The ONLY Cinnamon Rolls Recipe You’ll EVER NEED! | Soft, Gooey & SO FLUFFY!

Recipe: https://thefoodflamingo.com/perfect-soft-fluffy-cinnamon-rolls/

Ingredients

For the Dough
270 g all-purpose flour (2 1/4 cups)
120 ml lukewarm milk (1/2 cup)
50 g granulated sugar (1/4 cup)
½ tbsp instant yeast
½ tsp salt
1 egg, room temperature
36 g unsalted butter (2 1/2 tbsp) melted and cooled

For the Cinnamon Filling
113 g brown sugar (1/2 cup)
56 g unsalted butter (1/4 cup), melted and cooled
1 tbsp ground cinnamon
For the Cream Cheese Frosting
115 g cream cheese (4 oz), room temperature
20 g unsalted butter (1 1/2 tbsp) softened
50-70 g powdered sugar, depending on your sweetness preference
1/2 – 1 tbsp milk (optional)
½ tsp vanilla extract

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There is nothing better than a warm and gooey cinnamon roll that melts in your mouth, is so soft and pillowy, and especially during fall. So, today we’re making these gooey cinnamon rolls. That is an updated version of a recipe that I shared last year. It’s new and improved and a guaranteed foolproof recipe. I’ve made this three times already just this week. So, let’s get started. The first thing that we’re going to do is prepare the cinnamon roll dough. In a large bowl or the bowl of your stand mixer, combine together some lukewarm milk, not hot. This is very important. Do not use hot milk. Some instant yeast and granulated sugar. Give this a good whisk. And then we’re going to add in some melted and cooled unsalted butter and an egg. Make sure to use unsalted butter. And if you’re going to be using salted butter, leave out the salt that comes later on in the dough. Then we’re going to give this a good whisk until it’s fully incorporated. And lastly, we’re going to add in the dry ingredients. This includes just allpurpose flour and salt. I have only made this recipe using allpurpose flour. You don’t need anything fancy like bread flour or cake flour. They turn out so soft using just regular flour. Use the dough hook attachment and your stand mixer on medium speed to knead the dough for around 5 to 7 minutes until it is nice and smooth. If you’re going to be doing this by hand, just keep in mind that the dough is quite sticky. So, you should start off by kneading it using a wooden spoon. Then, transfer it out onto a working surface and knead using your hands. This is what the dough should look like. As you can see, it is a bit sticky and tacky, so don’t worry and do not add more flour at this point, otherwise you’re going to end up with dense cinnamon rolls. I transferred the dough onto a well-fled surface and brought it together into a smooth ball like this. And then I’m going to place this in a large greased bowl. Cover and let this rest for around 1 and 1/2 hours or until doubled in size. While the dough rests, let’s make the cinnamon filling because this does need to go into the refrigerator. In a mediumsized bowl, combine together some brown sugar, melted butter, and some ground cinnamon. One of the things I changed in this recipe is that I’m using melted butter to make the cinnamon filling. And this is because it’s so much easier to mix in the brown sugar and cinnamon when the butter is melted rather than when it is just soft. And since it’s made really early on in the recipe, this is just going to be chilling in the refrigerator. And by the time we get to assembling the cinnamon rolls, it’s going to set up into a smooth paste, making it so easy to spread onto the dough. It’s been 1 and 1/2 hours and the dough has become so fluffy and doubled in size like this. We’re going to gently punch it down and bring the dough out onto a wellfled surface. Use a rolling pin to roll the dough out into a rectangle that’s roughly 30 by 20 cm. Next, we’re going to add all of the cinnamon filling on top. And as you can see, it has firmed up into the perfect consistency. Use an offset spatula or a regular spatula or even the back of a spoon to spread this out evenly all over the dough. The written recipe with tips and tricks, step-by-step instructions, as well as the printable recipe is available on my website, the foodflamingo.com, and you can find a link to that in the description box below. I also have links to my favorite baking products that you can find in the description box below. So, make sure to check those out. Now, what we’re going to do is tightly roll the dough upwards starting from the long side. Once you’ve rolled your dough into a log, place it onto your chopping board or working surface with the seam side down. And what we’re going to do is use a sharp knife to just cut off the ends like I’m doing so in the video. Next, use a ruler or you can even eyeball it and cut out eight equal rolls from this log. Each of the rolls should be around 4.5 cm wide. Now, we’re going to use a thread or a clean dental floss to cut the cinnamon rolls. This is a neat hack to cut the rolls without squishing them. Place the thread under the dough like I’m doing in the video and then pull towards opposite directions to make the cut. Repeat this process until you’ve cut eight rolls. Of course, you can make your cinnamon rolls bigger or smaller, but I found that 4.5 cm makes a cinnamon roll that is just right. I have here a greased baking pan and I’m going to place all of the eight rolls in the pan. We’re going to cover and let this rest in a warm place for another 30 minutes. This step is very crucial, so do not skip it if you want pillowy soft cinnamon rolls. 30 minutes later, and this is what your cinnamon rolls should look like. Nice and fluffy. We’re going to bake these in an oven preheated to 170° C for around 22 to 25 minutes. While they bake, let’s make the cream cheese frosting. In a medium sized bowl, combine together some room temperature cream cheese, some softened unsalted butter. As you can see, it should be very soft, just like this. And then we’re going to combine these two together until they’re nice and creamy. I started doing this with a spatula. But then quickly realized that it would be much easier using electric mixer. So I switched to a mixer. Once they’re nice and creamy, we’re going to add in the last few ingredients, which includes powdered sugar, milk, and some vanilla extract. Now, I used about 50 g of powdered sugar, but you can add about 70 g depending on how sweet you want your frosting to be. And the milk as well is optional. If you like a runnier icing or frosting like I do, you can add the milk. If you don’t, then you can leave it out. You can store this into the refrigerator until you’re ready to top it onto your cinnamon rolls. The rolls are out of the oven and they smell amazing. Let those cool down for around 5 minutes and then top it off with a lot of that cream cheese frosting. We’re adding the frosting on warm or kind of hot rolls because once it cools down, the butter in the frosting is going to set up a little bit and it’s just going to stick to the rolls. Once you’ve added on the cream cheese frosting, you don’t have to wait any longer. You can finally dig right in. As you can see, they look perfect. The size is perfect, the texture is perfect, the sweetness is perfect, and the taste is out of this world. It’s the perfect treat for fall, and honestly, it’s something that is loved by people of all ages. This dough recipe is my new favorite recipe. It is honestly so versatile and foolproof. You can use it for so many other baked goods like chocolate filled buns, bio bread, cinnamon monkey bread, and the list goes on. If you haven’t already, remember to subscribe for more easy and delicious recipes just like this one. Like the video if you’ve liked it and comment down below if you’ve tried this recipe or if there’s anything else you’d like me to make. And as always, thank you so much for watching and happy fall baking.