These cinnamon rolls are so pillowy and fluffy, filled with a delicious gooey cinnamon-sugar filling and topped off with the most luscious and bright cream cheese frosting.
I've had SO many requests for a banging fluffy cinnamon roll recipe and here you go! After multiple rounds of testing, I got achieved the most softest, yummiest and foolproof recipe for you guys!
They're soft and fluffy, and stay that way even the next day! And they couldn't be easier to make. I've got all the tips and tricks written for you below so make sure to read and follow along!
Try out these Lemon Raspberry Rolls — I promise, they're amazing! Filled with a delicious lemon curd and raspberry sauce, the flavours go together beautifully.
And if you love cinnamon rolls, these Dutch Cinnamon Rolls or Zeeuwse Bolus will be your new favourite! Crispy and crunchy on the outside, and pillowy soft on the inside!
Ingredients you need:
- Egg
- Granulated white sugar
- Butter
- Buttermilk (or use substitute below)
- Yeast
- All-Purpose Flour
- Salt
- Brown sugar
- Ground cinnamon
- Heavy cream (or whipping cream)
- Cream cheese
- Powdered sugar
- Milk
My Tips for the Perfect Cinnamon Rolls
- Use Room Temperature Ingredients — This helps the dough to mix more evenly and rise properly. Make sure your egg, butter, and buttermilk are all at room temperature before you start.
- Activate the Yeast Before Starting — Activating your yeast in the milk mixture even if you have instant yeast saves you the heartbreak of finding out the yeast is dead 2-3 hours into starting the recipe. The buttermilk should be warmed to 105-115℉, any hotter and you risk killing off the yeast. Let the mixture rest until it becomes foamy and bubbly.
- Buttermilk substitute — If you don't have buttermilk, you can make it with vinegar and regular milk. Take out 1.5 tablespoon from the milk and add 1.5 tablespoon of vinegar or lemon juice. Slightly mix it and let it sit for 5-10 minutes and it'll curdle. Heat it to just 100 F and then add in the yeast. Don't warm it up too much or it will become something like cheese curds. Don't ask me how I know this 🙁
- Knead the dough enough — The dough should be kneaded until it’s smooth and tacky. It might stick to your hands initially, but it should come off cleanly when you pull your fingers away. Use the windowpane test to check if the dough is ready: stretch a piece of dough thin enough to see light through it without tearing.
- If kneading by hands. The dough may be a bit too sticky to work with. Try not to add too much flour to it because this will impact the softness because there will be a lower hydration. Try not to add more than ¼ cup or 69g.
FAQ
Can I make the rolls ahead of time and bake the next day??
Yes, you can prepare the rolls ahead of time. Roll and cut the rolls as instructed and place in the baking pan. Cover and leave out at room temp for 30 minutes. Then place in the fridge overnight, covered TIGHTLY. You don't want them to dry out. 2-3 hours before baking, take them out and let them come to room temp and rise a bit more. Once they've risen (like touching each other in the pan), bake as instructed!
Can I use active dry yeast instead?
Yes, you can use active dry yeast. This needs to be activated before using but I already have that step included to make sure your yeast is alive before starting. The rising times might be slightly longer, so keep an eye on the dough as it rises.
What can I use if I don't have buttermilk?
If you don’t have buttermilk, you can make a substitute by taking the same amount of milk, take out 1.5 tablespoon of milk and warm it up to 100℉ (not any hotter). Add in 1.5 tablespoon of vinegar and let it sit for a little bit and then mix in the yeast. It'll be lumpy but don't worry, that's what you need.
Why is my dough not rising?
If your dough isn’t rising, it could be due to a few reasons:
- The yeast may be expired or not properly activated.
- The buttermilk might have been too hot or too cold. If too hot, the yeast is dead.
- The rising environment may be too cold. Try placing the dough in a warm, draft-free area.
Can I freeze the cinnamon rolls?
Absolutely! After baking the rolls, don't frost them. Place them in an airtight container or bag and freeze for up to 3 months. When ready to eat, heat them in the microwave until warm and soft. Or reheat in the oven at 350 for 5-10 minutes or until fully defrosted, and warm.
How long can I store the cinnamon roll?
Cinnamon rolls can be stored in an airtight container at room temperature for up to two days. If stored in the refrigerator, they can last up to 5 days to a week. You can also freeze baked rolls for up to three months.
How do I reheat cinnamon rolls?
To reheat, place a roll on a microwave-safe plate. Microwave for 10-20 seconds until warm. You can also reheat them in an oven at 350℉ for about 10 minutes, covered with foil to prevent drying out.
