includes options to make them overnight or ahead of time and even freeze them.

The Best Cinnamon Rolls You'll Ever Eat

For the dough:

milk

quick rise or active yeast (1/4-ounce package yeast)

sugar

egg egg

unsalted butter, melted

bread flour,

salt

For the filling:

dark brown sugar (light brown sugar also works)

cinnamon

unsalted butter, softened

For the cream cheese frosting:

oz cream cheese, softened

vanilla extract

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it&#x27;s TOO sticky (meaning it&#x27;s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Made from scratch with bread flour and instant yeast, they have pillowy-soft dough, a gooey cinnamon sugar filling, and rich cream cheese frosting. Perfect for breakfast, these soft and fluffy rolls stay moist for days, if they last that long! Plus, there’s an overnight option for easy prep.

The Softest Milk Bread Cinnamon Rolls Ever

bread flour

water

instant yeast

fine sea salt

heavy cream (room temperature)

whole milk (room temperature)

vanilla bean paste

Tangzhong from above

salted European butter (cool room temperature)

brown sugar (packed)

vanilla powder (optional)

unsalted butter (room temperature)

cream cheese (cold)

heavy cream

Before you start, line a metal 9x13 baking pan with parchment paper.

First, make the tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.

In a stand mixing bowl, mix the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.

On low speed, knead in the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 10-12 minutes until the dough looks smooth and elastic.

Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into the mixing bowl. Cover with plastic wrap and set aside for 30 minutes.

While the dough rests, combine the butter, brown sugar, cinnamon, and vanilla powder for the filling. Set aside.

On a lightly floured surface, roll the dough into a 15x21-inch rectangle. Dollop the cinnamon sugar mixture across the surface, then spread it to the edges with an offset spatula, leaving a 1-inch border at the top clean.

Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325 F/162 C.

Bake the cinnamon rolls for 30-35 minutes, or until the tops are lightly golden brown.

While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.

Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Let sit another 15 minutes for the frosting to seep into the rolls. Serve warm and enjoy!

Store leftovers in an airtight container at room temperature for 4-5 days. Reheat them in the oven or microwave until warm before serving!

Hi Cambrea!

I have made this and I am so happy with how the bread came out! It's my dream bread texture. My search for a bread recipe for my rolls savory or sweet is now over :) I plan to stick to this recipe of yours, so thank you!!! :)

Best recipe for cinnamon rolls I have ever made!

I make cinnamon rolls once a month as they are a favorite in our house. I have been using a copycat Cinnabon recipe for awhile and it was pretty good. I decided to try your recipe as I have had really good success with the Tangzhong technique making dinner rolls. The dough from this recipe is on another level. The texture was absolutely spectacular and a unanimous favorite, it wasn't even close. This is our go to cinnamon roll recipe now. The recipe was very well laid out as a baker who weighs almost every ingredient I really appreciated having the weights all listed. Thank you for posting this.

These turned out amazing! So soft and delicious!

Great recipe! Delicious! People at work loved that weren’t too sweet, and I agree. Will definitely be making again. Loved the softness and texture. I’ve been using tanzhong in my sweet breads and dinner rolls for several years now, and that’s why I chose this recipe.  (If you don’t have both milk and heavy cream in your fridge, you could probably use all milk, or all heavy cream, or all half-n-half and it probably wouldn’t change the recipe a bit. I happened to have both so I followed the recipe exactly as written.). Putting this in my recipe file as a “keeper!”

super soft and gooey , but I had to use ap flour instead because I couldn’t find bread flour.

These are absolutely insane! I made them without a machine and they turned out wonderfully.

These are the best cinnamon rolls I've ever made. I've experimented using a different variety of breads etc. These are by far the best. Not just in taste but the texture and density of bread. 5 STARS. FOR SURE

https://content.jwplatform.com/videos/KeA9DxT7.mp4

Watch out Cinnabon, because these are the best cinnamon rolls ever! They're extremely gooey, packed with cinnamon sugar flavor, and topped with cream cheese frosting. Overnight and freezing options are included!

The Best Cinnamon Rolls

These Cinnamon Roll Croissants are soft, fluffy, and perfectly layered with a delicate, buttery texture. Shaped like croissants, they puff up beautifully while baking, creating a pillowy center with a golden exterior. Filled with a gooey brown sugar cinnamon swirl and finished with a silky cream cheese glaze, they’re best served warm with coffee.

Cinnamon Roll Croissants

(180 milliliters) milk

(110 grams) granulated sugar, divided

tsp (9 grams) active dry yeast (substitution: instant yeast)

(120 grams) Greek yogurt (any percentage)

(113 grams) salted butter, very softened (almost melted)

eggs,

flour

tsp (6 grams) salt

(113 grams) salted butter, softened (not melted)

(240 grams) light brown sugar

tbsp (15 milliliters) heavy cream

(125 grams; 1/2 a block) cream cheese, softened

tbsp (28 grams) salted butter,

(150 grams) powdered sugar

These soft blueberry crumble cinnamon rolls are filled with juicy blueberries, blueberry jam, warm and gooey cinnamon brown sugar butter, topped with a buttery streusel crumble. Finished with a blueberry milkshake glaze. Perfect for breakfast, brunch, or dessert.

Blueberry Crumble Cinnamon Rolls (Bakery Style No Knead Recipe)

brown sugar

yogurt

all purpose flour + 1/2 cup more for rolling

tbsp baking powder

tsp baking soda

butter

heavy cream (for baking)

cinnamon sugar

blueberry jam

blueberries

demerara sugar

butter (room temperature)

cinnamon powder

rolls oats

cream cheese

vanilla

Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.

Once frothy add the yogurt and stir well. Add the flour, baking powder, baking soda, salt and melted butter. Stir until you have a sticky dough.

Cover and let it rise for 60 minutes or until doubled in volume.

For the dough -

In another bowl let us make the filling by adding the soft butter, brown sugar and cinnamon powder. Stir together until combined and set aside.

For the cinnamon butter -

Once the dough has doubled in size, liberally flour your clean kitchen counter and roll out the dough with a rolling pin to 9x13inch in height and width approximately.

Spread out the cinnamon filling evenly all over the dough. Spread over the blueberry jam and scatter the blueberries everywhere.

Using a pizza cutter, portion the dough into 12 strips and roll each slice onto itself creating a scroll and using a brush dust off any excess flour the dough has picked up while rolling.

Transfer to a baking tray. Cover and let the dough rest for 15 minutes, in the mean time preheat the oven to 180 deg C.

Once the dough is risen, and oven is preheated, pour over the heavy cream and bake for 28-30 minutes or until golden and puffed up. Remove from the oven and let sit for a few minutes before serving as the jam can be very hot.

Assemble and bake -

Blend all the ingredients together until smooth, place in the fridge until needed.

Drizzle the rolls with the glaze and serve.

To make the blueberry milkshake glaze -

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