Easy Super Soft Cinnamon Rolls

3.3K

Bake a batch of these super soft, gooey cinnamon rolls to make your weekend wonderful. Is there anything better than a warm cinnamon roll with a cup of coffee after all? It’s my best (and easiest) recipe, and now it’s yours.

Easy Super Soft Cinnamon Rolls – Bake a batch of these super soft, gooey cinnamon rolls. It's my best (and easiest) recipe ever! | thecomfortofcooking.com

The sun outside may still be scorching away, but inside I’ve created a cozy fall oasis! I’ve got my chunky knit sweaters, pumpkin candles burning, and the oven churning out delicious, warm goodies. And all it takes is a thermostat set to keep my house feeling like the inside of a freezer! Just don’t tell my hubby the dial sits at 60° F in here all day…

Ah, I wish! Of course, with a little munchkin to think of, I can’t keep the house quite as cool as I like. But, we’ll get to throw open the windows and feel a cool breeze soon enough. In the meantime, I’ll keep pretending it’s fall, pawing at my comfy sweaters and baking batches of fluffy cinnamon rolls.

Easy Super Soft Cinnamon Rolls – Bake a batch of these super soft, gooey cinnamon rolls. It's my best (and easiest) recipe ever! | thecomfortofcooking.com

Easy Super Soft Cinnamon Rolls – Bake a batch of these super soft, gooey cinnamon rolls. It's my best (and easiest) recipe ever! | thecomfortofcooking.com

As an avid fan of fall and all things cinnamon, I’ve made mountains of homemade cinnamon rolls since I started experimenting. And these, my friends, have to be the BEST I’ve ever eaten. They’re also one of the easiest recipes from scratch I’ve come across.

Though the canned variety will do in a pinch, there is truly nothing like the taste of a warm, gooey cinnamon roll made with love. And slathered in icing, of course. Fresh from the oven and served with a cup of coffee or tea, these babies are heaven on Earth. Every layer is full of flaky, buttery goodness and warm cinnamon-sugar flavor.

Bake these for a special breakfast or brunch treat one chilly morning, especially if you’re feeding lots of holiday guests. I know you (and whomever’s lucky enough to enjoy them with you) will agree these cinnamon rolls are second to none!

Easy Super Soft Cinnamon Rolls – Bake a batch of these super soft, gooey cinnamon rolls. It's my best (and easiest) recipe ever! | thecomfortofcooking.com

Easy Super Soft Cinnamon Rolls – Bake a batch of these super soft, gooey cinnamon rolls. It's my best (and easiest) recipe ever! | thecomfortofcooking.com


Easy Super Soft Cinnamon Rolls

Ingredients

For the Dough:

  • 1/4 ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1 teaspoon kosher salt
  • 1 large egg
  • 3 to 3 1/2 cups all-purpose flour

For the Filling:

  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 2 Tablespoons ground cinnamon

For the Glaze:

  • 3 Tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons milk

Instructions

  • For the Dough: In a small bowl, dissolve yeast in warm water and set aside.
  • In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Mix in remaining flour, 1/4 cup at a time, until dough is easy to handle. If mixture appears too dry, add 1 tsp. water at a time, mixing well after each addition.
  • Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.*
  • Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
  • For the Filling and Baking: Combine melted butter, cinnamon and sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.
  • Coat a baking pan with nonstick cooking spray and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  • When ready to bake, preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown.
  • For the Glaze: Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (If you like a thinner consistency glaze, add more milk.) Spread over slightly cooled rolls.
  • Enjoy!

Join the Conversation

  1. If there’s an easy way to shove cinnamon rolls in my body I’m alllllll for it! Love this, girl!

  2. I know what I am baking this weekend and If they are as delicious as I bet they will be, there’s no way my boyfriend will be allowed to take “leftovers” to his office!

    Yesterday I got home from work to find that he had prepared your zucchini boat recipe for dinner :)

  3. I’ve been wanting to make cinnamon rolls for so long now and you’ve just given me the push, or the craving haha! I’ll definitely be making this this weekend! thanks for sharing. <3

  4. Seeing that fork pull apart the soft dough has me wanting to put my hand through the screen!

  5. Georgia – these are way, way better than any store bought cinnamon rolls I have EVER seen! The dough is so fluffy – I so wish I had one of these right now!

