The Best Cinnamon Rolls {Extra Moist, Soft, and Fluffy}

The most irresistible, soft, and fluffy homemade cinnamon rolls! They’re the best cinnamon rolls – chewy and gooey with a delicious sweet cinnamon roll filling and vanilla cream cheese frosting.

When I re-worked this cinnamon roll recipe, I was hell-bent on making softer, moister, and longer-lasting rolls.

Of course, it goes without saying that these cinnamon rolls also had to taste scrumptious. Like over-the-top ‘Wow!’. And I’m so excited because I finally hit the sweet spot with this new and improved version.

Say hello to the softest, fluffiest, moistest, most delicious cinnamon rolls ever.

Are they sweet and buttery? You bet.

Do they taste rich, creamy, and cinnamon-ey? Absolutely.

Are they finger-licking good to the last crumb? Oh yeahhh.

this recipe

The secret to softer, moister, longer-lasting cinnamon rolls: tangzhong (water roux)

These cinnamon rolls are easy to make, lots of fun to do, and more exciting than binge-watching my favorite episodes of Master Chef.

But there’s more! What if you could make cinnamon rolls that stay soft and moist for longer?

And what if I told you that the secret is a simple 5-minute step you can do with your eyes closed? (Okay, I don’t mean that literally, but you get the point.😉)

This is a great recipe because it’s adapted from my red bean milk loaf recipe and uses an Asian technique called the tangzhong method. With this easy 5-minute technique, you can be sure that your cinnamon rolls turn out extra soft and moist. 

Now, if this is the first time you’ve heard of the tangzhong method, trust me, it’s super easy.

Basically, tangzhong is the method of adding a cooked flour paste (water roux) made with one part flour and 5 parts water (or other liquid like milk) which is gently heated until 65°C (149°F).

When heated, flour particles absorb water many times its weight, so a dough with tangzhong retains much more moisture and gives bread and rolls a better rise when that water converts to steam during baking.

Tangzhong: The 5-minute step that will transform your dough forever

• Turns out softer and moister rolls
• Keeps moisture in so rolls won’t dry out quickly
• Makes dough less sticky, easier to knead and handle
• Stays fresh longer

How do I use tangzhong for cinnamon rolls?

It’s simple. Cook the flour paste, let it cool, and simply knead it in with the rest of the dough ingredients as per the recipe instructions.

The flour and milk for the flour paste are part of the flour and milk quantities in the recipe, so the recipe stays in balance.

Just bear in mind that while incorporating a cooked flour paste will make these cinnamon rolls extra soft and moist, you can still end up with dry rolls if you add too much flour to the dough (more on that below) or don’t store them well to seal in their moisture.

How can I use active dry yeast in place of instant yeast?

Instant yeast, also known as rapid-rise yeast or bread machine yeast, is yeast that can be used ’instantly’ out of the package. There’s no need to activate it, and you can mix it in together with the rest of the dry ingredients (flour, sugar, etc.)

If you’ve only got active dry yeast in your pantry, the good news is that you can use it interchangeably with instant yeast with no change to the recipe. You would just need to add 10 to 15 minutes additional proofing time.

However, it’s a sensible practice to activate active dry yeast because it will ensure that the yeast is still -well – active. This way, you protect the dough by making sure your yeast is still good.

To use active dry yeast in place of instant yeast, sprinkle it over milk that’s slightly warm (40°C /110°F is ideal, anything hotter than 46°C/115°F will kill the yeast).

Allow the yeast to activate – it will foam up and smell ‘yeasty’ like a frothy beer – which is a good sign! This may take about 5 to 7 minutes, depending on the temperature of the milk.

Then add the activated yeast mixture together with the cooled roux mixture (tangzhong) and melted butter into the dry ingredients.

Ingredients to make cinnamon rolls (cinnamon buns) with cream cheese frosting

• bread flour. Bread flour can absorb more liquid than all-purpose flour so it retains a lot more moisture. This ensures moistness and softness in the baked rolls. If you happen to be out of bread flour, you can use plain flour instead.

• milk. I personally prefer the richness and flavor of whole milk, but you can use reduced-fat or low-fat milk. For non-dairy options, almond milk or oat milk would work well too.

• eggs. Use large or extra-large eggs, depending on how eggs are classified in your region. Choose eggs that weigh between 60 – 63 grams/ 2 – 2.25 oz each (still in its shell).

