Fluffy Homemade Cinnamon Rolls Recipe
This Fluffy Homemade Cinnamon Rolls recipe is so thick and soft, and they are topped with a cream cheese glaze. This is one cinnamon roll recipe you don’t want to miss, as it’s perfect for lazy weekend mornings, holidays brunches and even weekday mornings if you make these ahead of time!
Servings: 12 rolls
Ingredients
Cinnamon Roll Dough
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 1/4 tsp instant yeast (aka rapid rise yeast)
- 2 Tbsp honey
- 1/4 cup butter
- 1/3 cup granulated sugar
- 2 eggs
- 3/4 tsp salt
- 1 tsp vanilla extract
- 4 - 4 1/2 cups all purpose flour
Filling
- 6 Tbsp butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
- 1/3 cup heavy cream
Cream Cheese Icing
- 4 oz cream cheese (softened to room temperature)
- 2 Tbsp butter (softened to room temperature)
- 1 cup powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Warm milk, heavy cream, butter and honey until lukewarm, about 100 degrees to 114 degrees (this can be done over the stove or in the microwave).
- Pour the mixture into the bowl of your standing mixer fitted with the paddle attachment.
- Sprinkle yeast and granulated sugar over the mixture and allow to sit 5 minutes.
- Mix in eggs, vanilla extract and salt.
- Remove the paddle attachment and attach the dough hook.
- Add in 4 cups of flour and mix (with the dough hook) for about 5-7 minutes until the dough is smooth and tacky, but not sticky. If the dough is still sticky, add in the remaining 1/2 cup of flour (I like to add in only 1/4 cup at a time, because you don’t want the dough to be too dry).
- Turn out the dough onto a lightly floured surface and form into a ball (you can knead the dough a couple of times by hand, if desired).
- Place dough in an oiled bowl (I use baking spray to coat a glass bowl) and cover with a damp towel. Allow to rise (proof) in a warm place for about 30-45 minutes, or until it has about doubled in size.*
- Once the dough has doubled in size, turn the dough out onto a lightly floured surface and roll into a rectangle (about 20x15).
- With a knife or rubber spatula, spread butter over the dough, leaving a border of about 1/4” unbuttered.
- Mix brown sugar, granulated sugar and cinnamon together. Generously sprinkle the mixture over the butter.
- Roll the dough into the shape of a log, pinching the seams together (you roll the long side of the rectangle). Place the seam side down.
- With a sharp serrated knife, cut the dough into 12 equal pieces. (You can trim the edges of the dough first, if desired).
- Line a 13 x 9 baking dish with parchment paper and place the cinnamon rolls in the baking dish, spaced apart evenly.*
- Cover the unbaked cinnamon rolls with a damp towel and allow to rise 20-30 minutes, or until doubled in size.
- Preheat oven to 375 degrees.
- Before baking the rolls, drizzle 1/3 cup of heavy cream over the cinnamon rolls (about 1/2 Tbsp per roll).
- Bake for 15-20 minutes, or until cinnamon rolls are lightly golden brown. Allow them to cool about 4-5 minutes before icing.
- With a mixer (standing or hand mixer), mix cream cheese and butter together. Once combined, mix powdered sugar, salt and vanilla together until smooth.
- Spread cream cheese icing over the warm cinnamon rolls.
- Serve warm and enjoy!
Notes
*I like to preheat my oven to about 170 degrees, turn it off, and let the dough rise inside.
*If making these ahead of time, you can cover the baking dish loosely with plastic wrap and refrigerate overnight. When ready to bake, allow the rolls to come to room temperature and double in size. More instructions in the post if needed.
*If making these ahead of time, you can cover the baking dish loosely with plastic wrap and refrigerate overnight. When ready to bake, allow the rolls to come to room temperature and double in size. More instructions in the post if needed.