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Who could possibly resist a tray of soft, fluffy, buttery cinnamon rolls hot right out of the oven? Top them with a sweet, luscious glaze, and it is absolutely impossible to eat just one!
Sometimes, I love to spend a quiet weekend morning baking an absolute classic. There is something deeply therapeutic about working with a rich yeast dough—punching it down, kneading it to your heart’s content, and pulling a masterpiece out of the oven that you can proudly proclaim is better than Cinnabon!
This recipe yields 15 large, pillowy rolls, making it the perfect centrepiece for a holiday breakfast or a weekend dinner gathering. The secret to their incredible softness? A butter-enriched dough and a warm oven-proofing trick that guarantees a perfect rise every single time.
Why You’ll Love This Recipe
The Ultimate Soft Texture: By enriching the All-Purpose flour with whole milk, eggs, and plenty of butter, these rolls stay incredibly soft and fluffy for days.
The Perfect Clean Cut: Say goodbye to squished dough! I’m sharing my secret trick for using a piece of sewing thread to slice your rolls into perfect rounds.
Make-Ahead Friendly: Bake these for your next holiday gathering or Sunday brunch, and they freeze beautifully, so you always have a sweet treat on hand!
Ingredients You Will Need
Gather your baking staples! This recipe uses common, accessible ingredients you may already have on hand, including all-purpose flour.
For the Enriched Yeast Dough:
The Dry Ingredients: 7 ¾ cups all-purpose Flour, 2 ¼ teaspoons instant yeast (1 standard package), and 1 ½ teaspoons Kosher or sea salt.
The Wet Ingredients: 1 ½ cups whole milk (3.25%), ¾ cup cold unsalted butter (cubed), ¾ cup packed brown sugar, 2 Tablespoons vanilla extract, and 5 large room-temperature eggs.
For Proofing/Rolling: 1 Tablespoon vegetable or canola oil (for the bowl), and ½ cup melted unsalted butter (for brushing).
For the Cinnamon Butter Filling:
The Filling: 1 cup unsalted butter (softened to room temperature), 1 ½ cups packed brown sugar, 3 Tablespoons ground cinnamon, and 1 teaspoon salt.
For the Sweet Glaze:
The Icing: 3 cups powdered sugar, ¾ cup heavy cream (or whole milk), and 2 Tablespoons vanilla extract (or 1 package of vanilla sugar).
How to Make Soft Cinnamon Rolls
Phase 1: Mix the Dough
The Oven Hack: Preheat your oven to its lowest heat setting—usually 170°F (77°C)—then turn it off. This creates the ultimate warm, draft-free environment for your dough to rise!
Warm the Liquids: In a large heatproof bowl, combine the cold cubed butter, brown sugar, vanilla extract, salt, and milk. Microwave for 1 minute, stir, and heat for another 30 seconds. Keep stirring until the butter melts and the sugar dissolves. (Crucial: The liquid must be between 105°F and 115°F (41°C–46°C). Any hotter, and you will kill the yeast!)
Mix the Dough: In the bowl of a stand mixer fitted with a paddle attachment, add 3 cups of the all-purpose flour. Pour in the warm butter mixture and the instant yeast. Mix on low speed until combined.
Add Eggs & Knead: Add the room-temperature eggs one at a time, scraping down the bowl between additions. Switch to a dough hook, add the remaining flour, and knead for 10 to 15 minutes until the dough is smooth and no longer sticky. (Note: Because this is a large batch, you may need to knead by hand if your mixer bowl is too small!)
Phase 2: The First Rise
Add the 1 Tablespoon of oil to a large, clean bowl. Shape your dough into a tight ball and roll it around the bowl to coat the outside.
Loosely cover the bowl with plastic wrap and place a clean kitchen towel over the top.
Place the bowl into your pre-warmed (but turned off!) oven. Set a timer for 1 to 1 ½ hours. Do not open the oven door to peek!
Phase 3: Roll, Fill, and Cut
Roll it Out: Once doubled in size, punch the dough down to release the air bubbles. Transfer it to a floured counter. Dust the top with flour and roll it into a massive 26×20-inch rectangle (about 1 cm thick).
The Filling: In a small bowl, melt the 1 cup of cold butter for 30 seconds, then mix in the brown sugar, cinnamon, and salt. Spread this buttery paste evenly across the dough, leaving a clean 2-inch gap along the bottom edge closest to you (this creates a clean seam!).