• instant yeast. Instant yeast is yeast that does not need to be activated and can be used ’instantly’ out of the package. Active dry yeast can be used interchangeably, you’ll just need to activate it (instructions for doing this are detailed in the recipe card).

• sugar. Granulated sugar is “food” for the yeast. It interacts to release carbon dioxide and alcohol, which is how a yeasted dough rises. But that’s not all – sugar enhances flavor, turns the crust a golden brown, improves the crumb texture, and helps retain moisture too.

• salt. Salt improves the taste and flavor of these rolls. Without it, the rolls would taste pretty flat. It also balances the sweetness of the sugars, and accentuates the flavors of other ingredients.

• unsalted butter. You’ll need butter for both the dough and the cream cheese frosting. I like to use unsalted butter but If you’re sticking with salted butter, do remember to omit the salt.

• brown sugar. I use light brown sugar.

• ground cinnamon. The star spice! For best flavor and aroma, make sure your cinnamon powder is still within it’s best-by date.

• ground nutmeg. Nutmeg is the spice that really adds something extra special! Don’t skip it if you have it in your spice rack.

• full-fat block cream cheese. I love Philadelphia’s full-fat cream cheese – it’s got a rich and creamy flavor. You can use your favourite brand of cream cheese, as long as it’s not the tub variety and not spreadable cream cheese either.

• icing or powdered sugar. Icing or powdered sugar makes a smoother frosting because it dissolves easily and absorbs liquids.

• vanilla extract (or lemon juice). Use a pure vanilla extract for a richer-tasting vanilla cream cheese frosting. If you like your cream cheese frosting a bit tangy, feel free to swap it for lemon juice.

Step-by-step: The best cinnamon roll recipe

Here’s the process in a nutshell (most of the time, you’re hands-free too if you’ve got a stand mixer to do all the hard work!):

1. Make the flour paste (5 mins)
2. Knead the main dough – mix the roux and add it here (10 mins)
3. Rest the dough [1st rise] – make the cinnamon roll filling (30 mins)
4. Shape the rolls (30 mins)
5. Proof the rolls [2nd rise] (30 mins)
6. Bake (25 mins)
7. Make the cream cheese frosting (10 mins)

Make the flour paste (tangzhong method): The secret to rolls that stay soft and moist

• In a small saucepan, whisk together bread flour and milk until free of lumps. Cook it over medium heat, stirring continuously until the mixture thickens like a pudding, 3 to 5 minutes. 

• Scoop the flour paste into a mixing bowl. Set plastic wrap directly on the surface of the flour paste to prevent a skin forming. Let the paste sit at room temperature to cool or in the chiller to shorten cooling time.

• Whisk the eggs and remaining milk into the cooled flour paste until the mixture is free of lumps.

Make the cinnamon roll dough

1. Mix the dry ingredients. In the bowl of a stand mixer, paddle 455 g / 16 oz of bread flour (save the balance and only add as little as you need to if required), instant yeast, sugar, and salt. Alternatively, you can stir the dry ingredients together in a large bowl with a whisk or wooden spoon.

2. Add the wet ingredients. Beat in the flour paste mixture and melted butter on low speed until barely combined. Then let the mixture sit for 5 minutes to allow the flour to absorb the liquids. Meanwhile, switch out the paddle for a dough hook attachment.

3. Knead until a smooth (but tacky!) soft dough forms. Knead until the dough becomes smooth, elastic, and tacky and starts to pull away from the sides of the bowl, about 5 -7 minutes.

4. Test for ‘windowpane’. Once the dough can be stretched to a thin, translucent sheet (‘windowpane’ – see picture #4) without breaking, the dough is ready for proofing. If not, knead for a few more minutes and test again.

5. First dough rise. Gather the dough into a ball, place it in a lightly greased large mixing bowl, and cover with a clean tea towel.

6. Set in a warm place to rise for 25 – 30 minutes or until doubled in volume.

Make the cinnamon brown sugar filling

While the dough rises, mix together the brown sugar, ground cinnamon, and ground nutmeg in a small bowl. Mix in the softened butter with a spatula until well combined.

Alternative method: Mix together brown sugar, cinnamon and nutmeg, but leave out the butter.

Shape into cinnamon rolls

7. Roll flat. On a lightly floured surface or pastry mat, roll the dough into a 15 x 24 inch rectangle (38 x 60 cm) with a rolling pin.

