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Baked, Brewed, Beautiful

Best Soft Cinnamon Roll Recipe

in Baked on 05/26/21

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These cinnamon rolls are not only soft & fluffy, but filled with freshly ground cinnamon & topped with a cream cheese frosting.

cream cheese cinnamon rolls in baking pan
  • Patience is key to achieving the softest cinnamon rolls ever.
  • Freshly ground cinnamon takes this cinnamon bun recipe to the next level.
  • Pair these cinnamon rolls with a South American roast boasting of nutty and medium tasting notes.
  • Get my FREE dessert eBook found at the bottom of this post for more recipes like this!

If you are craving something sweet for breakfast or brunch, look no further than these super soft cinnamon rolls. They’re filled with an amazing cinnamon sugar mixture and topped with my all-time favorite cream cheese frosting. You won’t be able to say no to seconds and maybe even thirds!

Read on for extra tips on how to get these cinnamon buns to turn out just right on the first try.


And if you want more recipes like this, download my FREE eBook at the bottom of this post. All of the included dessert recipes are also perfect coffee pairings!

Patience is required to attain the softest cinnamon rolls ever.

I’ve attempted to make cinnamon rolls too many times and failed to get that soft, fluffy texture you are likely most familiar with. But at last, I’ve perfected my cinnamon roll recipe, and I’m sharing the secret with you: PATIENCE. In the past, I’ve been in such a rush to make these and eat them. But that’s why they didn’t work out. They were hard and dense, and failed to compare to anything I’ve had from my local bakery.

baking pan of cinnamon rolls

It’s essential to let the dough rise properly to ensure a fluffy result. There are two rises in this recipe: the first lasts about 1 hour to 1.5 hours and the second rise is about 40 minutes. The first rise is especially important, and you’ll want to keep an eye on it at the 1-hour mark.

This time can vary greatly from home to home depending on the humidity level. I live in a colder climate, so I typically have to wait longer for my dough to rise properly. You’ll know it’s ready, when it’s doubled in size (it will look huge!).

Elevate this recipe with freshly ground cinnamon.

At the time of recipe testing, I was out of ground cinnamon but I did have cinnamon sticks. My husband thought it would be fun to grind the cinnamon himself (while also avoiding going to the store). The freshly ground cinnamon added a new element to this recipe, and thought I would share in case anyone has interest in taking this breakfast dish to the next level.

To grind cinnamon, there are a few ways to go about it. You can use a coffee grinder (assuming it can grind it fine enough to a spice-like consistency), a spice grinder, or a mortar and pestle (a tribute to my Hispanic heritage). He used the latter because the mortar and pestle gave him more control.

flat lay cinnamon rolls on blue background

He could also see how fine he was grinding the cinnamon as he went about it. I will warn you that it takes a bit of arm power and determination, but it’s worth it to share with your friends and family that you used freshly ground cinnamon! It’s really quite special.

Under-baking these cinnamon buns is key to ensure a fluffy texture, so keep a watchful eye on them in the oven.

Another very important role in getting soft cinnamon rolls is getting the baking time just right. As previously mentioned, I’ve had my share of mistakes in making cinnamon rolls and one was over-baking them! I’ve since learned that you actually need to under-bake them just slightly to keep them soft and light.

At around the 18-minute mark of your baking, turn on the oven light to see if they have reached a slightly golden shade near the edges. Avoid opening the door, so as not to let any heat out. It’s likely they will need more time than 18 minutes, but I’m just letting you know early on to constantly check on them from this point on. Mine took about 23 minutes, and they were perfect. They were golden on the edges and the larger rolls were also slightly golden on top.

cinnamon rolls on a plate with coffee

Pair these cinnamon rolls with a South American roast boasting of nutty and medium tasting notes.

To get the best food and coffee combination, try these cinnamon buns with a coffee of South American origin. These types of coffee are typically more nutty in flavor, and lean towards a medium or medium-dark roast. This more bitter flavor helps to reduce the sweetness of the cinnamon rolls slightly.

For a specific coffee recommendation, try George Howell’s Dater Calabria. This is a single origin boasting of bittersweet chocolate, walnut, and cherry notes. I recently discovered George Howell Coffee when I visited Boston, and it’s slipped into my top 5 favorite coffee brands. Their coffee is incredibly fresh, expertly roasted, and they are ethical in the way they source their coffee and pay their farmers. Definitely worth checking out if you haven’t!

cinnamon rolls in baking pan with coffee

If you want more coffee pairing ideas, download my FREE eBook at the bottom of this post! You’ll find a variety of sweet treats that are the perfect morning coffee companions. Sign up just below to get your eBook!