Roll & Cut: Starting at the top edge, roll the dough tightly toward you into an even log. Cut the massive log in half, and brush the outsides with melted butter.
The Thread Trick: Lightly score the logs with a knife to mark 15 even rolls. Slide a long piece of clean sewing thread under the log, bring the ends up, cross them over, and pull tight to slice perfectly clean, unsquished rolls!
Phase 4: The Second Rise and Bake
Brush the insides of two 9×13-inch baking dishes with melted butter. Place the rolls inside (filling side up).
Place the pans back into your warm oven for a second rise of 30 minutes to 1 hour until they have puffed up and doubled in volume. Remove the pans from the oven.
Preheat the oven to 350°F (177°C). Bake one pan at a time on the middle rack for 25 to 35 minutes, until golden brown and gorgeous.
Glaze: Whisk the powdered sugar, cream, and vanilla together. Let the rolls cool for 15 minutes before slathering each one with 2 to 3 Tablespoons of glaze!
💡Pro Tips for the Best Rolls
The Sewing Thread Hack: Never use a dull knife or a bench scraper to cut your cinnamon rolls! Pressing down with a blade squishes the delicate dough and pushes all your delicious filling out to the sides. Using sewing thread (or unflavoured dental floss) cuts through the dough perfectly without crushing the cylindrical shape!
Temperature is Everything: Yeast is a living organism. If your milk/butter mixture is below 105°F, the yeast will not wake up. If it is above 115°F, you will scald and kill it. Use a digital food thermometer to take the guesswork out of baking!
Do Not Pack Your Flour: When measuring your 7 ¾ cups of All-Purpose flour, use a spoon to scoop the flour into the measuring cup, then level it off with a knife. Dipping the cup directly into the bag packs the flour down, resulting in dense, dry rolls.
Complete the Sweets Table
Planning a weekend breakfast or holiday brunch? Serve these warm, gooey cinnamon rolls alongside other crowd-pleasers and a great cup of coffee!
Chinese Egg Tart with Plum Rose: Keep the beautiful floral pastry theme going! These traditional, creamy, and flaky egg tarts are topped with a stunning, vibrant plum rose, making them the absolute perfect companion to your apple rose cookies.
Simple Blood Orange Ricotta Cake: This bright, zesty, and incredibly moist Italian cake looks beautiful sitting next to a platter of delicate apple roses.
Boozy Maple Whiskey Cinnamon Rolls: Balance out the delicate, elegant fruit cookies with a tray of these massive, gooey, indulgent cinnamon rolls topped with candied bacon!
Frequently Asked Questions
Can I reduce the size of the recipe?
Yes! This is a large-batch recipe meant for holiday gatherings and yields 15 large rolls. You can easily cut all the ingredients exactly in half to yield a smaller batch, but keep the yeast measurement exactly the same (1 package / 2 ¼ tsp) so the dough still rises properly!
What other types of glaze can I make?
This sweet cream glaze is a classic, but you can easily mix it up! To make a coffee glaze, simply dissolve 1 Tablespoon of instant espresso powder into the milk before mixing it with the powdered sugar. Alternatively, you can swap the glaze entirely for a rich, tangy cream cheese frosting!
How should I store leftover cinnamon rolls?
Wrap the cooled rolls individually in plastic wrap and store them in a large airtight container. They will stay incredibly soft for up to 2 days at room temperature, 7 days in the refrigerator, or up to 3 months in the freezer! Just pop them in the microwave for 15 seconds to enjoy them warm again.
Can I halve this recipe?
Yes! This recipe yields a massive 15 rolls (perfect for a get-together brunch). If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).
Prep the Yeast Mixture: Preheat the oven on the lowest heat setting (usually 170°F / 77°C), then turn it off to create a warm proofing environment. In a heatproof bowl, melt the cold cubed butter, brown sugar, vanilla extract, salt, and milk in the microwave for 1 minute. Stir, then heat for another 30 seconds. Stir until the butter melts and the sugar dissolves. Ensure the mixture is warm, between 105°F – 115°F (41°C – 46°C).
Knead the Dough: In a stand mixer bowl fitted with a paddle attachment, add 3 cups of all-purpose flour. Pour in the warm butter/milk mixture and the yeast. Mix on low speed until combined. Incorporate the room-temperatureeggs one at a time, scraping down the bowl. Switch to a dough hook, add the remaining all-purpose flour, and knead the dough for 10 to 15 minutes until it is smooth and no longer sticky. (Note: If your mixer is too small, knead by hand).
