Softest Cinnamon Rolls Recipe

A classic cinnamon roll recipe, soft and tender, that turns out perfect every time. Makes an even dozen of frosted rolls.

November is the ideal time to get serious about baking. Not only does the oven warm us up on these deeply chilly days, but a kitchen project provides a welcome reprieve from the news cycle.

It’s high time I shared my softest cinnamon rolls recipe with you – they are, after all, the ultimate comfort food treat. Perhaps it’s the warmth from the cinnamon or the hint of orange zest that perfumes the buttery dough, but these rolls are the equivalent of a tender hug.

Softest Cinnamon Rolls

These are our annual Christmas morning bake, served alongside a citrus salad, bacon & eggs. I still prefer my Spiced Stolen Swirl Buns, studded with almonds and raisins, but the teens adore a classic cinnamon roll, no extras. These rolls are “pillow-soft”, a phrase coined by my Clara, who is their biggest fan.

Softest cinnamon rolls are my go-to brunch contribution, year round. They are real crowd-pleasers, with everyone asking for the recipe! Need a bring a hostess gift or a pot-luck contribution? A half-dozen of these rolls are a thoughtful homemade edible gift.

I love that they freeze beautifully, so I can make a few batches ahead of the holidays for easy entertaining at home. Psst! Pair them with my Crunchy Apple-Pear Salad for the ultimate brunch party.

Tips for the Best Cinnamon Rolls

Over the years of baking cinnamon rolls for family and friends, I’ve developed a few tricks and tips for achieving perfection. Be sure to read through before you begin the recipe. Soon these methods will become part of your baking process.

Use room temperature ingredients. Eggs, sour cream, butter, etc. It also helps if your kitchen is nice and warm.

Weigh your flour, if possible. If not, measure the flour properly (fluff flour, scoop with a spoon into the measuring cup, level, dump). Too much flour, and you will not have the softest cinnamon rolls.

Check the best before dates on yeast and proof yeast properly. I add a pinch of sugar to help it along, and always use warm water (not tap) around 105F. Boiled and cooled in the kettle is best. You should see yeast ‘activate’ in step 1 of the recipe – it will bloom on the surface of the milk.

Do a cool rise for the first rising dough. There’s three reasons for resting the dough in the fridge:

Firms up the butter and makes it easier to shape the rolls
Activates a cold fermentation for the yeast, so it will yield a more developed flavour.
Prep! I love a do-ahead option for the busy home baker.

Roll the dough thin and evenly. My goal is always to get at least 3 swirls of cinnamon in the buns (yes, this was a challenge set by my kids – apparently 3 swirls is the benchmark for perfection). For this recipe, that means rolling the dough to a 14×17 inch rectangle. Baker’s Hack: set your 9×13 pan onto the rolled dough; the dough should extend 4-5 inches around the pan.

Don’t roll up the buns to tightly. They will expand a lot during the rising and baking portion of the recipe. If they are rolled up too tightly, the centers will pop up like little cones.

Use dental floss to cut the cinnamon rolls. Thin and strong, unflavoured dental floss is the best bakers tool for cutting dough. Gently slide an 18-inch length of floss under the roll of dough, pull up and around the sides, cross over the top and pull apart to slice through the dough. Voila! If you don’t have floss, a very sharp serrated knife is next best.

Line the pan with parchment paper. Sugar and butter makes caramel and it will cause the buns to stick to the pan if it is not lined with a baker’s parchment paper. This also makes for a very easy clean up.

Proof the buns in a warm place, ideally between 23 and 33 Celsius. (This goes for proofing all dough !) Make sure there are no drafts. The cinnamon swirls should just be slightly touching when the rise is complete, as pictured above. Then they are ready for the oven!

Bake on the middle rack of the oven. Rotate the pan once half-way through the baking time.

Cool the softest cinnamon buns on a wire rack for at least 30 minutes before glazing. Hold up! If you are going to freeze the buns, don’t add the glaze. See more do-ahead directions below.