Frost the cinnamon rolls only about 5 to 10 minutes after you’ve taken them out of the oven.

While the rolls are in the oven, go ahead and make the cream cheese frosting to have ready when the rolls are done baking. You will only need to wait about 5 to 10 minutes for them to cool just slightly. Ideally, the rolls should be warm when you spread the frosting on top, so it melts into all of the crevices of the cinnamon rolls (that’s what makes them so good and gooey!).

Refrigerate your rolls due to the cream cheese frosting, and steam them to enjoy warmed.

After you’ve frosted your rolls, eaten a few, and they’ve cooled down. Put them in an airtight container, and store them in the fridge. Because this recipe includes a cream cheese frosting, you don’t want to leave them on the countertop.

When you’re ready to go in for seconds or thirds, steam them ideally in the toaster oven for about 5 minutes. You want them to be warm to the touch, but still still on the inside. Make sure not to over-steam or overheat the cinnamon rolls, or they will form a hard crust.

cinnamon rolls on a plate

Share your brewtiful bakes with us on Pinterest or on Instagram!

If you made these cinnamon rolls, post a pic and tag me on Instagram @bakedbrewedbeautiful or use the hashtag #bakedbrewedbeautiful, so I can see your brewtiful bakes!

I love to talk baking, so if you had any issues with your rolls, feel free to send me a message or reply with a comment below!

 

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Download this eBook for more dessert recipes!

Sign up for our newsletter to grab this free eBook! You’ll also get access to our resource library filled with recipe cards, checklists & baking tutorials!

 

Best Soft Cinnamon Roll Recipe

Total Time2 hrsYields9 ServingsDifficultyBeginnerRating

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flat lay cinnamon rolls on blue background

Dough
 1 cup warmed whole milk (temp of 110°F)
 ¼ cup melted unsalted butter
 ¼ cup white sugar
 2 ½ tsp active dry yeast
 1 egg (room temperature)
 1 tsp kosher salt
 3 ⅓ cups bread flour
Filling
 ⅔ cup brown sugar
 1 ½ tsp freshly ground cinnamon
 ¼ cup unsalted butter (softened)
Frosting
 3.50 oz cream cheese (softened)
 3 tbsp softened unsalted butter
 ¾ cup powdered sugar
 dash of salt
 1 tsp vanilla extract

Dough
1

Begin by warming the milk to 110°F. You can either use the stovetop and a small pan over a low heat or place the milk in a microwave-safe bowl and heat 45 seconds at a time until you reach 110°F. After the milk is heated, in a large bowl, combine the milk with melted butter, sugar, and yeast. Let mixture stand for 10 minutes or until frothy. While you wait, whisk your room temperature egg in a separate bowl and set aside.

2

Add the whisked egg to the milk mixture until well-combined. Stir in flour and salt until a dough starts to form. Using a stand mixer with a dough hook, knead the dough on medium speed for about 7 to 8 minutes or until the dough is slightly sticky. If the dough is too sticky, add about 1/4 cup of bread flour to the bowl and knead until it's incorporated. If you would like to knead the dough with your hands, do so on a floured surface for 8 to 10 minutes.

3

Prepare a medium bowl by spraying the inside entirely with baking spray. Take your dough from the large bowl and shape it into a ball. Place the ball of dough in the greased medium bowl and cover with plastic wrap and a warm, damp towel. Let the dough rise for 1 hour or until it has doubled in size. Meanwhile, in a small bowl, mix the cinnamon and sugar. Set aside.

4

When the dough has doubled in size, roll it out on a well-floured surface into a 14 x 9 inch rectangle. Spread the softened butter over the rectangle, leaving about 1/4 inch of room on all four edges. Sprinkle the cinnamon sugar mixture over the butter. It seems like a lot, but you should use all of it.

5

Carefully and tightly roll the dough starting from one of the the short edges. Seal the edge that is exposed by pinching the dough together, so the roll doesn't fall apart. After it's been rolled up like a tube, cut the tube of dough into 9 separate 1-inch equal sections with a very sharp serrated knife.

6

Line a 13 x 9 inch baking dish with parchment paper and place the cinnamon rolls in the dish. I was able to fit 3 rolls in each row, and they were all slightly touching (that's totally okay for this recipe). Cover with plastic wrap and a damp warm towel, and let rise for about 40 minutes. The rolls should look like they have risen some after 40 minutes. If not, let them rise until you see a more obvious change in size.

