Fluffy Cinnamon Rolls🍰 Dessert

Name: Fluffy Cinnamon Rolls
Prep time: 120 min
Cook time: 14 min
Total time: 134 min
Yield: 12 servings
Ingredients: 1 cup milk (100-110°F); 1 tbsp instant dry yeast; 2 tbsp granulated sugar; 1 tsp salt; 3 tbsp salted butter, softened; 1 large egg; 3 cups all-purpose flour; 1/2 cup salted butter, melted; 1 cup brown sugar; 2 tbsp ground cinnamon; 4 oz cream cheese, softened; 1/4 cup salted butter, softened; 1 to 1 1/2 cups powdered sugar; 1/2 tsp vanilla extract; 1 to 2 tbsp milk

These homemade sweet rolls truly deserve their reputation as the ultimate version you'll ever make. Irresistibly tender, pillowy, and deliciously sticky treats are completely within your reach.

By Sarah Chen, Home Cook Enthusiast

Prep: 120 minCook: 14 minServes: 12

dessert breakfast cinnamon rolls baking american

Be the first to rate!

The secret to achieving that bakery-style tenderness lies in handling the dough with a gentle touch and resisting the urge to add too much flour. You want a dough that feels slightly tacky but doesn't cling to your fingers—this soft texture is what creates those cloud-like layers once baked. The relatively low oven temperature of 325 degrees is intentional, giving the rolls time to puff up beautifully without developing a thick, crusty exterior that would compromise their signature pillowy texture.

Timing is everything when it comes to glazing. While it might be tempting to wait until the rolls have cooled completely, spreading that cream cheese frosting on while they're still warm allows it to melt slightly into every crevice, creating pockets of sweet, tangy goodness throughout. The glaze will set up as the rolls cool, but that initial warmth helps it seep into the swirls of cinnamon filling.

For a fun variation, try adding a handful of chopped pecans or walnuts to the cinnamon-sugar filling before rolling, or swap half the brown sugar for maple sugar for a deeper, more complex sweetness. These rolls also freeze beautifully after baking—just wait to add the glaze until after you've reheated them. Simply wrap cooled rolls tightly and freeze for up to three months, then warm individual portions in the microwave for about 30 seconds before frosting and serving.

Ingredients

For the Dough

1 cup milk (100-110°F)
1 tbsp instant dry yeast
2 tbsp granulated sugar
1 tsp salt
3 tbsp salted butter, softened
1 large egg
3 cups all-purpose flour

For the Filling

1/2 cup salted butter, melted
1 cup brown sugar
2 tbsp ground cinnamon

For the Cream Cheese Glaze

4 oz cream cheese, softened
1/4 cup salted butter, softened
1 to 1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1 to 2 tbsp milk

Nutrition (Per 12 servings)*

372

Calories

Protein

46g

Carbs

18g

Fat

Fiber

370mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the Dough

In the bowl of a stand mixer, combine 1 cup milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons salted butter, and 1 large egg. Add in 3 cups all-purpose flour. Using a dough hook, turn the on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Shape and Fill

Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
Brush the dough with 1/2 cup salted butter. In a small bowl, stir together 1 cup brown sugar and 2 tablespoons ground cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to gently cut the dough into 12 one-inch slices.
Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.

Bake

Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.

Make the Glaze and Finish

While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together 4 ounces cream cheese and 1/4 cup salted butter in a bowl until light and fluffy. Whip in 1 to 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add enough milk to achieve a drizzle-like consistency.
Frost the rolls while still warm. Serve immediately or cool and store. These should stay good for 4 to 5 days.