Soft & Buttery Cinnamon Rolls

What are Soft & Buttery Cinnamon Rolls?

These Soft & Buttery Cinnamon Rolls are classic, no-frills, melt-in-your-mouth perfection. The pillowy, yeast-leavened dough is rich with milk and butter, rolled with a sweet cinnamon-sugar filling, and finished with a smooth, vanilla cream cheese icing that melts into every swirl. This is the kind of cinnamon roll recipe you bookmark forever — soft, sweet, and full of warm flavor with just the right balance between gooey center and golden edges.

Unlike some cinnamon roll recipes that rely on long proofing times or specialty flours, this one uses pantry staples and a single rise for a quicker turnaround without sacrificing texture. With no overpowering spices or dense dough, these cinnamon rolls are tender from edge to center, subtly sweet, and dripping with icing. They’re ideal for breakfast, brunch, dessert — or honestly, anytime you need something comforting.

Whether you’re baking for a holiday, a special morning, or just because — this is a dependable recipe that delivers bakery-style rolls with homey charm.

How to Make Soft Cinnamon Rolls

Step 1: Make the Dough

In a large mixing bowl, combine 2 cups of room temperature whole milk, ½ cup melted butter, and ½ cup granulated sugar. Stir well to dissolve the sugar. Sprinkle in 2¼ teaspoons of instant yeast and allow it to sit for about 5 minutes until foamy (this confirms that the yeast is active).

Add in 5 cups of all-purpose flour, 1 teaspoon baking powder, and 2 teaspoons of salt. Stir the mixture together using a wooden spoon or dough hook until a shaggy dough forms. Knead by hand for 8–10 minutes or with a mixer for 5–7 minutes, until the dough is smooth, soft, and slightly tacky but not sticky.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let it rise for 60–75 minutes in a warm place until doubled in size.

Step 2: Make the Cinnamon Filling

In a small bowl, beat together ¾ cup of room temperature unsalted butter, ¾ cup of light brown sugar, and 2 tablespoons of ground cinnamon until smooth and spreadable. Set aside at room temperature.

Step 3: Roll Out and Fill the Dough

Once the dough has doubled, punch it down and transfer it to a floured surface. Roll it into a large rectangle about 16×20 inches, roughly ¼-inch thick. Spread the cinnamon filling evenly over the surface of the dough, all the way to the edges.

Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Use unflavored dental floss or a very sharp knife to slice the log into 12 even rolls.

Step 4: Bake

Arrange the cinnamon rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover loosely and allow to rest for 20–30 minutes while you preheat the oven to 350°F (175°C).

Bake the rolls for 25–30 minutes until golden brown on top and baked through in the center. Do not exceed 35 minutes or the rolls may overbake and lose their softness.

Step 5: Make the Icing

While the rolls are baking, prepare the icing. In a medium bowl, beat together 4 oz of softened cream cheese, 2 tablespoons of softened unsalted butter, 1 cup powdered sugar, 4 tablespoons milk, and 1 teaspoon vanilla extract until smooth and pourable.

Pour the icing over the warm rolls immediately after baking so it melts into the crevices. Serve warm for maximum gooey goodness.

Tips & Troubleshooting

• Yeast Tip: Even though instant yeast doesn’t technically need proofing, letting it bloom in milk ensures it’s alive and working properly.
• Dough Texture: If the dough is very sticky, add 1 tablespoon of flour at a time until it’s smooth but still soft. Avoid over-flouring.
• Slice Cleanly: Dental floss works best for slicing without squishing the dough. Wrap under the log, cross, and pull through gently.
• Under vs. Overbaking: It’s better to underbake slightly than overbake. The rolls will continue to cook as they cool in the pan.
• Storage: Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in the microwave for 10–15 seconds.

Enjoy!

These cinnamon rolls are everything you want from a homemade bake: soft, fluffy, gooey in the center, and dripping with cream cheese icing. They’re sweet without being overwhelming, and the balance of cinnamon and vanilla makes them comforting and nostalgic.

Whether you’re hosting brunch, surprising someone with breakfast in bed, or just treating yourself to a cozy morning, these cinnamon rolls are guaranteed to please. Best served warm, with a hot cup of coffee or tea — and maybe a second roll, because one is never enough.