Fluffiest Cinnamon Rolls

Andrea Lo
by Andrea Lo
8-10 rolls
3 hr 20 min

We alllll love cinnamon rolls. But homemade ones hit different than the store bought ones. Don't get me wrong, I love the pillsbury cinnamon rolls. They're tasty and easy to make. But if you have a free Saturday morning, I highly recommend you try this cinnamon roll recipe. You will get the fluffiest cinnamon rolls you have ever had!

Two main keys to super fluffy cinnamon rolls: using bread flour and topping them with heavy cream (or any coffee creamer you have on hand) before you bake! The bread flour adds extra gluten, making them extra soft. The heavy cream keeps the moisture in and contributes to the fluffiness.

Recipe details
  • 8-10  rolls
  • Prep time: 3 Hours Cook time: 20 Minutes Total time: 3 hr 20 min
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the dough
  • ¾ cup warm milk
  • 2 ¼ teaspoons quick rise yeast
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk
  • ¼ cup butter, melted
  • 3 cups bread flour
  • 3/4 teaspoon salt
the filling
  • 2/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup butter, softened
before baking
  • 1/3 heavy cream or coffee creamer
the dough
Microwave the milk for 30-45 seconds; it should feel warm but not hot to touch.
Add the warm milk to the stand mixer bowl and sprinkle the yeast packet on top.
Add the sugar and give it a gentle stir. Let sit for 5 min.
Add the egg, egg yolk and melted butter. Mix until well combined.
Slowly add the flour and salt while mixing on low speed.
Switch to medium speed and knead dough for 8 minutes.
Transfer dough to a well-oiled bowl. Cover with plastic wrap and place aside. Allow dough to rise for 1 hour to 1 ½ hours.
Mix the filling ingredients together.
After dough has doubled in size, transfer to a well-floured surface and roll out into a 14x9 inch rectangle.
Spread the filling mix on the dough. Be sure to rub it into the dough so it doesn't ooze out while you bake it and the cinnamon rolls expand.
Roll up the dough. Cut into 8-10 rolls.
Place in a buttered baking pan Cover with plastic wrap again and let rise again for 30-45 minutes.
Preheat oven to 350 degrees. 
After the rise, pour the heavy cream on top of the rolls.
Bake for 20-25 min.