For years, I've been on a quest for the perfect cinnamon rolls. So often, what is marketed as a "cinnamon roll" by local restaurants and bakeries fall short of the expectations I've set atop a pedestal in my mind. What are the elusive qualifications for claiming this coveted award? I am delighted to enlighten you to such culinary and confectionary pleasures! Keep reading for the perfect pillowy cinnamon rolls with cream! My kids ask for these often, especially on their birthdays!
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- 💭This (and Cream) is the Stuff of Dreams!
- 💭 Baking These Rolls to Perfection
- 🥘 Cinnamon Roll Ingredients
- 🔪 Instructions for Pillowy Cinnamon Rolls
- ⭐ Don't Forget the Frosting!
- ⏲️ Baking Time For Your Cinnamon Rolls with Cream
- 📖 Recipe
- ☕ Coffee, Cinnamon Rolls, and Cream and Perfect Together
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- ⭐ Our Other Related Recipes
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💭This (and Cream) is the Stuff of Dreams!
Pillowy soft, slightly roughly bread. Rich, warm cinnamon filling. Oozing with cartelized brown sugar and butter. All topped with creamy, sweet but slightly tangy cream cheese frosting, that melts into the still warm-from-the-oven goddess. Friends, this is the stuff of dreams!
I can't count how many recipes I've tried, adjusted, tweaked, and tried again over the years. Nothing already out there has quite hit the mark but with a few adjustments, and with the best quality, local ingredients, this recipe is my current favorite. I don't dare say these are the best, for fear I may stop just shy of the ultimate winner! The perfectionist & curiosity within me will keep me trying and tweaking and adjusting and tasting. But for me, the thrill is in the bake!
💭 Baking These Rolls to Perfection
These beautifully sweet and soft rounds of billowy goodness won't disappoint in the least. Watch them closely towards the end and be sure not to over bake. Better under-done than over. This, however, is tricky business. When you think they're done, separate a bit of the center-most rolls to check for doughiness in the middle. If they seem too doughy by are browning, cover with foil and continue in 2-3 minute increments until just slightly doughy and golden brown.
Slather with frosting, immediately. This warms the frosting and as it melts into the rolls, keeps everything gooey and delicious. While still warm, enjoy the delightful fruits of your labors - the PERFECT pillowy cinnamon roll with cream is the best breakfast, snack, or dessert (we won't judge).
🥘 Cinnamon Roll Ingredients
Take the extra step in procuring the best ingredients available to you. It really makes the difference.
Dough:
- Milk
- Dry Yeast
- Eggs
- Salted Butter
- Granulated Sugar
- Salt
- All-Purpose Flower
Filling:
- Salted Buetter
- Brown Sugar
- Cinnamon
- Heavy Cream
Frosting:
- Cream Cheese
- Salted Butter
- Powdered Sugar
See recipe card for quantities.
🔪 Instructions for Pillowy Cinnamon Rolls
Making the Dough and Filling
- Bloom yeast according to package instructions
- Add milk, eggs, butter and sugar. Mix until combined.
- Grab your Kitchen Aid Mixer and beater blade.
- Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- To knead, beat with dough hook on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a smooth dough. The dough should be elastic but will still be sticking to the sides of the bowl. Don't be tempted to add more flour at this point.
- Loosen the dough and remove with hands. Spray the bottom and sides of bowl with nonstick spray, then return dough to original bowl.
- Cover the bowl with wax paper (not a towel here, this can stunt the rising process of your dough)
- Set the bowl in a warm place and allow the dough to rise until double. I use the proofing mode on my oven for this.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Grab a Rolling Pin
- Dust a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with flour.
- Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
Add the Cream, and Bake
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 15 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
⭐ Don't Forget the Frosting!
Hint: I like to have the cream cheese frosting prepared so I can spread it on as soon as the rolls come out of the oven. This allows it to melt into all the cracks and crevices for additional gooey factor!
- In a large bowl, combine the softened cream cheese and butter. Blend well.
- Add in vanilla extract and the powdered sugar. Beat until combined.
- Spread the frosting over the warm rolls.
- Store in an airtight container.
⏲️ Baking Time For Your Cinnamon Rolls with Cream
Bake these perfect pillowy cinnamon rolls with cream at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 15 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
📖 Recipe
Equipment
- 1 Mixer
Ingredients
Dough
- 1 Cup Warm Milk (About 110 degrees F)
- 2.5 Teaspoons Active Dry Yeast
- 2 Large Eggs (At room temperature)
- ⅓ Cup Salted Butter (Melted, but not over 110 degrees F)
- ½ Cup Granulated Sugar
- 1 Teaspoon Salt
- 3-4 Cups Bread flour
Filling
- ½ Cup Salted Butter (Almost Melted)
- 1 Cup Brown Sugar (Packed)
- ¼ cup Cinnamon
- ½ Cup Heavy Cream reserved to pour over rolls just before baking
Frosting
- 8 Ounces Cream Cheese (Softened)
- ¼ Cup Salted Butter (Softened)
- 2 Cups Powered Sugar
- 1 tablespoon vanilla extract
Instructions
Dough
- Bloom yeast according to package instructions
- Add milk, eggs, butter and sugar. Mix until combined.
- Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- To knead, beat with dough hook on medium speed for 5-7 minutes, adding in up to ½ cup more flour if needed to form a smooth dough.
- Loosen the dough and remove with hands. Spray the bottom and sides of bowl with nonstick spray, then return dough to original bowl.
- Cover the bowl with wax paper (not a towel here, this can stunt the rising process of your dough)
- Set the bowl in a warm place and allow the dough to rise until double.
Adding the Filling
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
- Dust a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with flour.
- Flour a rolling pin and roll the dough to about a 24x15" rectangle.
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 15-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
Frosting
- In a large bowl, combine the softened cream cheese and butter. Blend well.
- Add in vanilla extract and the powdered sugar. Beat until combined.
- Spread the frosting over the warm rolls.
Nutrition
Leave us a review and let us know below how these perfect pillowy cinnamon rolls with cream turn out! Hopefully, you're family will enjoy them as much as mine do!
☕ Coffee, Cinnamon Rolls, and Cream and Perfect Together
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Visit Buck's Coffee and use promo code "THEBAKERSTABLE" for 25% off your order!
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