Classic Cinnamon Rolls
These classic Cinnamon Rolls are soft, sweet and fluffy. I topped them with a simple vanilla cream cheese frosting, making them a nice treat for a cozy fall weekend or a sweet dessert. I hope you give them a try!
I’ve been making Cinnamon Rolls for years, always tweaking the recipe a little each time. Somehow they just keep getting better. But funny enough I realized I’d never actually made the classic version with the simple cinnamon filling with a cream cheese frosting on top. I’ve usually gone for twists like Hazelnut Sweet Rolls, Peach Cobbler Sweet Rolls or even Black Forest inspired Sweet Rolls. This time I finally went back to the basics. Keep reading below for more tips and tricks!
WHY YOU’LL LOVE THIS RECIPE
♡ Soft and fluffy texture - These rolls turn out super soft and pillowy every time. The dough stays light while still rich and buttery.
♡ Classic cinnamon filling - It’s made with simple ingredients yet the flavor is unbeatable.
♡ Cream cheese frosting - The creamy frosting melts slightly over the warm rolls.
♡ Perfect for weekends - These are great to make on a slow morning or cozy weekend.
♡ Customizable - You can easily switch the filling. Once you master the base, the options are endless.
♡ Crowd pleaser - Everyone loves a good cinnamon roll. :)
♡ Fall comfort recipe - Warm cinnamon and soft dough make this such a comforting bake for chilly days.
♡ Tested and perfected - I’ve made this recipe so many times over the years. Each time I’ve adjusted small details to make it just right.
Tips and tricks
Don’t skip the second proofing - Letting your rolls rise a second time is what makes them soft and fluffy. If you skip this step they’ll turn out dense and heavy instead of light and airy.
Pour heavy cream over the rolls before baking - This is the secret to extra soft and gooey cinnamon rolls.
Cover with aluminum foil while baking - This helps them bake evenly without burning on top while staying soft inside.
Adjust baking time depending on your baking tin - Different pans bake differently. Metal tins usually bake faster, while ceramic or glass ones take a bit longer.
Try not to overbake the rolls - Overbaking will dry them out. It’s better to take them out when they’re just set and lightly golden rather than fully firm.
Warm them up before serving - Cinnamon rolls are always best when warm and soft. If they’ve been in the fridge, pop them in the microwave for 10-15 seconds to reheat them.
Frequently asked questions
1. How should I store the cinnamon rolls?
Store your rolls in an airtight container in the frige for 2-3 days. Reheating before serving brings back that freshly baked softness.
3. Can I freeze the dough?
You can freeze the raw dough after rolling it out and shaping the rolls. Wrap them tightly and freeze for up to a month. Thaw in the fridge overnight before baking.
4. Can I make the dough one day ahead?
Yes! Make the dough, let it rise once then cover and refrigerate overnight. In the morning let it come to room temperature and do the second proofing before baking.
5. What kind of cream cheese should I use for the frosting?
I usually use full fat Philadelphia cream cheese for a smooth, rich frosting.
6. Why are my cinnamon rolls dry?
Dry rolls usually mean either too much flour, overbaking or not enough rising time. Make sure to measure flour accurately and avoid overbaking.
7. What type of yeast did you use?
I use instant dry yeast for this recipe. It’s convenient and mixes directly into the flour.
8. Can I skip the heavy cream?
Yes. I recommend brushing the rolls with an egg wash before baking to help them stay soft and golden on top. The cream just adds extra richness and a slightly gooey texture.
9. Why didn’t my dough rise properly?
This could be due to old yeast, too cold liquid or skipping proofing steps. Make sure your yeast is fresh and your liquids are warm (not hot) when mixing. Allow enough time for both risings.
Ingredients you will need for this recipe
For the dough:
All purpose flour: Substitute with bread flour for slightly chewier rolls.
Granulated sugar: Adds sweetness and helps the yeast activate better. You can use caster sugar if that’s what you have.
Light brown sugar: Adds a light caramel flavor and keeps the dough extra soft. You can replace it with all white sugar if needed but the flavor will be milder.
Instant dry yeast: can also use active dry yeast, just dissolve it in warm milk first before mixing it in.
Salt: Balances out the sweetness and brings out the flavor of the dough.
Melted butter: Make sure to use unsalted butter. If using salted, reduce the added salt. Also make sure the butter is slightly cooled!
Egg + egg yolk: The extra yolk makes the dough softer.
Warm milk: Activates the yeast and adds moisture.
Vanilla bean paste or powder: You can also use vanilla extract if that’s what you have.
For the filling:
Unsalted butter: Helps the filling stick to the dough and makes it rich and gooey. Make sure it’s soft so it spreads easily.
Light brown sugar: Gives that classic caramel like flavor.
Granulated sugar: Adds sweetness.
Ground cinnamon: Adjust the amount depending on how strong you like it.
Ground vanilla bean powder: Adds extra flavor. You can skip it if you don’t have any.
For the frosting:
Unsalted butter: Soften it at room temperature so it mixes smoothly.
Philadelphia cream cheese: Adds tanginess and creaminess.
Granulated sugar: Sweetens the frosting. You can use powdered sugar instead if you want a smoother texture.
Vanilla bean paste or powder: Vanilla extract works too.
Extras:
Heavy cream: Poured over the rolls before baking to make them extra soft and gooey.
Step by step instructions with photos
1. First you’re going to prepare the dough, which you can do either by hand or using a stand mixer.
2. Prepare the dough by hand: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and indtant dry yeast. Then add the milk, egg, egg yolk, vanilla and the melted butter. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough. Then place it on a floured surface and start kneading it for about 12 minutes until the dough becomes smooth.
