Oh yes 😍 cinnamon rolls—warm, soft, gooey, and buttery, the ultimate breakfast or dessert comfort food. Here’s a classic, soft, and fluffy recipe that’s foolproof.
🍥 Classic Cinnamon Rolls
Ingredients (Makes ~12 rolls)
Dough
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1 cup (240 ml) whole milk, warm (~110°F / 43°C)
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2¼ tsp (1 packet) active dry yeast
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¼ cup (50 g) granulated sugar
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⅓ cup (75 g) unsalted butter, melted
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1 tsp salt
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2 large eggs
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4 cups (500 g) all-purpose flour
Filling
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) brown sugar
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2 tbsp ground cinnamon
Cream Cheese Glaze (optional but amazing)
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4 oz (115 g) cream cheese, softened
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¼ cup (50 g) butter, softened
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1–1½ cups (120–180 g) powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk
Instructions
1️⃣ Prepare the Dough
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Warm milk slightly and sprinkle yeast over it. Let sit 5–10 min until foamy.
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Mix in sugar, melted butter, salt, and eggs.
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Gradually add flour until a soft dough forms.
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Knead 5–7 min until smooth and elastic.
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Cover and let rise 1–2 hours, until doubled.
2️⃣ Make the Filling
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Mix softened butter, brown sugar, and cinnamon into a spreadable paste.
3️⃣ Assemble Rolls
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Roll dough into a rectangle (~16×12 in / 40×30 cm).
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Spread filling evenly over dough.
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Roll dough tightly from the long side into a log.
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Cut into 12 even pieces and place in a greased 9×13-inch pan.
4️⃣ Second Rise
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Cover and let rise 30–45 min until puffy.
5️⃣ Bake
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Preheat oven to 350°F / 175°C.
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Bake 25–30 min until golden brown.
6️⃣ Glaze
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Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
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Spread over warm rolls for that dreamy gooey topping.
Pro Tips
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For ultra-soft rolls, brush tops with melted butter right after baking.
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Don’t skip the second rise—it makes them fluffy.
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Optional add-ins: raisins, pecans, or a drizzle of caramel.
If you want, I can give a shortcut no-yeast version that’s super fast and still fluffy, or a sticky caramel pecan cinnamon roll variant that’s next-level.