Super Soft & Fluffy Cinnamon Rolls Recipe
About this recipe
These Super Soft & Fluffy Cinnamon Rolls are a game changer for your breakfast or brunch table. This recipe promises rolls that are not only soft and pillowy but also stay fresh for days when wrapped properly. The creator emphasizes that this is the only recipe they use, highlighting its reliability and deliciousness.
The key to achieving that perfect texture lies in the dough's stickiness and the careful handling during preparation. With a few simple ingredients and techniques, you can create a batch of cinnamon rolls that will impress everyone.
Ingredient notes
- Use instant yeast, not active dry yeast, for best results.
- The recipe calls for unsalted butter for the dough, but you can use salted butter for the filling if you prefer.
Tips from I Cook And Paint’s video
- Ensure the milk mixture is lukewarm before adding it to the dry ingredients; it should barely be warm to the touch.
- Knead the dough until it's very soft and sticky, adding flour or water as needed to achieve the right consistency.
- Roll the dough tightly and pinch the seam well to prevent the filling from leaking out during the second rise and baking.
Good to know
- How many rolls does this recipe make?
- This recipe yields 8-12 rolls, depending on how you choose to cut them.
- What should the dough consistency be like?
- The dough should be very soft and sticky. If it's too thick, add a little more water; if too sticky, sprinkle in a bit more flour.
- How long do the rolls need to rise?
- The dough needs to rise for 1.5 to 2 hours until doubled in size, and then the cut rolls need to rise for another 45-60 minutes.
- What temperature should I bake the cinnamon rolls at?
- Bake the rolls at 375°F (190°C) for 18-22 minutes, or until golden brown.
No life story here — the video and the recipe are the whole point. All credit to I Cook And Paint: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine the flour, sugar, instant yeast, and salt.
- 2
Heat the milk in a small pot until quite warm, then add the butter and stir until melted. Add the vegetable oil and vanilla.
- 3
Cool the milk mixture to lukewarm. Make a well in the dry ingredients and pour in the milk mixture. Add the egg and water, and mix until a very soft, sticky dough forms.
- 4
Knead the dough for 6-8 minutes until smooth. If the dough is too thick, add 2-3 tablespoons of flour; if too dry, add more water to achieve a sticky consistency.
- 5
Cover the dough with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
While the dough is rising, mix the brown sugar and cinnamon in a small bowl for the filling.
- 7
Once the dough has risen, roll it out into a rectangle measuring 15x10 inches on a floured surface. Spread the soft butter over the entire surface of the dough, then sprinkle the brown sugar and cinnamon mixture evenly on top.
- 8
Starting from the long edge closest to you, roll the dough tightly. Pinch the seam to seal it well.
- 9
Cut the rolled dough into 8-12 buns using a sharp knife or string. Arrange the buns in a buttered, parchment-lined 14x8 inch pan and cover with plastic. Let them rise in a warm place for another 45-60 minutes, or until doubled in size.
- 10
Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until golden brown and fully cooked in the middle. Let them cool while preparing the frosting.
- 11
For the frosting, cream together the cream cheese and butter until smooth. Gradually add the confectioner's sugar, mixing well after each addition. Add the vanilla and mix until smooth.
- 12
Frost the cinnamon rolls while they are still slightly warm, but not too hot to melt the frosting. Serve immediately or store wrapped in the refrigerator for up to 5 days.
Heads up — we had to guess a little:
- The number of rolls can vary based on how they are cut; I inferred a range of 8-12 based on the instructions.
Credit where it’s due: this recipe was transcribed from I Cook And Paint’s original video on YouTube. Follow them there — it’s their dish.
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