3. Making the dough using a stand mixer: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Then add the egg, egg yolk, vanilla, milk and melted butter. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed to medium, and knead it until it becomes smooth.
4. Once your dough is ready, place it in a lightly oiled bowl, cover and let it rise at room temperature for about 2 hours.
5. Once your dough has doubled in size, punch it down and place it on a lightly floured surface.
6. Using a rolling pin, roll it out into a 35x45 cm dough.
7. Spread the butter evenly on the dough, then sprinkle the sugar-cinnamon mixture evenly on it, pressing it down to make it stick to the butter.
8. Roll it up into a log.
9. If you prefer thicker rolls, cut them each into 5 centimeters. This time I wanted more rolls, so I cut them into 3 centimeters each.
10. Once you have your rolls ready, place them into a buttered pan.
11. Cover with a cloth and let them rise for additional 30 minutes. Make sure not to skip this step. This is crucial for light and fluffy rolls. If you skip this step, the rolls will come out dense and the middle might remain raw or under baked.
12. About 12 minutes before the time is up, preheat your oven to 180•C.
13. Once the dough has doubled in size it’s time to bake.
14. Pour a bit of heavy cream over each roll, cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Then take the foil off and bake for additional 3-5 minutes for color.
15. NOTE: I baked these cinnamon rolls in a ceramic pan so they took a bit longer to bake. If you use a metal pan, keep an eye on them, as they usually bake faster and are ready in about 18–20 minutes.
16. Once the cinnamon rolls are ready, take them out the oven and let them slightly cool.
17. While the rolls are cooling, prepare the frosting.
18. In a small bowl mix together the room butter and the sugar.
19. Then add the cream cheese along with the vanilla and mix until smooth.
20. Once the rolls have slightly cooled down, spread the frosting on them.
21. Enjoy!
Classic Cinnamon Rolls
These classic Cinnamon Rolls are soft, sweet and fluffy. I topped them with a simple vanilla cream cheese frosting, making them a nice treat for a cozy fall weekend or a sweet dessert. I hope you give them a try!
Ingredients
- 500g all purpose flour - 4 cups
- 50g granulated sugar - 1/4 cup
- 50g light brown sugar - 1/4 cup
- 7g instant dry yeast - 1 tablespoon
- 10g salt - 1 tablespoon
- 70g melted butter - 1/3 cup
- 1 large egg + 1 large egg yolk
- 220g warm milk - 3/4 cup + 3 tablespoons
- 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla bean powder
- 120g unsalted, softened butter - 1/2 cup + 1 teaspoon
- 50g light brown sugar -1/4 cup
- 50g granulated sugar - 1/4 cup
- 1-2 tablespoons ground cinnamon
- 1 teaspoon ground vanilla bean powder
- 50g unsalted butter, softened - 1/4 cup
- 250g Philadelphia cream cheese - 1 cup + 2 tablespoons
- 80g granulated sugar - 1/3 cup + 1 tablespoon
- 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla bean powder
- Heavy cream
Instructions
- First you’re going to prepare the dough, which you can do either by hand or using a stand mixer.
- Prepare the dough by hand: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and indtant dry yeast. Then add the milk, egg, egg yolk, vanilla and the melted butter. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough. Then place it on a floured surface and start kneading it for about 12 minutes until the dough becomes smooth.
- Making the dough using a stand mixer: In a large bowl whisk together the flour, granulated sugar, brown sugar, salt and instant dry yeast. Then add the egg, egg yolk, vanilla, milk and melted butter. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed to medium, and knead it until it becomes smooth.
- Once your dough is ready, place it in a lightly oiled bowl, cover and let it rise at room temperature for about 2 hours.
- For the filling, whisk together the brown sugar, granulated sugar, cinnamon and vanilla bean powder.
- Once your dough has doubled in size, punch it down and place it on a lightly floured surface.
- Using a rolling pin, roll it out into a 35x45 cm dough.
- Spread the softened butter on the dough, then sprinkle the sugar-cinnamon mixture evenly on it, pressing it down to make it stick to the butter.
- Roll it up into a log.
- If you prefer thicker rolls, cut them each into 5 centimeters. This time I wanted more rolls, so I cut them into 3 centimeters each.
- Once you have your rolls ready, place them into a buttered pan.
- Cover with a cloth and let them rise for additional 30 minutes. - Make sure not to skip this step. This is crucial for light and fluffy rolls. If you skip this step, the rolls will come out dense and the middle might remain raw or under baked.
- About 12 minutes before the time is up, preheat your oven to 180•C.
- Once the dough has doubled in size it’s time to bake.
- Pour a bit of heavy cream over each roll, cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Then take the foil off and bake for additional 3-5 minutes for color.
- *NOTE*: I baked these cinnamon rolls in a ceramic pan so they took a bit longer to bake. If you use a metal pan, keep an eye on them, as they usually bake faster and are ready in about 18–20 minutes.
- Once the cinnamon rolls are ready, take them out the oven and let them slightly cool.
- While the rolls are cooling, prepare the frosting.
- In a small bowl mix together the room butter and the sugar.
- Then add the cream cheese along with the vanilla and mix until smooth.
- Once the rolls have slightly cooled down, spread the frosting on them.
- Enjoy!
Nutrition Facts
Calories
578Fat
33 gSat. Fat
20 gCarbs
63 gFiber
2 gNet Carbs
75 gSugar
18 gProtein
8 gSodium
575 mgCholesterol
115 mg
