Best Cinnamon Rolls Ever

These cinnamon rolls are my definition of comfort baking Soft and pillowy with a buttery cinnamon sugar swirl every bite is a warm hug topped with a dreamy cream cheese icing They have been the centerpiece of our weekend brunches filling the house with an irresistible aroma and getting rave reviews from everyone who tries them

I still remember the first time I made these for my family on a chilly Sunday morning The excitement of watching the dough rise and the joy on everyone’s face made these a new family tradition

Gather Your Ingredients

• Whole milk: adds richness to the dough and helps keep it soft Choose high quality whole milk for best flavor
• Active dry or instant yeast: ensures the rolls are perfectly risen Always check your yeast expiration date
• Granulated sugar: sweetens the dough and activates the yeast Use fresh sugar for optimal texture
• All purpose flour: builds the structure of the rolls Opt for unbleached all purpose flour for a pillowy bite
• Large eggs: add richness and help the dough bind Look for eggs at room temperature to keep the dough tender
• Salt: balances sweetness in both the dough and filling Use fine sea salt for even distribution
• Unsalted butter: is crucial for flavor and texture Make sure butter is at room temperature for easy mixing
• Light brown sugar: brings depth and caramel notes to the filling Select soft fresh brown sugar to prevent clumps
• Cinnamon powder: is the star of the filling Choose Ceylon cinnamon if possible for a warm aromatic flavor
• Heavy cream: poured over the rolls before baking transforms them into bakeryworthy treats Go for full fat cream
• Cream cheese: for the icing gives a tangy creaminess Pick full fat brick style cream cheese for best results
• Icing sugar: ensures cloudlight sweet icing Sift for smoothness and avoid lumps

How to Make It

Warm and activate the yeast:

Gently heat whole milk in the microwave until just warm to the touch around one hundred to one hundred ten degrees Fahrenheit Pour the milk into a large bowl sprinkle the yeast over top whisk together and let it rest for ten minutes You are looking for a foamy bubbly surface which means your yeast is ready to go

Mix and knead the dough:

Add sugar flour eggs salt and room temperature butter to the foamy yeast mixture If kneading by hand use a sturdy wooden spoon to combine into a shaggy dough then transfer to a clean work surface Using a push pull motion knead for a full fifteen minutes The dough starts sticky but resist adding extra flour unless absolutely needed Just keep kneading until it is soft smooth and stretchy If using a stand mixer fit with a dough hook and knead on medium high for seven to ten minutes until the dough cleans the bowl and passes the window pane test

First rise:

Place the dough into a clean bowl lightly oiled to prevent sticking Cover with plastic wrap and set somewhere warm Rest the dough for sixty to ninety minutes until it doubles in size and springs back partway when poked

Prepare the filling:

Mix softened unsalted butter with brown sugar cinnamon powder and salt until it forms a spreadable filling If your butter is too firm microwave the mixture briefly to soften it up

Shape and fill the dough:

On a lightly floured surface roll out the dough into a large rectangle about twelve by eighteen inches Use gentle pressure as the dough will be very soft Use a spatula to evenly spread the cinnamon sugar filling all the way to the edges

Cut and roll:

With the short side facing you cut the rectangle into twelve equal strips about one inch wide Use a pizza cutter and long ruler for straight strips Roll each strip up tightly into a spiral and place each roll cut side up into a parchment lined baking pan arranging them snugly into a four by three pattern

Second rise:

Cover the pan with a towel or cling wrap and rest the unbaked rolls in a warm spot another thirty to forty five minutes Watch for puffy rolls that spring back partway when gently pressed

Bake:

About twenty minutes before baking preheat your oven to three hundred fifty degrees Fahrenheit Right before baking pour heavy cream evenly over the rolls It will soak into the dough while baking Place rolls in the oven and bake for twenty two to twenty five minutes You want a light golden color and a soft but set texture Do not overbake or they will lose their gooey center

Rest and ice:

Remove the rolls and cool for about ten minutes Meanwhile beat together room temperature cream cheese unsalted butter heavy cream and icing sugar until creamy and smooth Spread icing generously over the warm rolls

Serve:

Best enjoyed fresh and warm right out of the pan

My favorite part of this recipe has to be the filling I have always loved how mixing fresh cinnamon with brown sugar creates that unmistakable swirl The first time my daughter helped to spread the filling we ended up covered in sugar but it was the best mess we ever made

Flavor Boosters

You can easily adjust the amount of cinnamon or brown sugar to taste

Serving Suggestions

Serve these cinnamon rolls as the star at brunch or cut into minis for a breakfast platter They also make a decadent dessert after dinner with a scoop of vanilla ice cream If you are feeling extra festive dress them up with chopped nuts or a drizzle of caramel on top

Creative Twists

In the fall add diced apples to the filling for a classic apple cinnamon roll In spring or summer try a swirl of berry jam Use orange zest in the icing around the holidays for a citrusy spin

Every time I have baked these for friends or family they have disappeared in minutes I have even taught my neighbor’s son to make them for his girlfriend and he swears it is his go to special breakfast These rolls have a way of making both ordinary and milestone mornings feel festive

Common Questions About the Recipe

→ How do I achieve soft, fluffy cinnamon rolls?

Ensure the dough is kneaded well for proper gluten development and give it adequate rising time in a warm spot for the best texture.

→ Can I make the dough ahead of time?

Yes, the shaped rolls can be refrigerated overnight after assembling. Let them come to room temperature and rise before baking.

→ Why add heavy cream before baking?

The cream keeps the rolls extra moist and gooey as they bake, resulting in a soft interior and delicate crumb.

→ Is it necessary to use cream cheese frosting?

Cream cheese adds tangy richness, but you can use classic icing made with just butter and sugar if preferred.

→ What's the window-pane test for dough?

Stretch a bit of dough between your fingers; if it forms a thin, translucent sheet without tearing, it's ready.