Fluffy and Fabulous Cinnamon Rolls

Sweet Swirls: Mastering the Art of Cinnamon Rolls

These fluffy delights, oozing with sweet cinnamon and topped with creamy icing, are not just a breakfast treat but a symbol of love and comfort. Gathered around the table, enjoying these warm rolls, your family shares more than a meal – they share laughter, stories, and the warmth of togetherness.

Read our tips for creating the perfect cinnamon roll below!


For the Dough:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the Filling:

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter, softened

For the Icing:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed)


Prepare the Dough

  • In a large bowl, dissolve the yeast in warm milk. Add sugar, melted butter, eggs, flour, and salt. Mix until well combined.
  • Knead the dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic.
  • Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Make the Filling

  • In a bowl, mix together brown sugar and cinnamon.
  • After the dough has risen, roll it out on a floured surface into a 14×9 inch rectangle.
  • Spread softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.

Form the Rolls

  • Roll the dough tightly along the long edge.
  • Cut into 12-14 even rolls and place them in a greased 9×13 inch baking pan.
  • Cover with a cloth and let them rise for another 30 minutes.


  • Preheat your oven to 350°F (175°C).
  • Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.

Make the Icing

  • While the rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.
  • Once the rolls are out of the oven, spread the icing over them while they are still warm.

Tips for creating the perfect cinnamon roll:

  • Yeast Quality: Always check the expiration date on your yeast. Fresh yeast is crucial for the dough to rise properly.
  • Milk Temperature: The milk should be warm, around 110°F, to activate the yeast. Too hot and it can kill the yeast; too cold and the yeast won’t activate.
  • Kneading the Dough: Knead the dough until it’s smooth and elastic. This develops the gluten, which gives the rolls their structure and texture.
  • First Rise: Ensure the dough is placed in a warm, draft-free area for the first rise. This helps the dough to rise evenly and sufficiently.
  • Rolling the Dough: When rolling out the dough, aim for an even thickness to ensure uniform baking and texture in the rolls.
  • Butter for Filling: Soften the butter for the filling so it spreads easily on the dough without tearing it.
  • Tight Rolling: Roll the dough tightly when forming the rolls. This prevents the filling from spilling out and ensures a nice swirl.
  • Even Slicing: Use a sharp knife or dental floss to cut the rolls. This helps in making clean, even slices.
  • Second Rise: Don’t skip the second rise after the rolls are cut and placed in the pan. This makes them fluffier.
  • Oven Temperature: Preheat your oven before baking. An accurate oven temperature is key to baking the rolls evenly.
  • Don’t Overbake: Keep an eye on the rolls as they bake. They should be golden brown, not too dark, to avoid drying them out.
  • Icing Consistency: Adjust the milk in the icing to get the right spreading consistency. It should be thick yet spreadable.
  • Serving Warm: Cinnamon rolls are best served warm. If you need to reheat them, a few seconds in the microwave can revive their gooey goodness.
  • Experiment with Flavors: Feel free to add nuts, raisins, or even a dash of orange zest to the filling for a unique twist.

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