Fluffy Homemade Cinnamon Scrolls
Chef Iti
There’s nothing quite like the smell of freshly baked cinnamon scrolls filling your kitchen. Warm, gooey, and topped with a luscious cream cheese glaze, these homemade cinnamon scrolls are the perfect treat for breakfast, brunch, or a cozy afternoon snack.
If you’ve ever struggled with dry or dense cinnamon scrolls, don’t worry—I’m sharing all my best tips to ensure your rolls come out soft, pillowy, and full of flavour every time.
What Makes These Cinnamon Scrolls Extra Fluffy?
The secret to fluffy cinnamon scrolls lies in three key factors:
1. Perfectly proofed dough – Giving the dough enough time to rise ensures an airy, soft texture.
2. Rich and buttery ingredients – Using whole milk, butter, and eggs makes the dough tender and flavourful.
3. The right baking technique – Baking at the right temperature and not over baking keeps them moist and soft.
Baking Tips for Perfect Cinnamon Scrolls
✔ Use warm milk for the dough – It should be around 110°F (45°C) to activate the yeast properly.
✔ Let the dough rise in a warm spot – If your kitchen is cold, place the dough in a slightly warm (but turned-off) oven.
✔ Don’t over-flour the dough – Too much flour makes the rolls dense. The dough should be slightly sticky but manageable.
✔ Use dental floss or sewing thread for clean cuts – It prevents squishing the rolls compared to using a knife.
✔ Let the rolls rise again before baking – This ensures they bake up soft and fluffy.
✔ Bake just until golden brown – Over baking dries them out.
✔ Frost while warm – The glaze melts into the rolls, making them extra gooey!
By following this recipe carefully, you’ll end up with light, fluffy, and melt-in-your-mouth cinnamon scrolls that taste just as good—if not better—than a bakery’s!
The Fluffiest Homemade Cinnamon Scrolls
Chef Iti
12
85 minutes
25 minutes
American
Desserts
There’s nothing quite like the smell of freshly baked cinnamon scrolls filling your kitchen. Warm, gooey, and topped with a luscious cream cheese glaze, these homemade cinnamon scrolls are the perfect treat for breakfast, brunch, or a cozy afternoon snack.
If you’ve ever struggled with dry or dense cinnamon scrolls, don’t worry—I’m sharing all my best tips to ensure your rolls come out soft, pillowy, and full of flavour every time.
What Makes These Cinnamon Scrolls Extra Fluffy?
The secret to fluffy cinnamon scrolls lies in three key factors:
1. Perfectly proofed dough – Giving the dough enough time to rise ensures an airy, soft texture.
2. Rich and buttery ingredients – Using whole milk, butter, and eggs makes the dough tender and flavourful.
3. The right baking technique – Baking at the right temperature and not over baking keeps them moist and soft.
Baking Tips for Perfect Cinnamon Scrolls
✔ Use warm milk for the dough – It should be around 110°F (45°C) to activate the yeast properly.
✔ Let the dough rise in a warm spot – If your kitchen is cold, place the dough in a slightly warm (but turned-off) oven.
✔ Don’t over-flour the dough – Too much flour makes the rolls dense. The dough should be slightly sticky but manageable.
✔ Use dental floss for clean cuts – It prevents squishing the rolls compared to using a knife.
✔ Let the rolls rise again before baking – This ensures they bake up soft and fluffy.
✔ Bake just until golden brown – Over baking dries them out.
✔ Frost while warm – The glaze melts into the rolls, making them extra gooey!
By following this recipe carefully, you’ll end up with light, fluffy, and melt-in-your-mouth cinnamon scrolls that taste just as good—if not better—than a bakery’s!
Ingredients
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¾ cup (180ml) warm milk (45°C/110°F)
2 ¼ (7g) tsp instant yeast (or active dry yeast)
¼ cup (50g) granulated sugar
1 large egg + 1 egg yolk
¼ cup (60g) unsalted butter, melted
3 cups (375g) all-purpose flour
¾ tsp salt (½ tsp + ¼ tsp)
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½ cup (100g) brown sugar, packed
2 tbsp (25g) granulated sugar
1 ½ tbsp (10g) cinnamon
¼ cup (60g) unsalted butter, softened
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115g (4oz) cream cheese, softened
2tbsp (30g) unsalted butter, softened
¾ cup (90g) powdered sugar
½ tsp vanilla extract
1-2 tbsp milk (to thin, if needed)
Directions
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1. In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
2. Add the egg, egg yolk, and melted butter. Stir to combine.
3. Gradually add the flour and salt, mixing until a dough forms.
4. Knead for 8 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
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In a bowl, mix the brown sugar, granulated sugar, and cinnamon.
Roll out the dough into a 35.5x22.8-cm / 14x9-inch rectangle on a floured surface.
Spread the softened butter over the dough, then sprinkle the cinnamon sugar evenly on top.
Roll the dough tightly from the long edge and slice into 12 equal rolls.
Arrange the rolls in a greased 22.8x33-cm / 9x13-inch pan, cover, and let them rise for 30-45 minutes.
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Preheat your oven to 175°C (350°F) .
Bake the rolls for 20-25 minutes, until golden brown.
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Beat together the cream cheese and butter in a stand mixer until smooth.
Add the powdered sugar and vanilla, mixing until creamy. Thin with a little milk if needed.
Spread over warm cinnamon scrolls
Garnish with candied walnuts
And finally a sprinkle of cinnamon sugar and enjoy!
