Super Soft and Fluffy Cinnamon Rolls

123 mins
Serves 8
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Directions

  1. 1Combine in a large bowl the flour, sugar, instant yeast and salt.
  2. 2Combine in a large bowl the flour, sugar, instant yeast and salt.
  3. 3Combine in a large bowl the flour, sugar, instant yeast and salt.
  4. 4Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted.
  5. 5Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted.
  6. 6Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted.
  7. 7Add vegetable oil and vanilla.
  8. 8Add vegetable oil and vanilla.
  9. 9Add vegetable oil and vanilla.
  10. 10Cool milk mixture to lukewarm. Make a well in the dry ingredients and add milk mixture.
  11. 11Cool milk mixture to lukewarm. Make a well in the dry ingredients and add milk mixture.
  12. 12Cool milk mixture to lukewarm. Make a well in the dry ingredients and add milk mixture.
  13. 13Add egg and water.
  14. 14Add egg and water.
  15. 15Add egg and water.
  16. 16Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
  17. 17Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
  18. 18Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
  19. 19Knead 6-8 minutes using the dough hook attachment or by hand.
  20. 20Knead 6-8 minutes using the dough hook attachment or by hand.
  21. 21Knead 6-8 minutes using the dough hook attachment or by hand.
  22. 22Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
  23. 23Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
  24. 24Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
  25. 25If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth.
  26. 26If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth.
  27. 27If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth.
  28. 28Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
  29. 29Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
  30. 30Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
  31. 31Combine the brown sugar and cinnamon in a small bowl for the filling.
  32. 32Combine the brown sugar and cinnamon in a small bowl for the filling.
  33. 33Combine the brown sugar and cinnamon in a small bowl for the filling.
  34. 34Roll out the dough into a rectangle that measures 15x10 inches. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
  35. 35Roll out the dough into a rectangle that measures 15x10 inches. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
  36. 36Roll out the dough into a rectangle that measures 15x10 inches. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
  37. 37Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
  38. 38Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
  39. 39Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
  40. 40Using a sharp knife or a piece of string, cut the roll into 8-12 buns.
  41. 41Using a sharp knife or a piece of string, cut the roll into 8-12 buns.
  42. 42Using a sharp knife or a piece of string, cut the roll into 8-12 buns.
  43. 43Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic.
  44. 44Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic.
  45. 45Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic.
  46. 46Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
  47. 47Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
  48. 48Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
  49. 49Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles.
  50. 50Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles.
  51. 51Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles.
  52. 52Cream together cream cheese and butter until smooth.
  53. 53Cream together cream cheese and butter until smooth.
  54. 54Cream together cream cheese and butter until smooth.
  55. 55Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
  56. 56Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
  57. 57Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
  58. 58Frost cinnamon rolls while they are still slightly warm but not too hot.
  59. 59Frost cinnamon rolls while they are still slightly warm but not too hot.
  60. 60Frost cinnamon rolls while they are still slightly warm but not too hot.

Ingredients

  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 2.25 teaspoons instant yeast
  • 2.25 teaspoons instant yeast
  • 2.25 teaspoons instant yeast
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 4 ounces cream cheese
  • 4 ounces cream cheese
  • 4 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 0.75 cup confectioner's sugar
  • 0.75 cup confectioner's sugar
  • 0.75 cup confectioner's sugar
  • 0.25 teaspoon vanilla
  • 0.25 teaspoon vanilla
  • 0.25 teaspoon vanilla

Equipment

large bowlsmall potwhiskstand mixerbench scraper14 x 8 inch panparchment paperplastic wrapsharp knife