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Fluffy Cinnamon Rolls

Softest Fluffy Cinnamon Rolls (Better Than Cinnabon)

These homemade Fluffy Cinnamon Rolls are the softest you will ever eat, thanks to a secret heavy cream soak. Topped with tangy cream cheese icing, they are better than any bakery. Perfect for holiday mornings!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup warm milk (110°F/45°C) Whole milk preferred
  • 2 1/4 tsp instant yeast 1 standard packet
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 4 cups bread flour plus more for dusting
  • 1 tsp salt
Filling
  • 1/2 cup unsalted butter very soft
  • 1 cup brown sugar packed
  • 2 tbsp ground cinnamon Saigon cinnamon is best
  • 1/2 cup heavy cream warm, for pouring over rolls
Cream Cheese Icing
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. 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.
  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.
  3. 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.
  4. Roll & Fill: Punch down dough. Roll out on a floured surface to a 12x18 inch rectangle. Spread softened butter over dough. Sprinkle cinnamon-sugar mixture evenly on top.
  5. Cut: Roll dough tightly into a log. Use dental floss to cut into 12 even rolls to avoid squishing them.
  6. Second Rise: Place rolls in a greased 9x13 inch pan. Cover and let rise for 30-45 minutes until puffy.
  7. 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.
  8. Bake: Bake for 20-25 minutes until golden brown. Let cool slightly.
  9. Frost: Whisk icing ingredients together. Spread over warm rolls.

Notes

Overnight Option: After cutting rolls and placing in the pan, cover tightly and refrigerate overnight. Bring to room temp for 1 hour before adding cream and baking.