Soft Fluffy Cinnamon Rolls

The smell hit me before I even opened the oven door—warm cinnamon and butter melting into sweet dough. I was making cinnamon rolls for the first time on a lazy Saturday morning, and the kitchen felt like the coziest place in the world. My partner wandered in, half-awake, drawn by the scent alone. That's when I knew this recipe was a keeper.

I made these for a family brunch once, and my niece asked if we could have them every weekend. She helped me roll out the dough, her little hands pressing flour everywhere, and we laughed when the first roll came out lopsided. Now, every time I make them, I think of her covered in cinnamon sugar, grinning like she'd just discovered magic.

Ingredients

• All-purpose flour: The foundation of soft, fluffy rolls—measure it correctly by spooning into the cup and leveling off, or you'll end up with dense dough.
• Active dry yeast: This is what makes the dough rise and creates those airy pockets inside—make sure your milk isn't too hot or it'll kill the yeast.
• Warm milk: It activates the yeast and adds richness to the dough—I always test the temperature on my wrist like I'm checking baby formula.
• Granulated sugar: Feeds the yeast and adds a subtle sweetness to balance the cinnamon.
• Unsalted butter (melted and softened): You'll need it twice—melted for the dough and softened for spreading over the rolled-out rectangle.
• Eggs: Room temperature eggs mix more evenly into the dough and help create that tender crumb.
• Salt: Just a teaspoon, but it deepens all the other flavors and keeps the sweetness from being flat.
• Brown sugar: The molasses in it gives the filling a warm, caramel-like sweetness that white sugar just can't match.
• Ground cinnamon: Use fresh cinnamon if you can—the difference in aroma is incredible.
• Cream cheese: Softened cream cheese makes the glaze tangy and smooth, cutting through all that sweetness perfectly.
• Powdered sugar: It dissolves easily into the glaze and gives it that silky, pourable texture.
• Vanilla extract: A half teaspoon is all you need to round out the glaze and make it taste homemade.
• Milk (for glaze): Add it slowly until the glaze reaches the consistency you want—I like mine thick enough to cling but thin enough to drip into the swirls.

Instructions

Wake up the yeast:

Pour warm milk into a large bowl and sprinkle the yeast on top. Let it sit for five minutes until it gets foamy and smells faintly like bread. If nothing happens, your milk was too hot or the yeast was old—start over.

Build the dough:

Stir in sugar, melted butter, eggs, and salt until everything's combined and the mixture looks shaggy. Gradually add the flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms.

Knead it out:

Turn the dough onto a floured surface and knead for five to seven minutes, folding and pressing until it becomes smooth and elastic. You'll know it's ready when you poke it and it springs back.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm. After an hour, it should double in size and feel pillowy to the touch.

Roll it thin:

Punch down the risen dough to release the air, then roll it out into a 16x12-inch rectangle on a floured surface. Try to keep the edges as even as possible so your rolls come out uniform.

Spread the filling:

Use softened butter to coat the entire surface of the dough, then sprinkle brown sugar and cinnamon evenly across it. Press the filling gently into the butter so it sticks.

Roll it up tight:

Starting from the long side, roll the dough into a tight log, keeping the spiral snug as you go. Pinch the seam at the end to seal it closed.

Slice with care:

Use a sharp knife or unflavored dental floss to cut the log into twelve equal slices. Floss works better because it doesn't squish the dough—just slide it under, cross the ends, and pull.

Second rise:

Arrange the slices in a greased 9x13-inch baking dish, cover them loosely, and let them rise again for 30 to 45 minutes. They should look puffy and touch each other slightly.

Bake until golden:

Preheat your oven to 350°F and bake the rolls for 22 to 25 minutes, until the tops are golden and the edges are just starting to brown. Your kitchen will smell unbelievable.

Make the glaze:

While the rolls bake, beat softened cream cheese and butter together until smooth, then add powdered sugar and vanilla. Stir in milk one tablespoon at a time until the glaze is thick but pourable.

Glaze while warm:

As soon as the rolls come out of the oven, spread the glaze generously over the top. It'll melt into the crevices and make every bite ridiculously good.

Save Pin

One winter morning, I woke up early and made a batch of these just because I wanted the house to smell like comfort. My neighbor knocked on the door an hour later asking if everything was okay because the scent was drifting through the hallway. I handed her two rolls on a plate, still warm, and she said it made her whole week. That's the thing about cinnamon rolls—they're more than food, they're a feeling.

How to Store and Reheat

Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate them for up to a week. To reheat, wrap a roll in a damp paper towel and microwave for 20 seconds, or warm them in a 300°F oven for about ten minutes. The glaze will soften again and they'll taste almost as good as fresh.

Make-Ahead Magic

You can prep these the night before by completing all the steps up to slicing and arranging them in the pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then let them rise until puffy before baking. It's the best way to have fresh cinnamon rolls without the early morning effort.

Flavor Twists Worth Trying

If you want to mix things up, try adding chopped pecans or walnuts to the filling for a little crunch. Raisins work beautifully if you love that classic combination. For something indulgent, drizzle caramel sauce over the glaze, or swap the cinnamon for cardamom and add a pinch of orange zest for a Scandinavian twist.

• Sprinkle mini chocolate chips into the filling for a dessert-style roll.
• Brush the tops with melted butter and sprinkle with coarse sugar before baking for a crunchy finish.
• Add a tablespoon of maple syrup to the glaze for a deeper, richer sweetness.

Save Pin

There's something about pulling apart a warm cinnamon roll, watching the glaze stretch between the layers, that feels like pure joy. I hope these become a tradition in your kitchen, too.

Recipe Questions & Answers

→ How can I achieve soft rolls?

Use warm milk with active yeast, allow the dough to rise fully, and knead gently until smooth and elastic for a tender texture.

→ What makes the glaze creamy?

A combination of softened cream cheese, butter, powdered sugar, and a touch of milk creates the luscious, smooth glaze.

→ Can I prepare rolls ahead of time?

Yes, after rolling and slicing, refrigerate overnight covered, then let them rise at room temperature before baking.

→ How do I prevent rolls from drying out?

Cover them during the rise and bake, and apply the glaze while rolls are still warm to lock in moisture.

→ Are nuts or raisins suitable additions?

Chopped nuts or raisins can be added to the filling for extra flavor and texture variety.