Jacy There’s nothing quite like the aroma of warm, gooey cinnamon rolls filling your kitchen. That heavenly scent promises a treat that’s both comforting and indulgent. While bakery-style rolls might seem intimidating, I’m here to show you that a perfect, fluffy batch is entirely achievable at home. This post is dedicated to my favorite easy cinnamon rolls recipe, designed for bakers of all skill levels. Forget the store-bought tubes; the satisfaction of pulling a pan of your very own homemade cinnamon rolls from the oven is simply unmatched.
Table of Contents
Fluffy Overnight Cinnamon Rolls
Ingredients
For the Dough:
- ¾ cup warm whole milk (about 110°F)
- 2 ¼ teaspoons (one packet) active dry yeast
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted and cooled slightly
- 1 teaspoon fine sea salt
- 3 to 3 ½ cups all-purpose flour, plus more for dusting
For the Filling:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons milk or cream, as needed
Step-by-Step Instructions
1. Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until frothy.
2. Make the Dough: Add the egg, melted butter, and salt to the yeast mixture. Mix on low speed. Gradually add 3 cups of flour, one cup at a time, until a shaggy dough forms. Continue mixing for 5-7 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it pulls away from the bowl sides and is smooth and elastic.
3. First Rise: Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Assemble the Rolls: Punch down the risen dough. On a lightly floured surface, roll it into a 10×15 inch rectangle. Spread the softened butter evenly over the surface. In a small bowl, mix brown sugar and cinnamon, then sprinkle it evenly over the butter. Starting from a long edge, tightly roll the dough into a log.
5. Slice and Chill: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal rolls. Place them in a greased 9×13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).
6. Bake: The next morning, remove the pan from the fridge and let it sit at room temperature for 30 minutes while your oven preheats to 375°F (190°C). Bake for 20-25 minutes, or until golden brown. This easy cinnamon rolls recipe benefits from the overnight rest, resulting in incredibly fluffy and flavorful homemade cinnamon rolls.
7. Frost: While rolls cool slightly, make the frosting. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Add milk as needed for desired consistency. Spread over warm rolls and serve.
Tips & Variations
- Vegan Option: Use plant-based milk, a flax egg, vegan butter, and vegan cream cheese.
- Flavor Twists: Add orange zest to the dough or a pinch of cardamom to the cinnamon filling.
- Nutty Delight: Sprinkle chopped pecans or walnuts over the cinnamon sugar before rolling.
- Sticky Bun Style: Before adding the rolls, line your pan with a mixture of ½ cup melted butter, ½ cup brown sugar, and 2 tablespoons maple syrup.
Serving & Storage
Serve these cinnamon rolls warm, fresh from the oven. They are perfect for weekend brunches, holiday mornings, or as a special treat with coffee. Leftovers can be stored covered at room temperature for 2 days. For longer storage, place unfrosted rolls in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and warm before frosting.
Nutritional Benefits
While a treat, these rolls offer some benefits. Cinnamon is rich in antioxidants and has anti-inflammatory properties. Using whole milk provides calcium and protein, and making them at home allows you to control the quality of ingredients, avoiding high-fructose corn syrup and excessive preservatives found in many commercial versions.
Common Mistakes to Avoid
- Using Too-Hot Milk: This will kill the yeast. The liquid should be warm to the touch, not hot.
- Over-flouring the Dough: Adding too much flour creates dense rolls. The dough should be tacky but not stick to clean hands.
- Not Rolling Tightly Enough: A loose roll will cause unfurling during baking. Roll snugly.
- Using a Dull Knife to Cut: This will squish the rolls. Use a serrated knife with a gentle sawing motion or unflavored dental floss.
- Overbaking: This dries them out. Bake just until the tops are golden and the centers are set.
Final Conclusion
Mastering the art of tender, aromatic cinnamon rolls is a rewarding baking milestone that fills your home with warmth and joy. This easy cinnamon rolls recipe demystifies the process, proving that with a little patience, anyone can create bakery-worthy treats. I encourage you to try this method for the ultimate homemade cinnamon rolls experience—the first bite of that soft, spiced, and creamy bite is worth every minute. Don’t forget to share your beautiful creations!
FAQs
Can I bake these cinnamon rolls immediately instead of doing an overnight rise?
Yes, you can. After shaping, cover the pan and let the rolls rise in a warm place for 30-45 minutes until puffy, then bake immediately. The overnight rise, however, develops deeper flavor and a supremely tender texture.
Why is my dough not rising?
The most common culprits are expired/dead yeast or liquid that was too hot, which killed the yeast. Ensure your yeast is fresh and your milk is just warm (110°F). Also, check that your rising spot is draft-free and adequately warm.
Can I make the dough in a bread machine?
Absolutely. Add the dough ingredients to your bread machine in the order recommended by the manufacturer (usually liquids first). Select the “dough” cycle. Once complete, proceed with rolling, filling, and shaping by hand.
My filling leaked out everywhere during baking. How can I prevent this?
This usually happens if the butter in the filling is too melted or if the rolls are over-proofed before baking. Ensure your butter is just softened, not melted. Also, make sure your second rise (after shaping) isn’t too long.
Can I prepare these completely ahead and freeze them?
Yes. After baking and cooling completely (without frosting), wrap the pan tightly in plastic wrap and foil, or transfer individual rolls to a freezer bag. Freeze for up to 3 months. Thaw, warm in the oven, and frost before serving.
