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Easy fluffy Cinnamon Rolls

Oh My Goodness!! These are the best homemade Cinnamon Rolls. They’re fluffy, soft, and topped with vanilla cream cheese icing that will settle in and make them incredibly irresistible. If you love Cinnamon Rolls, this is the only recipe you’ll ever need. These are the ultimate morning treat. Surprise your loved ones the coming holidays with this soft, pull-apart deliciousness.
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Course: Breakfast, Brunch
Cuisine: American
Servings: 12 Big Rolls
Calories: 608kcal


The dough

  • 1 cup whole milk or 2% preferred warm about 115°F (46°C)
  • 2 ¼ teaspoons Instant Yeast * *I like to use Fleischmann's Instant Dry Yeast
  • 2 large large eggs at room temperature at room temperature
  • cup salted butter softened to room temperature
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour + 2 tablespoons (use 2 tablespoons to floured surfaces)

The Filling:

  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1 stick stick butter 8 tablespoons (softened to room temperature)
  • ½ cup heavy cream warm

The Frosting:

  • 6 ounces cream cheese softened to room temperature
  • cup salted butter softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


The Dough

  • The first step is to prepare the yeast mixture. In the bowl of your stand mixer, pour 1 cup of warm milk (115°F (46°C)). I use my microwave for this(less than 30 seconds). Don’t overheat the milk. The milk should be warm, NOT HOT. A simple tip is to dip your finger in the milk gently — it should feel warm to the touch but not HOT. This is important to activate the Yeast.
  • Continue by sprinkling 2 ¼ teaspoons of instant yeast ( 1 envelope) and adding eggs, butter, and sugar. Use a whisk and mix until combined.
  • Next, add salt and 4 cups of flour and mix using the dough hook or paddle attachment at medium speed for about 6 minutes ( or you can mix by hand using a rubber spatula or wooden spoon for 8 to 10 minutes) until it forms a soft elastic dough. The dough is supposed to feel tacky.
  • Then, on a lightly floured surface, knead the dough for 5 minutes. Place it in a lightly greased bowl (I use oil, but you can use a non-stick spray), cover loosely with a clean kitchen towel, and let the dough rest for about 40 minutes (or until doubled in size) in a warm place. I use my turn-off oven for this. It is the perfect place.

Cinnamon Roll Filling

  • Making the cinnamon filling takes only a few minutes, so I suggest making it just a few minutes before the dough rises. Combine brown sugar, cinnamon and butter

How to Roll Cinnamon Rolls

  • On a lightly floured surface ( pastry mat if available), place the already risen dough. Sprinkle a little bit of flour on top of the dough itself for easy rolling. It should be easy to roll. If it’s too hard to roll the dough, you’ve most likely added too much flour. Roll the dough out in an about 14×8 inch rectangle. It doesn’t have to be perfect.
  • Now that the dough is open and rolled out spread the cinnamon filling on the dough. Then, roll up the dough tightly to shape it into a log. Tight rolling up will help the rolls keep their shape after you slice them.
  • Lightly grease a 9×13 pan( 12 rolls) or a 10×15 baking pan ( 15 rolls) if feeding a bigger crowd. Or you can use a large baking tray as I did, place parchment paper for easy cleanup.
  • Use a sharp knife or a steel dough cutter to cut into as many rolls as you’d like. I cut 12 big rolls.
  • Arrange all the cinnamon rolls into the baking pan or tray. Covered them using the kitchen towel or wrapping paper and allowed the rolls to rise for about 30 minutes or double in size. I recommend using the same method as before with the dough. The rolls need a draft-free environment, and I find the Turn-off oven is the best place for this. It also prevents family members from touching the rolls; trust me, I had a few sticky fingers here in my kitchen.

Bake the Rolls

  • After the rolls have doubled in size, it’s time to bake them. Preheat the oven to 350°F, but there is a final step before placing them in the oven.
  • *The secret to fluffy, soft, delicious cinnamon rolls is to pour heavy cream over the rolls. It’s essential to warm the heavy cream in a small bowl. Adding warm (not hot) heavy cream will keep the rolls rising during baking.

Cinnamon Roll Frosting

  • Combine the cream cheese, butter, and powdered sugar in a large mixing bowl to make the frosting. Using a hand mixer, mix until smooth. Make sure the cream cheese and butter are softened at room temperature.


  • You are not limited to three ingredients for the filling of these Cinnamon Rolls. If you love nuts, you can add chopped walnuts or pecans. You can also add raisins. Just sprinkle over the cinnamon mixture.
  • The secret to fluffy, soft, delicious cinnamon rolls is to pour heavy cream over the rolls. It’s essential to warm the heavy cream in a small bowl. Adding warm (not hot) heavy cream will keep the rolls rising during baking.
Why do I use heavy cream?
I find that the heavy cream adds some richness to the rolls. It also helps the cinnamon filling to taste smooth and not grainy. I can’t skip mentioning that the heavy cream creates a crunchy caramel at the bottom of the rolls that taste out of this world.
**Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.


Calories: 608kcal | Carbohydrates: 82g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 429mg | Potassium: 168mg | Fiber: 2g | Sugar: 47g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg