The Best Cinnamon Roll Recipe

A reliable, bakery‑quality cinnamon roll that’s easy enough for home cooks yet delivers the classic soft‑chewy texture and rich flavor.

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Ingredients

Component	Amount
Dough
Bread flour (or all‑purpose)	4 cups (500 g)
Active‑dry yeast	2 ¼ tsp (1 packet)
Warm milk (≈110 °F/43 °C)	1 cup (240 ml)
Granulated sugar	¼ cup (50 g)
Unsalted butter, melted	¼ cup (60 g)
Large egg	1
Salt	½ tsp
Filling
Unsalted butter, softened	½ cup (115 g)
Light brown sugar	1 cup (220 g)
Ground cinnamon	2 tbsp
Glaze (cream‑cheese)
Cream cheese, softened	4 oz (115 g)
Unsalted butter, softened	2 tbsp (28 g)
Powdered sugar	1 cup (120 g)
Vanilla extract	½ tsp
Pinch of salt	–

(You can substitute a simple powdered‑sugar glaze if preferred.)

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Step‑by‑Step Instructions

1. Activate the yeast – Combine warm milk, 1 tbsp of the granulated sugar, and yeast. Let sit 5‑10 min until foamy.
2. Mix the dough – Whisk flour, remaining sugar, and salt. Add melted butter, egg, and the yeast mixture. Stir to a shaggy dough, then knead 8‑10 min (by hand or with a stand‑mix) until smooth and elastic.
3. First rise – Oil a bowl, place dough inside, cover, and let rise 1‑1½ hr in a warm spot, until doubled.
4. Prepare the filling – Cream softened butter with brown sugar and cinnamon until spreadable.
5. Shape the rolls – Punch down dough, roll to a 12 × 18 in (30 × 45 cm) rectangle (~¼‑in thick). Spread filling evenly, leaving a 1‑in border on one long side. Roll tightly, slice into 12‑15 pieces (≈1‑in thick).
6. Second rise – Arrange rolls in a greased 9‑x‑13‑in (23 × 33 cm) pan, cover loosely, and let rise 30‑45 min, until puffy.
7. Bake – Pre‑heat oven to 350 °F (175 °C) (some bakers use 375 °F for a slightly quicker bake). Bake 20‑25 min (or 18‑20 min at 375 °F) until golden brown.
8. Make the glaze – Beat cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth.
9. Finish – While rolls are warm, drizzle the glaze over the top so it melts into every crevice.
10. Serve – Enjoy within 2 hours for maximum softness; re‑heat gently if needed.

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Why This Recipe Is Considered the “Best”

• Balanced Sweetness: Light brown sugar gives caramel depth without overwhelming the dough.
• Tender Crumb: Bread flour (or a mix with all‑purpose) plus a proper knead creates the ideal “chewy‑yet‑soft” texture.
• Tangy Cream‑Cheese Glaze: Cuts richness and adds a subtle tang that complements the sweet filling.

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Tips & Variations

Tip	Details
Overnight rise	Refrigerate dough after the first rise (8‑12 hr) for deeper flavor.
Flavor twists	Add Nutella, fruit preserves, or chopped nuts to the filling.
Glaze alternatives	Simple powdered‑sugar glaze (powdered sugar + milk) works if cream cheese isn’t desired.
Streusel topping	Mix butter, brown sugar, flour, and cinnamon for a crunchy top layer.

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Quick Reference Cheat Sheet

• Dough temperature: Warm milk ~110 °F.
• Proofing time: 1‑1½ hr (first), 30‑45 min (second).
• Baking: 350 °F, 20‑25 min (or 375 °F, 18‑20 min).
• Serving: Warm, within 2 hr; optional reheating.

Enjoy your homemade cinnamon rolls!