Homemade Cinnamon Rolls

These cinnamon rolls are soft, fluffy, and gooey all at the same time. The exact directions and rising times are in the recipe box below, but here are some tips for making soft and fluffy cinnamon rolls.

Baking with yeast
I use active dry yeast, and I allow it to proof in the warm milk until it is foamy. This will take 5 – 10 minutes. Be sure to follow the instructions on the yeast packaging.

Fresh yeast and active dry yeast granules need to be dissolved in some warm liquid along with a little sugar or honey to get them working and should be left to stand for 5 to 10 minutes until bubbles start to form on the surface of the yeast mixture, before adding to the other bread ingredients Instant yeast comes in the form of very fine granules so can just be added directly to the bread flour and mixed in along with the other ingredients.

If you want to use instant yeast, it is totally fine. Because this type of yeast does not need to be proofed or hydrated before use, instant yeast can be added directly to the flour before mixing. You can substitute one for the other in any recipe.

How do avoid killing the yeast?
The number one thing that kills yeast is heat. I would highly recommend getting a kitchen thermometer to take the temperature of your liquid. If you do not have one, your bread dough’s liquid should be very warm but not hot. If the liquid is hot, it will end up killing your yeast.

You will also want to warm the butter and let your eggs at room temperature. After you have the ingredients, it’s time to mix the dough.

What if I don’t have a stand mixer?
You can knead it by hand. Just keep on kneading until all the flour is incorporated or the dough is soft to the touch and only slightly sticky. Don’t be tempted to keep adding flour. It’s a bit of a workout, but it’s worth it.

The secret for having a gooey cinnamon roll
Add heavy cream to the cinnamon buns before baking. Here’s how you do it. After the cinnamon rolls are rolled into swirls, and you’ve allowed them to rise in the pan, right before they are ready to bake, warm heavy cream in a small bowl. Don’t add cold cream to your cinnamon rolls because it will stop the rolls from rising. Pour the heavy cream over the top of all of the rolls.

Can you freeze cinnamon roll dough before baking?
Yes. Make the cinnamon rolls and get them to the second rise. Place them on a pan and put them in the freezer for 1 hour, and then place the rolls in a zippered bag.

When you’re ready to bake, plan, and put the rolls in the fridge to defrost overnight. Then pull them out of the fridge, leave the dough on the counter at room temperature and let rise until doubled in size. After the dough has risen, bake according to the recipe instructions.

Try this Soft and fluffy Cinnamon Rolls recipe and let me know what you think. 

You will need:

For the dough

• 1 cup of warm milk
• 1 pack yeast
• 2 large eggs at room temperature
• ⅓ cup of butter, melted
• 4 ½ cups all-purpose-flour or bread flour
• 1 tsp salt
• ½ cup granulated sugar

For the cinnamon sugar filling

• ½ cup butter softened
• 1 cup brown sugar
• 2 tbsp cinnamon powder
• ½ cup heavy cream

For the white and chocolate glaze

• White glaze: 100 grams powdered sugar and 1/2 to 1 tbsp boiling water
• Chocolate glaze: 180 grams powdered sugar, 1 tbsp cocoa powder, and 1 tbsp boiling water

Procedure (video):

For the dough

1. Warm milk in the microwave for 30 – 45 seconds. It should be warm, not hot, or you will end up killing the yeast. Then add 1 tsp sugar and yeast to the warm milk. Stir and let it sit (proof) for 5 to 10 minutes or until it becomes foamy.
2. In the bowl of a stand mixer, place the yeast mixture, flour, eggs, melted butter, salt, and the remaining sugar. Using a rubber spatula, mix all the ingredients and let stand for 5 minutes.
3. After that use, a dough hooks and mix until the dough is completely developed, 5 – 7 minutes.
4. Remove the dough hook and place the dough in a lightly greased bowl to rise for about 1 hour. Set the bowl in a warm place and let stand until it’s double in size.

For the cinnamon sugar filling

1. While the dough is rising, make the filling. In a medium bowl, stir together the softened butter, brown sugar, and cinnamon powder until completely combined. Set aside.

Assemble the rolls

1. Brush your pan or baking dish with butter or oil and line it with parchment paper to prevent the cinnamon rolls from sticking to the pan.
2. After the dough has risen, press it down to release the air from it.
3. Transfer the dough to a lightly floured surface and roll it out into a rectangle. If you find the dough is sticking to the rolling mat or surface, add a light dusting of flour.
4. Spread the filling evenly over the dough. Be sure to leave a 1/4” border around the edges without filling to leaking during baking.
5. Roll the dough tightly into individual rolls and then cut the cinnamon roll dough into pieces. I recommend using a dough cutter or a very sharp knife to avoid smushing the rolls and ruining the swirl.
6. Place each cinnamon swirl on the prepared baking pan or dish. Cover the rolls with a clean kitchen towel or plastic wrap and set them in a warm place, and let them rise until doubled in size. Be careful not to let the towel touch the tops of the cinnamon rolls.
7. During the rise, preheat the oven to 170 °C or 350 °F, so the oven is ready to go once the dough has risen.
8. Bake the cinnamon rolls until they are deep golden brown, 12 – 15 minutes. Don’t be surprised because the cinnamon rolls will rise more in the oven as they bake. *Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top.
9. Remove the pan from the oven and lightly drizzle the tops of the rolls with chocolate glaze.
10. Serve immediately or cool and store. Stays good for 4 – 5 days.