8. Spread the cinnamon roll filling. With a rubber spatula, spread the cinnamon filling as evenly as you can, leaving 0.5″/1-cm on one of the long edges clean. Brush the clean edge with a bit of water.

Alternative method: Spread the softened butter all over the dough with a rubber spatula, leaving 0.5″/1-cm on one of the long edges clean. Then sprinkle the cinnamon mixture, covering the butter evenly and brush the clean edge with water.

9. Roll up. Roll up on the long side, Swiss-roll style , keeping it tight towards the opposite side that was brushed with water.

10: Cut into rolls. Slice a bit off both ends of the roll with a sharp knife or unflavored dental floss. Cut into 12 equal rolls.

Final rise for big and fluffy rolls

Second rise: Place the rolls in a greased 9″ x 13″ x 2″ (23 x 33 x 5 cm) baking pan, spacing them a bit apart. Cover with a clean kitchen towel and proof in a warm place for 20 – 25 minutes.

Pour warm cream (optional): Just before putting the rolls into the oven, pour warmed cream over the top and all around the rolls. Allow the heavy cream to soak in for 1 minute (thanks to this brilliant tip by Lizzy@Tastes of Lizzy on how to make your rolls gooey!)

Bake. Bake for 20 – 22 minutes or until all the rolls are cooked through and golden brown. Once out of the oven, let the rolls cool completely in the pan.

Make the cream cheese frosting

In a stand mixer or with handheld beaters, beat softened cream cheese and butter at medium speed until smooth, about 30 seconds. 

Beat in the salt (omit if using salted butter), vanilla extract or lemon juice, and icing sugar until smooth, about 1 minute.

Frost the rolls

Spread the cream cheese frosting over the cooled rolls. I personally like the frosting a bit melty and spread them over slightly warm (not hot) rolls so it melts into the gaps in between the folds.

For a thicker finish, set aside some frosting to spread over the rolls once more when they’ve completely cooled.

How to store cinnamon rolls with cream cheese frosting

Store any leftover rolls in an airtight container or wrap individual slices tightly in cling wrap. When ready to eat, pop the rolls into a microwave for 20 – 25 seconds (if cold) and it’ll taste just as good as fresh-baked.

Frosted cinnamon rolls keep well at room temperature for 3 days, in the chiller for a week, and in the freezer for up to a month.

Make-ahead cinnamon rolls

How to make overnight cinnamon rolls

Want fresh-baked cinnamon rolls the next morning without starting at an early hour when you’d rather be snuggled up in bed?

Make the dough the night before as per the recipe instructions up to the point when you’ve got the rolls in the baking pan but before the 2nd rise. Cover the pan with a damp towel or wrap in aluminum foil and refrigerate. 

The cold temperature slows down the final rise by inhibiting the yeast, which is actually a good thing for your cinnamon rolls. A slow rise enhances the flavour and allows you to bake at a later time.

These rolls will still rise overnight, possibly doubling in size.

The next day, pull them out of the chiller at least an hour before. Allow the rolls to come to room temperature, about 45 minutes – 1 hour.

Then pour over the warmed cream (optional) and bake. If the rolls did not rise much overnight, let them sit out for an hour until they double in size, then bake.

How to freeze cinnamon rolls

As with the overnight rolls, make the dough as per the recipe up to the point when you’ve got the rolls in the baking pan but before the 2nd rise.

Place the pan, uncovered, in the freezer for about an hour. Keep the rolls in a freezer bag, seal the bag, and freeze.

The night before baking, pull them out of the freezer and place them in a greased baking pan. Place the pan in the refrigerator to thaw overnight, covered.

In the morning, pull them out of the chiller at least an hour before. Allow the rolls time for the final rise, 45 mins – 1 hour, then bake.

With these make-ahead overnight and freezable options at your fingertips, it’s so easy to pop a ready-to-bake tray into the oven and have the softest, moistest, fluffiest cinnamon rolls ready when guests come calling.

These soft cinnamon rolls are a pleasure for the whole family especially on a special occasion or Christmas morning.

You couldn’t get more perfect cinnamon rolls than these, it’s one of those easy recipes you’ll come back to time and time again.

Check out these recipes:

• Soft & Moist Bakery-Style Butter Coconut Buns
• Super Moist Rum & Raisin Banana Bread
• Vanilla Swiss Rolls (a.k.a Vanilla Roll Cakes)
• Super Moist & Tender Carrot Cake