Homemade Cinnamon Rolls (Soft + Fluffy!)

Ingredients

Instructions

1. 1

   In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.

2. 2

   In a microwave-safe bowl, microwave the milk and butter for about 45 seconds until warm to the touch and the butter is mostly melted.

   Tip: The mixture should feel warm but not hot — if it is steaming or too hot it will kill the yeast. Aim for around 43°C (110°F).

3. 3

   Pour the milk mixture into the flour mixture and add the egg. Beat on low speed until combined, then gradually increase to high and beat for 2 minutes. The dough will look more like a thick batter — this is correct and kicks off gluten development.

4. 4

   Switch to the dough hook attachment. Add an additional 1½ cups of flour and knead on low until combined, scraping down the sides as needed. Add the remaining 1 cup of flour (4½ cups total) and continue kneading on low until the dough begins to pull away from the sides of the bowl and forms a ball around the hook.

   Tip: Add the flour in stages so the dough can absorb it gradually — dumping it all in at once can cause uneven mixing.

5. 5

   Increase to medium-low speed and knead until the dough is smooth and supple, about 10 minutes. If the dough wraps around the hook, stop the mixer, pull the dough off, flip it over, and continue. The dough is ready when you can stretch a small piece between your fingers and see light through it without it tearing (the windowpane test).

   Tip: Ten minutes of kneading develops the gluten network that gives the rolls their soft, stretchy texture. Do not rush this step — under-kneaded dough produces dense rolls.

6. 6

   Transfer the dough to a large lightly-oiled bowl and cover with a dish towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

   Tip: If your kitchen is cold, place the bowl in a just-warm oven (turned off after a brief preheat to 30°C / 85°F) to create an ideal environment for rising.

7. 7

   Once the dough has risen, make the filling. In a medium bowl, mix the softened butter, brown sugar, cinnamon, and salt with a silicone spatula until it forms a smooth paste. Set aside.

8. 8

   Turn the dough onto a well-floured surface and use a rolling pin to roll it into a 30×45 cm (12×18-inch) rectangle with the long side closest to you. Spread the cinnamon filling all the way to the edges.

   Tip: Getting the filling right to the edges ensures flavour in every bite — do not leave a border.

9. 9

   Starting from the long side closest to you, roll the dough into a tight log. Press along the outside seam to seal. Cut into 12 even rolls using a very sharp knife or unflavoured dental floss. Place in a 23×33 cm (9×13-inch) pan lined with parchment paper on all sides. Cover and let rise until doubled, about 1 hour.

   Tip: Dental floss gives a cleaner cut than a knife — loop it underneath the log, cross the ends over the top, and pull to slice through without squashing the roll.

10. 10

    Preheat the oven to 175°C (350°F). Remove the cover and bake until the rolls are golden brown all over, about 30 minutes. Transfer the pan to a wire rack and cool for 15 minutes.

11. 11

    While the rolls cool, make the frosting. In a stand mixer with the whisk attachment, combine the cream cheese, butter, powdered sugar, milk, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat until light and fluffy, about 1 minute. If the frosting is too thick, beat in an extra tablespoon of milk. Spread evenly over the slightly warm rolls and serve immediately.

    Tip: Spreading the frosting while the rolls are still slightly warm lets it melt into every crevice for that signature gooey finish.