Soft & Fluffy Cinnamon Rolls Recipe – Step by Step Guide

Soft & Fluffy Cinnamon Rolls Recipe – Step by Step Guide: A fresh cinnamon roll that is pillowy soft, gooey in the middle, and covered in cream cheese frosting is the best thing in the world. These cinnamon rolls are even better than Cinnabon in terms of taste.

Table of Contents

Soft & Fluffy Cinnamon Rolls Recipe – Step by Step Guide


​​For The Dough

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 6 tablespoons butter
  • 1 egg, room temperature

For The Cinnamon Sugar Filling

  • 1/4 cup butter, room temperature
  • 2/3 cup light brown sugar
  • 1 Tablespoon ground cinnamon
  • Pinch of salt

For The Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2 – 3 Tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Also See:

Gingerbread White Chocolate Snack Cake Recipe

How to make it 

  • Mix 2 cups of flour, yeast, salt, and sugar in a large bowl. Combine. Heat milk and butter in a microwave-safe bowl for 30 seconds until warm and mostly melted. The mixture should be warm but not hot.
  • Allow it to cool before adding to yeast to avoid killing it. Add butter and warm milk to flour. Add egg. Start slow and increase pace to combine, about 2 minutes. Beat in 1 more cup of flour after scraping the bowl.
  • Add the remaining cup of flour slowly until the dough pulls away from the bowl and forms a ball. Turn the dough out onto a well-floured surface and knead for 10 minutes until smooth and stretchable.
  • Your dough will be pillowy soft because gluten has grown. Put dough in an oiled bowl and cover. The dough should double in bulk after 1 hour of warm rising. While dough rises, make filling. Stir sugar, cinnamon, and salt in a small basin. Set aside.
    After rising, roll the dough into an 18-by-12-inch rectangle on a floured surface. Filling butter should reach the dough’s edge. Sprinkle the sugar mixture on the butter and push it down.
    Pinch the dough to seal the bottom edge as you roll it away from you from the long end. Cut the dough into 12 even rolls using floss or a sharp knife. Spread parchment paper on a 9 × 13 inch pan and place the rolls.
  • Cover loosely with a dish cloth and let rise another hour until doubled and puffy. Bake cinnamon rolls at 350°F for 30 minutes until golden brown and no longer doughy. Let cool. While rolls cool, create cream cheese frosting.
  • Mix cream cheese, butter, powdered sugar, milk, salt, and vanilla in a stand mixer with the whisk attachment.Start slow and increase speed until light and fluffy. Ice the 12 rolls evenly. Savor warm!

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