Soft cinnamon rolls are the kind of treat that feels like a warm hug in pastry form. These fluffy, gooey delights balance pillowy dough with a sweet, buttery brown sugar swirl, creating a symphony of textures that’s impossible to resist. Whether you’re craving a cozy weekend breakfast or a dessert that doubles as an indulgent afternoon snack, these homemade rolls deliver on every level. With a slightly crisp exterior yielding to a melt-in-your-mouth interior, each bite reveals layers of cinnamon-spiced goodness followed by a luscious drizzle of vanilla-infused icing. They’re soft enough to tear apart with your fingers, yet sturdy enough to hold a generous coating of glaze without turning into a sticky mess.
As someone who loves filling my home with the scent of fresh-baked goods, I can’t get enough of how these rolls transform the kitchen into a sweet sanctuary. They’re intermediate in difficulty, perfect for home cooks looking to stretch their baking skills without feeling overwhelmed. You’ll spend about 30 minutes mixing and rolling, another 30 minutes in the oven, and around 2 hours waiting for those gorgeous rises—totalling some quality time with dough, but trust me, it’s worth every second. At around 300 calories per roll, they’re an indulgence you’ll be happy to share (or hide away for yourself). So grab your apron and let’s get ready to bake the cinnamon rolls of your dreams!
KEY INGREDIENTS IN SOFT CINNAMON ROLLS
Every ingredient in this recipe plays its part in creating those irresistibly soft, sweet, and aromatic cinnamon rolls you’ll love. From the backbone of flour to the decadent swirl of brown sugar, here’s what you need and why.
- Warm Milk: Provides moisture, helps dissolve and activate the yeast, and contributes to that tender crumb.
- Active Dry Yeast: The leavening agent that makes the dough rise, creating pillowy lightness in each roll.
- Granulated Sugar: Adds sweetness to the dough and helps the yeast feed during proofing, resulting in a golden crust.
- Unsalted Butter (Melted): Enriches the dough, contributing to a soft texture and subtle buttery flavor throughout.
- Salt: Balances sweetness and strengthens the gluten structure for improved dough elasticity.
- Large Eggs: Provide richness, color, and structure, helping the dough hold its shape and stay moist.
- All-Purpose Flour: Forms the base of the dough, supplying protein that develops into gluten for chew and structure.
- Unsalted Butter (Softened): Spread onto the rolled-out dough to create a creamy base for the cinnamon-sugar swirl.
- Brown Sugar: Packed with molasses, it delivers deep, caramel-like sweetness that pairs perfectly with cinnamon.
- Ground Cinnamon: The star spice, infusing the filling with warm, aromatic notes that define cinnamon rolls.
- Heavy Cream: Poured over the risen rolls before baking to add extra moisture and richness, yielding an indulgent crumb.
- Powdered Sugar: Forms the base of the smooth, sweet icing that blankets each roll in irresistible sweetness.
- Milk: Thinned into the icing for the perfect glaze consistency, ensuring it’s pourable yet clingy.
- Vanilla Extract: Aromatic enhancer that rounds out the icing with floral, sweet undertones for extra depth.
HOW TO MAKE SOFT CINNAMON ROLLS
Baking these soft cinnamon rolls is a rewarding process that takes you from yeast activation all the way to warm, icing-drizzled perfection. Follow these detailed steps to achieve rolls that are flawlessly tender and bursting with flavor.
1. In a large bowl, combine warm milk, active dry yeast, and a tablespoon of granulated sugar. Stir gently and let sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is alive and kicking.
2. Add melted butter, the remaining sugar, salt, and eggs to the yeast mixture. Use a spatula or mixer to mix well until fully incorporated and smooth.
3. Gradually add all-purpose flour, stirring continuously until a loose dough forms. This slow addition helps prevent lumps and ensures an even texture.
4. Knead the dough on a lightly floured surface for 5–7 minutes, or until it’s smooth and elastic. You’ll know it’s ready when the dough springs back slightly under your fingers.
5. Place the kneaded dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot until it has doubled in size, about 1 to 1½ hours.
6. Once risen, punch down the dough to release air bubbles. Transfer it to a floured surface and roll out into a 16×12-inch rectangle using a rolling pin.
7. Evenly spread the softened butter over the dough, ensuring every corner is coated for a rich filling base.
8. In a small bowl, mix packed brown sugar with ground cinnamon. Sprinkle this mixture evenly over the buttered dough, covering edge to edge.
9. Starting from the long side, roll the dough tightly into a log, sealing the seam with a gentle pinch. Use a sharp knife or dental floss to cut the log into 12 even rolls.
10. Place the rolls in a greased 9×13-inch baking dish, cover again, and let rise until puffy, about 30 minutes.
11. Preheat your oven to 350°F (175°C) while the rolls finish rising.
12. Just before baking, pour heavy cream evenly over the top of the rolls to infuse extra moisture.
13. Bake for 25–30 minutes, or until the rolls are golden brown and cooked through at the center.
14. While the rolls bake, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth.
15. Remove the rolls from the oven and spread the icing over them while still warm, allowing it to melt into every crevice.
