Fluffy Soft Bakery Style Cinnamon Rolls
Soft, fluffy bakery style cinnamon rolls with gooey centers, a rich sticky filling, and a smooth vanilla glaze that melts into every layer. Finished with cream before baking for the ultimate tender texture, just like the cinnamon rolls from your favorite café or bakery.
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Ingredients
Dough
- 1 cup milk (240g) scalded and cooled until warm
- 2¼ teaspoons active dry yeast (7g) 1 packet
- ¼ cup granulated sugar (50g)
- 4½ cups bread flour (650g)
- ½ cup sour cream (140g)
- 1 large egg room temperature
- 8 tablespoons unsalted butter (120g) very soft
- 1 teaspoon salt (6g)
Sticky Schmeer
- 6 tablespoons butter (80g) melted
- ¾ cup brown sugar (165g)
- 3 tablespoons ground cinnamon (8g)
- 2 tablespoons corn syrup (40g)
For Baking
- ½ cup heavy cream (120g)
Vanilla Glaze
- 3 cups powdered sugar (300g)
- 6 tablespoon Heavy cream (90g) as needed
- 2 tablespoons melted butter (28g)
- 2 teaspoons vanilla extract (15g)
Instructions
- Heat the milk until it just reaches a simmer, then remove from heat and let cool until warm to the touch. Stir in 1 tablespoon of the sugar, sprinkle the yeast over the milk, and let sit until foamy.
- In the bowl of a stand mixer fitted with a dough hook attachment, add the milk mixture, remaining sugar, sour cream, butter, and egg. Mix briefly to combine.
- Add the flour and salt. Mix on low speed for 2 to 3 minutes until combined, then increase to medium speed and mix for another 2 to 3 minutes. The dough will be very soft and sticky.
- Transfer the dough to a lightly oiled bowl using wet hands. Cover and let rise in a warm place for about 1 hour, until puffy and expanded.
- While the dough rises, mix the sticky schmeer ingredients until smooth and spreadable.
- Line a baking pan with parchment paper and lightly spray with pan spray.
- Turn the dough out onto a generously floured surface. Gently fold once or twice to coat the outside, then use a rolling pin to roll into an 18-by-12-inch rectangle.
- Spread the sticky schmeer evenly over the dough, leaving a 1-inch border along one long edge. Roll tightly into a log and slice into twelve 1½-inch rolls.
- Arrange the rolls in the prepared pan. Cover and let rise for 30 to 45 minutes, until puffy and just touching.
- Preheat the oven to 350°F. Spoon heavy cream over the tops of the rolls, letting it run down the sides.
- Bake for 30 to 35 minutes, until lightly golden and the centers reach 180 to 190°F.
- Whisk together glaze ingredients until smooth. Pour over the rolls while they are still warm.
Notes
- The dough should be soft and sticky. Try not to add extra flour.
- Bread flour gives a slightly springier texture, but all-purpose flour works well.
- Pouring cream over the rolls before baking helps keep them soft and gooey.
- Glaze the rolls while warm so it melts into the layers instead of sitting on top.
- These fluffy cinnamon rolls are best enjoyed the day they are baked but stay soft for up to 24 hours.
Recommended Tools & Supplies
9×13 heavy-gauge steel cake pan – This pan allows the rolls to bake evenly and keeps the tops flat as they rise. Parchment paper – Makes cleanup easy and allows the rolls to lift cleanly from the pan. Probe thermometer – The easiest way to check doneness without overbaking. Food Scale – For accurately measuring ingredients.