Soft Cinnamon Rolls

These Soft Cinnamon Rolls are an absolute no-fail easy homemade cinnamon roll recipe filled with cinnamon and covered with cream cheese frosting.

Vanilla pudding in the dough keeps the whole roll soft not just the center. Although yeast is involved, I promise you can make these soft cinnamon rolls from scratch easily!

These Soft Cinnamon Rolls were originally published in 2015.

HOMEMADE CINNAMON ROLLS

I’m not one for surprises. I remember when I was nine months pregnant with my second son I had spent the afternoon making homemade cinnamon rolls for a friend. My love for cooking and my huge belly never played well together.

If you’ve seen me pregnant you know that my babies like to lay Superman style in my abdomen. Don’t make me show you a picture. By the end of the day my belly was covered in whatever I was making that day in the kitchen.

Most of it I tried to wash off but considering I couldn’t see under my belly, the treasures of the day’s adventures hid on the underside. On this particular day I had tons of flour all over my belly. I don’t know why I didn’t have an apron on but I had tried to kind of pat the flour off my blue shirt.

Changing clothes wasn’t an option because if you’ve been 9 months pregnant you know that there are about two shirts that fit you those last couple of days.

So I headed out the door with my flour dusted belly, scarce makeup, and cinnamon rolls in hand to give to my friend. I hollered to my husband that I would be home in a half hour. He said something along the lines of aren’t you going to change?

I should have known something was up then because my husband has never, except for that instance, said anything like that regarding my appearance in our marriage (although I’m sure there were many times he wanted to).

I headed to my friend’s and walked into a house filled with people for…MY surprise baby shower. And boy was I surprised. As I excused myself to the bathroom I was horrified to see my appearance.

It was then that I realized I don’t like surprises. I don’t like all of the attention on me (which is why I struggled with my cookbook release). I don’t like feeling like I have to react in a way everyone expects me to. I like to know what’s going on.

So now every time I make homemade cinnamon rolls I throw a little flour on my belly for good luck and think about that moment.

I know many of you love these Cinnabon cinnamon rolls and I do too! They’re fabulous but in my opinion these are the best cinnamon rolls.

But I’m a food blogger and I’m always looking for another fabulous version of everything. I found these quick cinnamon rolls recipe on Allrecipes and then noticed my friend MelsKitchenCafe had the same recipe so I knew it would be good.

You know how the middle of a cinnamon roll is the best part? Well these rolls stay so soft – the entire roll. I ate about a dozen which was fine because it made two. These are divine!

HOW TO MAKE CINNAMON ROLLS

1. First, in a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
2. Next, in a large bowl, make pudding mix according to package directions. Add butter, eggs and salt to the pudding mixture and mix well.
3. Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not sticky (I added 7 cups total).
4. Place in a greased bowl. Cover and let rise until doubled.

5. Roll dough onto a floured surface about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased baking dish 1 inch apart. Cover and let rise until double again.

6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them while they’re warm just not super hot!

CREAM CHEESE FROSTING FOR CINNAMON ROLLS

The best frosting for cinnamon rolls is cream cheese frosting.

8 ounces of cream cheese, 1/2 stick of butter, 3 cups of powdered sugar, and vanilla.

CAN I MAKE CINNAMON ROLLS THE DAY BEFORE?

Yes. If making ahead of time cover and refrigerate after the rolls have been rolled and sliced instead of letting rise a second time. When ready to bake remove from the fridge and allow rolls to rise.

If you like these Soft Cinnamon Rolls, you’ll love these other breakfast recipes:

Blueberry Croissant Puff

Cinnamon Roll Breakfast Bake

Red Velvet Cake Mix Cinnamon Rolls

Print

5 from 20 votes

Yield: 24 rolls

Soft Cinnamon Rolls

Prep Time:

1 hr

Cook Time:

15 mins

Total Time:

1 hr 15 mins

These Soft Cinnamon Rolls are an absolute no-fail easy homemade cinnamon roll recipe filled with cinnamon and covered with cream cheese frosting.

Ingredients

• ½ cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 1 (3.4 ounce) package instant vanilla pudding (and milk called for to prepare it)
• ½ cup butter , melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour (plus more as needed)

Filling:

• 1 cup butter , softened to room temperature
• 2 cups brown sugar
• 2 tablespoons ground cinnamon

Frosting:

• 8 ounces cream cheese
• ½ cup butter , softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk

Instructions

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
2. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt to the pudding mixture and mix well.
3. Add the yeast mixture and mix together. Gradually add flour; knead until smooth. Add additional flour until dough is soft but not sticky (I added 7 cups total).
4. Place in a greased bowl. Cover and let rise until doubled.

5. Roll dough onto a floured surface about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly starting with the long end. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. 

6. Lightly grease two 9x13 baking dishes and place rolls 1 inch apart. Cover and let rise until double again. *If making ahead of time cover and refrigerate instead of letting rise. When ready to bake remove from the fridge and allow rolls to rise.

7. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Do not overbake! Frost rolls after rolls have cooled just a couple of minutes (directions below). You still want to frost them while they're warm just not super hot! Makes about 24 very large rolls.
8. Frosting: Mix together cream cheese, butter, vanilla extract, confectioners' sugar and 2 tablespoons milk. Add more milk as needed.

Recipe Notes

Source: Allrecipes and Mels Kitchen Cafe; increased the cinnamon.
Freezing Instructions: To freeze rolls, place them on a baking sheet after they have been rolled and cut. Wrap in plastic wrap and foil and freeze. Thaw rolls at room temperature and allow to rise. Bake as directed.

Course: Breakfast

Cuisine: American

Keyword: cinnamon, rolls