Sunday Brunch Cinnamon Rolls Recipe Easy Soft Fluffy Homemade Delight
Soft, fluffy, and perfectly gooey cinnamon rolls made from a forgiving recipe using simple pantry staples. Perfect for lazy weekend brunches or family gatherings.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) whole milk, warm (about 110°F / 43°C)
- ½ cup (100g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 tablespoons cinnamon
- 1 cup (220g) brown sugar
- ½ cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Proof the yeast: Warm the whole milk to about 110°F (43°C). Pour into a mixing bowl, sprinkle in the active dry yeast and 1 tablespoon of granulated sugar, stir gently. Let sit until foamy and bubbling, about 5 minutes.
- Make the dough: Add melted butter, remaining sugar, egg, salt, and 3 cups (360g) of flour to the yeast mixture. Stir until it starts to come together. Knead in remaining flour a little at a time until dough is soft, slightly sticky but manageable. Knead about 8 minutes until smooth and elastic.
- First rise: Lightly grease a large bowl with butter. Place dough inside, cover with plastic wrap or damp kitchen towel, set in warm spot. Let rise 1 to 1 ½ hours until doubled in size.
- Roll and fill: Punch down dough, turn onto floured surface. Roll into 15×9-inch rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon mixture on top.
- Shape the rolls: Roll dough tightly into a log starting at long edge. Pinch seam closed, slice into 12 equal pieces. Arrange rolls cut side up in greased 9×13-inch pan, leaving space between.
- Second rise: Cover pan loosely with plastic wrap, let rolls rise 30–45 minutes until puffy and nearly doubled.
- Bake: Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown and springy to touch. Tent with foil if browning too fast.
- Make icing: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Spread over warm rolls right out of oven.
Notes
Use real unsalted butter for best flavor and texture. Proof yeast properly to ensure fluffy rolls. Keep dough slightly sticky, avoid adding too much flour. Do not skip the second rise for best softness. Remove rolls from oven when golden but not dark to keep them soft. For icing, use room temperature cream cheese and sift powdered sugar to avoid lumps.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 20
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
Keywords: cinnamon rolls, brunch recipe, soft cinnamon rolls, homemade cinnamon rolls, easy cinnamon rolls, cream cheese icing