These sweet buns are incredibly fluffy, moist, and absolutely irresistible. We’ve been making them for many years now and it’s proven to be a no-fail go-to recipe that is loved by everyone. Hands down the best Super Soft Cinnamon Rolls Recipe out there!
Originally, this recipe was posted five years ago by my second oldest daughter Angela when she was taking culinary arts and photography in high school. Over the years we have added our own touches to the recipe and I decided to repost it in all its deliciousness.
This is not only a family favorite recipe for us but many of yours as well. I’ve heard very good things about it via countless pictures and messages I’ve received over the years on social media from many of you on how simple they were to whip up but still end up yielding fantastic results. I am very happy you guys love this recipe as much as we do! Enjoy!
Cinnamon Rolls Dough Ingredients
- Organic whole milk
- Dry yeast
- Eggs (I used home eggs)
- Unsalted melted butter
- Organic sugar
- Reynolds Real Sea Salt
- Organic all-purpose flour
- Heavy whipping cream (add during the baking time)
Cinnamon Rolls Filling Ingredients
- Brown sugar
- Ground cinnamon
- Unsalted softened butter
Cinnamon Rolls Frosting Ingredients
- Softened cream cheese
- Unsalted butter
- Organic sugar
- Reynolds Real Sea Salt
- Pure vanilla extract
- Heavy whipping cream (I used 40 % fat)
Super Soft Cinnamon Rolls Recipe Instructions
In a small bowl combine and stir together warm milk and dry yeast. Set aside for the yeast to dissolve for about 10 minutes.
In a mixer bowl add eggs and sugar and beat on high for about 5 minutes. Reduce mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
Add half of the sifted flour in first addition and then half a cup at a time thereafter until all the four is in. The dough should be soft and not too sticky to the sides of the mixer bowl and silicone spatula or hands.
Cover the bowl with food plastic wrap and place it into a warm place to rise for an hour and a half to two hours.
Cinnamon Rolls Filling Instructions
While the dough is rising you can make the filling and frosting. In a medium bowl add softened butter, cinnamon, and brown sugar. Combine with a spoon until all is well mixed. Set aside on the countertop until ready for use. (DO NOT refrigerate the filling or it will be impossible to spread over the rolled dough.)
Cinnamon Rolls Cream Cheese Frosting Instructions
Into a medium bowl add softened butter and softened cream cheese. Using a hand mixer, mix until well combined. Add sugar, and beat it until dissolved and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream. Beat well once more until all combined. Set aside (on the countertop) until ready for use.
Assembling the Cinnamon Rolls Instructions
The dough should triple in size. Remove the dough from the bowl and onto a working surface or onto a large floured cutting board. Split the dough into two. Roll out one chunk of the dough at a time into a large rectangular shape about ½ inches thick.
Spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn’t unroll during rising and baking.
Repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but work with the entire dough at once.
Cut the log into 1-inch rolls with a string.
Place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place (I preheat the oven to 105 then turn the oven off and place the rolls to rise into the warm oven).
I could just eat them raw;/
Cinnamon Rolls Baking and Frosting Instructions
Remove from the oven. Preheat oven to 350 F. Bake rolls for 7 minutes. Remove from the oven. Pour 1 tbsp. of heavy whipping cream over each cinnamon roll, then place it back into the oven and to continue baking until golden brown and all whipping cream melts.
Remove baked rolls from the oven and cool for 10 minutes before frosting.
Spread out frosting over warm rolls.
Enjoy cinnamon rolls warm with milk or a hot cup of latte.
If you make this recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
These Super Soft Cinnamon Rolls are incredibly fluffy, moist, and absolutely irresistible. We've been making them for many years now and it's proven to be a no-fail go-to recipe that is loved by everyone. Hands down the best cinnamon roll recipe out there!
- 1 cup (237 ml) – organic warm milk
- 1 tsp. – dry yeast
- 2 large – eggs (I used home eggs)
- ½ cup (118 ml) – unsalted melted butter
- ½ cup (100 g) – organic sugar
- 1 tsp. – Reynold’s Real Sea Salt
- 5 cups (710 g) – organic sifted all-purpose flour
- ¾ cup (117 ml) – heavy cream
- 1 cup (220 g) – brown sugar
- 3 tbsp. – ground cinnamon
- 4 oz. (113 g) – softened unsalted butter
- 8 oz. (227 g) – softened cream cheese
- 2 oz. (57 g) – softened unsalted butter
- ½ cup (100 g) – organic sugar
- 1/8 tsp. – Reynolds Real Sea Salt
- ½ tsp. – pure vanilla extract
- ½ cup (118 ml) – cold heavy whipping cream
-
In a small bowl combine and stir together warm milk and dry yeast. Set aside for the yeast to dissolve for about 10 minutes.
