There is nothing in this world and I mean nothing that compares to the smell of yeast and cinnamon rising in a warm kitchen. After 40 years in professional pastry kitchens, I’ve baked thousands of trays of buns, but this specific recipe for Fluffy Cinnamon Rolls is the one my family begs for every holiday morning.
If you have ever been intimidated by yeast dough or disappointed by dry, hard rolls, you are in the right place. Today, I’m teaching you the “heavy cream secret” that makes these rolls taste exactly like the ones at the mall only better, because they are made with love in your own oven. Let’s get baking, darlings.
Table of Contents
Why You’ll Love This Fluffy Cinnamon Rolls
- The “Secret” Soak: We pour warm heavy cream over the rolls right before baking. The dough absorbs the liquid, creating the gooiest, softest texture imaginable (just like the photo!).
- Foolproof Yeast Method: I explain exactly how to handle your yeast so you get a perfect rise every single time.
- Better Than Cinnabon: We use real butter and high-quality cinnamon for a flavor profile that isn’t just “sugar,” but rich, warm spice.
- Make-Ahead Friendly: I’ve included instructions for prepping these the night before so you can just pop them in the oven on Christmas morning or Sunday brunch.
Ingredients Needed For Fluffy Cinnamon Rolls
To get that bakery-quality texture, precision is key. Here is what you need:
For the Dough:
- Milk (Warm): Ideally 110°F. Whole milk provides the best fat content for tenderness.
- Instant Yeast: I prefer instant (or rapid rise) because it mixes right in, but active dry works too if bloomed first.
- Sugar: Granulated sugar feeds the yeast and tenderizes the dough.
- Butter: Unsalted and melted.
- Egg: Room temperature. This provides structure and richness.
- Flour: I recommend Bread Flour for that signature chewy texture, but All-Purpose flour works for a softer, cake-like crumb.
For the Filling:
- Butter: Very soft, room temperature (not melted, or it leaks out!).
- Brown Sugar: Light or dark works, but dark adds more molasses depth.
- Cinnamon: Use a high-quality brand like Saigon cinnamon for a spicy kick.
The Secret Weapon:
- Heavy Cream: 1/2 cup, warmed slightly. This is poured over the risen rolls just before baking.
For the Cream Cheese Icing:
- Cream Cheese: Block style, room temperature.
- Butter: Softened.
- Powdered Sugar & Vanilla Extract: For sweetness and aroma.
How to Make Fluffy Cinnamon Rolls
1. Activate the Yeast (The Foundation) If using Active Dry yeast, mix it with the warm milk and a teaspoon of sugar. Let it sit for 5-10 minutes until it looks foamy and frothy. If it doesn’t foam, your yeast is dead—throw it out and start over! If using Instant Yeast, skip this step and mix it directly into the flour.
2. Mix and Knead In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, melted butter, egg, and yeast mixture. Mix on low speed. Once combined, increase speed to medium-low and knead for 5–7 minutes. The dough should be tacky (sticky to the touch) but should pull away cleanly from the sides of the bowl.
- Chef Luna’s Tip: If the dough is too sticky, add flour 1 tablespoon at a time. Do not add too much, or your rolls will be tough!
3. The First Rise Grease a large bowl with cooking spray. Place the dough inside, cover with a warm, damp towel or plastic wrap. Place in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until doubled in size.
4. Roll and Fill Punch the dough down to release air bubbles. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the softened butter over the dough, leaving a thin margin at the top. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter. Gently press the sugar into the butter with your hand.
5. Roll and Cut (The Dental Floss Trick) Tightly roll the dough up, starting from the long edge. To cut the rolls without squishing them, slide a piece of unflavored dental floss under the log, cross it over the top, and pull quickly. This slices cleanly through the dough layers. Cut into 12 even rolls.
6. Second Rise & The Cream Hack Place rolls in a greased 9×13 inch baking pan. Cover and let rise for 30–45 minutes until puffy.
- The Magic Step: Just before putting them in the oven, pour the slightly warmed heavy cream over the rolls, getting in between the gaps.
7. Bake Bake at 375°F (190°C) for 20–25 minutes. They should be lightly golden brown. If they brown too quickly, tent with foil.
8. Frost Beat the icing ingredients together until fluffy. Spread generously over the rolls while they are still warm (but not piping hot), so some frosting melts into the spirals.
Expert Tips for Success Best yeast for cinnamon rolls
- Room Temperature Ingredients: Make sure your egg and butter are at room temperature. Cold ingredients can shock the yeast and slow down the rise.
- Don’t Overheat the Milk: Milk hotter than 120°F will kill your yeast. Use a thermometer! It should feel like warm bathwater.
- The Flour Trap: Do not scoop flour directly with the measuring cup. Fluff the flour, spoon it into the cup, and level it off. Scooping packs the flour and leads to dry, dense rolls.
- The Windowpane Test: Unsure if you kneaded enough? Tear off a small piece of dough and stretch it. If it stretches thin enough to see light through it without breaking, the gluten is ready.
Serving and Storage Tips
- Serving: These are best enjoyed fresh and warm.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
- Reheating: Microwave a single roll for 15-20 seconds. It will soften right back up and taste freshly baked.
Frequently Asked Questions
Can I make these overnight? Yes! After cutting the rolls and placing them in the pan (Step 5), cover them tightly and refrigerate overnight. In the morning, bring them to room temperature for about 1 hour before adding the cream and baking.
Why are my cinnamon rolls tough? Usually, this means too much flour was added during kneading, or the dough was overworked. Keep the dough tacky!
Do I have to use the heavy cream? You don’t have to, but I highly recommend it. It creates a gooey caramel-like sauce at the bottom of the pan and keeps the dough moist for days.
Conclusion
There you have it the blueprint for the softest, most indulgent Fluffy Cinnamon Rolls you will ever bake. I hope this recipe brings as much warmth to your kitchen as it has to mine over the last four decades.
I’d love to hear from you! Did you try the heavy cream hack? Did it change your life? Leave a comment and a star rating below—it helps other bakers find this recipe!
Softest Fluffy Cinnamon Rolls (Better Than Cinnabon)
Ingredients
Method
- Activate Yeast: If using active dry yeast, mix with warm milk and 1 tsp sugar. Let sit for 5-10 mins until foamy. If using instant yeast, skip to step 2.
- Make Dough: In a stand mixer, combine flour, sugar, salt, melted butter, egg, and yeast mixture. Knead on medium-low for 5-7 minutes until the dough is tacky but smooth.
- First Rise: Place dough in a greased bowl, cover with a warm towel, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Roll & Fill: Punch down dough. Roll out on a floured surface to a 12×18 inch rectangle. Spread softened butter over dough. Sprinkle cinnamon-sugar mixture evenly on top.
- Cut: Roll dough tightly into a log. Use dental floss to cut into 12 even rolls to avoid squishing them.
- Second Rise: Place rolls in a greased 9×13 inch pan. Cover and let rise for 30-45 minutes until puffy.
- The Cream Hack: Preheat oven to 375°F (190°C). Warm the heavy cream slightly and pour it over the risen rolls, getting in between the gaps.
- Bake: Bake for 20-25 minutes until golden brown. Let cool slightly.
- Frost: Whisk icing ingredients together. Spread over warm rolls.
