There are cinnamon rolls… and then there are soft, fluffy cinnamon rolls that make your kitchen smell like a cozy candle you can actually eat. These are the kind that pull apart in pillowy layers, with a cinnamon-sugar swirl that melts into the dough and a frosting that hugs every ridge.
We’re going for comfort baking at its peak: tender rolls, warm spice, and a not-too-sweet glaze that tastes like weekend energy—no matter what day it is.
Why You’ll Love This
These rolls bake up ultra-soft with that dreamy, fluffy pull-apart texture, thanks to enriched dough (hello butter and milk) and a cozy rise that lets the yeast do its thing—plus a cinnamon filling that’s buttery, bold, and perfectly balanced.
Ingredients
- Warm milk: 1 cup (240 ml), about 105–110°F (warm, not hot)
- Active dry yeast: 2 1/4 tsp (1 packet)
- Granulated sugar: 1/3 cup (plus 1 tsp for proofing)
- Unsalted butter: 6 tbsp, melted and cooled slightly (plus extra for greasing)
- Eggs: 2 large, room temperature
- Salt: 1 tsp
- All-purpose flour: 4 to 4 1/2 cups, spooned and leveled
- Filling butter: 6 tbsp, very soft
- Brown sugar: 3/4 cup, packed
- Ground cinnamon: 1 1/2 tbsp
- Vanilla: 1 tsp (for filling or frosting—dealer’s choice)
- Cream cheese frosting: cream cheese 4 oz (softened), unsalted butter 3 tbsp (softened), powdered sugar 1 to 1 1/2 cups, 1–2 tbsp milk or heavy cream, pinch of salt
How to Make It
- Proof the yeast: In a large bowl, stir warm milk with 1 tsp sugar and yeast. Let sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the milk was too hot/cold.)
- Mix the dough: Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Stir until combined.
- Add flour: Mix in 4 cups flour, 1 cup at a time, until a shaggy dough forms. If it’s very sticky, add more flour 1–2 tbsp at a time (up to about 1/2 cup more). You want tacky, not wet.
- Knead: Knead 8–10 minutes by hand (or 5–7 minutes with a stand mixer on medium-low) until smooth and elastic. It should feel soft and slightly springy.
- First rise: Place dough in a lightly buttered bowl, cover, and let rise 60–90 minutes until doubled. A warm spot helps (near the oven, not on it).
- Make the filling: In a small bowl, mix brown sugar and cinnamon. Butter should be super soft so it spreads like a dream.
- Roll and fill: On a lightly floured surface, roll dough into a 16×12-inch rectangle. Spread softened butter evenly, then sprinkle cinnamon-sugar over the top. Lightly press it in so it sticks.
- Slice: Roll up from the long side into a snug log. Slice into 12 even rolls (unflavored dental floss is the clean-cut MVP, but a serrated knife works too).
- Second rise: Place rolls in a buttered 9×13-inch pan. Cover and rise 30–45 minutes until puffy and touching.
- Bake: Bake at 350°F (175°C) for 22–28 minutes until lightly golden on top. If they’re browning too fast, tent with foil for the last few minutes.
- Frost: Beat cream cheese and butter until smooth. Add powdered sugar, a pinch of salt, vanilla (if using), and milk/cream until thick but spreadable. Frost rolls while warm (not piping hot) for that melty, bakery-style finish.
Tips for the Best Results
- Temperature matters: Milk should be warm, not hot—aim for 105–110°F so the yeast wakes up without getting fried.
- Don’t over-flour: A slightly tacky dough bakes into softer rolls. Too much flour can make them dense.
- Rise until truly puffy: The second rise is where the “fluffy” happens. If the rolls look swollen and soft, you’re on track.
- Slice cleanly: Dental floss prevents squishing the swirl and keeps the rolls tall and pretty.
- Pull them at “just baked”: Overbaking dries them out. Look for a light golden top and a set center.
- Frost timing: Warm rolls + room-temp frosting = glossy, melt-in frosting that soaks into the spirals.
Variations
- Extra gooey: Pour 1/3 cup warm heavy cream over the risen rolls right before baking for a super plush, bakery-soft interior.
- Maple glaze: Swap vanilla for 1 tbsp maple syrup and add a tiny pinch of cinnamon to the frosting.
- Orange-cinnamon: Add 1 tbsp orange zest to the filling and a splash of orange juice to the frosting for a bright, cozy twist.
- Nutty crunch: Sprinkle 1/2 cup toasted pecans or walnuts over the filling before rolling.
- Mini rolls: Roll thinner and cut 18–24 minis—bake 15–18 minutes and watch them disappear.
Storage & Serving
Serve warm for maximum comfort-baking vibes. Store leftovers tightly covered at room temp for up to 2 days or in the fridge for up to 5 days; rewarm individual rolls 15–20 seconds in the microwave to bring back that soft, fluffy texture (add a tiny dab of frosting after warming if you want them extra plush).
FAQ
Can I make these cinnamon rolls the night before?
Yes. After slicing and placing the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature 45–75 minutes (until puffy), then bake as directed. This slow chill also deepens the flavor in a very “bakery” way.
Why did my rolls turn out dense instead of fluffy?
The usual culprits are too much flour, not enough rise time, or yeast that didn’t activate. Make sure the dough is tacky (not dry), let it fully double on the first rise, and aim for a noticeably puffy second rise before baking.
How do I know when the cinnamon rolls are done without drying them out?
Look for a light golden top and rolls that feel set (not jiggly) in the center. If you have a thermometer, the center of the rolls should be around 190°F. Pulling them a touch early is better than overbaking—carryover heat finishes the job.
Can I freeze cinnamon rolls?
Absolutely. Freeze baked, unfrosted rolls wrapped tightly for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 300°F for 10–15 minutes or microwave briefly. Frost after warming for the freshest texture.
What frosting is best for “comfort baking” cinnamon rolls?
Cream cheese frosting wins for that tangy-sweet balance that keeps the rolls from tasting overly sugary. If you prefer something lighter, use a simple powdered sugar glaze with milk and vanilla, but keep it thick enough to cling to the warm swirls.