Cinnamon Rolls – Soft, Fluffy, and Melt-in-Your-Mouth

These Cinnamon Rolls are everything I love in a sweet roll—pillowy dough, buttery cinnamon-sugar spirals, and a swoop of tangy vanilla cream-cheese frosting that melts into every crease. I pack the rolls snugly in the pan so they proof together and stay soft from edge to center (no crusty sides here!). This dough is the same base as my viral dinner rolls—tender, light, and wonderfully reliable—so if you’ve made those, you’re already halfway to cinnamon-roll heaven.

Why you’ll love this recipe

• Bakery-style texture at home: ultra-soft crumb + gooey centers.
• Foolproof dough: the viral dinner-roll base adapts perfectly to sweet rolls.
• Snug pack = soft sides: proofing together keeps edges plush.
• Make-ahead friendly: shape the night before, bake fresh in the morning.

A few secrets for extra-soft rolls

• A soft dough makes soft rolls. Add just enough flour for a smooth, elastic dough that’s slightly tacky, not sticky.
• Warm environment = faster rise. If your kitchen is cool, set the covered pan somewhere slightly warm (but not hot)—on top of the preheating oven works well.
• Don’t overbake. Pull them when the tops are just turning golden; they’ll finish with carryover heat and stay tender.

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Recipe: Soft & Fluffy Cinnamon Rolls

Yield: 12–16 large rolls (9×13 pan) or up to 20 smaller rolls (two 9-inch rounds)
Prep Time: 25 minutes (mix, knead, filling)
Rise Time: ~1 hour 10 minutes (first rise ~40 min + second rise ~30 min)
Bake Time: 22–28 minutes
Total Time: ~2 hours 5 minutes

Dough

• 2½ cups warm water
• 2 Tbsp active dry yeast
• 1 stick (½ cup) salted butter, melted
• 2 tsp salt
• ½ cup sugar
• 1 egg
• 7 cups all-purpose flour

Instructions (Dough)

1. Bloom – In a large bowl, combine warm water and yeast. Let stand 5 minutes until foamy.
2. Mix – Add melted butter, salt, sugar, egg, and flour. Mix until combined.
3. Knead – Knead 10 minutes (mixer or by hand) until smooth and elastic.
4. First rise – Place in a greased bowl, turn once to coat, cover, and let rise until doubled (about 40 minutes).

Filling

• 2 cups sugar
• 4 Tbsp ground cinnamon
• 1 cup melted butter

Instructions (Fill, Shape, Proof)

1. Roll – On a lightly floured surface, roll dough into a large rectangle (about 12×18–20″).
2. Fill – Brush with melted butter. Stir sugar + cinnamon; sprinkle evenly over dough.
3. Roll up – Starting from a long edge, roll up tightly, gently stretching as you go for tight spirals.
4. Slice – Cut into 12–16 even rolls (unflavored dental floss or thin thread makes clean cuts).
5. Pan – Arrange rolls snugly in a greased 9×13 pan (or two 9-inch rounds).
6. Second rise – Cover and let rise until puffy, about 30 minutes.
7. Bake – Bake at 350°F for 22–28 minutes, until lightly golden. (For extra insurance, centers should read ~190°F.)

Frosting

• 2 cups butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla
• 2–4 Tbsp milk
• 2 cups powdered sugar

Instructions (Frost)

1. Beat butter, cream cheese, vanilla, and milk until smooth.
2. Add powdered sugar; beat until fluffy and spreadable.
3. Frost warm rolls (light swoop) or cooled rolls (thicker layer).

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Make-Ahead, Freezing & Reheating

• Overnight option: After slicing and panning, cover tightly and refrigerate up to 16 hours. In the morning, bring to room temp and proof until puffy (30–60 min), then bake.
• Freeze unbaked (best for fresh-baked taste): Freeze the sliced, unbaked rolls on a sheet until firm; transfer to a bag/container (up to 6 weeks). To bake, place in pan, cover, thaw overnight in fridge, proof until puffy, then bake.
• Freeze baked: Cool completely, wrap well (whole pan or individual rolls), and freeze up to 2 months. Rewarm covered at 300°F for 10–12 min; frost after reheating if you froze unfrosted.
• Next-day softening: Place a slice of bread or a little cup of water in the storage container to keep rolls plush.

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Troubleshooting & Tips

• Dough too sticky? Add flour 1–2 Tbsp at a time near the end of kneading; stop as soon as the dough clears the bowl but still feels soft.
• Sparse spirals? Spread filling right to the edges and roll tightly; floss cuts keep spirals neat.
• Dry rolls? Overbaking is the usual culprit. Pull them when the tops just kiss golden.
• Too sweet for you? Reduce the filling sugar to 1½ cups or add a pinch of salt to the filling for balance.
• Glaze alternative: For a thinner icing, whisk 1½ cups powdered sugar with 2–3 Tbsp milk + ½ tsp vanilla and drizzle over warm rolls.