-
In a mixer bowl add eggs and sugar and beat on high for about 5 minutes. Reduce mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
-
Add half of the sifted flour in first addition and then half a cup at a time thereafter until all the four is in. The dough should be soft and not too sticky to the sides of the mixer bowl and silicone spatula or hands.
-
Cover the bowl with food plastic wrap and place it into a warm place to rise for an hour and a half to two hours.
-
While the dough is rising you can make the filling and frosting. In a medium bowl add softened butter, cinnamon, and brown sugar. Combine with a spoon until all is well mixed. Set aside on the countertop until ready for use. (DO NOT refrigerate the filling or it will be impossible to spread over the rolled dough.)
-
Into a medium bowl add softened butter and softened cream cheese. Using a hand mixer, mix until well combined. Add sugar, and beat it until dissolved and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream. Beat well once more until all combined. Set aside (on the countertop) until ready for use.
-
The dough should triple in size. Remove the dough from the bowl and onto a working surface or onto a large floured cutting board. Split the dough into two. Roll out one chunk of the dough at a time into a large rectangular shape about ½ inches thick.
-
Spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn’t unroll during rising and baking.
-
Repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but work with the entire dough at once.
-
Cut the log into 1-inch rolls with a string.
-
Place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place (I preheat the oven to 105 then turn the oven off and place the rolls to rise into the warm oven).
-
Remove from the oven. Preheat oven to 350 F. Bake rolls for 7 minutes. Remove from the oven. Pour 1 tbsp. of heavy whipping cream over each cinnamon roll, then place it back into the oven and to continue baking until golden brown and all whipping cream melts.
-
Remove baked rolls from the oven and cool for 10 minutes before frosting.
-
Spread out frosting over warm rolls.
-
Enjoy cinnamon rolls warm with milk or a hot cup of latte.
CAUTION: these rolls are super delicious! 😉
Need more rolls :/? Please check these out:
- Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
- Strawberry Rolls with Cream Cheese Frosting
- Cinnamon Rolls with Apples and Cream Cheese Frosting
- Easy Poppy Seed Roll
- Sweet Swirl Apple Buns
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
Love this Cinnamon Rolls Recipe? Please Save and Pin on Pinterest!
This is an updated recipe. The picture (below) is from February 5, 2015, when the recipe was originally posted.
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Your daughter Angela did an amazing job, keep up the good work! I can’t wait until my daughter will be able to bake on her own. 🙂 Tanya
Thank you Tanya! It is very nice when you come home after having a busy day and your house smells like cinnamon from fresh baked buns. Don’t worry time flies so fast and kids grow even faster. By the time you know it she will be making you meals.
Oh my! Absolutely craving this right now. Will have to make them for sure. Thanks
They are really good, I have to admit that my self. We just can’t get enough of them. And poor Angela, she has to make them couple times a week. Every one loves them in our family. 🙂
Valichka! I was craving these and when I saw your recipe I was determined to make them.
This recipe is the best recipe I have ever tried. These beat cinnabon rolls!!! Great job posting pixs and step by step instructions.
We need to promote this so it gets the credit it deserves!!
That is so sweet of you Lena! I really appreciate your words of encouragements!!! It is very much appreciated!!!
What’s funny is that we were talking about that between us and my sisters too, that they are actually better than Cinnabon rolls. Thank you so much for your comment. 🙂
Wow that’s soo wonderful your daughter is becoming a great backer !:) such a delight ! May GOD CONTINUE TO BLESS HER SKILLS 🙂 p.s. The pictures are great I have to give this recipie a shot 🙂 I’m not much of a baker but this sure looks good I think my husband will enjoy it:))
Thank you Svetlana! They are truly delicious! Let me know what you think of them, if you ever get to make it. 🙂
I made them today they are very good !:) two thumbs up :)) the dough was just soo soft and soo nice to work with thank you for the recipe 😉
Thank you for letting me know how your rolls turned out. I’m so glad you like my recipe. Thanks again Svetlana 🙂
Valya, I had a chance to make these cinnamon buns and they are ultimate and out of all of the recipes I have made, and I made a lot, these are the best! My 6-year old approved and said that they are delicious. My brother, who stated this morning that he hates cinnamon rolls and cannot stand them, after everyone kept saying, “oh, these are good!” He finally tried one and could not stop, ate 4. When I asked if the rolls were eatable, he looked up surprised and said, “Um, these were really, really good!”
My neighbor 65 year-old grandpa, whose taste buds are a little bland, said that he’s going to eat all 5 and that they were the best he’s tried in his life! Tell your daughter a big thank you!!!!
I halved the recipe and got 15 small rolls, since I like small rolls. Also I made this dough last night and before I went to sleep, I rolled in plastic food wrap and left it in a bowl on the table. When I woke up, the dough was ready to be rolled out, sprinkled and placed in the oven. Everyone woke up to the wonderful smell of these rolls. I also wanted to let you know that I combined all of the ingredients and put it in the bread machine to knead and rise the night before.
