I can’t even begin to tell you how many times I have tried to make cinnamon rolls and how many times they turned out so terrible, I couldn’t even be in the same room as them. I’m talking in general, to make for Christmas morning or just for fun, not for recipe testing. I have used countless recipes and I could not make them work- clearly, it was my own problem and not the recipes themselves. If you’re having the same problem as I was, lucky for you- this recipe is almost foolproof and you’ll get the best Fluffy Cinnamon Rolls!
THE ROLLS EXPLAINED:
Buttery, fluffy, dough with cinnamon and sugar rolled into it. Topped with the star of the show: the cream cheese frosting. Might as well call the cinnamon roll a side dish with a main dish of frosting!
FAQS:
can I use active dry (not instant) yeast?
I believe the reason why the many cinnamon roll attempts turned out terribly was that I tried using active dry (not active) yeast versus instant yeast. I recipe tested these with instant yeast, if you attempt to make this recipe using active dry I cannot guarantee good results. If you want to try using active dry yeast- microwave the water until it reaches 105F-110F. Stir the sugar into the water instead of adding it to the dry ingredients bowl. Pour in the yeast and let sit until foaming for 5 minutes. Add the water/yeast mixture and melted butter and vanilla to the flour and salt. Proceed with the regular instructions.
HOW TO MAKE THESE FLUFFY CINNAMON ROLLS:
make the dough:
In a large mixing bowl (or stand mixer bowl) mix together the dry ingredients: 3 cups flour, salt, sugar, and instant yeast.
Then in a small microwave-safe bowl or glass measuring cup, microwave the water, butter, and vanilla extract until warm- not hot. If you have an instant-read deep fry/candy thermometer, it should read no more than 110F. Pour this wet mixture into the dry ingredients, and add the egg, use either a sturdy wooden spoon, rubber spatula (or a dough hook if using a stand mixer) and mix until all combined.
Add one more cup of flour and then mix. The dough should start to form but it will be shaggy and thick.
Add in 1/2 cup more of flour and mix again. It should now be more shaggy and nearly impossible to stir. Once this happens, start to knead it with your hands so that the utensil doesn’t break (and if using a stand mixer, you can continue to mix with the dough hook JUST until the flour is worked in.) Do this by hand by folding the dough in half and rock forward while pressing down. Repeat this step 3-4 times or until the flour is no longer visible and it’s all worked in.
Depending on the temperature inside of your home, you might notice the dough is sticky. In this case, add about 2 tablespoons – ¼ cup of flour and work it in by hand with the kneading motions. It should be soft, smooth, and malleable. Shape into a ball and place back into the bowl and let it rest uncovered for 20 minutes.
assemble the rolls:
Grease a 9×13″ pan or two 8″ round pans with butter and set aside.
After resting, the ball of dough should be bigger but not double the size. On a lightly floured surface, start shaping the dough into a rectangle with your hands. It doesn’t have to be perfect because it won’t keep its exact shape when being rolled out. Using a rolling pin, roll it into a 10″x 15″ rectangle while shaping it into a rectangle with your hands.
Using a flimsy rubber spatula or an offset knife, spread the ¼ cup of softened butter evenly on the rectangle of dough leaving about ½ an inch along the perimeter. Then in a small bowl, mix together cinnamon and brown sugar. Using your hands, sprinkle this mixture evenly where the butter is so that it will stick.
Working from the 15-inch end of the dough, firmly roll it up into a log. Make sure that the log is nicely compact, not too loose or too tight. You’ll notice as you work with it, it’ll get stretched out.
For best results, use unflavored dental floss or sewing thread to cut the rolls. I don’t recommend using a knife because it makes the rolls an odd shape and can make them fall apart. When using the thread/floss, slide the thread under the log and cross them over and pull through to cut off the two ends (these are uneven and will throw off the whole batch… BUT I love to throw these into the air fryer and make two little servings while I’m waiting for the batch to bake!)
Continue to cross over and pull through to cut 12 even rolls from the log. In order to keep them as even as possible, I would start by cutting the log in half and then cut the halves in half and they’ll be in quarters. Cut three rolls out of each quarter to make 12 rolls. Place them into the prepared pan. The rolls can touch or they might not, either way, it’s okay.