  6. Nothing like a pillow-y cinnamon roll in the morning! Gorg!

  7. I love easy treats like this – and that generous slather of icing!

  8. SO FLUFFY AND SOFT. I am saving this recipe for a cozy-cool fall weekend morning!

  9. It’s been a while Georgia, but your Instagram this morning had me at HELLO! :-)
    Looks phenomenal. I am a huge fan of Cinnabon, so doubt I would love these. I’m so intimidated to roll out dough, I gotta just do it.

  10. I am dying for some real Fall weather!!! I can’t wait until the picture is complete with a cool breeze, colored leaves and your cinnamon rolls! I can’t wait to make these!

  11. ahhhhh, these look perfect! cinnamon rolls are my fav!!!

  12. Gorgeous rolls, just what I need with my coffee!

  13. Hi. What kind of yeast did you use and how many teaspoons or tablespoons of it? What brand? Thanks!

  14. I used 2 1/4 teaspoons (one 1/4-oz. package) Fleischmann’s brand yeast.

  15. I need to make these for the weekend! So delicious!

  16. I so love cinnamon rolls and never make them! I can almost smell these through the screen and really need to make them happen!

  17. I love the pillowy softness of that dough. Yum!

  18. These look beyond perfect! The texture of the rolls and that glaze – so dreamy!

  19. Holy-moly, these look SOOOO good! I love hoe you make them all in the one pan also :) There’s something so nice about pulling freshly baked, fluffy pastry apart, especially when it’s featuring cinnamon and drenched in icing :D <3 Lovely recipe! x

  20. I have been wanting to make homemade from scratch cinnamon rolls… I love this dough recipe. :)

  21. My mom made these today after I gave her this recipe and they turned out awesome! We left off the glaze because we find it too sweet, but they were really good anyway. Very soft and totally delicious!

  22. omigosh GEORGIA! I have never seen cinnamon rolls that were SO soft. Or had such perfectly gooey cinnamon filling. Or such creamy dreamy frosting. You could have your own cinnamon roll business! I’d certainly buy ’em! ahhhhh

  23. These look heavenly! I’d so love to wake up to the smell of them baking. I will however take your scorching sun. Fall’s not treating us very well in michigan.

  24. Can I get them ready to bake and then let them sit in the fridge overnight?

  25. I’d recommend baking them, then before serving, warming them in your oven at a low temp the next day.

  26. Edible Delights says:

    I made these this morning and they came out excellent! Good recipe :-)

  27. So do you leave oven on while allowing dough to rise? I struggle with yeast…

  28. Sorry, I should have been more specific. I usually will preheat, then turn off before adding the bowl of dough. The tips have been updated!

  29. Richard Paradis says:

    I added cocoa powder to it it’s awesome

  30. thanks for the great recipe <3
    i just want to ask about the sugar in the filing , is it brown or white ??

  31. Oops, I meant to clarify that it is brown sugar. Thanks for catching!

  32. So you have to let the dough rise twice? And both times its down the same way?

  33. Yes, the dough rises once as a loaf, then after you cut it into cinnamon rolls and place in the pan, it rises again. Worth the wait, I promise! :)

  34. I just made these tonight and they turned out divine! I added a little bit of cream cheese to my glaze. Yum! Cinnabon has nothing on this recipe!

  35. I baked these last nite. Who, needs a scented candle? Our home had the aroma of fresh baked cinnamon rolls,tasty ones. Many summer’s I spent at my grandparents cinnamon rolls where a daily staple,she never told anyone how they were made. Baking has become my hobby in my old age.Over the years I have been trying to recreate tastes from my past. Your recipe did it spot on. My wife even ate one and took one to work. Than you for posting this recipe. Do you have any other recipes? Michael

  36. I’m so glad you enjoyed this recipe, Michael! If you’re asking if I have more cinnamon roll recipes, you can use the search box at the top right-hand corner to find more.

