Best Ever Easy Fluffy Cinnamon Rolls

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These are the best ever fluffy cinnamon rolls! Each bite has that cinnamon sugar filling and the bun itself is really fluffy, buttery and delicious. It’s a classic bun recipe made into glorious cinnamon rolls.

It’s hard to avoid being a narcissist when I have the perfect bun recipe up my sleeve. Known as the bun queen in my circles, I think you should listen to me now (I don’t have to mention that my circle is very small, do I?). I’m always on top of the world when I see my cinnamon rolls rise, rise and rise. The smell in the kitchen becomes more and more satisfying as they bake.

The 12 minutes it takes to bake them may seem like an eternity. But it’s also calming to just sit on the floor and watch the dough work its magic in the oven. Brew yourself a cup of tea and relax as the smell hits your core.

Cinnamon rolls are one of the pinnacles of comfort food to me. Just watching them is comforting. But eating them, ahh that’s just amazing. The first bite, as soon as they’re (almost) cool enough to handle, is just DIVINE. I close my eyes and dance in the kitchen, making humming and yummy noises. I might not expect everyone to appreciate a good bun as much as I do, but I believe that if you try this recipe, there’s a fair chance you will do exactly the same as me.

Easy Fluffy Cinnamon Rolls Recipe

The bun recipe is the same as in all buns I make. It’ the secret to a good bun, you know. So why jeopardize it. You can find the original recipe for regular Norwegian Sweet Buns here. I urge you to try one with butter and cheese on it, either brown or Jarlsberg/Gouda/Edam. Also delicious with jams, homemade preferably.

However, you have clicked yourself into these deliciously easy fluffy cinnamon rolls. And I reckon you want the recipe? Alright.

Mix the dry ingredients in a large bowl – flour, sugar, salt and cardamom. In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. This is very important or else the yeast wake. Mine was at 38C (100F). Mix the milk with crumbled up fresh yeast. If you can’t find fresh yeast – you can use 7g dry (read more thoroughly about it here). Pour the butter and milk into the flour mixture along with one egg.

Knead together. Using a stand or hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. About 10 minutes. You don’t want to add more flour that absolutely necessary, as more flour means denser buns – which you obviously don’t want.

However, if you measure exactly like the recipe below, you shouldn’t need to add or subtract anything, I never do. Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.

Meanwhile, make the filling

Mix together the room temperature butter, sugar, cinnamon and vanilla bean sugar. Yes, it’s that easy! If you can’t find vanilla bean sugar, simply omit it.

Take half of the dough and place on a lightly floured surface. Knead a little and begin rolling with a rolling pin. I want it to be around 1 cm (0.4 inch) thick. Spread half of the cinnamon mixture onto the dough, and begin to roll.

Do not roll too tightly. Just lightly roll, but then again, not so loose that everything falls apart. Cut the roll into 10-ish rolls. Place them on a baking tray lined with parchment paper. Whisk one egg and brush each cinnamon roll. You may substitute with milk, but I prefer eggs.

Take the other half and repeat the process. Bake in the middle of the oven at 210C (410C) for around 12 minutes. Cool on a cooling rack.

I’d love to hear your thoughts.

Do you call them cinnamon rolls or cinnamon buns?

Other buns and breads:

• Norwegian Sweet Buns
• Whole Wheat Bread Rolls
• Saffron Buns (Lussekatter)
• Vanilla Custard and Coconut Sweet Buns
• Homemade Dinner Rolls with Cheese and Bacon
• Easy Pizza Rolls Recipe

Tell me, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

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Print Recipe

Easy Fluffy Cinnamon Rolls

All you need is a perfect cinnamon roll recipe, and this is it! Be the kings and queens of the kitchen with this easy and super fluffy cinnamon roll recipe. Cozy up and take a bite, pat yourself on the back and share with your loved ones.

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Course: Baked goods, Breakfast & Lunch, Sweets

Cuisine: American, Norwegian

Servings: 20 rolls

Calories:

Ingredients

Cinnamon Roll Dough

• 1000 gr flour
• 120 gr sugar
• 1 tsp salt
• 1,5 tsp cardamom
• 1 egg
• 50 gr fresh yeast or 7g dry.
• 500 ml milk preferably whole milk. (2 cups, but for accuracy, use ml)
• 160 gr butter

Cinnamon Roll Filling

• 150 gr butter room temperature
• 75-100 ml sugar
• 1,5 tbsp cinnamon
• 1,5 tbsp vanilla bean sugar
• 1 egg for brushing, can substitute with milk

Instructions

• Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
• In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. This is very important or else the yeast will not wake. Mine was at 38C (100F). Combine with crumbled fresh yeast.
• Pour the butter and milk into the flour mixture along with one egg.
• Knead together, using a stand or hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl, about 10 minutes. Add more flour if you need to, but you don't want to add more flour that absolutely necessary, as more flour means denser buns - which you obviously don't want.*
• Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.
• Mix together the room temperature butter, sugar, cinnamon and vanilla bean sugar.
• Take half of the dough and place on a lightly floured surface. Knead a little and begin rolling with a rolling pin. I want it to be around 1 cm (0.4 inch) thick. Spread half of the cinnamon mixture onto the dough, and begin to roll. 
• Do not roll too tightly. Just lightly roll, but then again, not so loose that everything falls apart. Cut the roll into 10-ish rolls. Place them on a baking tray lined with parchment paper. Whisk one egg and brush each cinnamon roll. You may substitute with milk, but I prefer eggs.
• Take the other half and repeat the process. Bake in the middle of the oven on 210C (410C) for around 12 minutes. Cool on a cooling rack. 

Notes

Did you make it? I'd love to see - tag me @thegingerwithspice on Instagram!

Author: Stine Mari from Ginger with Spice

* However, if you measure exactly like the recipe states, you shouldn't need to add or subtract anything, I never do.