These cinnamon rolls are not only soft & fluffy, but filled with freshly ground cinnamon & topped with a cream cheese frosting.
- 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.
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.
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.
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!
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.
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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Best Soft Cinnamon Roll Recipe
[cooked-sharing]
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients
Directions
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.
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.
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.
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.
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.
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.
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.
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.
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Amazing and true recipe! Easy instructions to follow especially with children bouncing off the walls around you. No fuss, no muss, no fancy ingredients. Super soft and fluffy, one of our favourite recipes!
This is a great recipe. I made them, sent some home with my friend, she loved them. Will make again.
Do you have to use breadflour, and does it make it softer than all purpose flour? thanks
Can you make this without a stand mixer?
I’d love to prepare these the day before and then throw them in the oven the morning we’re eating them. What steps do you suggest I take for the best possible outcome?
I just made this recipe for my family for breakfast and it was really delicious! I made the cinnamon rolls last night then warmed them this morning and added the frosting. This is my first time making homemade cinnamon rolls too! I definitely recommend them to anyone who has never made them before, the recipe is concise and easy! Next time I think I’ll add a tad more cinnamon but they’re still really great!
These cinnamon rolls were so soft and fluffy. I had to resist eating the whole pan right then. Will definitely be making them again! Very easy but just more time consuming. Worth it!
These were great. This was basically my first time attempting cinnamon rolls that weren’t sourdough, and they actually came out extremely fluffy and I was so excited! My family loved them
Exactly what I was looking for! These came out perfect. Thank you so much! Can these be frozen at any point? Dough or baked?