Cinnamon Rolls
Ingredients
- 1 - large egg (room temp)
- ¼ cup - sugar (50g)
- ⅓ cup - butter, melted (74g)
- 1½ cup - buttermilk*1 - 354mL (warmed- 100℉)
- 2¼ teaspoon - instant yeast
- 4 cups - all-purpose flour (552g)
- ¾ teaspoon - salt
Filling
- 1 cup - brown sugar 200g
- 2½ tablespoon - ground cinnamon powder
- ⅛ teaspoon - salt
- 3-4 tablespoon - butter, softened (42-56g)
- About ¾ cup - heavy cream, warmed (for later)
Frosting
- 4 oz - cream cheese, softened
- 2 tbsp - butter, softened (28g)
- ¾ cup - powdered sugar (104g)
- 1-2 tablespoon - milk, warmed
- - lemon zest (optional)
Instructions
Make the Dough
- Warm up the buttermilk to 100-105℉. Sprinkle in ½ teaspoon of sugar and the yeast and mix well. Let rest for 5-10 minutes until the mixture is foamy and bubbly.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar and egg. Mix in the melted butter.
- Once yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until combined
- Add the flour and salt and knead until a smooth, tacky dough forms. It will stick to your hands when you touch it but when you pull your fingers away, it'll come off clean, wont stay. This will take 10-20 minutes by hand and 4-6 minutes with a stand mixture. But don't use time as a reference. Take a piece of the dough and stretch it out until its thin enough to see light through it without breaking. If it breaks, knead it for a few more minutes until it passes this window pane test.
- Once kneaded, place the dough in an oiled bowl and cover. Let it rest in a warm place until it rises, about double in size. Depending on your climate and temperature, it can take anywhere from an hour to two hours.
Filling
- In a medium bowl, combine the brown sugar, cinnamon and salt.
- Once the dough as risen, punch it down and turn it out onto a floured surface. Roll out the dough into a large rectangle, about ⅜" thick.
- Smear the butter all over the dough using a spatula. It should be a pretty even layer. Sprinkle the cinnamon sugar all over the buttered surface and spread evenly with your hands. I like to use a rolling pin to press the sugar into the dough by rolling it in.
- Roll up the dough on the long side, into a long log and pinch the bottom edge to seal it. Using a serrated knife/unflavoured dental floss/sewing thread, cut the log into 12 even pieces.
- Butter or line a 9x13 inch pan and place the rolls in it, evenly spaced. Cover the pan and leave it to rest until the rolls are doubled and touching each other- about 1-½ hours. (Preheat the oven to 345℉ when the rolls are almost done rising)
- Once the rolls have risen, warm up the heavy cream and pour all over evenly. Bake for 25-28 minutes. Take out and let them cool slightly.
Make the Frosting
- While the rolls are baking, make the cream cheese frosting.
- In a medium bowl, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until combined. Pour in a tablespoon of warm milk and mix together. It should be a slightly thick frosting. If you need some more milk, add some more
- Optional step- I like to add a little bit of lemon zest to brighten up the frosting. Mix thoroughly.
- Smear the frosting evenly all over the warm rolls and serve.
- Place the rolls in an airtight container for a couple days or up to a week in the fridge.
Muhammad Umair says
You are love
Haleema says
Look so good, just wondering if you think the icing/frosting component is needed or would a plain Cinnamon roll be good enough.
Can't wait to try soon and give my feedback!
Nabeah Wahab says
Hi Haleema,
Thank you! It honestly depends on your taste. I have family/friends that don't like sweets too much so they just have it without any frosting. To me personally, it's incomplete without frosting!
I'd love to hear back from you about your review!
Huzaifah Sheikh says
I was thinking which brown sugar will be look good with these, the molasses or packed brown sugar and gonna try it soon In Sha Allah.
Nabeah Wahab says
Honestly any you have would be good. I made it using both and liked it. This batch was made with homemade brown sugar cuz I ran out. I do think I prefer the taste of store bought brown sugar in cinnamon rolls since I'm used to that!
Loulwa says
I really love it
I've tried a couple of recipes from u and u never seem to fail
Nabeah Wahab says
Hi Loulwa,
Thank you! I really appreciate it! ❤️
Luna says
Hello how to substitute instant yeast in this recipe? Also for baking the rolls should it be covered with an aluminum foil? My rolls always come out with burned bottom idk what I am doing wrong. Also my oven does not have the fan option.
Nabeah Wahab says
Hi Luna,
Do you mean to use instant yeast in this recipe? If so, you can just do exactly as the recipe states. I use instant yeast most of the time as well and still usually do the "activating" in warm milk method because if the yeast it dead, I can tell at that stage.
I don't cover my rolls with aluminum foil but if you find the top browning too quick, you can cover it with foil. Regarding the bottoms burning, I used to have that and my fix was to place the pan higher in the oven. In the middle rack. And maybe your oven temperature is too high and is burning the rolls before they cook.