If you live in a colder climate, preheat the oven to the lowest temperature. Turn the oven off (if you have an oven thermometer, make sure it’s between 80-105 F, otherwise it’ll be too hot or not warm enough to proof) and place the rolls inside. This creates a warm environment for the rolls to proof. If you live in a warmer climate, place the rolls in the oven (turned off) with the light on and cover with a hand towel to rise for 1 hour.
bake the rolls:
Preheat the oven to 350 F (first remove the rolls if you proofed them inside the oven) and check on the rolls. They should have doubled in size and now take up the entire dish. Bake for 25-30 minutes or until the tops are a light golden brown. While the rolls are baking, make the icing.
make the cream cheese icing:
Beat the softened cream cheese and softened butter together until smooth. If the butter or cream cheese is not room temperature, the icing will be lumpy, we don’t want that. Mix in the powdered sugar and vanilla. Spread onto the warm rolls and serve!
grocery list:
- flour
- salt
- sugar
- instant yeast (read faqs above)
- vanilla extract
- water
- butter
- egg
- brown sugar
- cinnamon
- cream cheese
- powdered sugar
equipment list:
click here to purchase the equipment listed below
- mixing bowls
- stand mixer
- 9 x 13 baking pan or two 8″ round pans
Fluffy Cinnamon Rolls
Ingredients
Cinnamon Roll Dough:
- 4 1/2 cups 700g flour
- 2 teaspoons salt
- 1/3 cup 80g granulated sugar
- 2 packets instant yeast
- 1 teaspoon vanilla extract
- 1 ⅓ cups water
- ⅓ cup butter
- 1 egg
Cinnamon Roll Filling:
- ¼ cup butter
- 2/3 cup 115g brown sugar
- 1 tbsp cinnamon
Cream Cheese Icing:
- 8 oz cream cheese
- ¼ cup butter
- 1 ½ 180g cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
Cinnamon Roll Dough:
- In a large mixing bowl (or stand mixer bowl) mix together the dry ingredients: 3 cups flour, salt, sugar, and yeast.
- In a small microwave safe bowl or glass measuring cup, microwave the water, butter, and vanilla extract until warm- not hot. If you have an instant read thermometer, it should read no more than 110F. Pour into the dry ingredients, add the egg, and use either a wooden spoon (or a dough hook if using a stand mixer) and mix until all combined.
- Add one more cup of flour and then mix. Dough should start to form but will be shaggy and thick.
- Add in 1/2 cup more of flour and mix again. It should now turn more shaggy and be nearly impossible to stir. Once this happens, start to knead it with your hands. Do this by folding the dough in half and rock forward while pressing down. Repeat this step 3-4 times or until the flour is no longer visible and it’s all worked in.
- Depending on the temperature inside of your home, you might notice the dough is sticky. In this case, add about 2 tablespoons - ¼ cup of flour and work it in by hand with the kneading motions. It should be soft, smooth, and malleable. Shape into a ball and place back into the bowl and let it rest uncovered for 20 minutes.
- After resting, it should be bigger but not double the size. On a lightly floured surface, start shaping the dough into a rectangle with your hands. It doesn’t have to be perfect because it won’t keep it’s exact shape when being rolled out. Using a rolling pin, roll it into a 10x15 rectangle.
- Using a flimsy rubber spatula or an offset knife, spread the ¼ cup of softened butter evenly on the rectangle of dough leaving about ½ an inch along the perimeter. In a small bowl, mix together cinnamon and brown sugar. Using your hands, sprinkle this mixture evenly where the butter is so that it will stick.
- Working from the 15 inch end of the dough, firmly roll it up into a log. Make sure that the log is nicely compact, not too loose or too tight. You’ll notice as you work with it, it’ll get stretched out.
- For best results, use unflavored dental floss or sewing thread to cut the rolls. I don’t recommend using a knife because it makes the rolls an odd shape and can make them fall apart. When using the thread/floss, slide the thread under the log and cross them over and pull through to cut off the two ends (these are uneven and will throw off the whole batch… BUT I love to throw these into the air fryer and make two little servings while I’m waiting for the batch to bake!)
- Continue to cross over and pull through to cut 12 even rolls from the log. In order to keep them as even as possible, I would start by cutting the log in half and then cut the halves in half- they’ll be in quarters. Cut three rolls out of each quarter to make 12 rolls. Place them into the prepared pan. The rolls can touch or they might not, either way, it’s okay.
- If you live in a colder climate, preheat the oven to the lowest temperature. Turn the oven off (if you have an oven thermometer, make sure it’s between 80-105 F, otherwise it’ll be too hot or not warm enough to proof) and place the rolls inside. This creates a warm environment for the rolls to proof. If you live in a warmer climate, place the rolls in the oven (turned off) with the light on and cover with a hand towel to rise for 1 hour.
- Preheat the oven to 350 F (first remove the rolls if you proofed them inside the oven) and check on the rolls. They should have doubled in size and now take up the entire dish. Bake for 25-30 minutes or until the tops are a light golden brown. While the rolls are baking, make the icing.
Cream Cheese Icing
- Beat the softened cream cheese and softened butter together until smooth. If the butter or cream cheese is not room temperature, the icing will be lumpy, we don’t want that. Mix in the powdered sugar, vanilla, and salt. Spread onto the warm rolls and serve!
If you loved this recipe for Fluffy Cinnamon Rolls make sure to check out my Cinnamon Roll Bread Pudding and my Cinnamon Cream Cheese Knots
