Soft Cinnamon Rolls

Soft Cinnamon Rolls

These Homemade Cinnamon rolls with a cream cheese glaze are the best! So soft and majestic. Truly fluffy and light. Your family will fall in love with these gooey rolls. They are better than any bakery bought cinnamon rolls or Cinnabon.

Prep Time1 20

Cook Time30

Total Time2

Course: Cinnamon rolls

Cuisine: American

Keyword: buns, cinnamon rolls, Homemade Cinnamon rolls

Servings:

Author: Tatiana

Equipment

Baking dish

Ingredients

For the Dough:

3½ cups all-purpose flour
1½ teaspoons instant rapid-rise yeast
5 tablespoons sugar
½ teaspoon salt
1 cup lukewarm milk
¼ cup unsalted butter melted
1 large egg lightly beaten

For the Filling:

2 tablespoons unsalted butter melted (for brushing the rolled dough)
½ cup brown sugar
2 tablespoons ground cinnamon
½ cup pecans or walnuts finely chopped

For the Glaze:

4 oz. cream cheese, softened
2 tablespoons unsalted butter melted
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar

Instructions

Make the Dough: In a large mixing bowl, whisk together 3½ cups flour, instant rapid-rise yeast, sugar, and salt.
In a saucepan, gently warm the milk and melted butter until just warm (not hot to the touch). Ideal temperature: 100–115°F / 38–46°C.
Pour the warm milk mixture into the dry ingredients. Add the lightly beaten egg and mix until a soft dough forms.
Transfer the dough to a floured surface and knead for 3–5 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm (turned-off) oven for 30 minutes, or until doubled in size.
Shape the Rolls: Roll the dough into a 19 × 13-inch (48 × 33 cm) rectangle.
Brush with melted butter. Mix brown sugar, cinnamon, and nuts in a bowl and sprinkle evenly over the dough.
Roll into a log from the long side and slice into 2-inch rolls.
Place in a greased 9 × 13-inch baking dish. Cover and let rise in a warm oven for 30 minutes.
Bake: Preheat oven to 350°F (175°C).
Bake rolls for 25–30 minutes, or until lightly golden. Let cool slightly.
Make the Glaze: Beat together cream cheese, melted butter, milk, and vanilla until smooth.
Add confectioners’ sugar and mix until creamy.
Finish: Spread the glaze over warm rolls and serve immediately.

Notes

Instant Yeast: No need to proof. Add directly to dry ingredients. Make sure the milk mixture is warm (not hot) to avoid killing the yeast.
Dough Texture: The dough should be soft and slightly tacky. Add extra flour only if it’s very sticky.
Rising: Let dough rise in a warm, draft-free place (a turned-off warm oven works best).
Cutting Rolls: Use unflavored dental floss for clean cuts without flattening the dough.
Baking Pan: Rolls placed close together bake softer and pull apart easily.
Glaze: Adjust consistency with more sugar (thicker) or milk (thinner). Spread over warm rolls so it melts slightly.
Make Ahead: Shape rolls, cover tightly, and refrigerate overnight. Bring to room temp for 30–45 minutes before baking.
Storage: Keep at room temperature for 2–3 days. Warm 10–15 seconds before serving.
Freezing: Freeze baked (unglazed) rolls or freeze unbaked rolls and thaw/rise before baking.
Variations: Add raisins, chocolate chips, or orange zest; swap nuts or omit them.

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