Fluffy Cinnamon Rolls Recipe for Cozy Fall Baking

Fluffy Cinnamon Rolls with Creamy Glaze are the kind of comfort food that turns a quiet morning into something unforgettable. Pillowy-soft dough spiraled with a rich cinnamon-sugar filling, then drenched in a silky glaze that melts into every warm swirl—these rolls are pure satisfaction.

Whether you’re baking them for a lazy Sunday breakfast, a holiday brunch, or simply to fill your kitchen with the aroma of fresh-baked goodness, these cinnamon rolls deliver a bakery-style experience in every bite. They rise tall and soft, with tender layers that pull apart effortlessly, revealing ribbons of buttery, spiced sweetness inside.

The creamy glaze is the perfect finishing touch—rich, smooth, and just sweet enough to complement the cinnamon without overpowering it. There’s nothing fussy or complicated about these rolls, just honest ingredients and a little time. The result is a batch of irresistibly soft, melt-in-your-mouth cinnamon rolls you’ll want to make over and over again.

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Ingredients Overview

Every element of these cinnamon rolls contributes to their soft texture, bold flavor, and signature swirl. Here’s how each ingredient works its magic:

All-Purpose Flour:
Provides the structure for the dough. You want a soft, slightly elastic dough that rises well without becoming dense.

Whole Milk:
Adds richness and tenderness. Warm milk activates the yeast and helps create a soft, fluffy texture.

Active Dry Yeast:
The leavening powerhouse. It gives the rolls their airy rise. Make sure your yeast is fresh and proofed in warm milk for best results.

Granulated Sugar:
Feeds the yeast and adds sweetness to both the dough and filling. Balances the spice of the cinnamon.

Salt:
A pinch enhances flavor and balances the sweetness. Never skip it.

Eggs:
Add richness, moisture, and structure to the dough. They also help create a golden crumb and a tender interior.

Unsalted Butter:
Melted into the dough for softness and brushed into the filling for richness. Butter is also used in the glaze for a creamy finish.

Brown Sugar:
Used in the filling, it adds depth and a hint of molasses that pairs beautifully with the cinnamon.

Ground Cinnamon:
The star of the filling. Use fresh, aromatic cinnamon for bold flavor.

Cream Cheese (Optional in Glaze):
Adds tang and richness to the glaze if you want a more frosting-like finish. For a simpler glaze, you can skip it.

Powdered Sugar:
Used in the glaze for a smooth, sweet finish that soaks into every layer.

Vanilla Extract:
Adds warmth and flavor to both the dough and glaze.

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Step-by-Step Instructions

1. Warm the Milk and Activate Yeast
In a small saucepan, heat 1 cup of whole milk until just warm (about 100–110°F). Pour into a mixing bowl and sprinkle 2 1/4 tsp active dry yeast over the top. Let sit for 5–10 minutes until foamy. This proves your yeast is alive and ready.

2. Mix the Dough
To the milk mixture, add 1/3 cup granulated sugar, 2 large eggs, and 1/3 cup melted unsalted butter. Stir until combined. Add 4 cups all-purpose flour and 1 tsp salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

3. Knead the Dough
Turn out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes. Add more flour 1 tbsp at a time if sticky.

4. First Rise
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Make the Filling
In a small bowl, mix 3/4 cup packed brown sugar and 2 1/2 tbsp ground cinnamon. Melt 1/3 cup butter separately.

6. Roll Out the Dough
Punch down the risen dough and roll it out into a 16×12 inch rectangle on a floured surface. Brush the entire surface with melted butter, then evenly sprinkle the cinnamon-sugar filling over the top.

7. Roll and Cut
Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Cut into 9 even pieces using a sharp knife or dental floss for clean slices.

8. Second Rise
Place rolls into a greased 9×13-inch baking dish or round cake pan. Cover loosely and let rise again for 30–45 minutes, until puffy and touching.

9. Bake
Preheat oven to 350°F. Bake rolls for 22–25 minutes, or until golden brown and cooked through. If the tops brown too quickly, cover loosely with foil halfway through.

10. Make the Glaze
In a bowl, whisk together 1 1/2 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla extract, and 2 tbsp melted butter. For a cream cheese glaze, add 2 oz softened cream cheese and beat until smooth.

11. Glaze and Serve
Pour the warm glaze over the cinnamon rolls straight from the oven so it melts into every swirl. Serve warm for ultimate gooeyness.

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Tips, Variations & Substitutions

Tips for Fluffiest Rolls:

• Use fresh yeast and warm milk—too hot and you’ll kill the yeast; too cold and it won’t activate.

• Knead until the dough is smooth but not tough.

• Let the dough rise in a warm, draft-free spot for a consistent rise.

• Don’t overbake. Slightly underbaking keeps the centers soft.

Flavor Variations:

• Add a touch of orange zest to the filling for citrusy brightness.

• Sprinkle chopped toasted pecans or walnuts over the filling.

• Use maple syrup in the glaze for a fall-inspired twist.

Substitutions:

• Dairy-free? Use oat or almond milk and vegan butter.

• Egg-free? Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) as a substitute.

• Gluten-free? Use a gluten-free baking blend with xanthan gum, though the texture will be denser.

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Serving Ideas & Occasions

These cinnamon rolls are best served warm and gooey, straight from the pan. They’re perfect for:

• Weekend breakfasts or brunch spreads

• Christmas morning or Easter brunch

• Potlucks and family gatherings

• Special birthday breakfasts

• Make-ahead breakfasts for guests

Serve them with hot coffee, chai, or a glass of cold milk. For dessert, top with a scoop of vanilla bean ice cream.

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Nutritional & Health Notes

These cinnamon rolls are indulgent but well-balanced in flavor and texture. Each roll contains a mix of carbs, fats, and sugars, making them a treat to enjoy in moderation.

For a slightly lighter version, reduce the glaze or substitute half the sugar in the filling with coconut sugar. You can also make smaller rolls by slicing the log into 12 pieces instead of 9.

The cream cheese glaze adds calcium and tang, while the cinnamon brings a dose of spice that helps cut the sweetness.

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FAQs

1. Why are my cinnamon rolls dense instead of fluffy?
The most common cause is under-proofed dough. Let the dough rise until doubled, and ensure your yeast is active. Over-flouring can also lead to dense results.

2. Can I make these ahead of time?
Yes! After shaping the rolls, cover and refrigerate overnight. Bring to room temp for 30–45 minutes before baking in the morning.

3. How do I reheat cinnamon rolls?
Reheat individual rolls in the microwave for 20–30 seconds or in a 300°F oven, covered, for 10 minutes. Add extra glaze if they seem dry.

4. Can I freeze cinnamon rolls?
Yes. Freeze baked and unglazed rolls, then thaw and reheat. Or freeze shaped, unbaked rolls and let rise before baking.

5. Can I make these without eggs?
Yes, use an egg substitute like flax eggs or a commercial egg replacer. The texture may be slightly less rich, but still soft and delicious.

6. Can I double the recipe?
Absolutely. Double all ingredients and bake in two pans. Just make sure to give the rolls space to rise.

7. What’s the difference between glaze and frosting?
Glaze is thinner and seeps into the rolls, adding moisture. Frosting is thicker and sits on top. For a Starbucks-style roll, go with a thicker cream cheese frosting.

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