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Similar to croissant dough, these Soft Cinnamon Rolls are filled with flavor. A process that takes a bit, but the end results are the best breakfast you’ll ever have.

Close up of on of the Soft Cinnamon Rolls on plate with icing going down the sides.

So my dad has been making these Soft Cinnamon Rolls for as long as I can remember. They have always been my favorite since I was younger and still to this day.

I will not lie, these are a tedious project, but they are well worth it in the end. A soft and flaky cinnamon roll with a buttery and flavorful filling that will have you coming back for another.

Add the glaze on top, and you have yourself one breakfast that you will want to make all the time, not to mention want to bring to all your friends and gatherings.

These are our “special morning” Soft Cinnamon Rolls, we love having these for holidays. But when I do find the time to make these, they are made with no questions asked.

If you are looking for a different way to make your morning breakfast that you will easily become addicted to, then you have to make these Soft Cinnamon Rolls.

Some of my other favorite breakfast recipes we have on our site include: Chocolate Chip Oat Muffins, Sheet Pan Pancakes and Air Fryer Cinnamon Raisin Bagels.

One roll being held up by metal spatula out of pan.

WHY THIS RECIPE WORKS:

  • The tedious amount of folding and refrigerating pays off in the end results.
  • Pantry staple baking ingredients are used.
  • Soft and flaky, you get a mixture of cinnamon roll and croissant.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Whole milk
Active dry yeast
Unsalted butter
All-purpose flour
Granulated sugar
Fine sea salt
Egg
Vanilla extract
Light brown sugar
Ground cinnamon
Cream cheese, softened
Powdered sugar
Vanilla extract

Ingredients needed to make Soft Cinnamon Rolls.

HOW TO MAKE SOFT CINNAMON ROLLS:

How to make the dough:

  1. Place milk in a small microwave-safe bowl. Microwave in 15-second intervals until it reaches 110°F. Whisk in the yeast and let it sit for 5 minutes until it blooms. If your yeast hasn’t bloomed in 5 minutes, it is not active, and you need new yeast.
  2. Place 1 ½ tablespoons of the butter into a small bowl and melt in the microwave, set aside.
  3. In the body of a stand mixer with the hook attachment, stir together the flour, sugar, and salt. 
  4. Add the milk mixture and begin mixing it in.
  5. Add the egg and vanilla, slowly mix it in. Add the melted butter. Mix until it starts to form a dough. 
  6. Using your hands, knead it in the bowl until it forms a smooth dough. Lightly flour a sheet tray. Place the dough onto the sheet tray and pat it out into a rough rectangle shape. Lightly flour the surface of the dough. Cover with plastic wrap and place in the fridge for 1 hour.

Step by step photos on how to make dough for the Soft Cinnamon Rolls.

How to fold the dough:

  1. Lightly flour a clean work surface. Roll out the dough into a rough 10×17 inch rectangle. Have the 10-inch side facing you.
  2. Spread the remaining softened butter over the bottom ⅔ of the dough, leaving a half-inch border.
  3. Fold the top ⅓ of the dough over the butter. Take the bottom ⅓ of the dough and fold it over the top. Pinch the seams together. 
  4. Turn the dough so the short end is facing you again. Roll it out again to a 10×17 rectangle. Do the trifold again. Place the dough back on the floured sheet tray. Cover with plastic wrap and place in the fridge for 30 minutes.
  5. After 30 minutes, take the dough out and again do the trifold; refrigerate another 30 minutes. Repeat three more times, placing it in the fridge for 30 minutes in between each folding. 
  6. After the last fold, place the dough in the fridge, covered well for at least 5 hours, but it is best if you can let it sit overnight.

Step by step photos on how to fold dough for the Soft Cinnamon Rolls.

How to assemble and bake:

  1. When you are ready to assemble the rolls, spray a 9×13 baking dish with cooking spray, set aside.
  2. Roll out the dough into a 20×12 inch rectangle. Have the longer side facing you.
  3. Spread the softened butter for the filling over the dough, leaving a ½-inch border.
  4. In a small bowl mix together the sugar, brown sugar, and cinnamon. 
  5. Sprinkle this evenly over the butter, use it all.
  6. Starting at the bottom, tightly roll the dough into a log. Cut into 12 even pieces with a serrated knife. 
  7. Place the rolls, evenly spaced, cut side up into the prepared baking dish. 
  8. Cover with plastic wrap and allow the rolls to double in size at room temperature, about 90 minutes.
  9. Preheat the oven to 350°F. Bake until golden brown on top, 25-30 minutes. Allow to cool in the pan.
  10. While the rolls are cooling, make the icing. In a large bowl with an electric hand mixer, whip the cream cheese with the butter until smooth. Add the powdered sugar a little at a time until fully combined. Stir in the vanilla. Whip for one minute.
  11. You can frost the entire pan of rolls or individually, serve warm or at room temperature.

Step by step photos on how to assemble and bake Soft Cinnamon Rolls.

WHAT MAKES THESE ROLLS SOFT AND FLAKY?

What makes these rolls special is how soft and flakey they are. This is similar to a croissant dough with the folding making layers and layers in the dough.

The butter in the dough layers makes the dough very rich tasting and decadent. Pair that with the cinnamon sugar filling and cream cheese frosting these are just the most amazing cinnamon rolls we have ever had.

CAN I ADD ANY OTHER SPICES TO CHANGE THE FLAVOR?

Yes, we like to make these for Christmas, so when we do that, we add: ground nutmeg, ground clove, and ground allspice to give it a more festive flavor.

