Jump to Recipe Jump to Video Print Recipe
this post may contain affiliate links
I know claiming that I have the world’s best cinnamon roll recipe is a lot. But I fully stand behind it. First some history. My favorite food on the planet is cinnamon rolls. I order them everywhere I go. I buy them in the refrigerated section, the bakery and have made many recipes. I landed on Taste of Lizzy T’s homemade cinnamon rolls recipe for years. But today that one has been dethroned. Literally this morning. It was earth-shattering. I had all four of my kids and my husband confirm that this is now the recipe I will use from now on.
If my homemade rolls recipe and Taste of Lizzy T’s cinnamon rolls recipe had a love child, it would be these cinnamon rolls. Here’s what makes this the best cinnamon rolls recipe: the entire roll is the same amazing experience from first bite to last. You won’t have to avoid the hard outside and go fishing for the center of the roll to get that soft ooey gooey texture. The texture is perfect all over. This comes down to what you cook the rolls on. A sheet pan is the only way to go with room in between each roll. Also, a Japanese technique of making a paste (tangzhong) to add to the dough ingredients is another secret. Now that I found this technique, I’ll never not do it in bread recipes. It creates delightfully slightly chewy magical dough.
The rolls themselves are cinnamon sugary clouds of yeasty dough with cream cheese frosting and a caramelized bottom thanks to the heavy whipping cream poured all over before baking (thanks for that tip, Taste of Lizzy T). Every bite is amazing. It’s a total experience that must be shared by everyone.
Tips for the Best Homemade Cinnamon Rolls
- Don’t skip making the paste. It’s one of the secrets.
- Don’t overheat your milk. If the milk is too hot it will kill the yeast. That’s why having a candy thermometer on hand is so important.
- Spreading the butter on first and then sprinkling on the brown sugar and cinnamon is SO much easier than combining it all to create that filling. Save time doing it this way. Be sure to press the sugar and cinnamon down into the butter so it doesn’t fall out the sides.
- BAKE ROLLS ON A LINED SHEET PAN. I can’t stress this enough. The problem with baking in a 9×13 pan, is the cinnamon rolls overcook on the tops and outside in order to get the centers fully cooked. You eliminate this problem and cut back on cooking time by letting the rolls have some space. Rolls will take 18-20 minutes to cook.
- Use softened cream cheese and butter for the icing.
- A stand mixer is truly worth the investment when it comes to this recipe and kneading the dough.
World's Best Cinnamon Rolls
These cinnamon rolls are better than Cinnabon or any other cinnamon roll I've ever tried, and I've tried A LOT. They're my favorite food. They're yeasty, pillowy soft, ooey gooey and cooked to perfection with no hard outer layer and no undercooked center and finished off with a cream cheese icing.
4.54 from 1132 votes
Print Recipe Pin Recipe
Course Breakfast
Ingredients
Paste
- 1/3 c 2% or whole milk
- 1/2 c hot tap water
- 1/3 c bread flour
Rolls
- prepared paste
- 3 tsp instant yeast (2 packets)
- 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
- 1/2 c sugar
- 3 tbsp Kerrygold salted butter melted
- 1 egg
- 1 tsp salt
- 3 2/3 c bread flour
- 1/2 c heavy whipping cream to pour over risen rolls before baking
Cinnamon Filling
- 1 c light brown sugar packed
- 2 tbsp cinnamon
- 8 tbsp Kerrygold salted butter softened
Icing
- 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
- 6 tbsp cream cheese softened
- 2 c powdered sugar
- 1/2 tbsp vanilla
Instructions
Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
Roll dough out on a floured surface to 24x15" -- I use a measuring tape to make sure I get the size right.
Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
Tightly roll up the dough and cut into 10-12 rolls.
Place on a parchment lined sheet pan with space between each roll.
Warm heavy whipping cream and pour over the rolls.
Bake at 375 for 18-20 minutes.
While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and mix until fully combined.
Allow rolls to rest 5-10 minutes before slathering in icing.
Tried this recipe?Let us know how it was!