The First Rise: Add 1 Tablespoon of vegetable oil to a large bowl. Shape the dough into a tight ball, roll it in the oil to coat, and loosely cover the bowl with plastic wrap and a clean towel. Place the bowl inside the turned-off, warm oven for 1 to 1 ½ hours. Do not open the door!
Roll and Fill: Punch down the risen dough and transfer it to a floured counter. Roll it into a rectangle measuring 26 inches wide by 20 inches long (1 cm thick). Melt 1 cup of cold butter in the microwave for 30 seconds and mix in the brown sugar, cinnamon, and salt. Spread this filling evenly onto the dough, leaving a clean 2-inch gap along the bottom edge. Roll the dough tightly toward you into a log. Cut the log in half and brush the outsides with melted butter.
The Thread Trick: Lightly score the dough logs with a knife to mark 15 equal sections. Slide a long piece of clean sewing thread underneath the log, cross the ends over the top, and pull tight to slice perfectly clean rolls. Brush the insides of two 9×13-inch baking dishes with melted butter. Place the rolls cut-side up inside the dishes.
Second Rise and Bake: Place the baking dishes back into the warmed oven for another 30 minutes to 1 hour to allow the rolls to double in volume. Remove from the oven. Preheat the oven to 350°F (177°C). Bake each pan on the middle rack for 25 to 35 minutes, or until golden brown.
Glaze: In a medium bowl, whisk together the powdered sugar, heavy cream, and vanilla. Let the baked cinnamon rolls cool for 15 minutes, then glaze each roll with 2 to 3 Tablespoons of icing. Serve warm!
Do Not Pack Your Flour: When measuring your 7 ¾ cups of all-purpose flour, use a spoon to scoop the flour into the measuring cup, then level it off with a knife. Dipping the cup directly into the bag packs the flour down, resulting in dense, dry rolls.
Can I reduce the size of the recipe?Yes! This is a large-batch recipe meant for holiday gatherings and yields 15 massive rolls. You can easily cut all the ingredients exactly in half to yield a smaller batch, but keep the yeast measurement exactly the same (1 package / 2 ¼ tsp) so the dough still rises properly!What other types of glaze can I make?This sweet cream glaze is a classic, but you can easily mix it up! To make a coffee glaze, simply dissolve 1 Tablespoon of instant espresso powder into the milk before mixing it with the powdered sugar. Alternatively, you can swap the glaze entirely for a rich, tangy cream cheese frosting!How should I store leftover cinnamon rolls?Wrap the cooled rolls individually in plastic wrap and store them in a large airtight container. They will stay incredibly soft for up to 2 days at room temperature, 7 days in the refrigerator, or up to 3 months in the freezer! Just pop them in the microwave for 15 seconds to enjoy them warm again.Can I halve this recipe?Yes! This recipe yields a massive 15 rolls (perfect for a get-together brunch). If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).I struggle with yeast dough. Any advice?Don’t be intimidated! I have a comprehensive guide covering all the common pitfalls. You can check out my 6 Tips on How to Make Foolproof Yeast Doughhere!
Can I reduce the size of the recipe?
Yes! This is a large-batch recipe meant for holiday gatherings and yields 15 massive rolls. You can easily cut all the ingredients exactly in half to yield a smaller batch, but keep the yeast measurement exactly the same (1 package / 2 ¼ tsp) so the dough still rises properly!
What other types of glaze can I make?
This sweet cream glaze is a classic, but you can easily mix it up! To make a coffee glaze, simply dissolve 1 Tablespoon of instant espresso powder into the milk before mixing it with the powdered sugar. Alternatively, you can swap the glaze entirely for a rich, tangy cream cheese frosting!
How should I store leftover cinnamon rolls?
Wrap the cooled rolls individually in plastic wrap and store them in a large airtight container. They will stay incredibly soft for up to 2 days at room temperature, 7 days in the refrigerator, or up to 3 months in the freezer! Just pop them in the microwave for 15 seconds to enjoy them warm again.
Can I halve this recipe?
Yes! This recipe yields a massive 15 rolls (perfect for a get-together brunch). If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).
I struggle with yeast dough. Any advice?
Don’t be intimidated! I have a comprehensive guide covering all the common pitfalls. You can check out my 6 Tips on How to Make Foolproof Yeast Dough here!
