SUPER FLUFFY CINNAMON ROLLS WITH CREAM CHEESE GLAZE

There is nothing in this world that smells better than cinnamon rolls baking in the oven. Nothing. These pillowy-soft rolls are packed with a rich brown sugar cinnamon filling and topped with a silky cream cheese glaze that melts into every swirl. Bakery-quality results right from your own kitchen!

 INGREDIENTS

 FOR THE DOUGH

• 4 cups (500g) all-purpose flour
• 2¼ teaspoons (10g) instant yeast
• ⅓ cup (80g) granulated sugar
• 1 teaspoon salt
• 1 cup (240ml) whole milk, warm
• 2 large eggs, room temperature
• ⅓ cup (80g) unsalted butter, melted
• 1 teaspoon vanilla extract

 FOR THE CINNAMON FILLING

• ½ cup (120g) unsalted butter, softened
• ¾ cup + 2 tbsp (180g) light brown sugar
• 2 tablespoons ground cinnamon

 FOR THE CREAM CHEESE GLAZE

• ¾ cup (200g) cream cheese, softened
• 3½ tablespoons (50g) unsalted butter, softened
• 1¼ cups (150g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk

 DIRECTIONS

STEP 1: ACTIVATE THE YEAST

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let sit for about 10 minutes until foamy and active.

STEP 2: MAKE THE DOUGH

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Add:

• Eggs
• Vanilla extract
• Melted butter
• Yeast mixture

Knead by hand or with a stand mixer for 8–10 minutes until the dough becomes smooth, soft, and elastic.

Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

STEP 3: PREPARE THE FILLING & ROLL THE DOUGH

On a lightly floured surface, roll the dough into a large rectangle approximately 16×20 inches (40×50cm).

Spread the softened butter evenly over the dough.

Mix together:

• Brown sugar
• Cinnamon

Sprinkle evenly across the buttered surface.

Starting from the long side, roll the dough tightly into a log.

Cut into 12 equal rolls using a sharp knife or unflavored dental floss.

STEP 4: SECOND RISE

Place the rolls in a greased 12×8 inch (30×20cm) baking dish, leaving a little space between each roll.

Cover with a clean kitchen towel and let rise for 30–40 minutes until puffy and fluffy.

STEP 5: BAKE

Preheat oven to:

350°F (180°C)

Bake for 22–28 minutes, or until lightly golden on top.

Do not overbake—soft rolls are the goal!

Allow the rolls to cool in the pan for about 10 minutes before glazing.

STEP 6: MAKE THE CREAM CHEESE GLAZE

Beat together:

• Cream cheese
• Butter

Until completely smooth.

Gradually add powdered sugar and continue mixing.

Add:

• Vanilla extract
• Milk

Beat until the glaze is creamy, smooth, and glossy.

---

STEP 7: GLAZE & SERVE

Generously spread the cream cheese glaze over the warm cinnamon rolls.

The warmth will melt the glaze slightly, allowing it to seep into every swirl and layer.

Don’t be shy—the more glaze, the better!

 PRO TIP

Glaze the rolls while they are warm—not hot and not cold. This creates that irresistible glossy finish that melts perfectly into every layer.

For perfectly round cinnamon rolls, use unflavored dental floss instead of a knife when cutting the dough log.

 RECIPE INFO

Prep Time: 30 minutes
Rise Time: 2 hours
Bake Time: 28 minutes
Total Time: About 3 hours

Yield: 12 Large Cinnamon Rolls
Pan Size: 12×8 inch (30×20cm)

Bon Appétit & Happy Baking!