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This is picture of a frosted cinnamon roll on a small white plate surrounding by forks, the baking pan from which it was served, and a knife with extra frosting.

Fluffy Cinnamon Rolls Recipe

Soft, fluffy homemade cinnamon rolls with a rich cream cheese frosting. Perfect for weekends, holidays, or overnight prep — bakery-level comfort at home.
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Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12 servings
Calories: 725kcal
Author: Ruth Truett

Equipment

Ingredients

Filling

Frosting

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • ½ tablespoon vanilla bean paste
  • 2½ cups powdered sugar more or less depending on how sweet you like it
  • hefty pinch of kosher salt

Instructions

The Dough

  • Bloom the yeast: Add the warm milk and yeast to the bowl of a stand mixer. Let sit for 5–10 minutes, until foamy.
  • Build the base:Add the softened butter, eggs, sugar, and vanilla. Whisk briefly just to break everything up—no need to fully combine yet.
  • Form the dough:Add the flour and kosher salt. Using the dough hook, knead on medium speed for 8–10 minutes until the dough is smooth, elastic, and no longer overly sticky.
  • First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1–1½ hours, or until doubled in size.

The Filling and Second Rise

  • Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and kosher salt until smooth and spreadable.
  • Roll it out: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a 12×18-inch rectangle, about ¼–½ inch thick.
  • Spread the filling: Using an offset spatula, spread the filling evenly over the dough, leaving a small border around the edges.
  • Roll and slice: Starting with the long side closest to you, roll the dough up tightly into a log. Trim the ends if needed, then cut into 12 even rolls using unflavored dental floss or a very sharp knife.
  • Prepare the pan: Line a 9×13 baking dish with parchment paper and sprinkle the bottom with the reserved brown sugar. Arrange the rolls evenly in the pan, then pour the warm heavy cream into the spaces between them
  • Second rise: Cover and let the rolls rise for about 1 hour, or until puffed and nearly doubled in siz
  • Bake: Bake at 350°F for 25–30 minutes, until just golden and soft in the center.

The Frosting

  • The base: Combine the softened cream cheese, butter, and vanilla bean paste in a bowl. Beat with an electric hand mixer until smooth and fluffy.
  • Sweeten it up: Slowly add the powdered sugar so it doesn’t explode everywhere (learned the hard way). Add a generous pinch of kosher salt and mix until creamy and spreadable.
  • Frost and finish: Slather the frosting over the slightly cooled cinnamon rolls so it melts just a bit into the swirls. Serve warm and enjoy every last bite.

Nutrition

Serving: 1serving | Calories: 725kcal | Carbohydrates: 94g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 564mg | Potassium: 182mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1194IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg
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