  37. Oh my gosh, I just want to say I am so so so happy with this recipe!! I bake (like A LOT) and everytime I do, I always find something I don’t like and I always make ‘excuses’ to friends who seemingly always enjoy everything I bake. I just always feel like it’s ‘okay but it could have been better.’ and I didn’t expect that would ever change, as I’m very perfectionistic. However, I made your recipe today and holy cow, these are AMAZING! As soon as I tasted them, I force fed all my roommates these because they were so perfectly delicious!!! I was sceptical about the frosting at first, just because the butter made it less white than I would have liked, but the taste is just perfect and I’m in love with this recipe. This was the first time I made cinnamon rolls and I’m so glad I chose this recipe! THANK YOU SO MUCH!

  38. I’m wondering if you could start the dough in the bread machine on the ‘dough’ setting through the first rising? It would sure make this recipe even easier!

  39. I have never made these in a bread machine, so can’t advise on the result. Sorry!

  40. These were the absolute best cinnamon rolls I’ve ever made! I’ve tried dozens upon dozens of different recipes trying to achieve a soft bread cinnamon roll and been disappointed time and again. Your recipe was absolute perfection! I made a trial batch the weekend before Easter to see if they were as good as I hoped and they were!!! They made the cut for Easter breakfast which is a huge feast at our house. Thank you so much!

  41. O my goodness I’ve been making this recipe for a couple of months and its a hit every single time thank u so much for ur recipe

  42. ShirleyBerry says:

    Hi .. just want to find out if I could use bread flour instead of plain flour ?

  43. I have never made these with bread flour, so couldn’t attest to the result. But, you can certainly try it! I think the rolls might end up a bit more dense with bread flour, though.

  44. Jamaal Gilbert says:

    Absolutely delicious. Made them for my fam and in-laws. The dough was light and perfect; really, exactly what I hoped for. I’d add more filling next time, and we added some sour cream to the icing mixture to cut that sort of cloying sweetness that can happen. But that’s really just a minor adjustment to a lovely, cozy breakfast item. Thanks so much!

  45. Seraphina says:

    These rolls came out PERFECT. They were so soft and so tasty. only a tiny side note though: instead of pouting the melted butter (for the filling) in all at once, I did a little at a time. I ended up using less than required. Everyone in the family LOVED these rolls!

  46. Sandra Moodley says:

    Hi, I am from South Africa, we do not have All Purpose flour, what can I use as a substitute. Thank You.

  47. Do you have plain flour? It is the same as all-purpose, just different name.

  48. What size pan?

  49. A standard size 9-inch cake/pie pan is fine, but you can also go with a slightly larger pan, if needed.

  50. Isabel Martinez Campos says:

    Luv these!!!! I was scrolling online and saw your cinnamon rolls. They looked devine. Since i havent had years to practice baking (im 13) i have difficulty sometimes choosing a recipe to try. This has to be my favorite recipe so far and so is this one pound cake i did. I had a question..
    If I wanted to do double amount, do i use double the yeast????
    Thank u if this is answered.
    In other words i hope my family like these, so far my brothers and mom have their mouths watering just looking at them :)

  51. Hi Isabel, thanks for writing in! I’m so glad you have enjoyed these cinnamon rolls. I have never doubled the recipe, but I would recommend making two separate batches of cinnamon rolls, instead of doubling the ingredients. Good luck!

  52. can these be made the night before and baked the next morning?

  53. I have never tried it, but I think it would work out fine. You can also bake 1 day ahead, and reheat the next day.

  54. I added some raisins onto the dough sheet before rolling and made a vanilla cream cheese icing instead, but I can’t wait to pull these out of the oven!!! O_O

  55. Hi, I’ve made these rolls twice and the first time while rolling up the dough to form the roll/log, the dough was so soft and flimsy the roll was getting bigger and it was a mess to cut. Then I thought maybe that time I didn’t add enough flour and I left the dough too sticky. The second time around I added more flour and my dough didn’t rise. The second time to roll up the log was a challenge too and while cutting them all the filling was oozing out. I’m measuring all the things exactly but it seems its too much filling? Don’t know what I should do to improve. They are delicious though! Haha

  56. I made these today after spending some time online researching and reading reviews. I have tried many times over 23 yrs of marriage, to make *cinnamon buns like the bakery*. I have to say, these.are.amazing! Honestly, if you have failed in the past like I have you HAVE to try these!!! I am making more tomorrow morning to take for coffee at a friends. Can not say enough good about this recipe!! 5 stars!