7

Preheat the oven to 350°F. Remove the plastic and towel from the baking dish and place the rolls in the oven. Bake for 20 to 25 minutes. Start to keep an eye on the rolls at the 18-minute mark in the oven (check with the oven light, don't open the oven door!) to see if they are golden on the edges. To get very soft cinnamon rolls, it's important to under-bake them slightly. So once they have those golden edges, take them out of the oven. Let them cool for 10 minutes on a cooling rack.

Frosting
8

While the rolls are baking or when they are cooling, beat all of the frosting ingredients in a medium bowl until smooth. Spread the frosting over the just-baked cinnamon rolls and serve! Store them in an airtight container in the refrigerator for up to 7 days.

Did you enjoy this recipe?Add Your Rating

Ingredients

Dough
 1 cup warmed whole milk (temp of 110°F)
 ¼ cup melted unsalted butter
 ¼ cup white sugar
 2 ½ tsp active dry yeast
 1 egg (room temperature)
 1 tsp kosher salt
 3 ⅓ cups bread flour
Filling
 ⅔ cup brown sugar
 1 ½ tsp freshly ground cinnamon
 ¼ cup unsalted butter (softened)
Frosting
 3.50 oz cream cheese (softened)
 3 tbsp softened unsalted butter
 ¾ cup powdered sugar
 dash of salt
 1 tsp vanilla extract

Directions

Dough
1

Begin by warming the milk to 110°F. You can either use the stovetop and a small pan over a low heat or place the milk in a microwave-safe bowl and heat 45 seconds at a time until you reach 110°F. After the milk is heated, in a large bowl, combine the milk with melted butter, sugar, and yeast. Let mixture stand for 10 minutes or until frothy. While you wait, whisk your room temperature egg in a separate bowl and set aside.

2

Add the whisked egg to the milk mixture until well-combined. Stir in flour and salt until a dough starts to form. Using a stand mixer with a dough hook, knead the dough on medium speed for about 7 to 8 minutes or until the dough is slightly sticky. If the dough is too sticky, add about 1/4 cup of bread flour to the bowl and knead until it's incorporated. If you would like to knead the dough with your hands, do so on a floured surface for 8 to 10 minutes.

3

Prepare a medium bowl by spraying the inside entirely with baking spray. Take your dough from the large bowl and shape it into a ball. Place the ball of dough in the greased medium bowl and cover with plastic wrap and a warm, damp towel. Let the dough rise for 1 hour or until it has doubled in size. Meanwhile, in a small bowl, mix the cinnamon and sugar. Set aside.

4

When the dough has doubled in size, roll it out on a well-floured surface into a 14 x 9 inch rectangle. Spread the softened butter over the rectangle, leaving about 1/4 inch of room on all four edges. Sprinkle the cinnamon sugar mixture over the butter. It seems like a lot, but you should use all of it.

5

Carefully and tightly roll the dough starting from one of the the short edges. Seal the edge that is exposed by pinching the dough together, so the roll doesn't fall apart. After it's been rolled up like a tube, cut the tube of dough into 9 separate 1-inch equal sections with a very sharp serrated knife.

6

Line a 13 x 9 inch baking dish with parchment paper and place the cinnamon rolls in the dish. I was able to fit 3 rolls in each row, and they were all slightly touching (that's totally okay for this recipe). Cover with plastic wrap and a damp warm towel, and let rise for about 40 minutes. The rolls should look like they have risen some after 40 minutes. If not, let them rise until you see a more obvious change in size.

7

Preheat the oven to 350°F. Remove the plastic and towel from the baking dish and place the rolls in the oven. Bake for 20 to 25 minutes. Start to keep an eye on the rolls at the 18-minute mark in the oven (check with the oven light, don't open the oven door!) to see if they are golden on the edges. To get very soft cinnamon rolls, it's important to under-bake them slightly. So once they have those golden edges, take them out of the oven. Let them cool for 10 minutes on a cooling rack.

Frosting
8

While the rolls are baking or when they are cooling, beat all of the frosting ingredients in a medium bowl until smooth. Spread the frosting over the just-baked cinnamon rolls and serve! Store them in an airtight container in the refrigerator for up to 7 days.

Best Soft Cinnamon Roll Recipe
IngredientsDirections
 

Free eBook Bonus

Download this eBook for more dessert recipes!

