Soft Fluffy Cinnamon Rolls (Printable)

Soft, fluffy rolls filled with cinnamon sugar and topped with creamy glaze. Perfect for any occasion.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ teaspoons)
03 - 1 cup warm milk (about 110°F)
04 - ¼ cup granulated sugar
05 - ⅓ cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 teaspoon salt

→ Filling

08 - ⅔ cup packed brown sugar
09 - 2½ tablespoons ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Cream Cheese Glaze

11 - 4 ounces cream cheese, softened
12 - ¼ cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - ½ teaspoon vanilla extract
15 - 1–2 tablespoons milk, as needed for consistency

# Directions:

01 - Combine warm milk and active dry yeast in a large bowl. Let rest for 5 minutes until foamy.
02 - Add granulated sugar, melted butter, eggs, and salt to the yeast mixture; stir thoroughly.
03 - Gradually incorporate flour until a soft dough forms.
04 - Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm environment for 1 hour or until doubled in size.
06 - Punch down dough and roll out to a 16x12 inch rectangle.
07 - Spread softened butter over dough, then evenly sprinkle brown sugar and cinnamon.
08 - Roll dough tightly from the long side and seal seam. Cut into 12 equal slices.
09 - Place slices in a greased 9x13 inch baking dish, cover, and let rise for 30 to 45 minutes until puffy.
10 - Set oven temperature to 350°F.
11 - Bake for 22 to 25 minutes until golden brown.
12 - Beat cream cheese and softened butter until smooth. Mix in powdered sugar and vanilla extract. Add milk to achieve desired pouring consistency.
13 - Spread glaze over warm rolls before serving.

# Expert Advice:

01 -
  • The dough stays incredibly soft even hours after baking, thanks to the milk and butter.
  • You can prep everything the night before and wake up to fresh rolls with minimal morning effort.
  • That cream cheese glaze melts into every swirl and makes them taste like they came from a bakery.
  • They fill your home with a scent that feels like a warm hug on a cold morning.
02 -
  • If your dough isn't rising, the room might be too cold—I put mine in the oven with just the light on and it works every time.
  • Don't skip the second rise or your rolls will turn out dense instead of fluffy.
  • Use dental floss to cut the rolls if you want clean spirals—knives can squish the dough and ruin the shape.
  • Let the cream cheese and butter come to room temperature before making the glaze or it'll be lumpy no matter how much you beat it.
03 -
  • Weigh your flour if you have a kitchen scale—it's the most reliable way to avoid dry or sticky dough.
  • If the dough feels too sticky while kneading, add flour one tablespoon at a time, but don't overdo it or the rolls will be tough.
  • Let the rolls cool for just five minutes before glazing—if they're too hot, the glaze will melt off completely, but if they're too cool, it won't sink in.
  • Freeze unbaked rolls after the second rise, then bake them straight from the freezer adding five extra minutes to the baking time.

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