  57. Hello! These look delicious and we are waiting for the dough to rise as I write this. Did you use active dry yeast or instant rise?

  58. Hi, can I use instant yeast instead of the active dry? Thanks! :)

  59. Cheryl Stephenson says:

    I made these yesterday morning for Christmas and they were fantastic!

  60. Hello! I love your recipe and I did it just this afternoon – would it be okay to publish your recipe in my Facebook page (www.facebook.com/theauditorinthekitchen)? Thanks!

  61. Thank you for these cinnamon rolls. Because of them I have been dubbed “cinnamon roll queen” by my family! I even made them for my grandparents for Christmas and they loved them as well. I am pleased with your recipe because it is truly from “scratch”. No funny stuff!

  62. I would suggest adding just enough flour to the dough during mixing to make a sticky dough (3 and 1/4 cup aprox.) But then during the kneading process, ( I knead by hand, if you don’t this might be a bit tricky) start out by sprinkling the sticky dough with a generous amount of flour and knead it in. The dough should get sticky again after a few turns, if so just sprinkle on some more flour. continue in this way adding flour a little at a time until the dough mostly stops sticking to your fingers. The dough should be soft and spring back a little if you poke it , slightly sticky is okay, but it probably is easy enough to handle by now.
    About the filling, I have done cinnamon rolls a few times and a little filling oozing out seems normal. Just make sure you have your prepared pan close and cut one at a time ( I use nylon string to cut my rolls) so that the moment the roll is cut you can quickly move it to the pan , minimizing filling loss. Also if your filling is just too plain “liquidy” try sprinkling more brown sugar on top of it and swirling it in with a spoon until your filling looks like sugary sludge.
    I hope this helps, I realize that this is enormous comment but if it helps you….. Happy Christmas and Happy cooking.

  63. I forgot to mention that the above comment was for Stephanie. Thanks.

  64. So glad you enjoyed! Feel free to publish a link to my recipe, but due to copyright rules, I cannot allow you to republish the entire recipe. Thanks!

  65. Yes, that should work fine.

  66. I believe I used active dry yeast, but either would work fine.

  67. I made these this morning after failing at a recipe last night and they turned out beautifully. (I didn’t use your filling or icing recipe but they were very very similar. I’ll use your next time!) I added pecans to my filling which made it all the more delicious. The dough was perfect though; it needed the full 3 1/2 cups of flour and the last 1/2 cup or so I added as I kneaded. I don’t have a stand mixer but a hand mixer with one of the beaters on the lowest setting worked just fine. A standard pie pan was probably not big enough because the outer ones were done before the inner but that’s easily fixed by just using a larger pan! This recipe is a keeper for sure.

  68. I made these yesterday and I LOVED Them! Thank you so much for posting this recipie. Question: has anyone made these then froze them for later? As they do take some time to make I was thinking I could make some, then freeze them before baking so I have them ready for whenever we want to bake them? Suggestions?

  69. melted butter, brown sugar and cinnamon for the filling did not work for me. It was so runny, it all ran off the sides before I could roll it up.

  70. Jimmily Muset says:

    Thank you so much for sharing, I made some today , I made some changes on my filling. It came out light and fluffy just like I have been dreaming of.

  71. Jimmily Muset says:

    It helps to refrigerate for 10 minutes before rolling in the filling.

  72. I try it , its super so soft and flufy, thanks alot for the recipe

  73. Made these cinnamon rolls today. BEST. RECIPE. EVER!!!! I made them because today is my anniversary with my husband and why not make cinnamon rolls. Pillsbury can’t compete with these. On a side note, I used all organic ingredients and I made the icing (which was delicious as well)!!

  74. Next time try adding the melted butter on the dough, then sprinkle the sugar/cinnamon mixture over it. Then roll.

  75. I’ve never enjoyed cinnamon rolls because they’ve always tasted store bought. We made your recipe last night and they were delicious. Thanks so much for sharing!

  76. Hi, have you ever used whole wheat flour for this recipe?

  77. We are a gaggle of volunteers and starting a brand new scheme in our community. Your web site provided us with useful info to work on. You’ve performed an impressive job and our entire community will be thankful to you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
The Comfort of Cooking © Copyright 2020. All rights reserved.
Close