Fluffy, Homemade Cinnamon Rolls Recipe
Watch me make these fluffy homemade cinnamon roll from start to finish!
“Make fluffy, soft homemade cinnamon rolls at home just like the best bakeries! Easy from-scratch recipe with simple ingredients”
Oh how I have missed you guys!!!
But guess what? IT’S CINNAMON ROLL TIIIIME!!!!!!
But not just ANY cinnamon roll people. These are without a doubt the softest, fluffiest homemade cinnamon rolls that ever lived! And now… they are all yours!!
You get a cinnamon roll! You get a cinnamon roll!! Everybody gets a cinnamon rooooollll!!!!
Can you believe I’ve never posted a homemade cinnamon rolls recipe in all of my 40+ years of blogging!?! What the heck is wrong with me!?!
Well since I’m finally back from my Disney vacation and feeling all refreshed, renewed and inspired I thought now would be the perfect time to post this recipe!
Especially since Christmas is right around the corner and so many people go into a cinnamon roll frenzy this time of year.
I have about 2-3 homemade cinnamon rolls recipes that I can actually make, because remember I’m awful at making anything that requires yeast and gentle care.
But these bad boys are fail-proof in my eyes!! Every time I make these cinnamon rolls I actually say to myself “wow Beyonce Monique… you nailed these”. They are like something straight out of a good bakery. Like… a really good bakery! Yep they’re that incredible.
Just layers of pillowy soft, sticky, brown sugar filling and decadent cream cheese glaze. Sweet mother of all things gluten please bless yourself with these.
Truth be told, I only make cinnamon rolls about once a year, usually when it snows. I’ve been getting so many requests for cinnamon rolls that I broke my normal tradition and made them on a sunny winters day. See how much I love you guys?
The best part is that these cinnamon rolls are ridiculously easy! Seriously it’s pretty much a dump and mix recipe. Of course you’ll have to wait for them to rise which sucks but hey, it’s totally worth it!
Tips For Making Homemade Cinnamon Rolls
1.) Don’t even think about proceeding with the recipe if your yeast doesn’t get all poofy and frothy.
2.)Mix just until ingredients are combined.
3.) Add the flour gradually and only add enough so that the dough doesn’t stick to a clean finger and pulls away from the bowl easily.
4.) Don’t be scared to pile on that cinnamon brown sugar!!
5.) When rolling up the dough, keep the roll nice and tight.
Get the Recipe: Fluffy, Homemade Cinnamon Rolls Recipe
Ingredients
- YEAST MIXTURE
- 1/3 cup very warm water, 110-115 degrees like a warm baby bottle
- 1 package active dry yeast, 2 1/4 teaspoons
- 1/4 teaspoon sugar
- DOUGH MIXTURE
- 1/2 cup sugar
- 1/3 cup buttermilk, room temperature
- 1/2 cup whole milk, room temperature
- 6 tablespoons butter, melted
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups all-purpose flour, sifted (may need more or less)
- FILLING MIXTURE
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup butter, melted
- CREAM CHEESE GLAZE
- 4 oz. cream cheese, softened
- 1/4 cup butter, melted
- 2-4 tablespoons milk, may need more or less
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt, optional
Instructions
- In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
- Let mixture sit for a few minutes until it is puffy and foamy.
- Pour yeast mixture into a large bowl.
- Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
- Mix until combined.
- Mix in salt and baking powder.
- Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn't stick to a clean fingertip.
- Once dough has formed place the ball of dough into a large, lightly greased bowl.
- Cover with plastic wrap and place the bowl in a warm location.
- Let sit for about 1 hour or until the dough has doubled in size.
- Gently punch the dough down a few times to release the air.
- Sprinkle a work surface lightly with flour and turn dough onto floured surface.
- Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
- Brush the dough with half of the melted butter. (I sometimes add in a bit of vanilla extract to the butter)
- In a small bowl mix together brown sugar & cinnamon.
- Sprinkle on half the brown sugar mixture.
- Brush again with butter and finish with remaining brown sugar mixture.
- Starting from the end furthest from you, begin tightly rolling up the dough.
- When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
- Place the rolls in a greased baking pan,sides touching.
- Cover with plastic wrap and place in a warm location to let rise.
- Preheat oven to 350 F.
- Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
- While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.
- When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
- Serve piping hot, warm or room temperature!
This recipe is amazing – the best I’ve come across for cinnamon rolls!! It does not disappoint. My only feedback would be to be careful about how hot the water is when you mix in the yeast packet. Instructions say 110-115 degrees but that is far too hot and I had to throw away the first packet. Warm water rather than boiling is best.
Hi, what to do if ill be using instant dry yeast? Thanks!
OMG! These are by far the best!!!!! Woohoo~ I have a recipe from Sweden and its almost exactly like this. Little hint… use FRESH Cinnamon from the Indian Store and real butter, top shelf cream cheese and VWALA! YUM and girl… you made me laugh in the video. Love it!
I Came across this recipe when searching for “soft and chewy” cinnamon buns. So glad I found this because HOLY MOLY these are AMAZING!!! The buns turn out light and soft, with a great gentle flavour. I love that they are not super sweet, but if you do like your buns sweeter, it’s easy to adjust the recipe to your liking. The only modification I made was to use whipped cream cheese frosting as I don’t like the runny kind. To do this, I simply whipped room temp cream cheese until light and fluffy and I added a little bit of sugar, just to get a hint of sweetness. These buns are still soft the day after baking. I would definitely freeze any extras to ensure they are always fresh and soft. Thanks so much for sharing this recipe, I’ve finally found my dream cinnamon buns!!!
I love this recipe!! Is there any way that I can put them in the refrigerator after I put the cinnamon and roll them and bake the next morning?
We do this every year at Christmas with various recipes and this past year we used this recipe and it worked really well and will be our go to recipe from now on. I put mine in the fridge right after I get them in the pan (so rolled and sliced). The next morning I let them sit at room temperature for about an hour to do the second rise and then cook as directed in the recipe.
I put them in the fridge the night before to rise. Popped them in the oven in the morning and they turned out perfect!
I do that all the time w them! When I pull them out I let warm up a little and then bake away.
I was wondering the same thing…did you end up trying that method? I don’t see why it wouldn’t work.
I usually follow the recipe up to the second rise. I will roll the dough, cut them and place them in a pan in the fridge. The next morning I let them a little bit longer than what is suggested because you want the dough to get to room temperature before you bake them. I do this with most of bread recipes.
I see you didn’t get a response. Did you ever try this? I was wondering the same thing…
Yes! I did it the last time hat I made them and they turned out just fine!
I always make them the night before and just let them rise the second time over night in the microwave. They always come out fantastic every year. Hope this helps. They are the best rolls I’ve ever had
I’ve made these the night before – roll out, slice and put in prepared pan, then cover tightly and refrigerate. Let them come to room temp, set in warm place for second rise then bake as directed. I make mine each year on Christmas morning – with all the prep done the day before it simplifies everything!
These were the BEST cinnamon rolls I have ever made!
Absolutely a winning recipe – thank you!