Fluffy Cinnamon Rolls

My fluffy cinnamon rolls are big, soft and gooey and are topped with a yummy vanilla icing. Perfect for breakfast, brunch or holidays!  I love homemade cinnamon rolls and I make mine with my favorite dinner roll recipe which makes a soft dough that is subtlety sweet.  These rolls freeze well and are delicious heated up in the microwave.  I have included detailed instructions so you can make the perfect cinnamon roll.  This dough does not require kneading which is one of the reasons this is my go to recipe for cinnamon rolls.  The best part is the smell of cinnamon rolls baking in your oven.  There is nothing like a warm cinnamon roll and beverage on a cold day.

Ingredients needed for Fluffy Cinnamon Rolls:

Cinnamon rolls:

• 1 cup of dry powdered milk.  I have always used powdered milk because it’s a great way to use it up and it turns out great.  You can substitute 3 cups 2% or whole milk, warmed to 105 to 110 degrees for powdered milk and water if desired.
• 3 cups very warm water  (105 degrees to 110 degrees)
• 1 cup granulated sugar
• 2 packets of active dry yeast
• 1 tbsp fine sea salt
• 1 cup canola oil
• 4 large eggs, beaten (use room temperature eggs)
• 8-9 cups all-purpose flour (may need a little additional flour if dough is sticky).  I usually use 9 cups of flour.

Filling:

• 1/2 cup butter, melted
• 2 cups brown sugar
• 3 tbsp ground cinnamon

Icing:

• 4 cups powdered sugar
• 4 tbsp butter, melted
• 8 tbsp 2% or whole milk (may also use cream)
• 2 tsp vanilla

NOTE:  This recipe makes 24 large cinnamon rolls but can easily be halved to make 12 large cinnamon rolls.

How to make Fluffy Cinnamon Rolls (step-by-step):

Mixing the dough:

• In a large mixing bowl mix very warm water (105 degrees to 110 degrees) with powdered milk and stir to dissolve.  Alternately you can use 2% or whole milk that has been warmed in the microwave for about 40-45 seconds (check temperature to make sure it is 105 degrees to 110 degrees).  If you feel the temperature with your finger it should be warm like bath water but not hot.
• Add sugar and yeast to the milk and stir well.  Let milk/yeast mixture sit for 5-10 minutes or until bubbly.  Make sure your yeast has not expired before using it.
• Add salt, oil and beaten eggs (room temperature).  Mix liquids together.  I like to use a wooden spoon and mix by hand.  You don’t need a stand mixer for this recipe.

• Now add enough flour to make a soft dough.  This will take 8-9 cups of flour.  Mix in 3 cups and stir to incorporate.  Add another 3 cups and stir in, then add 1 cup at a time until dough is soft.  I usually end up using 9 cups flour.  It will feel a little sticky to the touch but shouldn’t stick to the bottom of the bowl.  The key is not to add too much flour but enough for you to be able to handle the dough.
• Cover the dough with a clean dish towel and place in a warm area until the dough is double in volume.

Making the cinnamon rolls:

• Take half of dough to work with at a time (I use a bench scraper to cut the dough in half).  Place on a well floured surface and roll the dough out to about 16 x 21 inches or at least 1/4 inch thick rectangle.  Make sure you flour your rolling pin well to keep it from sticking to the dough.  If you don’t have one, try using a pastry mat.  It has measurements printed on it and it helps keep your counter clean.
• Melt butter in the microwave (cut up in tablespoon size chunks in microwave safe bowl and cover with a paper towel).  It should take about 20 seconds on high.  Using a pastry brush, brush the butter all over the dough so it is covered.  Use half of butter for each half of the dough.
• Mix the brown sugar and cinnamon in a medium size bowl.

• Spread cinnamon sugar mixture over the butter.  Use half of cinnamon sugar mixture for each half of the dough.
• Roll the dough from left to right side with your fingers (long edge of the dough) and then keep rolling it until the edges meet.  Seal the edge of the dough with your fingers.
• Cut the dough into 12 even sections.  You may want to start from the center making marks so you know where to cut.  Use a sharp knife dipped in flour to cut the dough.
• Roll out the other half of the dough and repeat brushing with butter, spreading cinnamon sugar mixture, etc.
• Place cinnamon rolls on two large sheet pans with sides that has been sprayed with non-stick spray.
• Cover rolls with a clean dish towel and let rise again until double in size.
• Bake at 350 degrees for 15-20 minutes or until rolls are lightly browned.  Let rolls cool about 10 minutes before icing them.  Make icing while they are cooling.

Cinnamon Roll Icing:

• Combine the powdered sugar, melted butter, milk and vanilla in a large mixing bowl and stir until icing is smooth.
• Spread the icing over rolls after they have cooled about 10 minutes so icing doesn’t melt.

