Craving the BEST fluffiest, softest giant cinnamon roll? WHO ISN’T?! This fluffy cinnamon roll recipe will knock your socks off and be a timeless recipe in your recipe box. How do I know? Because it’s been in our family’s for generations.
Homemade Cinnamon Rolls are a timeless dessert. Everyone loves a big, fluffy warm gooey cinnamon roll. Just the fact that there are that many adjectives for a single food gotta mean it must be pretty darn good.
How to make the fluffy cinnamon rolls
While cinnamon rolls are a pretty simple, no-fail recipe they do take time to make. So plan accordingly. What makes the cinnamon rolls extra soft and fluffy is allowing them time to rise. Let’s talk about the dough!
cinnamon roll dough
First you start out by making the dough and letting it rise for 2-3 hours. When it is finished rising, turn it out onto a floured surface and roll into a rectangle.
Tips for the perfect dough:
- Use luke warm water to help yeast grow, but dont use hot water or you will kill the yeast.
- Let the yeast sit and bubble for about 10 minutes, to make sure it’s alive and working.
- Incorporate the first 4 cups of flour but then add the next 1-2 cups slowly until the dough pulls away from the sides, but still has a slightly sticky texture.
- Let the dough knead in your stand mixture till it has a nice sheen to it. about 5 minutes.
When it is finished rising, turn it out onto a floured surface and roll into a rectangle.Pour melted butter on, and sprinkle the cinnamon sugar mixture evenly on the surface.
When it is finished rising, turn it out onto a floured surface and roll into a rectangle, keeping it about a half inch thick.
Roll up and cut with floss about 1.5 inches wide. Let the rolls rise on a greased jelly roll pan for another 20 minutes, until they double in size. The BAKE!
Cover with oodles of cream cheese frosting and eat it up while it warm! Lets talk about the frosting.
How to make cinnamon roll frosting
You can choose to make either cream cheese frosting (highly recommended) or more of a glaze. To make the glaze, just omit the cream cheese from our frosting recipe.
TIPS for the cinnamon roll icing-
- Make sure the butter and cream cheese are both room temperature, so you have a nice smooth textured icing.
- Frost the cinnamon rolls while they are still warm.
- Use a hand held beater or electric stand mixer.
We love to eat them immediately!! While they are nice and warm dripping with all the cream cheese frosting. These beautiful fluffy cinnamon rolls will be devoured so fast!
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The BEST fluffiest, softest giant cinnamon roll? WHO ISN'T?! This fluffy cinnamon roll recipe will knock your socks off and be a timeless recipe in your recipe box.
- 3 cups Luke warm water
- 3 tbsp Fast acting yeast
- 2 tbsp Sugar
- 1 Cup Sugar
- 1/2 cup butter softened
- 1 Egg
- 1 tbsp Salt
- 5-6 cups Flour
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 TBS cinnamon
- 8 oz cream cheese room temp
- 1/2 cup room temp butter
- 4 cups powder sugar
- 3-4 tbs milk
- 1 tsp vanilla
- Start out by mixing the luke warm water, yeast and 2 tbsp of sugar.
- Let grow from about 10 minutes to make sure yeast is good.
- Then add remaining sugar, butter, egg, salt.
- Start mixer and add flour 1 cup at a time. Around 4 cups go to 1/2 C at a time and allow a minute or two in between the next addition so the flour can be throughly mixed in. (About 5-6 cups total- see note).
Once the desired texture is reached- so it is slightly sticky and has a shine to it, mix for another 2-3 minutes.
- Sift flour on a clean counter where you will rough out the dough.
- Tip the bowl over on side. This will let the dough rise out of the bowl and onto the flour with out sticking to the counter.
- Cover with a towel help to warm the dough and speed up rising. Let rise about 2-3 hours.
- When ready to prepare rolls, melt about 2-3 Tbsp butter on large cookie sheet. I like to do this by putting the butter chunk on the cookie sheet and placing the cookie sheet in the oven while it is preheating.
- Roll out dough with rolling pin to about 1/4 inch thick and in as much as a rectangular form as possible
- Pour melted butter over surface and smooth out
Ssprinkle cinnamon sugar over evenly butter.
- Roll up dough
Cut with floss into 1-1.5 inch wide rolls
- Place on a greased jelly roll pan and let rise for 20 minute more
- Bake at 350 for about 20 minutes
- Frost while rolls are still warm
Mix room temp cream cheese and butter till smooth.
- Slowly add powder sugar, alternating with milk and vanilla
Mix till smooth and frost while rolls are warm
Tips for the perfect dough:
- Use luke warm water to help yeast grow, but dont use hot water or you will kill the yeast.
- Let the yeast sit and bubble for about 10 minutes, to make sure it's alive and working.
- Incorporate the first 4 cups of flour but then add the next 1-2 cups slowly until the dough pulls away from the sides, but still has a slightly sticky texture.
- Let the dough knead in your stand mixture till it has a nice sheen to it. about 5 minutes.
Use FLOSS for cutting cinnamon rolls
TIPS for the cinnamon roll icing-
- Make sure the butter and cream cheese are both room temperature, so you have a nice smooth textured icing.
- Frost the cinnamon rolls while they are still warm.
- Use a hand held beater or electric stand mixer.
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