These easy melt in your mouth cinnamon rolls are extra fluffy and soft and are packed full of cinnamon and brown sugar with the most delicious cream cheese frosting on top. They can be made from start to finish in less than 3 hours or you can proof the dough overnight in the refrigerator for an easy morning bake. There’s nothing quite like a fresh, warm and gooey cinnamon roll for breakfast! Pair with a cup of coffee or orange juice, with some eggs and bacon for the most perfect brunch.
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Why you will love these cinnamon rolls
- You can have fresh, homemade, buttery and fluffy cinnamon rolls in just 3 hours
- No mixer is required to make the dough. Just a bowl and your hands.
- The rolls can be prepped in advance to bake in the morning or frozen for another day (refer to recipe notes)
- It is an easy recipe for first time bread makers
- The recipe can easily be doubled or tripled (refer to recipe notes)
Ingredient Notes
Milk: I always use whole milk. Specifically A2, A2 whole milk because I personally believe it yields a fluffy roll. However I have had success using dairy free milk too. I like Elmhurst coconut, cashew milk blend. You really can use whatever milk you would like. Just make sure it is 110 F so the yeast will activate when added to the milk. If the milk is too hot it will kill the yeast. Too cold and the yeast won’t bubble up.
Butter: I use unsalted butter so I can add in my own salt but you can use salted butter too. I adjusted the salt added in the recipe just in case. Refer to the notes next to the ingredient. You can also use coconut oil, avocado oil or olive oil if you need a dairy free replacement. Just add the oil in where the butter is suppose to be added.
Flour: Use a high quality all purpose flour like Wheat Montana White Flour or King Arthur Organic White Flour for a fluffy and light cinnamon roll. Lehi Mills is a good brand too. You can also use bread flour.
Yeast: I personally prefer using active dry yeast. I buy Red Star. It is the best! If you would like to use instant yeast you can just add it to the milk without having to wait for it to activate and continue on with the baking steps. Saf Instant Yeast is good brand.
Salt: salt is so important when baking because it enhances the flavors of the other ingredients! A good quality sea salt is the secret ingredient for amazing tasting baked goods. I love Redmond Sea Salt because it is unrefined and contains over 60 plus trace minerals. Who said treats have to be unhealthy?
Sugar: I love honey and add it in anything that I can. It is a non refined sugar, making it great for keeping glucose levels low but you can use regular granulated sugar if you would like or even coconut sugar.
Eggs: It is important for the eggs to be room temperature. Cold eggs could kill the yeast and yield a dense cinnamon roll. An easy trick is to place your eggs in a bowl of warm tap water for 10 minutes then use. This will bring them to room temperature quickly. Also if you double the recipe use 3 eggs. If you triple the recipe use 4 eggs and 1 egg yolk.
Recipe Variations
Orange Rolls: Make the dough as directed. For the filling mix 1/2 cup of softened butter, with 1 cup granulated sugar, zest of one orange, 1/2 teaspoon ground ginger and 4 tablespoons flour. For the frosting replace 2 tablespoon of heavy cream with fresh orange juice. Top the rolls with extra zest if you would like.
Raspberry Rolls: Make the dough as directed. For the filling mash together 2.5 cups (10 oz pkg) of fresh, organic, washed and dried raspberries, 1/3 cup of granulated sugar and 1 teaspoon of cornstarch, arrowroot powder or tapioca starch. For the frosting you can use almond extract instead of vanilla extract.
Nutella Sweet Rolls: Make the dough as directed. For the filling spread one jar of Nocciolata Organic Hazelnut Spread over the dough but reserve 2 tablespoons for the frosting. For the frosting add 11/2 cups of powdered sugar, 2 tablespoons of hazelnut spread, 1/2 teaspoon pure vanilla extract and 1/3 cup of heavy cream to a bowl. Beat together with a whisk or hand mixer 2-3 minutes until smooth.
Apple Rolls: Make the dough as directed. For the filling mix 1/4 cup softened butter, 2/3 cup brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon of ground ginger together to spread over the dough. Then sprinkle 3 apples, peeled and diced over the dough. Roll up, rise and bake as normal. You can add a teaspoon of pure maple flavoring instead of vanilla extract to the frosting if you would like.
How to make the cinnamon Rolls
- In a microwave safe bowl warm the milk to 110 F, about 1 minute and 30 seconds in the microwave. Add in 1 tablespoon of honey and active dry yeast. Cover the bowl with plastic wrap and allow the yeast to activate 5-10 minutes until bubbly and foamy.
- Pour the yeast mixture into a large mixing bowl (I use an 8 quart bowl.) Mix in the rest of the honey, egg, egg yolk, sea salt, melted butter and flour until combined using the dough hook. Stop mixing once the dough clumps together.
- Scrape the dough out of the bowl using a plastic dough scraper and place onto a lightly floured surface to knead the dough for 5 minutes. Knead until the dough is no longer sticking to your fingers and if you indent your finger into the dough it holds its shape. Form the dough into a nice ball.
- Now spray the bowl you previously mixed the dough in and place the kneaded dough back into the bowl. Cover the bowl with plastic wrap and or a tea towel and let the dough rest for 1hour until doubled in size.
- Punch the dough down and flip out into a lightly floured surface. Roll the dough into a 12×18 rectangle. Prepare the filling by slightly melting the butter in the microwave (about 15-20 second), then mixing in the brown sugar, cinnamon and salt. Spread the filling onto the dough, leaving an inch border. Roll the dough up lengthwise and pinch the seem together so the filling does not leak out. Cut off the ends to revel the swirls and cut 12 equal cinnamon rolls with a knife or floss.
- Place the cinnamon rolls in a greased sheet pan and cover with plastic wrap. Now you have two options. Place the rolls in the fridge overnight or allow the rolls to rise 30-45 minutes until double in size to bake.
- If you place the cinnamon rolls in the refrigerator overnight, bring them out the next morning and allow them to come back to room temperature while the oven preheats to 350 F. About 30-45 minutes until doubled in size. Then bake for 20-30 minutes until fluffy and tops are golden brown. Make the frosting and frost the warm rolls. Serve and enjoy.
- If making the day of, preheat the oven to 350 F while the rolls are rising for the second time. Then bake 25-30 minutes until fluffy and tops are golden brown. Make the frosting and frost the warm rolls. Serve and enjoy.
- Refer to recipe card for more details.