Try The Best Homemade Cinnamon Rolls With Bread Dough

The best homemade cinnamon rolls with bread dough are incredibly soft, fluffy, and filled with a gooey brown sugar and cinnamon filling, and that is exactly what you get! These are finished with a thick cream cheese frosting that melts slightly into the warm rolls and makes every bite even better.

I love preparing the dough the night before because the slow rise improves both the flavor and texture. If you enjoy homemade breakfast treats, why not try this Super Soft Glazed Donuts in Air Fryer recipe too? Keep reading, and I’ll show you how to get this cinnamon roll recipe with bread flour deliciously soft, properly risen, and gooey in the middle without overbaking them.

Jump to:

• Video Instructions
• Why You’ll Love These Good Cinnamon Rolls
• Ingredients
• How to Make Easy Cinnamon Rolls from Scratch
• Recipe Tips
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Why You’ll Love These Good Cinnamon Rolls

• Super soft and fluffy: The enriched bread dough makes tender rolls that pull apart easily.
• Gooey cinnamon centers: Dark brown sugar, butter, and cinnamon melt together inside each roll.
• Perfect for making ahead: Prepare the dough the night before and let it slowly rise in the refrigerator.
• Great for weekends and holidays: Most of the dough preparation can be done ahead, making these perfect for a relaxed breakfast or brunch.

Ingredients

• Bread flour: I recommend bread flour because its higher protein content gives the dough the strength it needs while still producing soft and fluffy cinnamon rolls. A bread flour with around 12.5-14.9% protein works best. You can use all-purpose flour if needed, but it absorbs liquid differently and won't give you quite the same texture.
• Yeast: Instant yeast makes these rolls especially convenient because you can add it directly to the flour without activating it first. Active dry yeast works too, but you'll need to dissolve it in warm milk with the sugar and wait until the mixture becomes frothy before continuing.
• Butter: Butter enriches the bread dough, which makes the soft, tender texture you want in homemade cinnamon rolls. It's also important in the filling, where it helps the cinnamon and brown sugar stick to the dough and melt into a gooey layer as the rolls bake.
• Dark brown sugar: I prefer dark brown sugar for the filling because it gives the cinnamon buns a deeper, more intense caramelly flavor. Other sugars can work, including coconut, muscovado, or raw cane sugar, but I wouldn't recommend powdered sugar because it doesn't give the same filling texture.

How to Make Easy Cinnamon Rolls from Scratch

1. In a large bowl, using an electric mixer fitted with a dough hook attachment, add the flour, sugar, salt, yeast, milk, and eggs and knead on low speed until it comes together, about 3-4 minutes. Scrape down the sides of the bowl halfway. Let rest for 20-30 minutes.

2. Knead the dough on low speed and gradually add the butter until it is completely incorporated.

3. Once all of the butter is incorporated, increase the speed to high and knead for about 5-8 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It's a very soft, smooth, and silky dough that is slightly tacky to the touch.

4. Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well.

5. Cover with plastic wrap or a lid and let rest at room temperature for 10-15 minutes until it has risen by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

6. Remove the dough from the container and place it on a work surface. Fold the edges over the middle, then turn the dough over (so that the seams are facing down) and shape the dough roughly into a round ball with your hands. Let rest in a warm place for 15-20 minutes.

7. Lightly flour the counter or work surface and the dough (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), flatten the dough a little with your fingers, and roll it out into a large rectangle that is about 14x17" (36x43cm) big and 0.25" (0.6 cm) thick.

8. Spread the melted butter on the rolled-out dough and sprinkle evenly with the cinnamon sugar filling.

9. Starting at one short side, roll up the dough tightly.

10. Then cut the roll with a sharp knife into 8 equal pieces.

11. Place in the prepared baking pan.

12. Let rise for 45-90 minutes until they have doubled in size. Then bake.

13. In a medium-sized mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain, about 1-2 minutes.

14. Then, add the powdered sugar and mix until creamy and well combined. 

15. Add the vanilla and salt and stir to combine. The frosting is thick and creamy. If you prefer a thinner glaze, you can add 1 tablespoon (15ml) of whole milk.

16. Remove the rolls from the oven and let cool for 5-10 minutes. Then spoon the frosting on top of the warm rolls and spread evenly. Serve and enjoy!

Recipe Tips

• Use bread flour for the best texture. I prefer it because the higher protein content gives the dough enough structure while still producing wonderfully soft, fluffy rolls.
• Keep the dough slightly tacky. Try not to add unnecessary flour when kneading or rolling. Too much flour can make your cinnamon rolls dry instead of pillowy and tender.
• Use the windowpane test. I stretch a small piece of dough between my fingers. If it becomes thin enough to see light through without tearing, I know I've kneaded it enough.
• Don't rush the final rise. The shaped rolls should roughly double before they go into the oven. Under-proofed rolls can be dense, while over-proofed ones may collapse.
• Don't roll the dough too thin. Around ¼ inch thick gives you those gorgeous soft layers without making the finished rolls dense.
• Check the center rather than relying only on the clock. I use a thermometer and look for 190°F (88°C) in the center roll. It takes the guesswork out of knowing when they're perfectly baked.

What Can You Serve With This?

• Fresh berries
• Sliced fresh fruit
• Scrambled eggs
• Crispy bacon
• Freshly brewed coffee

FAQs

Recipe