Soft Cinnamon Rolls

These Quick Soft Cinnamon Rolls are super fluffy and light, and are made with a simple homemade dough. Smother them with the easiest cream cheese icing and devour them! These homemade cinnamon rolls are just as soft, if not softer than our Easy Soft Dinner Rolls and pulling them apart is absolute heaven!

It’s actually surprisingly easy to make them, and they taste way better than those store-bought cinnamon rolls. For me, Sunday mornings are all about whipping together a warm, gooey batch of homemade soft cinnamon rolls, topped with a generous coating of cream cheese glaze!

These rolls are right up there on the top of my list of favourite sweet treats, alongside my Best Fudgy Brownies and my Chocolate Chip Cookies , and once you give them a try, you’ll know why.

• Why this Recipe Works
• What Goes into this Recipe
• Substitutions & Variations
• How to Make Quick Soft Cinnamon Rolls
• Recipe FAQ’s
• Watch It Made
• Soft Cinnamon Rolls Recipe

Why this Recipe Works

I won’t hesitate to say that these quick soft cinnamon rolls are life changing! They turn out incredibly soft and fluffy every single time, and yes – they’re made completely from scratch with a fast rise dough thanks to my special oven proofing method.

Once you give them a try, you won’t go back to any other recipe- it’s a promise.

If you love cinnamon-sugar inspired recipes, also check out my Cinnamon Star Bread and Cinnamon Cheesecake Swirled Pumpkin Brownies , which are perfect to feature on your table when you’re hosting.

What Goes into this Recipe

• Yeast: Use instant yeast or quick rise yeast for best results.
• Butter: Melted butter, for the icing, filling and the yeast.
• Sugar: You’ll need granulated sugar (for the yeast), powdered sugar (for the icing) and brown sugar (for the filling).
• Egg: To lend the cinnamon rolls that structure and lots of richness.
• Flour: Just your regular all purpose flour.
• Cinnamon: Ground cinnamon, for the filling.
• Cream cheese: For that rich, irresistible icing.
• Vanilla: For the sweet aroma.
• Milk: For the icing and a little to help the yeast bloom.
• Cooking oil spray: To grease the bowl.

Note: please see recipe card at the bottom for list of full ingredients and measurements

Substitutions & Variations

• You can use any kind of milk here, but I would recommend using whole milk to get that rich, creamy flavor.
• If you have high protein flour or bread flour, try using it instead of all purpose flour to get even softer cinnamon rolls.
• For a deeper flavor, use dark brown sugar for the cinnamon sugar mixture.

How to Make Quick Soft Cinnamon Rolls

1. Warm the Oven: Preheat your oven to 200°F (100°C). This gentle heat will help the dough rise later. Once heated, turn it off but keep the oven warm inside.

1. Activate Yeast: In a bowl, whisk together the milk, melted butter, sugar, and yeast. Let the mixture rest for about 10 minutes, until it becomes foamy and fragrant.

1. Make the Dough: Add the whisked egg, flour, and salt to the milk mixture. Mix until a soft, sticky dough forms. Turn it onto a floured surface and knead for about 2 minutes, adding flour only as needed.

1. Let Dough Rise: Grease a bowl with cooking spray. Place the dough inside, turning it once to coat. Cover with a damp towel and place in the oven. Let rise for 30 minutes, then punch and rest another 30 minutes until doubled.

1. Shape: Roll dough on a floured surface into a 19×13-inch rectangle. Brush with butter, sprinkle with sugar and cinnamon, and rub the mixture in.

1. Roll and Slice: Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Trim uneven edges and cut into 12–15 even rolls.

1. Second Rise and Bake: Arrange rolls in a greased 9×13-inch baking dish. Cover with a damp towel and let rise for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Uncover and bake for 25 minutes.

1. Make the Icing: While baking, beat together the cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat again until creamy. Spread icing over warm rolls before serving.

Enjoy these quick soft cinnamon rolls on their own as a sweet treat whenever you want to, or make them a part of a breakfast spread when you’re entertaining. I love teaming them up with my Dalgona Whipped Coffee , a hearty Breakfast Casserole with Bacon or Sausage and some easy Egg Muffins .

If your cinnamon roll dough isn’t rising enough, it could be because the yeast isn’t active or fresh enough. Make sure you use fresh instant yeast for this recipe for the most soft, light and fluffy rolls.

To test if the yeast is fresh and active, simply check the date on the package or look for bubbles and frothiness when you let it bloom.

You can! If you’re sensitive to dairy, try using a plant based milk like almond milk as a swap, and use coconut oil as a replacement for butter in the recipe. And of course, skip the cream cheese icing and just use some vegan frosting instead.

Watch It Made

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IngredientsUSMetric1x2x3x

YEAST:

• ▢ 1 cup milk warmed to the touch, NOT HOT – temp at 110°F or 45°C
• ▢ 1/4 cup melted butter
• ▢ 5 tablespoons granulated sugar
• ▢ 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast

ROLLS:

• ▢ 1 large egg lightly whisked
• ▢ 3 1/2 cups all purpose or plain flour
• ▢ 1/4 teaspoon salt
• ▢ 1 spray cooking oil spray

FILLING:

• ▢ 3/4 cup brown sugar loosely packed
• ▢ 3 tablespoons ground cinnamon
• ▢ 4 tablespoons butter melted

ICING:

• ▢ 4 ounces cream cheese room temperature
• ▢ 2 tablespoon butter melted
• ▢ 2 tablespoons milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup powdered sugar

Instructions

• Heat oven to 200°F (100°C).

FOR THE YEAST:

• Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.

FOR THE ROLLS:

• Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
• Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
• Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
• Arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
• While rising, preheat oven to 175°C | 350°F.
• Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.

FOR THE ICING:

• Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Soft Cinnamon Rolls

Ingredients

YEAST:

• 1 cup milk warmed to the touch, NOT HOT - temp at 110°F or 45°C
• 1/4 cup melted butter
• 5 tablespoons granulated sugar
• 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast

ROLLS:

• 1 large egg lightly whisked
• 3 1/2 cups all purpose or plain flour
• 1/4 teaspoon salt
• 1 spray cooking oil spray

FILLING:

• 3/4 cup brown sugar loosely packed
• 3 tablespoons ground cinnamon
• 4 tablespoons butter melted

ICING:

• 4 ounces cream cheese room temperature
• 2 tablespoon butter melted
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar

Instructions

• Heat oven to 200°F (100°C).

FOR THE YEAST:

• Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.

FOR THE ROLLS:

• Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
• Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
• Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
• Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
• While rising, preheat oven to 175°C | 350°F.
• Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.

FOR THE ICING:

• Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole