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homemade cinnamon rolls

Soft and Fluffy Homemade Cinnamon Rolls

These soft and fluffy homemade cinnamon rolls are filled with buttery cinnamon sugar, baked with a splash of heavy cream for irresistibly gooey centers, and finished with a sweet vanilla glaze. Perfect for holiday mornings, weekend breakfasts, or whenever you're craving a cozy homemade treat.
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Prep Time 45 minutes
Cook Time 25 minutes
Inactive/Rising Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 cinnamon rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup warm water 110 to 115 °F
  • 2½ tsp active dry yeast
  • ¾ cups whole milk warm
  • ½ cup butter softened
  • ½ cup sugar
  • 1 tsp salt
  • 2 eggs room temp
  • 1 tsp vanilla extract
  • 5 cups (600 g) all-purpose flour plus up to ½ cup (60 g) more if needed
  • ½ cup heavy cream
Homemade Cinnamon Roll Filling
  • ¾ cup sugar
  • 1 tbsp cinnamon
  • 3 tbsp butter melted
Frosting
  • 3 cups powdered sugar
  • ¼ cup whole milk
  • 2 tsp vanilla extract

Method
 

  1. In a small bowl, sprinkle yeast over 1/2 cup of warm water (110 to115 degrees F). Stir completely to dissolve. Allow yeast to bloom.
  2. In a mixing bowl, combine warm milk, melted butter, sugar and salt. Stir until blended.
  3. To the milk mixture add the yeast mixture, eggs, and vanilla.
  4. Add 5 cups (600 g) of flour and knead for 8 to 10 minutes. The dough should become soft, smooth, and satiny, pulling away from the sides of the bowl while remaining slightly tacky. If it is still very sticky after several minutes of kneading, add the remaining flour 1 tablespoon at a time until it reaches this consistency.
  5. Place dough in a clean greased bowl; turn dough over so all surfaces are greased. Cover with a tea towel or fabric bowl cover. Place dough in a warm spot until it doubles in size.
  6. Meanwhile, in a small bowl add 3/4 cup of sugar, cinnamon, and 3 tablespoons of melted butter. combine.
  7. Once dough has doubled in size, punch it down. Transfer to clean surface to roll into a 8 x12 inch rectangle.
  8. Spread cinnamon mixture evenly over dough.
  9. Roll long side to long side jelly-roll fashion. Cut dough into 12 one inch slices and place in a greased 9 x 13 baking pan. Cover pan with tea towel and allow to rise until doubled in size.
  10. To the pan pour 1 cup of heavy cream over the rolls.
  11. Pre-heat oven to 375 degrees F. Baked rolls for 20 to 25 minutes.
  12. Whiles rolls are baking make the frosting. In a medium bowl, mix powdered sugar, milk, and vanilla until very well blended. Set aside.
  13. Remove rolls from oven and allow to cool for about 5 minutes before frosting.

Notes

  • The dough should be soft, smooth, satiny, and slightly tacky after kneading. Resist adding too much flour, as it can make the rolls dry.
  • Kitchen temperatures vary, so use the dough's appearance rather than the clock. Let it rise until doubled in size.
  • For extra soft, gooey cinnamon rolls, pour ½ cup room-temperature heavy cream over the rolls just before baking.
  • Bake until the center of a middle roll reaches 190 to 195°F for the best texture.
  • Let the rolls cool for 5 to 10 minutes before glazing so the icing melts into the swirls without running completely off.
  • Store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.