You can add this any time of year if you really love that flavor. It works great with everything in these Soft Cinnamon Rolls.

HOW HARD IS THIS RECIPE?

The recipe itself is not really hard, it is more tedious than anything between the folding of the dough and refrigerating. It would be no different than if you were to make homemade croissants.

This is one of those, like I said before, special occasion recipes or one that you will want to prepare the day before. The end results are well worth the work!

Two Soft Cinnamon Rolls on plates glazed.

HOW TO STORE:

These rolls can be stored in the refrigerator covered, where they will keep for up to 3 days.

They can also be frozen, wrap the pan in plastic wrap and then foil and place in the freezer, they will keep for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed. You can rewarm in the oven or in the microwave just until heated through.

TIPS AND TRICKS:

  • Do not be intimidated by this, the “hard work” isn’t really hard it is just folding and rolling.
  • Make sure that you refrigerate when it says to refrigerate, this is essential.
  • Active dry yeast needs to be used, do not use instant.
  • This is a great make-ahead breakfast.
  • They can be frozen, see my tips above.
  • Want a more festive flavor, add some spices, see above for some ideas.
  • You can use other glazes if you’d like, a powdered sugar one is great or even egg nog to be festive for the holidays.

Bite taken out of one cinnamon roll on plate showing inside.

Want that breakfast that you nor anyone else will ever forget? That is exactly what you will get with these delicious Soft Cinnamon Rolls.

If you like this recipe you might also like:

If you’ve tried these SOFT CINNAMON ROLLS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.75 from 4 votes

Soft Cinnamon Rolls

Author Dana at ThisSillyGirlsKitchen.com
Prep: 1 minute
Cook: 30 minutes
Wait/Resting: 9 hours 35 minutes
Total: 10 hours 6 minutes
Similar to croissant dough these Soft Cinnamon Rolls are filled with flavor. A process that takes a bit, but the end results are the best breakfast you'll ever have.
Servings 12

Ingredients
  

For the filling:

For the icing:

Instructions

  • Place milk in a small microwave-safe bowl. Microwave in 15-second intervals until it reaches 110°F. Whisk in the yeast and let it sit for 5 minutes until it blooms. If your yeast hasn’t bloomed in 5 minutes, it is not active, and you need new yeast.
  • Place 1 & ½ tablespoons of the butter into a small bowl and melt in the microwave, set aside.
  • In the body of a stand mixer with the hook attachment, stir together the flour, sugar, and salt.
  • Add the milk mixture and begin mixing it in. Add the egg and vanilla, slowly mix it in. Add the melted butter. Mix until it starts to form a dough.
  • Using your hands, knead it in the bowl until it forms a smooth dough. Lightly flour a sheet tray. Place the dough onto the sheet tray and pat it out into a rough rectangle shape. Lightly flour the surface of the dough. Cover with plastic wrap and place in the fridge for 1 hour.
  • Lightly flour a clean work surface. Roll out the dough into a rough 10x17 inch rectangle. Have the 10-inch side facing you.
  • Spread the remaining softened butter over the bottom ⅔ of the dough, leaving a half-inch border.
  • Fold the top ⅓ of the dough over the butter. Take the bottom ⅓ of the dough and fold it over the top. Pinch the seams together.
  • Turn the dough so the short end is facing you again. Roll it out again to a 10x17 rectangle. Do the trifold again. Place the dough back on the floured sheet tray. Cover with plastic wrap and place in the fridge for 30 minutes.
  • After 30 minutes, take the dough out and again do the trifold; refrigerate another 30 minutes. Repeat three more times, placing it in the fridge for 30 minutes in between each folding.
  • After the last fold, place the dough in the fridge, covered well for at least 5 hours, but it is best if you can let it sit overnight.
  • When you are ready to assemble the rolls, spray a 9x13 baking dish with cooking spray, set aside.
  • Roll out the dough into a 20x12 inch rectangle. Have the longer side facing you. Spread the softened butter for the filling over the dough, leaving a ½-inch border.
  • In a small bowl mix together the sugar, brown sugar, and cinnamon.
  • Sprinkle this evenly over the butter, use it all.
  • Starting at the bottom, tightly roll the dough into a log. Cut into 12 even pieces with a serrated knife.
  • Place the rolls, evenly spaced, cut side up into the prepared baking dish.
  • Cover with plastic wrap and allow the rolls to double in size at room temperature, about 90 minutes.
  • Preheat the oven to 350°F. Bake until golden brown on top, 25-30 minutes. Allow to cool in the pan.
  • While the rolls are cooling, make the icing. In a large bowl with an electric hand mixer, whip the cream cheese with the butter until smooth. Add the powdered sugar a little at a time until fully combined. Stir in the vanilla. Whip for one minute.
  • You can frost the entire pan of rolls or individually, serve warm or at room temperature.

Notes

  1. Do not be intimidated by this, the "hard work" isn't really hard it is just folding and rolling.
  2. Make sure that you refrigerate when it says to refrigerate, this is essential.
  3. Active dry yeast needs to be used, do not use instant.
  4. This is a great make ahead breakfast.
  5. They can be frozen, see my tips above.
  6. Want a more festive flavor, add some spices, see above for some ideas.
  7. You can use other glazes if you'd like, a powdered sugar one is great or even egg nog to be festive for the holidays.

Nutrition

Calories: 656kcal | Carbohydrates: 72g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 178mg | Potassium: 150mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1256IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg
Nutrition Disclaimer
Course Breakfast
Cuisine American

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4.75 from 4 votes (4 ratings without comment)

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