Sign up for our newsletter to grab this free eBook! You’ll also get access to our resource library filled with recipe cards, checklists & baking tutorials!

 

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Coffee Recipes By Baked, Brewed, Beautiful

Coffee Recipes By Baked, Brewed, Beautiful
This affogato recipe is not only bursting with complementary sweet, bitter flavors but it only requires 2 ingredients!

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Links from video: 
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- Pour Over Tutorial: https://bakedbrewedbeautiful.com/what-is-pour-over-coffee/ 

The blog post that coincides with this video is: https://bakedbrewedbeautiful.com/affogato

Best Affogato Recipe

Ingredients:
2 shots of espresso
½ cup vanilla bean ice cream
Salted brownies for garnish (optional)
Chocolate shavings (optional)

Instructions: 
1. Scoop vanilla bean ice cream into a 4 ounce glass and place in freezer while you prepare the espresso.

2. Pull the espresso shots. Immediately, pull glasses of ice cream out and pour the espresso over the ice cream.

3. Sprinkle with chocolate shavings and salted brownie crumbs. Garnish the glass's rim with a one-inch square of salted brownies.

New videos every Thursday. 
#affogato #affogatocoffee #affogatoespresso #affogatorecipe #affogatocoffeerecipe #coffeerecipes #coffeerecipe #coffeeandicecream
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Credits:
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Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Affogato Recipe (Espresso & Ice Cream)
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Learn to pair coffee with food following these 5 coffee and food pairing best practices. Examples included in the video!

Download these FREE Resources for Your Food and Coffee Pairing at Home: 
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New videos every Thursday.

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Coffee and Food Pairing: 5 Best Practices & 5 Best Combinations
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_mhp8dZoxZd0
Iced Oat Milk Pumpkin Spice Latte Recipe 

* Make a delicious non-dairy version of the famous fall pumpkin spice latte.
* Barista blend oat milk will allow you to create a slightly healthier version (but equally delicious) of this Starbucks classic.
* You can also enjoy this drink warm by following the modified recipe below

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Blog Post for the Iced Oat Milk Pumpkin Spice Latte Recipe: https://bakedbrewedbeautiful.com/oat-milk-pumpkin-spice-latte/

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Iced Oat Milk Pumpkin Spice Latte Recipe

Pumpkin spice mixture:
½ cup oat milk (barista blend if possible)
⅓ cup brown sugar (white is okay too)
2 tsp pumpkin puree
1 tsp pumpkin pie spice 
1 tsp vanilla extract
Latte
2 shots of espresso
1 cup oat milk 
1 tbsp pumpkin spice mixture
½ cup whipped cream (optional)
2 ice cubes (if enjoying cold)

Pumpkin spice mixture:
1. In a small sauce pan, add oat milk, sugar, pumpkin puree, and pumpkin pie spice. Bring to medium heat and whisk ingredients together until sugar is dissolved. Do not let it boil.
2. Once the mixture starts to steam and the sugar is completely dissolved, remove the pan from heat and stir in the vanilla. Strain through a fine mesh filter into a glass jar for easy storage.
Latte:
3. Pull your espresso shots, and pour inside your desired coffee mug. Add the strained pumpkin spice mixture to the espresso and stir well.
4. If enjoying warm (skip to next step if enjoying iced), steam your milk using a steam wand, milk frother, or mason jar (see post above to make foam without a frother) until foamy. Pour velvety milk on top of the espresso mixture.
5. For iced pumpkin spice lattes, add 2 to 3 ice cubes or cold brew coffee cubes to your mixture.
6. Top with whipped cream, if desired, and dust with pumpkin pie spice. Enjoy!

New videos every Thursday. 

Iced pumpkin spice latte, how to make a pumpkin spice latte, pumpkin spice latte, pumpkin spice latte, pumpkin spice latte recipe, healthier starbucks drinks, starbucks, starbucks pumpkin latte, pumpkin latte, starbucks pumpkin spice latte recipe, how to make pumpkin spice latte healthier, how to make pumpkin spice latte with less sweet, how to make pumpkin spice latte vegan

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Iced Pumpkin Spice Latte With Oat Milk Recipe
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_UXMXFdkbeKc
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I'm Cheyenne — Seattle-based coffee lover & writer. On this blog, you'll find brewing tips & tutorials, coffee & food pairing recipes, and FREE COFFEE GUIDES for your favorite brew method.
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