Fluffy Cinnamon Rolls with Cream Cheese Icing
A light and fluffy dough with a gooey sweet brown sugar and cinnamon filling. Top with a dairy-free cream cheese icing.
This may be the best cinnamon roll recipe on the internet. Okay, probably not. We’re good but we’re no pastry chefs. However, our recipe is delicious and perfect for the home baker because it’s super easy to make. Whenever we need to make something a little special like a birthday, holiday, or weekend brunch – we make these cinnamon rolls.
Made from scratch with simple ingredients, they’re going to be a family favourite in no time. Made a soft and fluffy yeast-risen dough that’s rolled with a sweet brown sugar and butter filling. Because this recipe calls for some time for the dough to rest, it’s perfect to make in batches or the night before. Or better yet, prep them fresh in the morning and spend the resting time doing something you love.
Why you’ll love this recipe:
Super simple with only 14 ingredients!
Homemade from scratch.
Balance of sweet and tart.
Tips for making cinnamon rolls from scratch:
If you the yeast doesn’t activate, don’t use it. You activate yeast with warm milk and sugar. If the temperature is too warm it can kill the yeast, if too cold it can slow the rise time. The sweet spot is around 45℃. You’ll know that the yeast is active if after 5 minutes the mixture is foamy. If it’s not, start over.
Knead until smooth. You’ll know that the dough is kneaded enough when it’s smooth. So whether you use your hands or a stand mixer, knead until a dough forms and it has a smooth surface. Make an indent with your finger in the dough and if it bounces back it’s ready to rest!
Let the dough rest. Time is what gives cinnamon rolls their signature fluffy bite. They should rise at least twice, once after forming the dough and a second time after creating the rolls. You can even let them rest overnight for the second proof if you want to prepare them the day before.
Proof in the ideal environment. Depending on when you want to eat the cinnamon rolls should determine what temperature you proof them at. The warmer the temperature the quicker the rise, but the less flavour develops. If making them same day proof in a warm space. If you’re saving them for the next morning, proof in the fridge overnight.
Fill from edge to edge. Spread the brown sugar and butter filling from edge to edge to the best results and a deli‐ cious eating experience. This ensures it’s gooey in every bite.
Let the rolls cool slightly. Before icing them, let them cool for at least 15 minutes so that the icing doesn’t all melt away.
How to make cinnamon rolls from scratch:
Prep Time: 30 Min | Rise Time: 90 Min | Bake Time: 30 Min | Total Time: 2 Hr 30 Min
Makes: 12 rolls
Ingredients:
1 tbsp quick rise yeast
240 mL (1 cup) warm non-dairy milk
50 g (1/4 cup) granulated sugar
75 g (1/3 cup) non-dairy butter, softened
pinch kosher salt
2 flax eggs, (2 tbsp ground flax + 6 tbsp water)
480 g (4 cups) all-purpose flour
Cinnamon Sugar Spread:
113 g (1/2 cup) melted butter, divided
2 tbsp cinnamon
90 g (1/3 cup + 2 tbsp) brown sugar, divided
Cream Cheese Icing:
56 g (4 tbsp) non-dairy butter, softened
180 g (1 1/2 cups) icing sugar
60 g (1/4 cup) vegan cream cheese
1 tsp vanilla extract
Instructions:
On the stove warm your non-dairy milk until it is just warm to the touch. You want the milk temperature to rest in between 40-50C.
To the warmed milk add the yeast and granulated sugar – whisk until it’s all incorporated. Leave to rest for 10 minutes. If after 10 minutes it does not start to foam, the yeast is either dead or expired and you should start over with new yeast.
Add 1/3 cup butter to a stand mixer along with the flax egg and beat until the butter has softened. Add the all-purpose flour, salt, and yeast mixture to the stand mixer and using the dough hook beat until the dough just comes together – it’s okay if it is a little crumbly.
Turn out the dough onto a clean surface and kneed until it comes together into a smooth dough.
Place the dough in a greased mixing bowl and seal with clear wrap over top. Place in an OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while the dough is rising.
Once the dough has risen, place it on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle.
Pour 1/4 cup of melted butter on the rolled out dough and brush so that it is all covered. Sprinkle with 1/3 cup brown sugar and cinnamon.
Starting from the long side, tightly roll the dough.
Using a very sharp knife cut the dough into about 1″ slices. You should get about 12 good sized cinnamon buns.
In a baking dish spread about 1/4 cup melted butter on the bottom and sides, as well as sprinkle about 2 tbsp of brown sugar. This will give you a delicious caramelized bottom.
Place the cinnamon buns in the prepared baking dish and cover with clear wrap to rise again. This rise will take about 30 minutes. You can proof it in dark humid place or in your oven that is OFF.
Once the cinnamon buns have risen, heat the oven to 350F. Once it has reached temp, bake the cinnamon rolls for 27-30 minutes. You will know they are done once they are golden brown on top.
To make the cream cheese icing add the non-dairy butter, cream cheese, and vanilla to a stand mixer and beat until the butter is creamy. Then slowly add icing sugar to the mixer, about 1/2 cup at a time.
While the cinnamon buns are still warm spread the icing over top.