SERVING SUGGESTIONS FOR SOFT CINNAMON ROLLS
Once you have a pan of freshly baked, icing-drizzled cinnamon rolls in front of you, the serving possibilities are endless—and delightfully delicious. These soft treats can be dressed up or kept simple to suit any occasion, from casual brunches to special holiday gatherings. Here are four creative ways to present your cinnamon rolls so they look as good as they taste:
- Classic Coffee Pairing: Serve each warm roll alongside a steaming mug of freshly brewed coffee or latte. The bitterness of the coffee beautifully balances the sweetness of the rolls, making every bite and sip a harmonious experience.
- Fruit-Infused Platter: Surround your cinnamon rolls with a selection of fresh berries—strawberries, blueberries, and raspberries add a bright pop of color and a refreshing contrast to the rich, buttery rolls.
- Ice Cream Sundae Style: Top a warm roll with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, and a sprinkle of chopped pecans for a decadent dessert that feels indulgent yet effortless to assemble.
- Brunch Board Display: Arrange cinnamon rolls on a wooden board with small bowls of creamy nut butter, honey, and fruit preserves. Let guests customize their rolls for a fun, interactive serving experience.
HOW TO STORE SOFT CINNAMON ROLLS
Keeping your cinnamon rolls fresh without losing their signature softness is all about proper storage. Whether you need to stash leftovers for a day or freeze extras for later indulgence, these tips will help maintain flavor, moisture, and that heavenly gooey center.
- Room Temperature: If you plan to enjoy rolls within 1–2 days, place them in an airtight container or cover the baking dish tightly with plastic wrap. Store at room temperature away from direct heat or sunlight to keep the icing slightly tacky and the dough soft.
- Refrigeration: For 3–5 days of storage, cover the rolls with aluminum foil or transfer them to a zip-top bag, pressing out excess air before sealing. Refrigerated rolls can be gently warmed in the microwave (10–15 seconds) or a low oven (300°F/150°C for 5–7 minutes) to revive softness.
- Freezing Before Baking: After rolling and slicing but before the second rise, flash-freeze the rolls on a baking sheet until solid (about 1 hour). Transfer to a labeled freezer bag and store for up to 2 months. When you’re ready, thaw overnight in the fridge, let them puff for 30 minutes, then bake as directed.
- Freezing After Baking: Fully baked and cooled rolls can be wrapped individually in plastic wrap and stored in a freezer-safe bag. Freeze for up to 1 month, then microwave each roll for 20–30 seconds or warm in the oven to restore that fresh-from-the-oven magic.
CONCLUSION
Wrapping up this journey into soft, gooey cinnamon roll bliss, we’ve covered everything from essential ingredients and detailed steps to creative serving ideas and foolproof storage tips. You’ve learned how to activate yeast with warm milk, knead dough to a silky finish, create that irresistible cinnamon-sugar swirl, and top it all off with a dreamy vanilla glaze. Whether you’re an intermediate baker looking to hone your skills or a first-timer ready to impress, this recipe delivers consistent results that taste like pure comfort. Remember that these rolls require a bit of patience—two rises totaling around two hours—but that time is your ally in building flavor and texture. The end reward is plates heaped with warm, aromatic rolls that melt in your mouth and bring smiles to anyone lucky enough to dig in.
Feel free to print this article and save it for your next baking adventure, or tuck it into your recipe binder for quick reference. You’ll also find a FAQ below to help troubleshoot any flour mishaps, icing consistency questions, or timing tweaks. If you give these cinnamon rolls a try, I’d love to hear how they turned out! Leave a comment with your experience, share any creative twists you’ve added, or ask for help if you hit a snag. Your feedback not only helps me refine recipes but also builds a community of home cooks who support each other—one sweet, soft roll at a time. Happy baking!
Soft Cinnamon Rolls
Description
Soft and pillowy, these homemade cinnamon rolls are filled with a warm, buttery brown sugar cinnamon mixture and topped with a luscious icing. The perfect balance of flavors and textures will have everyone coming back for more.
Ingredients
Instructions
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In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Stir and let sit for about 5 minutes until frothy.
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Add melted butter, remaining sugar, salt, and eggs. Mix well.
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Gradually add flour to the mixture, stirring until a dough forms.
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Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
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Punch down the dough and roll it out on a floured surface into a 16x12 inch rectangle.
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Spread softened butter over the dough evenly.
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Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
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Roll the dough tightly from the long edge into a log, then cut into 12 rolls.
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Place rolls in a greased 9x13 inch baking dish. Cover and let them rise until puffy, about 30 minutes.
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Preheat oven to 350°F (175°C).
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Pour heavy cream over the rolls before baking.
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Bake rolls for 25-30 minutes, or until golden brown.
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Meanwhile, prepare icing by mixing powdered sugar, milk, and vanilla extract until smooth.
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Remove rolls from oven and spread icing over warm rolls.
Note
- Use whole milk for the best richness and texture.
- Make sure your yeast is fresh for proper rising.
- Adjust icing consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker spread.
- These rolls can be frozen before baking; thaw and rise in the refrigerator overnight before proceeding with baking instructions.