Storage of cinnamon rolls:

• Store in a covered container for 3-5 days.
• If you are not going to eat them right away, wait to frost them right before you serve them so the icing is fresh.
• You can freeze the rolls for up to three months.  Leave the frosting off if you plan to freeze them and ice before serving.
• Unthaw at room temperature.

Other yummy baked goods to make:

Carrot Pineapple Muffins

Raspberry Chocolate Chip Muffins

Best Dinner Rolls

Easy Twisted Breadsticks

Fluffy Cinnamon Rolls

LeAnn

My fluffy cinnamon rolls are big, soft and gooey and topped with a yummy vanilla icing. Perfect for breakfast, brunch or holidays.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 20 minutes mins

Course Bread, Breakfast, Dessert

Cuisine American

Servings 24

Calories 514 kcal

Ingredients

  

Cinnamon Roll Dough

• 1 cup powdered milk
• 3 cups very warm water (105 degrees to 110 degrees) may substitute 3 cups 2% or whole milk, warmed to 105 degrees to 110 degrees in place of powdered milk and water
• 1 cup granulated sugar
• 2 packets Active dry yeast
• 1 tbsp fine sea salt
• 1 cup canola oil
• 4 large eggs, beaten (room temperature)

Cinnamon Filling

• 1/2 cup melted butter
• 2 cups brown sugar
• 3 tbsp ground cinnamon

Cinnamon Roll Icing

• 4 cups powdered sugar
• 4 tbsp butter, melted
• 8 tbsp milk or cream
• 2 tbsp vanilla

Instructions

 

Cinnamon Roll Dough

• In a large mixing bowl mix very warm water (105 degrees to 110 degrees) with powdered milk and stir to dissolve.  Alternately you can use 2% or whole milk that has been warmed in the microwave for about 40-45 seconds (check temperature to make sure it is 105 degrees to 110 degrees).  If you feel the temperature with your finger it should be warm like bath water but not hot.
• Add sugar and yeast to the milk and stir well. Let milk/yeast mixture sit for 5-10 minutes or until bubbly.  Make sure your yeast has not expired before using it.
• Add salt, oil and beaten eggs (room temperature).  Mix liquids together.  I like to use a wooden spoon and mix by hand.  You don't need a stand mixer for this recipe.
• Now add enough flour to make a soft dough.  This will take 8-9 cups of flour.  Mix in 3 cups and stir to incorporate.  Add another 3 cups and stir in, then add 1 cup at a time until dough is soft.  I usually end up using 9 cups flour. It will feel a little sticky to the touch but shouldn't stick to the bottom of the bowl.  The key is not to add too much flour but enough for you to be able to handle the dough.
• Cover the dough with a towel and place in a warm area until the dough is double in volume.
• Take half of dough at a time to work with (I use a bench scraper to cut the dough in half).  Place on a well floured surface and roll the dough out to about 16 x 21 inches or at least 1/4 inch thick rectangle.  Make sure you flour your rolling pin well to keep it from sticking to the dough.  I have a large pastry mat which I like to use.  It has measurements printed on it and it helps keep your counter clean.

Cinnamon Roll FIlling

• Melt butter in the microwave (cut up in tablespoon size chunks in microwave safe bowl and cover with a paper towel).  It should take about 20 seconds on high.  Brush the butter all over the dough so it is covered. Use half of butter for each half of the dough.
• Mix the brown sugar and cinnamon in a medium size bowl.
• Spread cinnamon sugar mixture over the butter. Use half of cinnamon sugar for each half of the dough.
• Roll the dough from left to right side with your fingers (long edge of the dough) and then keep rolling it until the edges meet.  Seal the edge of the dough with your fingers.
• Cut the dough into 12 even sections.  You may want to start from the center making marks so you know where to cut.  Use a sharp knife dipped in flour to cut the dough.
• Roll out the other half of the dough and repeat brushing with butter, spreading cinnamon sugar mixture, etc.
• Place cinnamon rolls on two large sheet pans with sides that have been sprayed with non-stick spray.
• Cover rolls with a towel and let rise again until double in size.
• Bake at 350 degrees for 15-20 minutes or until rolls are lightly browned.  Let rolls cool about 10 minutes before icing them.  Make icing while they are cooling

Cinnamon Roll Icing

• Combine the powdered sugar, melted butter, milk and vanilla in a large mixing bowl and stir until icing is smooth.
• Spread the icing over rolls after they have cooled about 10 minutes so icing doesn't melt.

Keyword Cinnamon rolls, Fluffy Cinnamon Rolls, No Knead Cinnamon Rolls, Soft Cinnamon Rolls,