Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
A crowd-pleasing staple we turn to again and again, cinnamon rolls are the pinnacle of a cozy Sunday morning. If you're looking for a go-to recipe to make every weekend, this is it. Our easy recipe perfects the beloved, soft, and fluffy sweet pastry—follow it to a T if you’re looking to go classic, or use it as a jumping-off point to add your favorite seasonal flavors (the flaky and buttery dough is unbeatable and can take everything from chocolate to fruit). Here’s everything you need to know to make soft and fluffy cinnamon rolls for every brunch or weekend spent well:
How to make soft and fluffy cinnamon rolls.
The key to soft, fluffy cinnamon rolls is a dough that's rich with dairy: Eggs, butter, and milk will all enrich the dough, leading to a soft and fluffy texture. The granulated sugar also helps to soften and moisten the dough. When making your cinnamon rolls, here are a few other things to keep in mind:
— Don’t cheat the rising times. Make sure the dough is fully doubled on the first rise and nearly doubled in the pan before baking for the best cinnamon rolls.
— Dealing with yeast. This recipe uses instant yeast, so you don't need to let it bloom in the warm milk (just stir to dissolve), but you do want to make sure that your milk is lukewarm (as opposed to hot, which will kill the yeast!).
— Watch out for overbaking. The best way to ensure your cinnamon rolls turn out the best they can be? Don’t overbake them! Overbaking will dry out a dough, no matter how much sugar and dairy it has.
The cinnamon roll filling.
This filling is different than traditional cinnamon roll filling, which usually involves spreading the dough with melted butter, then sprinkling it with the cinnamon sugar. Instead, our recipe involves creaming the butter, sugar, and spice together, resulting in a super-creamy, very even filling. Keep in mind that this filling can be hard to spread evenly if it's too cold. If you're having trouble, warm it up just slightly in the microwave to make it easier.
Variations.
While we do recommend following this recipe exactly if you’re looking for a classic pan of cinnamon rolls, if this isn’t your first rodeo, there’s a few variations you can try to kick things up a notch. Adding nuts, dried fruit (cranberries, cherries, raisins), chocolate, or even citrus zest to the filling would all be delicious. Let us know what variations you love in the comments below!
Storage.
These cinnamon rolls will stay good once baked for up to 3 days. You can also bake them and freeze them, unglazed, for about a month. Honestly, though, cinnamon rolls are best eaten fresh, so we’d recommend eating them as soon as possible after they're baked. If you're looking for cinnamon rolls that can be prepped ahead, try Makinze’s overnight cinnamon roll recipe—they’re a Delish favorite.
Made these? Let us know how it went in the comments!
- Yields:
- 1 dz.
- Prep Time:
- 30 mins
- Total Time:
- 3 hrs 25 mins
- Cal/Serv:
- 580
Ingredients
Dough
Cooking spray
- 1 c.
warm milk, heated to 110°
- 2 1/4 tsp.
or 1 (0.25-oz.) packet instant yeast
- 2
large eggs, room temperature
- 4 1/2 c.
(540 g.) all-purpose flour
- 1/2 c.
(100 g.) granulated sugar
- 5 tbsp.
unsalted butter, softened
- 2 tsp.
kosher salt
- 1/4 tsp.
baking soda
Assembly
- 3/4 c.
(150 g.) packed light brown sugar
- 2 tbsp.
ground cinnamon
- 1/2 tsp.
ground nutmeg
- 1 c.
(2 sticks) unsalted butter, softened, divided, plus more for pan
- 3/4 tsp.
kosher salt, divided
All-purpose flour, for surface
- 6 oz.
cream cheese, softened
- 1 c.
(120 g.) confectioners' sugar
- 1 tsp.
pure vanilla extract
- 1/4 c.
milk or heavy cream
- Nutrition Information
- Per Serving (Serves 12)
- Calories580 Fat30 gSaturated fat17 gTrans fat0 gCholesterol106 mgSodium359 mgCarbohydrates68 gFiber2 gSugar32 gProtein8 gVitamin D1 mcgCalcium82 mgIron3 mgPotassium148 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
Dough
- Step 1Lightly grease a large bowl with cooking spray. In another large bowl or in the large bowl of a stand mixer fitted with the dough hook, stir milk and yeast until yeast is mostly dissolved.
- Step 2Add eggs, flour, granulated sugar, butter, salt, and baking soda and beat on low speed until combined. Increase speed to medium-high and beat until dough is smooth and elastic and starts to pull away from sides of bowl, 10 to 15 minutes.
- Step 3Transfer dough to prepared bowl and turn so outside of dough is thoroughly greased. Cover with a kitchen towel and let rise until almost doubled in size, 1 to 2 hours.
Assembly
- Step 1In a large bowl, using a handheld mixer, or in the large bowl of stand mixer fitted with the whisk attachment, cream brown sugar, cinnamon, nutmeg, 1/2 cup butter, and 1/2 teaspoon salt until light and fluffy, 3 to 4 minutes. Lightly grease a 13"x 9" baking pan with butter.
- Step 2On a lightly floured surface, dust dough with more flour. Using a rolling pin, roll out into a large square (about 18"x 18"). Spread to edges with filling, then roll dough into a log. Using a sharp knife, cut into 12 pieces, each about 1 1/2" wide.
- Step 3Arrange rolls cut side up in prepared pan. Cover and let rise until almost doubled in size, 30 to 40 minutes.
- Step 4Preheat oven to 400°. Uncover rolls and bake until golden brown, 20 to 22 minutes.
- Step 5Meanwhile, in large bowl using handheld mixer or in the large bowl of stand mixer with the paddle attachment, beat cream cheese, confectioners' sugar, vanilla, and remaining 1/2 cup butter and 1/4 teaspoon salt until light and fluffy. Gradually add milk and continue to beat to loosen icing.
- Step 6Immediately frost rolls. Serve warm.