You can get an oven thermometer to check your oven temp because often times the actual temp is different than what you set it as. I also try to use a light coloured pan because darker pans tend to retain more heat, which ends up with them being too brown/burnt.
And no worries about the fan, I don't have the fan option either!
Let me know if you have any more questions!
Buffie says
Hi, how do I convert this recipe to use active sourdough because I need the gluten easily digested. Are you using 1 packet?
Nabeah Wahab says
Hi Buffie,
I'm using the same amount as one packet of yeast in this. I wish I could help you with the sourdough conversion but I've never used/made sourdough so I don't know exactly. Maybe you could search up the conversion online?
Melissa says
Is there a way to make these the night before then bake them in the morning?
Nabeah Wahab says
Hi Melissa,
Absolutely! Do all the steps the same up until the point you roll and cut the rolls. Then just place it into the pan you want to bake it in, cover tightly with slightly greased saran/plastic wrap and leave in the fridge overnight (8-12 hours).
In the morning, take them out about 2-2.5 hours before you want to bake them and let them come to room temp and rise some more. Then just bake and frost as instructed! Good luck!
Grace says
Seriously, magic. My entire family was speechless.
Nabeah Wahab says
Hi Grace,
I'm so happy you and your family loved them! Truly makes my heart so happy
Sab says
I never failed your recipies, thank you soooo much sister big kiss from France !!
Sabrine says
I never failed your recipies, just want to say thank you soooo much sister big kiss from France !!
Nhellie says
Best cinnamon rolls I have ever had . Thank you!
Hooriya says
Very easy to follow and turned out scrumptious!!!
Anonymous says
Hi! I am planning on making these but wondering if I could freeze the rolls after rolling and cutting them. If that is possible, what is the procedure before baking them? Thank you!
Nabeah Wahab says
Hi! So sorry for the late response but you can do that right after cutting them and before doing the second rise.
I would place them on a tray and first freeze for an hour, so they are sturdy enough to be placed together. Then put them in a freezer safe and airtight container or bag and freeze for up to 1-2 months. Make sure they don't get squished.
Then when you want to bake them, take them out and let them thaw first and then rise. You can let them thaw overnight in the fridge and then take them out to let them rise and almost double in size. Thawing and letting them rise will take a few hours so make sure you account for that time! and then just bake as normal.
Sarah says
I loved the recipe it was sooo good
Helen says
Hello! Do you use instant yeast or dry active yeast?
Hannah says
I love love love this recipe!! They turned out so soft and light, with so much yummy cinnamon goodness!! Trust me, it’s worth it, skip the box mix or the 3 ingredient recipe’s and try this one, I felt like I was baking all day but that made it even more worth it!! I was obsessed and so were my family
Kauthar Waggie says
I've made this so many times and it's perfect everytime
Huzaifah Sheikh says
I tried it and it was extremely delicious. Tbh michelin owes you, 5 stars for your each and every recipe. Thank you for sharing a masterpiece
Violet says
Hello, my dough came out very soft, I had a hard time picking it up after I sliced it. What do you think happened? I measured out the ingredients carefully so I'm not sure what happened. They are baking now. Will see what happens. Thanks for the recipe and reply.
Nabeah Wahab says
The dough is meant to be soft and tacky, which results in softer rolls. I recommend dusting the work surface with a good amount of flour and your fingers as well! I hope they turned out fine, so please let me know!
Shatha says
Thank you for your recipes they never fail
Can we use oil instead of butter ?
Martina says
Hands down the best recipe I have ever tried, not only for cinnamon rolls, but for desserts in general! If I were to relocate on Mars for the rest of my life and could only bring one recipe with me, it would have to be this one!
Suzy Staples says
Is there a video for this recipe? I don’t see one. TY
Alyssa says
I’ve made this recipe so many times and it’s always a hit! Definitely the softest rolls I’ve tried and the frosting is not too sweet
mahak.a says
I just made half a batch of these cinnamon rolls and OMG theyre amazing!!! my dad doesnt have a sweet tooth but he approved of them..a HUGE W. im glad i trusted ur recipe and mb ill try out other ones asw!
Eleanor B says
First time making cinnamon rolls and these did not disappoint! I used the gram conversion and my dough was pretty wet so I did add some flour (I think it’s the type of flour though because it’s happened for other recipes too). I also didn’t add the cream because I’d run out, and they still turned out soooo soft and fluffy
I don’t have a very sweet tooth so I didn’t add icing but imo they are so good without! Gorgeous with a coffee! Will 100% make these again
Mira says
Just made the cinnamon rolls. They are fluffy, not too sweet and so tasty !! Thank you for always making extraordinary pastries and being so reliable!! This is the third time that I use your recipes and they always turn super delicious! Thank you for your hard work!