The Softest Cinnamon Roll Recipe

If you’re looking for the recipe to make the softest cinnamon rolls, you’ve found it.

The secret? Bread flour. It results in a much softer, fluffier dough than all purpose flour.

Prepare Ahead:

I love to make these the night before. Give yourself about 2 hours before you go to bed to allow enough time to mix these up and let them rise.

Then, pop them in the fridge overnight and in the morning you’ll have these delicious, pillowy, cinnamon rolls waiting for you.

Just don’t skip the bread flour. It really makes all the difference. Bread flour completely transforms the texture and rise of these rolls. In a pinch, you can substitute all purpose (AP), but I highly encourage you to splurge on a bag of bread flour.

These are the perfect companion for a lazy Sunday morning. Who said lazy mornings have to mean cereal? Spend a few minutes whipping these together Saturday night, and Sunday morning you simply need to plop them in the oven for a wonderful homemade breakfast that the whole family can enjoy.

To make these:

If you have a stand mixer, you don’t even have to knead the dough. Simply attach the dough hook and let the machine work for you while you finish tidying up the kitchen. The dough is finished kneading when it is smooth and supple, and forms a ball.

Then simply let the dough rest until it’s doubled in size, punch it down, and knead again for a few minutes. Roll out on a lightly floured surface into a large rectangle, spread all over with melted butter, and rub in cinnamon sugar. Roll into a tight log, and cut with a bench scraper or sharp knife.

Place rolls in a well oiled pie dish (my secret is to use coconut oil–it adds an additional touch of sweetness), and allow to rise overnight in the fridge.

If you give these a try, please let me know what you think! Leave a review below. And as always, tag me on Instagram if you give them a try. I’d love to see your food photos!

Softest Cinnamon Rolls

Print Recipe Pin Recipe

Ingredients

Dough

• 1 cup filtered water warm
• ⅓ cup white sugar
• ¾ Tbsp active dry yeast
• 2 Tbsp oil I use coconut
• ½ tsp salt
• 3 cups bread flour

Filling

• 1 Tbsp melted butter
• 1/3 cup brown sugar
• 1 Tbsp cinnamon

Icing

• 2 Tbsp butter softened
• 2 oz cream cheese softened
• ¼ cup powdered sugar

Instructions

• In a large bowl, mix sugar and warm water until sugar dissolves. Stir in yeast and allow to proof until the mixture resembles a creamy foam (5-10 minutes).
• Add oil and salt and mix. Add flour one cup at a time and mix until incorporated. If using a stand mixer, switch to the dough hook and knead until dough is smooth and supple and forms a ball. If mixing by hand, turn dough onto a floured surface and knead until smooth. Return dough to mixing bowl and cover with a damp cloth. Let rise until doubled in size, about 1 hour.
• Punch dough down. Knead for a few minutes. On a lightly floured surface, roll dough into a rectangle, roughly 14”x9”. Spread all over with melted butter–all the way to the edges and on the sides. Sprinkle with cinnamon sugar. Rub into butter.
• Starting from the longer side, tightly roll dough into a log, gently pressing down as you go. End seam side down.
• Using a bench scraper, sharp knife, or string, cut into 1 inch sections. Place in a greased pie dish or baking pan.
• Place in oven and allow to rise overnight.
• Take the rolls out of the oven and preheat to 350°F. Bake for 15-20 minutes or until just starting to brown on the edges.
• Meanwhile, in a small bowl beat butter and cream cheese until smooth and fluffy. Add powdered sugar and beat until combined. Spread over slightly cooled rolls. Enjoy!

This post may contain affiliate links, please see our privacy policy for details.