This cinnamon roll recipe makes the best cinnamon rolls ever. Sweet, fluffy rolls with cinnamon baked into every bite. Then topped with gooey cream cheese with an unusual ingredient to make them super soft and moist.
Who can resist a warm, gooey cinnamon roll straight from the oven? Cinnamon rolls for breakfast are our family’s birthday or holiday tradition. You can make this the day before and let them slowly rise in the fridge. Then pop them into the oven in the morning to start the day off right.
I love eating them from the outside and working my way in. That pillow like center surrounded by cinnamon and that gooey filling on top? Last bite bliss. What’s your favorite part of the cinnamon roll?
Now, with this cinnamon roll recipe, you can make every part of the roll just like the heavenly middle. The secret is the rolls take a bath in warm heavy cream and more cinnamon sugar. Pouring warmed cream over top of the rolls just before baking makes them even more gooey and decadent. Is it worth the extra calories? Definitely.
This recipe has everything you’re looking for in a cinnamon roll. The fluffy, yeasty roll combined with the fragrant aroma of cinnamon baking in the oven. Slather on some gooey cream cheese frosting, and you have the stuff of dreams. If you really want to go all out, toast some pecans and throw those on top of the frosting. Told you they were dangerous. Our family often demolished the whole batch in one go. Poof! Whoever heard of left-over cinnamon rolls? Not me!
Cinnamon Rolls Recipe Overview
Here the dough is rolled out, spread with softened butter, then sprinkled with cinnamon sugar. After that, it is rolled into a log and cut into 12 equal pieces.
After the second rise, the rolls are sprinkled with reserved cinnamon sugar then warm heavy cream is spooned over them.
The rolls are then baked and slathered with sweet cream cheese frosting.
Recipe F.A.Q.
Is the cream necessary?
You can leave the cream out. They won’t be as moist and soft, but I’ve made these cinnamon rolls without the cream for years, and they are still outstanding. Instead of reserving cinnamon sugar, roll it up with the rest of the filling.
Can I use All-purpose flour instead of bread flour?
Yes, you can; however, All-purpose flour has less protein, so you may need to add more flour.
Can I use instant yeast instead of active dry?
Yes. Instead of proofing the active dry yeast in the milk, throw everything in the mixing bowl.
Can I make them overnight?
Yes. Follow the directions to step 4. Let them come to room temperature in the morning for about 30 minutes. Then continue with step 5.
Do I need to cover them while baking?
No. The heavy cream keeps them moist and from drying out. If you find that they are browning too fast, then tent them with foil for the remaining baking time.
How do I store them? And can they be reheated?
I cover them with plastic wrap and put them in the fridge. Like any homemade bread product, it is best eaten within the first 2-3 days. To reheat, pop them in the microwave one at a time for 20-30 seconds.
Dangerous Cinnamon Rolls
Ingredients
Dough
- 1 cup milk - warmed to about 100 -110 degrees F
- 2½ tsp active dry yeast
- ½ cup granulated sugar - divided
- 4½ cups bread flour - (520 g)
- 1 tsp salt
- ⅓ cup butter - melted
- 2 eggs
Filling
- ½ cup butter - softened
- 2 tbsp cinnamon
- 1 cup brown sugar - lightly packed
Baking
- ½ cup heavy cream - (optional)
Frosting
- 4 tbsp butter - softened
- ½ cup cream cheese - softened (4 oz.)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup pecans - (optional)
Instructions
- In a large bowl, combine milk,yeast, and 1 teaspoon of the granulated sugar.
- Let it proof for about 5 mins until foamy. Add the rest of the ingredients to the yeast. If mixing by hand, combine with a spoon until a soft dough has formed. Transfer to a lightly floured surface. Knead until dough comes together into a smooth ball. If using a stand mixer, mix with a dough hook on medium speed. If the dough is sticky, you may need to add more flour, a little at a time. The dough is ready to rest when it is smooth. You can also give it the poke test. Press it with a finger. If it springs back to its original shape, it's ready for the next step. Cover with plastic wrap or a tea towel. Let rest for 1 hour or until double in size.
- In a small bowl, combine thecinnamon and brown sugar. Set aside ¼ cup of the cinnamon mixture.Place dough on a floured work surface. Roll into a rough rectangleshape, about 12×15 inches.
- Spread the softened butter into an even layer. Then sprinkle cinnamon sugar onto the butter.
- Working from the long side, roll into a log shape. Cut into 12 equal pieces. Place in a 9 x 13 pan. Cover and let sit at room temperature for 30 minutes, OR if baking the next day, pop them in the fridge at this point.
- Preheat the oven to 350 degrees F. While the oven is preheating, warm the heavy cream. DO NOT LET IT GET HOT. Sprinkle the reserved cinnamon mixture onto the rolls. Then spoon the heavy cream over the top, letting the heavy cream soak into the rolls.
- Bake rolls for about 20-25 minutes until lightly browned and done in the center.
- Make the frosting while the rolls are cooling. In a medium bowl, beat the butter and cream cheese with a hand mixer or stand mixer with a paddle attachment. Add in the powdered sugar and the vanilla. Spread frosting onto rolls.
- (Optional) Toast pecans in a 350-degree F oven for about 5 minutes. Watch the pecans closely because they will burn fast. Chop and sprinkle over frosted rolls.
Best cinnamon rolls hands down!