Soft Cinnamon Rolls

Good morning! Hope everyone has had a blessed Christmas! The last few Christmases I’ve made Fresh cinnamon rolls for Christmas morning and have tried many promising recipes! Being the perfectionist I tend to be; each recipe was always lacking in some area… either taste, softness, texture, or gooeyness <- I dont think that’s a word :0 Needless to say I have spent the last couple of years perfecting these Quick and Soft Cinnamon Rolls and am so excited to finally be posting them today!!

What Set’s These Cinnamon Rolls Apart?

I’m So glad you asked! Here is a list of things that are crucial to the taste and make of these Rolls!

• Use Active dry yeast/ Fast rise– overall this only effects the quickness of making these rolls. You also can totally skip proofing the yeast and the first rise. Regular Yeast can still be used but will require extra steps and time!
• Use Vinegar – if you been following me very long then you know that this is not the first recipe you have seen this! Truthfully vinegar mixed with your milk is just a convenient way to substitute buttermilk. I never have Buttermilk on hand, so if you do have buttermilk then you can omit the vinegar altogether!

• Roll dough out THIN– This is a very important note that is looked over. Roll out to about 1/6 in. This keeps from having cinnamon rolls that are thick and bread like and helps to ensure that more of your dough is coated well with butter and sugar. This is key to having a gooey inside!
• In the filling Do not melt butter but soften and spread; this will help keep form as well as keeping all your filling inside the roll vs seeping out! I used an icing spreader here which work great!

• Using a rolling pin Press sugar mixture into your butter and dough . This is not my original idea, but was found on another blog.* ( I have not found the blog that suggested this-so if you know , let me know so I can reference it!) 🙂

• The icing- use both cream cheese and salted butter to achieve the taste I like! This is also a huge deal breaker for me as I do not like just a buttercream glaze as it is too runny and an overabundance of cream cheese is too much in my book. The two together make a perfectly thick and Delicious Icing!
• Note– More yeast is not the answer– some recipes call for more but this results in a yeasty flavor!

Let me know if this has been helpful and if you love these Soft Cinnamon Rolls as much as we do! Also feel free to contact me below or via Email. Enjoy!

Print Recipe

Soft Cinnamon Rolls

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Course: Breads, Breakfast, Desserts

Cuisine: Breakfast, Cinnamon Rolls

Keyword: Cinnamon Rolls, easy, Homemade, Quick, Soft Cinnamon Rolls

Servings: 12 Rolls

Ingredients

Dough

• 1 C. Warm Milk
• 1 T. Vineger If using buttermilk the Omit
• 2 1/4 tsp. Fast Rise/Active dry yeast
• 1 Large Egg
• 2 T. Salted Butter melted and cooled
• 1 T. Sugar
• 1/2 tsp. Salt
• 3 1/4 C. All Purpose Flour

Filling

• 1 Stick Softened butter
• 1/2 C. Dark brown Sugar
• 1/2 C. Granulated sugar
• 1 1/2 T. Cinnamon

Icing

• 2 oz. Cream Cheese
• 1/2 C. Salted Butter Softened 1 Stick
• 2 C. Powder Sugar
• 1 tsp Vanilla
• 1-2 T. Milk

Instructions

Dough

• Preheat oven to 200 and grease a 9x 13 Dish.
• Using your stand Mixer or medium size mixing bowl; Mix together warm milk and vinegar. Add yeast, Butter, and egg. Lastly; slowly mix in flour,salt and sugar. Using your dough hook; or hands knead the dough for 5-7 minutes. After kneading; allow to set for 5 min.
• In small bowl; mix together Cinnamon, and both sugars for the filling. ( Use a fork to clear any lumps)
• Turn off oven.
• Roll out your dough into a large rectangular shape to a 1/6 in. thickness. Spread Softened butter evenly over the dough. Sprinkle evenly with sugar cinnamon mixture; then lightly press sugars into your butter and dough using a rolling pin. Roll dough up tight horizontally.
• Using a Dough Scraper( Link below) or string; slice each cinnamon roll at 1 1/2 in. thick. You may need to lightly press into shape with hands then place onto your greased dish. You should end with 12-13 rolls.
• Place a thin clean towel over the top of the rolls and place in the oven for 20- 25 min. Rolls should be double in size. remove from Oven.
• Preheat the Oven to 375
• Once oven is preheated; place back into oven and allow to cook for 15- 17 minutes or until a golden color on top. Make sure not to over bake. Mine only take 15. Remove and allow to cool for a couple minutes then Generously cover with your icing. 🙂

Icing

• While the Rolls are baking; Cream together butter and cream cheese with mixer over medium low speed. Slowly pour in your powder sugar and mix until well incorporated. Lastly pour in the vanilla and 1 T. of milk. You can add another Tablespoon of milk if needed but remember it will thin out some once added to the warm rolls.

Notes