Homemade Cinnamon Rolls (Extra Soft and Fluffy!)
Soft and ultra-gooey homemade cinnamon rolls made with a bread-flour + all-purpose flour blend, sour cream in the dough, brown sugar cinnamon filling and a cream cheese frosting topped with warmed heavy cream.
Servings: 10
Ingredients
Rolls:
- 1 cup whole milk
- 1/3 cup sour cream
- 1/4 cup brown sugar
- 1 packet active dry yeast 2.5 tsp
- 1 stick unsalted butter
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla bean paste
- 2 cups all purpose flour
- 2.5 cups bread flour
Cinnamon Filling:
- 1/2 stick salted butter
- 1 cup brown sugar
- 2 tbsp cinnamon
Cream cheese frosting:
- 8 ounces cream cheese
- 1/2 stick salted butter 2 ounces
- 1 tsp bourbon vanilla extract
- 1 tbsp heavy whipping cream
- 1.5 c powdered sugar
Other:
- 1/4 cup heavy cream on top warmed
Instructions
- Activate yeast: Add 1 tablespoon white sugar to the milk and microwave for 40–45 seconds, until lightly warm but not hot. Stir in the yeast, mix well, and let sit until frothy, about 1–2 minutes.
- Make the dough: In a large bowl, combine bread flour and all-purpose flour. Add the frothy milk mixture, sour cream, melted butter, brown sugar, eggs, vanilla, and salt. Mix until combined, then knead until smooth, soft, and slightly tacky.
- First rise: Transfer the dough to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Make the filling: In a small bowl, mix melted salted butter with brown sugar and cinnamon until it forms a thick, spreadable paste.
- Roll and fill: Roll the dough into a large rectangle. Spread the cinnamon-butter mixture evenly over the surface, then roll it up tightly and slice into equal rolls (about 10).
- Second rise: Arrange rolls in a greased 9×13″ baking dish, cover, and let rise again until puffy, about 30 minutes.
- Cream pour: Warm the heavy cream slightly (microwave for about 20 seconds) and pour over the rolls just before baking.
- Bake: Bake at 350°F for 30-35 minutes, or until golden and the centers are set but still soft. Tent with foil if browning too quickly.
- Frosting: Beat cream cheese and butter until smooth. Add vanilla, heavy cream, and powdered sugar, mixing until creamy and spreadable. Let the rolls cool for about 10-15 minutes before frosting. They should still be warm so the icing melts into every swirl.
Notes
Make ahead: After shaping, cover the rolls and refrigerate overnight. Bring to room temperature the next morning, let rise until puffy, then bake as directed.
Freezing: You can freeze baked (unfrosted) rolls for up to 1 month. Thaw overnight in the fridge, then warm at 325°F for 10–12 minutes before frosting. You can also freeze the shaped, unbaked rolls — thaw overnight, let rise, then bake fresh.
Storage: Store leftover frosted rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 5. To reheat, microwave for 20–25 seconds or warm in a 300°F oven for 5–6 minutes.
How to know they’re done: Rolls should be golden on top and set in the center, with a soft spring when lightly pressed. The internal temperature should reach about 190°F.
Variations:
Cardamom Rolls: Replace the cinnamon with freshly ground cardamom for a subtle floral warmth — they taste like a Scandinavian bakery classic.
Pumpkin Spice Rolls: Add a few tablespoons of pumpkin purée to the dough and swap cinnamon for pumpkin pie spice. Top with cream cheese frosting mixed with a dash of maple syrup for a fall-inspired version.
Chai-Spiced Rolls: Blend ground cinnamon, cardamom, ginger, and cloves in the filling for a cozy, spiced twist that pairs perfectly with your morning chai or coffee.
Chocolate Hazelnut Rolls: Spread a layer of Nutella or chocolate hazelnut spread over the dough before rolling. Bake, then top with a simple chocolate drizzle or espresso glaze.