02/09/2026
Soft Cinnamon Rolls
Makes: 12 rolls
Prep time: 30 minutes (plus 2–3 hours rising)
Bake time: 22–28 minutes
Ingredients
Dough
* 1 cup (240 ml) warm whole milk (about 105–110°F / 40–43°C)
* 2¼ teaspoons (1 packet) active dry or instant yeast
* ¼ cup (50 g) granulated sugar
* 2 large eggs, room temperature
* ¼ cup (57 g) unsalted butter, melted
* 1 teaspoon salt
* 4–4½ cups (500–560 g) all-purpose flour
Filling
* ½ cup (113 g) unsalted butter, softened
* 1 cup (200 g) brown sugar
* 2 tablespoons ground cinnamon
* Pinch of salt
Cream Cheese Frosting
* 4 oz (115 g) cream cheese, softened
* ¼ cup (57 g) unsalted butter, softened
* 1½ cups (180 g) powdered sugar
* 1 teaspoon vanilla extract
* 1–2 tablespoons milk, if needed
Instructions
1. Activate the yeast: Mix warm milk, yeast, and a teaspoon of the sugar. Let sit for 5–10 minutes until foamy (skip this step if using instant yeast, though it won’t hurt).
2. Make the dough: Add the remaining sugar, eggs, melted butter, salt, and 4 cups of flour. Mix until a soft dough forms. Knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth and elastic. Add more flour only if the dough is very sticky—it should still feel soft.
3. First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
4. Prepare the filling: Mix the brown sugar, cinnamon, and salt.
5. Shape the rolls: Roll the dough into a 14×18-inch (35×45 cm) rectangle. Spread with softened butter, then sprinkle evenly with the cinnamon sugar mixture. Roll up tightly from the long side and cut into 12 equal pieces.
6. Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 45–60 minutes until puffy.
7. Bake: Bake at 350°F (175°C) for 22–28 minutes, until lightly golden. Avoid overbaking to keep them soft.
8. Make the frosting: Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then enough milk to reach a spreadable consistency.
9. Frost: Spread the frosting over the warm (not piping hot) cinnamon rolls and serve.
Tips for Extra-Soft Rolls
* Use whole milk for a richer dough.
* Don’t add too much flour—the dough should be soft and slightly tacky.
* Bake just until lightly golden; overbaking dries them out.
* For overnight rolls, refrigerate after shaping, then let them sit at room temperature for 45–60 minutes before baking the next morning.
Enjoy them warm with coffee, tea, or a cold glass of milk!
