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Homemade Cinnamon Rolls (Soft + Fluffy!) Recipe

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These homemade cinnamon rolls are soft, fluffy, and full of sweet cinnamon filling, topped with a luscious cream cheese frosting. Perfect for a comforting breakfast or special brunch, they are made from scratch using bread flour and rapid rise yeast for the perfect texture and rise.

Ingredients

Dough

  • 4 1/2 cups (585g) bread flour
  • 1/3 cup (70g) granulated sugar
  • 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
  • 1 teaspoon salt
  • 1 1/2 cups (360g) milk
  • 6 tablespoons (84g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 1/2 cup (113g) unsalted butter, room temperature
  • 2/3 cup (142g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt

Cream Cheese Frosting

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3 cups (336g) powdered sugar
  • 2 tablespoons (30g) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the dough: In a stand mixer with the whisk attachment, combine 2 cups of bread flour, granulated sugar, yeast, and salt on low speed until mixed.
  2. Heat milk and butter: Microwave milk and butter until warm and butter is mostly melted, about 45 seconds, being careful not to overheat to preserve yeast activity.
  3. Mix wet and dry ingredients: Pour the warm milk mixture into the flour mixture, add egg, and beat on low until combined. Increase speed to high and beat for 2 minutes to develop gluten.
  4. Knead dough: Switch to dough hook, add 1 ½ cups flour and knead on low until incorporated, scraping sides. Add remaining 1 cup flour and knead until dough pulls away from bowl and forms a ball.
  5. Knead until smooth: Increase speed to medium-low and knead about 10 minutes until dough is smooth, supple and passes the gluten windowpane test.
  6. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  7. Prepare the filling: Mix softened butter, brown sugar, cinnamon, and salt in a bowl until it forms a paste and set aside.
  8. Roll dough: On a floured surface, roll dough into a 12×18 inch rectangle. Spread filling evenly to edges.
  9. Form rolls: Starting from the long side closest to you, roll into a tight log. Seal the seam and cut into 12 even rolls using a sharp knife or floss.
  10. Second rise: Place rolls in a parchment-lined 9×13 inch pan, cover, and let rise until doubled, about 1 hour.
  11. Bake: Preheat oven to 350°F (175°C). Bake the rolls uncovered until golden brown, about 30 minutes. Cool on a wire rack for 15 minutes.
  12. Make frosting: Beat cream cheese, butter, powdered sugar, milk, vanilla, and salt in a mixer on low speed until combined. Increase speed to medium-high and beat until fluffy, about 1 minute. Add more milk if frosting is too thick.
  13. Frost rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls. Serve and enjoy warm.

Notes

  • Ensure milk is warm but not hot to avoid killing yeast.
  • Use rapid rise yeast for quicker rising times.
  • The dough should be sticky but elastic and pass the windowpane gluten test.
  • Cut rolls evenly for uniform baking.
  • Allow rolls to cool a bit before frosting so icing doesn’t melt completely.
  • If frosting is too thick, thin with additional milk one teaspoon at a time.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.

Find it online: https://cookedbysarah.com/homemade-cinnamon-rolls-soft-fluffy-recipe/