The BEST Soft And Easy Cinnamon Rolls Recipe

Why You’ll Love This Recipe

I Love This Recipe Because The Cinnamon Rolls Come Out Extra Soft And Tender Every Time. The Dough Is Rich And Elastic, Which Creates A Light And Fluffy Texture After Baking. I Also Enjoy The Sweet Cinnamon Filling That Melts Into The Layers While The Rolls Bake. The Addition Of Cream Before Baking Makes The Rolls Even More Gooey And Moist. On Top Of That, The Cream Cheese Icing Adds The Perfect Balance Of Sweetness And Creaminess.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 1/3 Cup Whole Milk (320g)

• 4 Teaspoons Active Dry Yeast (Or Instant Yeast)

• 1/2 Cup Granulated Sugar (100g)

• 5 Cups All Purpose Flour (650g)

• 2 Large Eggs, Room Temperature

• 2 Teaspoons Salt

• 1/2 Cup Unsalted Butter, Room Temperature (113g)

• 1/2 Cup Unsalted Butter, Softened (113g)

• 1 Cup Light Brown Sugar, Packed (200g)

• 2 Tablespoons Cinnamon Powder

• 3/4 Teaspoon Salt

• 1/2 Cup Heavy Cream (120g), Room Temperature

• 4 oz Cream Cheese, Room Temperature (113g)

• 1/4 Cup Unsalted Butter, Room Temperature (56g)

• 1/4 Cup Heavy Cream (60g)

• 1 Cup Icing Sugar (100g)

Directions

I Start By Preparing The Dough. I Warm The Milk In The Microwave For About 20 To 30 Seconds Until It Feels Warm To The Touch, Around 100–110°F. I Add The Warm Milk To A Bowl With The Yeast, Whisk It Together, And Let It Rest For About 10 Minutes Until The Mixture Becomes Foamy.

Next, I Add The Sugar, Flour, Eggs, Salt, And Room Temperature Butter Into The Same Bowl With The Yeast Mixture.

When I Knead By Hand, I Use A Large Wooden Spoon To Mix Everything Until A Shaggy Dough Forms. I Transfer The Dough Onto A Clean Surface And Knead It Using A Push-Pull Motion For About 15 Minutes. At First The Dough Feels Sticky, But I Continue Kneading Until It Becomes Soft, Smooth, And Stretchy. If It Still Feels Too Sticky, I Add Just A Small Amount Of Flour And Keep Kneading Until It Passes The Window-Pane Test.

When I Use A Stand Mixer, I Place The Ingredients Into The Mixer Bowl And Knead With The Dough Hook On Medium-High Speed For About 7 To 10 Minutes Until The Dough Becomes Smooth And Elastic.

I Transfer The Dough Into A Clean Bowl Lightly Oiled, Cover It With Plastic Wrap, And Let It Rest In A Warm Place For 60 To 90 Minutes Until It Doubles In Size.

While The Dough Is Rising, I Prepare The Filling By Mixing The Softened Butter With Brown Sugar, Cinnamon, And Salt Until It Becomes Smooth And Spreadable.

Once The Dough Has Risen, I Punch It Down And Transfer It Onto A Lightly Floured Surface. I Roll It Into A 12×18 Inch Rectangle Using My Hands And A Rolling Pin.

I Spread The Cinnamon Filling Evenly Over The Dough. Then I Divide The Dough Into 12 Long Strips And Roll Each Strip Tightly Into A Cinnamon Roll.

I Line A 9×13 Inch Baking Pan With Parchment Paper And Arrange The Rolls In A 4×3 Pattern. I Let Them Rest Again For About 30 To 45 Minutes Until They Become Puffy.

During The Last 20 Minutes Of The Second Rise, I Preheat The Oven To 350°F. Right Before Baking, I Carefully Pour The Heavy Cream Over The Rolls.

I Bake The Rolls For About 22 To 25 Minutes Until They Turn Light Golden And Feel Set To The Touch. After Removing Them From The Oven, I Let Them Rest For About 10 Minutes.

To Make The Cream Cheese Icing, I Whisk Together The Cream Cheese, Butter, Heavy Cream, And Icing Sugar Until Smooth And Creamy. I Spread The Icing Generously Over The Warm Cinnamon Rolls Before Serving.

Servings And Timing

This Recipe Makes 12 Cinnamon Rolls. The Total Time Is Approximately 3 Hours And 24 Minutes, Including Preparation, Dough Rising, And Baking Time.

Variations

I Like Experimenting With Different Variations Of These Cinnamon Rolls. Sometimes I Add Chopped Pecans Or Walnuts Into The Filling For Extra Crunch. I Also Enjoy Adding A Touch Of Nutmeg Or Cardamom For A More Spiced Flavor. When I Want A Chocolate Version, I Sprinkle Chocolate Chips Over The Filling Before Rolling The Dough. For A Caramel Style Roll, I Drizzle A Little Caramel Sauce Over The Rolls Before Serving.

Storage/Reheating

I Store Leftover Cinnamon Rolls In An Airtight Container In The Refrigerator For Up To 4 Days. When I Want To Enjoy Them Again, I Warm Them In The Microwave For About 20 To 30 Seconds So They Become Soft And Gooey Again. I Sometimes Add A Small Extra Spoon Of Icing Before Reheating To Keep Them Moist.

FAQs

Why Did My Cinnamon Rolls Turn Out Dense?

I Find That Dense Rolls Usually Happen When The Dough Is Not Kneaded Enough Or When It Does Not Rise Long Enough. I Always Make Sure The Dough Doubles In Size During The First Rise.

Can I Prepare The Cinnamon Rolls Ahead Of Time?

Yes, I Often Prepare The Rolls The Night Before. I Shape Them, Cover The Pan, And Store Them In The Refrigerator Overnight. The Next Day I Let Them Come To Room Temperature Before Baking.

What Is The Window-Pane Test?

I Use The Window-Pane Test To Check If The Dough Is Properly Kneaded. I Stretch A Small Piece Of Dough Between My Fingers, And If It Stretches Thin Without Tearing, The Dough Is Ready.

Can I Freeze Cinnamon Rolls?

Yes, I Freeze The Baked Rolls Without Icing In An Airtight Container. When I Want To Eat Them, I Let Them Thaw And Warm Them In The Oven Before Adding Fresh Icing.

Why Is Heavy Cream Poured Over The Rolls Before Baking?

I Pour Heavy Cream Over The Rolls Before Baking Because It Soaks Into The Dough While Baking. This Step Helps Create Extra Soft, Gooey Cinnamon Rolls.

Conclusion

I Think These Soft And Easy Cinnamon Rolls Are One Of The Most Comforting Homemade Desserts I Can Bake. The Dough Turns Out Fluffy, The Cinnamon Filling Is Sweet And Warm, And The Cream Cheese Icing Makes Every Bite Rich And Delicious. I Love Making This Recipe When I Want A Bakery-Style Treat Straight From My Own Kitchen.

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