When I put into the oven, I put the buns and then turned the oven on to 335-340F which rises the dough and bakes it. After they raised, I put heavy cream and let them bake at 345F and when they were done, I turned up to 355F for 5-6 min to let them golden in color. After I spread cream cheese frosting, I topped with toasted and chopped pecans. ( I toasted them on the stovetop in a frying pan without any butter or oil).
Valya, if only you could be here and try them! The crust was a slightly crisp and the whole roll was supper soft and the cream cheese frosting with toasted pecans was out of this world! I am trying to incorporate nuts into my family’s diet and it’s hard because none of us really like them. But everyone ate and wanted more. So, tomorrow I will be making them again. Thank you to you and your daughter! God’s blessings, Tanya
I don’t know of anyone who does like cinnamon rolls. They are just so tempting. I love making them as well as enjoy them warm with milk or coffee. That’s a good idea make it in the bread maker. My daughter makes it by hand and I make it in my kitchen aid mixer.
You can also make cinnamon rolls the night before and cover them with plastic wrap and place it into the fridge over night. It’s cool there so the dough will rise slowly and it will be ready for baking in the morning. That saves lots of time and you can sleep in longer knowing that you don’t need to do all the assembling in the morning.
I’m glad you like my recipes. I appreciated reading your comment! Thank you Tanya!!! 🙂
Hi Valya!
We got a new convection oven and I made these again. They turned even better than the first time…
I wanted to share a recipe of the frosting that I have. It’s supposed to be a clone of Cinnabon icing recipe…when the girls make these have them try this frosting…
4 oz cream chz softened
1/4 c butter softened
1/2 tbsp milk
1 1/2 c powdered sugar
1/2 tsp vanilla
Mix everything until smooth.
God bless!
That’s awesome Lena! I love convection ovens too.
HI, JUST WNDERING WHERE DID YOU PUT THE WHIPPING CREAM PART?
If you follow up the recipe to step 5 in baking the roll you will see that after the rolls bake for 7 minutes carefully take the rolls out of the oven and pour heavy cream over the unfinished baking rolls. Then place the rolls back to the oven right away and finish baking until golden brown ( about 20 more minutes). I hope that helps. Thank you for your question. Others may have the same one. 🙂
I was craving these so bad so I decided to make them. They turned out very good and they were just super delicious. I am so glad that i know your blog. Thank you so much for this recipe.
Aww… thank you for the sweet words. I’m really glad that you enjoyed this recipe and my blog is helping you in your baking adventures. Feel free to ask any questions and stay tuned for many more such delicious recipes to come. 🙂
Best cinnamon rolls I’ve ever tried! Thank you Valechka for such an easy to follow recipe!
You are very welcome Olya. I’m glad you liked it. Enjoy! 🙂
I enjoy trying your recipes Valya! Today I made these soft cinnamon rolls and they are the best! I have tried different recipes in the past but no one had these soft and delicious as you. Thank you for sharing this recipe. Will make it again soon. It’s that good!!!!
Oh yeah,those sweet buns are my biggest weakness ?, I know exactly what you mean. Thank you Lana for sharing your experience with me. ?
Hi. I heard about adding the whipping cream to uncooked rolls and I went looking for that recipe and I found yours. I have the dough rising as I write this. Loved the step by step. I will update after there done. Looking forward to these ! If there good they will be at a friends daughter senior luncheon.????
LOL, thank you! Oh, these are the best! I want some now :D. Can’t wait to hear back!
can I use mashed potatoes or yogurt instead of eggs because I do not eat eggs due to health problems?? or the rolls will be soggy and doughy?
Ground Flaxseeds or Chia Seeds are a great egg substitute.
Can I make the day before Easter brunch & freeze
Yes, absolutely! Thaw them baked overnight in the fridge, reheat in the oven and spread with cream (can be made the night before and kept refrigerated until ready for use). Let me know how it goes!
Do you mean bake them & refrigerate overnight, then reheat in oven & frost.
If you’re planning to make them the day before serving then no freezing is needed. Once they cool completely refrigerate them overnight (to preserve freshness). Then the next day, reheat them in the oven for a few minutes and frost. I hope this clarified a bit more. 🙂
This recipe is what I have been looking for my whole life!
Thank you! I’m glad you liked it! 🙂
can I use evaporated milk instead of cream as I don’t have any??
I’ve never tried using evaporated milk. If you do, let me know how it turns out.
Hi. Im making these now and dont know what is wrong. The dough came out super thick, thicker than for pelimeni. And 1 cup of flour is left over still. I weighted the flour exactly. First time ever in my entire life such bad experience. I ended up adding I cup of milk to the hard dough. Will see how they turn out. Dough is rising now.
When I make this recipe I measure out 5 cups of flour and it always turns out perfect. I have to weigh the flour next time I make them and see what happens. Also, I also watch for the thickness of the dough after each flour addition. As soon as the dough isn’t sticking to the mixer bowl, fingers or a spatula you do not need to add more flour.