Do-Ahead and Freezing Cinnamon Buns

Being a practical person, I’m always going to give you do-ahead directions for batch-cooking and freezing. It just makes sense over the busy holiday season.

Fortunately, these buns freeze wonderfully! Wrap them well in plastic or freeze by the half-dozen in a resealable container. Store for up to 6 weeks. A brief reheat in a 250F oven will soften them up, follow that by the cream cheese glaze, and they taste just as good as freshly made.

Big batch? Yes indeed. You can double or triple the recipe for gifting or freezing.

I have to mention, these are a fun after-school baking project. The make-ahead dough means they come together quickly. Just roll, cut, rise and bake. Almost as much fun as the After School Gingerbread House.

On to the recipe! if you have any questions, please don’t hesitate to ask in the comment. I hope these cinnamon rolls bring you and your family comfort and joy this holiday season.

Dough

1/2 cup 2% milk
1 Tablespoon active dry yeast
2 medium eggs
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fine sea salt
1 orange
1/4 cup sour cream
1/2 cup unsalted butter melted, cooled
3 cups all-purpose flour (420 grams)

Filling

1/4 cup unsalted butter softened
1/2 cup light brown sugar
2 Tablespoons ground cinnamon
1 teaspoon all-purpose flour

Mix the dough

In a small saucepan, gently warm the milk until it reaches 105℉. (Between 100 and 110 is ideal) Remove from heat, whisk in yeast and a pinch of sugar. Let stand in a warm place for 5 minutes, until it begins to foam.
In a stand mixer, fitted with the whisk attachment, beat the eggs, sugar, vanilla and salt until frothy. Zest the orange into the mix. Add in the sour cream and melted butter; beat again.
Measure out the flour by scooping it with a spoon into the measuring cup and leveling the top. Or weigh with a scale: 420 grams. Fix the mixer with the dough hook.
Add half the flour and the yeast mixture to the mixer. Mix on medium speed until a wet dough forms. Stop the mixer and scrape down the sides a few times. Add the remaining flour, then mix on medium for 10 minutes to knead the dough. It will be smooth.
Butter a large clean bowl, transfer the dough into it, cover loosely with plastic wrap and place in the fridge. Let the dough rest/rise in the fridge for four hours and up to overnight.

Roll and Bake

Line a 9×13 pan with parchment. Lightly flour the counter and turn out the chilled dough. Dust with a little more flour, then roll evenly into a short rectangle, approximately 14×17 inches.
Spread the cinnamon sugar filling evenly over the rolled dough. Roll up the dough into a log, not overly tightly. Push the ends in gently to squeeze the roll back in shape. It should be about 17 inches long. Use dental floss or a serrated knife to cut the dough evenly into 12 pieces.
Place the swirled cinnamon buns 4 x 3 into the prepared pan. Cover loosely with plastic or a tea towel and set in a warm area to rise for one hour and 15 minutes.
Preheat oven to 350℉. Place cinnamon buns on the middle rack. Bake for 30 minutes. Cool in a wire rack for 30 minutes. Frost with Cream Cheese Orange Glaze (recipe follows)

Cream Cheese Orange Glaze

No cinnamon roll is complete without a sticky frosting! Mine uses tangy cream cheese to balance out the sweetness. I also thin it with freshly squeezed orange juice, for that festive touch.

1 Tablespoon unsalted butter room temperature
2 Tablespoons whipped cream cheese room temperature
1/4 teaspoon pure vanilla extract
1 pinch fine sea salt
1 cup Powdered sugar
1 Tablespoon freshly squeezed orange juice

In a small bowl, cream together the butter and cream cheese. Add the vanilla, salt and half of the powdered sugar. Mix well.
Pour in the orange juice and the remaining powdered sugar. Whisk until smooth and creamy. Cover until ready to use.

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Softest Cinnamon Rolls Recipe – Simple Bites