Heavenly Soft Cinnamon Rolls

Delve into the realm of cinnamon brilliance with our beloved milk bread, now transformed into soft cinnamon rolls. They strike the perfect balance between sugary delight, cinnamon charm, and the tender melt-in-your-mouth feel we all seek. Plus, these rolls stay plush for an extended time.

A Trip Down Memory Lane with Cinnamon Rolls

The pursuit for the ideal cinnamon roll can be likened to a childhood memory—like being a 10-year-old, clutching my flower purse filled with my entire savings of $48, ready for a Cinnabon treat after a spree at Sam Goody and Claire’s. If this resonates with you, you know the feeling.

Many cinnamon rolls disappoint, turning too sugary, dry, or hard. By the next day, they might even resemble stale bread bathed in too much frosting. Such a dish demands dedication, yet sometimes leads to culinary heartbreak.

However, these Cinnamon Rolls? They’ve reignited my passion.

  • Lusciously soft.
  • Melt-in-the-mouth tender.
  • Perfectly cinnamon-spiced.

Taking a bite when they’re fresh from the oven transformed even our most skeptical family members into true believers.

Whenever we share a recipe that’s a deviation from our usual, sit up and take notice. It’s for the sake of our family’s culinary legacy, after all. That’s a mark of its excellence.

The Cinnamon Roll Renaissance

Cinnamon rolls, to me, have always been timeless. But recently, they seem to be everywhere. Have they become the comfort food for the January blues? Or the treat we sneak in when we briefly forget our New Year’s resolutions? Maybe they represent the comfort we all seek in these uncertain times. Whatever the reason, after spotting them all over, I felt compelled to recreate them in my kitchen.

Versatile Baking

While most recipes yield 9-12 rolls, ours gives you a generous 16! After dedicating time to baking, you deserve a sizable reward. The beauty of this recipe is its adaptability: go for 16 cinnamon rolls, or divide the dough for varied treats. Fancy some hot dog or ham and cheese buns? How about bacon & scallion bread? The possibilities are endless!


For the Dough:

  • 2/3 cup heavy cream (room temperature)
  • 1 cup milk (1%, 2%, or whole, room temperature)
  • 1 large egg (room temperature)
  • 1/3 cup sugar
  • 1/2 cup cake flour (settle before measuring)
  • 3 1/2 cups bread flour (settle before measuring)
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons salt

For the Filling:

  • 2/3 cup either dark or light brown sugar (lightly packed)
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter (room temperature)
  • 1/8 teaspoon salt

For the Icing (Yields 2 cups, adjust according to sweetness preference):

  • 5 ounces cream cheese (room temperature)
  • 3 tablespoons salted butter (room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar (also known as icing sugar)
  • 3 1/2 tablespoons whole milk (optional)


  1. Using a stand mixer equipped with a dough hook, sequentially add: heavy cream, milk, egg, sugar, cake flour, bread flour, active dry yeast, and salt. No pre-activation of the yeast is needed.
  2. Mix on the lowest setting for 15 minutes, occasionally aiding the dough. If too sticky due to humidity, add flour gradually. Dough should adhere to the bowl bottom, not the sides. If kneading by hand, increase time by 5-10 minutes.
  3. Cover with a moist towel and let it double in size for 1-2 hours in a warm location. (A closed microwave alongside a mug of boiling water works wonders.)
  4. As the dough rises, prep two baking containers with butter. Keep in mind the rolls expand significantly. They should have adequate room but also snug together once baked.
  5. Prepare the filling by blending brown sugar, cinnamon, butter, and salt into a smooth paste. Soften butter in the microwave for easier mixing, if needed.
  6. After dough rise, return to the mixer for 5 minutes to release air bubbles.
  7. Roll out the dough to roughly 12×24 inches, aiming for ¼-inch thickness. Evenly spread the filling mix, leaving a ½-inch border. Tightly roll and divide into 16 sections.
  8. Organize rolls in buttered pans, allowing ¾-inch spacing. Let them rise again for 30-40 minutes.
  9. Halfway through this rise, heat your oven to 350°F/175°C. Bake the rolls for 20-25 minutes, adjusting if your oven runs hot. The central rolls will appear lighter—don’t overbake!
  10. For the icing, whisk cream cheese and butter till light yellow. Incorporate vanilla and sugar. Decide on the consistency by adding milk or not.
  11. Once baked, drizzle icing over rolls to your liking. Best enjoyed warm!

Pro Tip:

Though most delectable when fresh, they still taste divine up to 4 days later. Simply warm for 20 seconds in the microwave.

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