Soft Buttery Cinnamon Rolls (Better than Cinnabon!) -

Soft Buttery Cinnamon Rolls (Better than Cinnabon!)

Course: Breads & Buns

Cuisine: European, Swedish

Keyword: buns, cinnamon rolls, soft bread, yeast dough

Prep Time: 20

Cook Time: 25

Rising Time: 2

Total Time: 2 45

Servings: rolls

Calories: 803kcal

The ultimate comfort treat! These Soft Buttery Cinnamon Rolls are packed with brown sugar, sweet glaze, and stay incredibly fluffy for days.

Print Recipe

US Customary - Metric

Equipment

Ingredients

For the yeast dough

¾ cup cold unsalted butter cubed
¾ cups brown sugar packed
1½ teaspoon salt
2 Tablespoons vanilla extract
1½ cups whole milk (3.25% homogenized)
7¾ cups all-purpose flour
2¼ teaspoons instant yeast (1 package)
5 large eggs room temperature

For the filling

1 cup unsalted butter
1½ cups brown sugar packed
3 Tablespoons ground cinnamon
½ teaspoon salt

For the glaze

3 cups powdered sugar
¾ cup heavy cream or whole milk
2 Tablespoons vanilla extract or 1 package vanilla sugar

Other

½ cup unsalted butter (for brushing) melted, for brushing
1 Tablespoon vegetable oil for the bowl

Get Recipe Ingredients

Instructions

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-temperature eggs 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 9x13-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!

Video

Notes

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 Dough here!

Nutrition