Chewy, gooey, and always hitting the spot, it’s Soft Cinnamon Rolls!
Who doesn’t love a cinnamon roll? If you raised your hand, I’m sorry, we can no longer be friends. I do not see how it’s possible to not love a cinnamon roll. The perfect blend of sweetness and spice, the soft and chewy dough, the sticky and delicious icing, it is quite possibly the perfect baked good.
I remember enjoying cinnamon rolls at the coffee shop down the street from my first apartment. Sitting in the front window of the coffee shop, feeling the sun on my face, drinking a tall latte, and enjoying every single bite. The only problem with that scene was the amount of money I was spending on those cinnamon rolls every week. This recipe for the perfect soft cinnamon roll solved that problem for my bank account and hit the spot for my taste buds.
This soft cinnamon roll has everything you can ask for from a cinnamon roll: yeasty, buttery, and sweet. The dough itself has an airy quality that you should always want from a pastry. The filling has a delicious blend of cinnamon spice and sweet brown and white sugars, with a cream-cheese icing that adds extra flavor and texture. You will love every bite of these cinnamon rolls—so warm and inviting—as you pull them apart. It all makes for a better cinnamon roll than any you’ll find on a grocery-store shelf.
Are Cinnamon Rolls and Sticky Buns the same thing?
I’ve had a lot of people over the years refer to my cinnamon rolls as sticky buns. I had no idea it was such a common mistake. Sticky buns are not the same as cinnamon rolls for several distinct reasons. First and foremost, while sticky buns may contain cinnamon it is not a defining characteristic; a sticky bun can absolutely be made with no trace of the spice. This, of course, is different from a cinnamon roll as is evident by the name. After all, you can’t have a cinnamon roll without cinnamon. Their respective doughs are also different, with sticky buns’ being richer and sweeter. The icing, though, is the biggest factor. As we lay out here, cinnamon rolls are covered in a sugary icing, whereas sticky buns have a topping more akin to caramel or honey. These buns can also feature nuts—something you won’t find in a cinnamon roll.
How can I store my cinnamon rolls?
Cinnamon rolls, like any baked good, should be stored in either an airtight container or wrapped as best as possible. I recommend refrigerating the cinnamon rolls if you’re not going to enjoy them the same day they are made. Your cinnamon rolls will be good for three to five days. You can also freeze them by wrapping them in plastic then storing them in an airtight container. It should keep in the freezer for up to three months. Let it thaw in the fridge overnight then warm in the microwave or toaster oven.
Serving Suggestions
Cinnamon rolls are a versatile baked good. They can be served as breakfast, a snack, or a dessert. Whatever time of day you want to enjoy your cinnamon rolls, I recommend serving them with a warm coffee-based drink, like a drip coffee or a latte. If coffee isn’t your thing, a glass of milk or a hot chocolate also works. You don’t need to get too fancy with your pairings; when it comes to these soft cinnamon rolls, I would let them be the star of the show.
Soft Cinnamon Rolls
Ingredients
The Dough:
- 3/4 cup warm milk 110 degrees F
- 2 1/4 teaspoons quick rise or active yeast
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk at room temperature
- 1/4 cup butter melted
- 3 cups bread flour plus more for dusting
- 3/4 teaspoon salt
The Filling:
- 2/3 cup dark brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup butter softened
The Cream-Cheese Frosting:
- 4 ounces cream cheese softened
- 3 tablespoons butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Start by warming the milk to about 110°F, which is usually achieved by microwaving it for 40-45 seconds. It should feel like warm bath water.
- In the bowl of an electric mixer, sprinkle yeast over the warm milk. Add sugar, egg, egg yolk, and melted butter. Mix until well combined, then stir in flour and salt until a dough starts to form.
- Knead the dough with a dough hook on medium speed for 8 minutes until it forms a ball and is slightly sticky.
- Place the dough in a well-oiled bowl, cover with plastic wrap and a warm towel, and let it rise until doubled in size, about 1 to 1 1/2 hours.
- Roll out the dough on a floured surface into a 14×9 inch rectangle. Spread softened butter over the dough, leaving a small margin on one edge.
- Mix brown sugar and cinnamon together and sprinkle over the buttered dough. Press the mixture into the butter.
- Roll the dough tightly from the short edge and seal the seam. Trim the ends and cut the roll into 9 pieces.
- Place the rolls in a greased and lined 9×9 inch baking pan, cover, and let rise for another 30-45 minutes.
- Preheat the oven to 350°F. Bake the cinnamon rolls for 20-25 minutes until slightly golden brown. Cool for 5-10 minutes before frosting.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread over the warm rolls and serve.
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