Super Soft & Fluffy Cinnamon Rolls Recipe

Ingredients

• 2.5 cups All-Purpose Flour (for dough, sifted)
• 0.25 cup Granulated Sugar (for dough)
• 2.25 teaspoons Instant Yeast (active instant yeast)
• 0.5 teaspoon Salt (for dough)
• 0.5 cup Whole Milk (warmed to lukewarm)
• 3 tablespoons Unsalted Butter (cut into pieces, melted)
• 2 tablespoons Vegetable Oil (for dough)
• 1 teaspoon Vanilla Extract (for dough)
• 1 large Egg (room temperature)
• 0.25 cup Water (helps lighten the dough)
• 3 tablespoons All-Purpose Flour (added during kneading if needed)
• 0.25 cup Unsalted Butter (very soft, for spreading)
• 0.33 cup Brown Sugar (packed)
• 1 tablespoon Ground Cinnamon (for filling)
• 4 ounces Cream Cheese (softened)
• 2 tablespoons Unsalted Butter (softened, for frosting)
• 0.75 cup Confectioners' Sugar (sifted)
• 0.25 teaspoon Vanilla Extract (for frosting)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2.5 cups all‑purpose flour, 0.25 cup granulated sugar, 2.25 teaspoons instant yeast, and 0.5 teaspoon salt until evenly distributed.

   Time: PT5M

2. Warm Milk and Melt Butter

   Heat 0.5 cup whole milk in a small pot over low heat, add 3 tablespoons unsalted butter and stir until melted. Remove from heat, add 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, and let the mixture cool to lukewarm (below 110°F / 43°C).

   Time: PT5M

3. Form the Sticky Dough

   Create a well in the dry mixture, pour in the cooled milk‑butter liquid, add one large egg and 0.25 cup water. Stir with a wooden spoon until a very wet, sticky dough forms.

   Time: PT5M

4. Knead the Dough

   If the dough is excessively wet, sprinkle in up to 3 tablespoons extra flour, a little at a time. Knead by hand or with a stand mixer on low speed for 8‑10 minutes until the dough becomes a smooth, slightly less sticky ball.

   Time: PT10M

5. First Proof

   Cover the bowl tightly with plastic wrap and place in a warm spot (around 75‑80°F / 24‑27°C) for 1½ to 2 hours, or until the dough has doubled in size.

   Time: PT1H30M

6. Shape the Dough

   Turn the risen dough onto a well‑floured surface and pat it into a 10‑by‑15‑inch rectangle, trying to keep the corners as square as possible.

   Time: PT10M

7. Add Butter and Cinnamon Filling

   Spread 0.25 cup very soft butter evenly over the entire surface of the dough. In a small bowl combine 0.33 cup packed brown sugar with 1 tablespoon ground cinnamon and sprinkle the mixture evenly over the buttered dough, reaching the edges.

   Time: PT5M

8. Roll and Cut

   Starting from the long side, tightly roll the dough into a log. Pinch the seam closed and flip the log seam‑side down. Using a bench scraper or sharp knife, cut the log into 8 equal pieces (or 12 for smaller rolls).

   Time: PT10M

9. Second Proof in Pan

   Grease a 14×8‑inch baking pan, line the bottom with parchment paper, and arrange the rolls evenly, spacing them slightly apart. Cover loosely with plastic wrap and let rise for 45‑60 minutes, until doubled.

   Time: PT45M

10. Bake

    Preheat the oven to 375°F (190°C). Bake the risen rolls for 18‑22 minutes, until golden brown and the centers are set. Check the middle of a roll; it should not be doughy.

    Time: PT20M

    Temperature: 375°F

11. Prepare Cream Cheese Frosting

    While the rolls cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add 0.75 cup confectioners’ sugar, mixing slowly to avoid a sugar cloud. Finish with 0.25 teaspoon vanilla extract.

    Time: PT5M

12. Frost and Serve

    Allow the rolls to cool about 25 minutes (still warm). Spread a generous dollop of cream cheese frosting over each roll. Serve immediately or wrap tightly to keep soft.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g