Incredibly soft, tall, and overflowing with warm cinnamon-sugar filling, these Fluffy Cinnamon Rolls are baked close together in a high-sided pan so they stay impossibly tender, moist, and cloud-like with every bite!
Why You’ll Love This Recipe
Bakery-Style Softness: Baking rolls tightly side-by-side forces them to rise up extra tall and super soft.
Rich Filling Layer: Spread with real softened butter, brown sugar, cinnamon, and finely chopped nuts for a gorgeous spiral.
Perfect Comfort Food: Ideal for weekend brunches, holiday mornings, or cozy afternoon treats.
Essential Kitchen Equipment
Rolling Pin: For shaping the dough into a smooth, even rectangle.
Unflavored Dental Floss or Serrated Knife: Cuts clean rolls without squishing the fluffy dough layers.
9×13-inch Baking Pan: Keeps rolls snugly fit together for maximum softness.
Ingredients
For the Dough:
4 cups (500g) All-purpose or bread flour
1 cup (240ml) Warm milk (105°F–110°F)
1/3 cup (70g) Sugar
1 packet (7g / 2 1/4 tsp) Instant dry yeast
2 large Eggs (room temperature)
1/3 cup (75g) Unsalted butter (softened)
1 tsp Salt
For the Cinnamon Filling:
1/2 cup (115g) Unsalted butter (softened)
1 cup (200g) Dark or light brown sugar
2 1/2 tbsp Ground cinnamon
1/2 cup Finely chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
4 oz (115g) Cream cheese (softened)
1/4 cup (55g) Unsalted butter (softened)
1 1/2 cups Powdered sugar
1 tsp Vanilla extract
Step-by-Step Instructions
1. Make & Proof Dough: In a large bowl, whisk warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add eggs, softened butter, salt, and flour. Knead for 8 to 10 minutes until a smooth, elastic dough forms. Cover and let rise in a warm spot for 1 hour (until doubled in size).
2. Roll Out: Punch down dough and roll into a large 12×18-inch rectangle on a lightly floured surface.
3. Fill & Roll: Spread softened butter evenly over the dough. Sprinkle brown sugar, cinnamon, and chopped nuts generously over top. Roll up tightly into a log, starting from the long edge.
4. Cut & Second Proof: Cut log into 12 equal rolls using unflavored dental floss or a sharp knife. Arrange in a greased 9×13-inch baking pan. Cover and let rise for 30 to 45 minutes until puffy.
5. Bake: Preheat oven to 350°F (175°C). Bake for 20 to 25 minutes until light golden brown on top.
6. Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm cinnamon rolls immediately out of the oven!
Chef’s Tips
Warm Milk Trick: Drizzle 1/3 cup warm heavy cream over the rolls right before placing them in the oven for Cinnabon-style ultra-gooey centers!
Dental Floss Cutting: Slide thread or unflavored dental floss under the log, cross the ends over the top, and pull firmly to slice cleanly without flattening the dough structure.
Nutritional Breakdown (Per Roll / 12 Rolls Yield)
Servings: 12 rolls
Calories: ~340 kcal
Protein: 6g
Net Carbs: 48g
Fat: 14g
Frequently Asked Questions (FAQ)
Can I prepare these overnight?
Yes! After shaping the rolls and placing them in the baking pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes to finish rising, then bake as directed!