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Best Ever Easy Fluffy Cinnamon Rolls

Cinnamon rolls on a wooden plate. More in the background.

 

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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.

 

The Best Ever Easy Fluffy Cinnamon Rolls

 

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.

 

The Best Ever Easy Fluffy Cinnamon Rolls

 

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.

 

The Best Ever Easy Fluffy Cinnamon Rolls

 

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.

 

The Best Ever Easy Fluffy Cinnamon Rolls

 

I’d love to hear your thoughts.

Do you call them cinnamon rolls or cinnamon buns?

 

Other buns and breads:

 

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

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

The Best Ever Easy Fluffy Cinnamon Rolls

Easy Fluffy Cinnamon Rolls

Yield: 36 rolls
Prep Time: 20 minutes
Cook Time: 12 minutes
Inactive Time: 2 hours
Total Time: 2 hours 32 minutes

All you need is a perfect cinnamon roll recipe, and this is it! Cozy up and take a bite, pat yourself on the back and share with your loved ones.

Ingredients

Cinnamon Roll Dough

  • 1000g flour, 8 cups (I recommend using a kitchen scale!)
  • 120g sugar, 1/2 cup + 1 tbsp
  • 1 tsp salt
  • 1 1/2 tsp ground cardamom
  • 1 egg
  • 50g fresh yeast, or 7g dry. 1.7 oz fresh, 2 US (1 Nor) packets dry
  • 500ml milk, 2 1/4 cups
  • 160g butter, 1/2 cup + 3 tbsp

Cinnamon Roll Filling

  • 200g softened butter, 3/4 cup + 2 tbsp
  • 170g sugar, 7/8 cups
  • 3 tbsp ground cinnamon
  • 1 tbsp coarse sugar, for sprinkling (optional)
  • 1 egg, for brushing, can substitute with milk

Instructions

  1. Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
  2. In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. Mine was at 38C (100F). Combine with crumbled fresh yeast*.
  3. Pour the butter and milk into the flour mixture along with one egg.
  4. 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.
  5. Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warmish place for about 1-1 1/2 hours, until the dough has doubled in size.
  6. Prepare baking sheets with parchment paper and preheat oven to 250C (480F)**
  7. For the filling, mix together the room temperature butter, sugar and cinnamon.
  8. Take half of the dough and place on a lightly floured surface. Knead a little and begin rolling with a rolling pin until it is a rectangle of about 30x35cm (12x14 in). Spread half of the filling on.
  9. Roll the rectangle, not too tight. Cut into 2 cm (≈1 inch) thick rolls and place on the prepared baking sheet. Cover with a towel and let proof for another 30-45 minutes or until doubled in size.
  10. Whisk one egg and brush each cinnamon roll. You may substitute with milk, but I prefer eggs for a more golden look. Sprinkle with coarse sugar if you want extra crisp on top.
  11. Take the other half and repeat the process. Bake on the middle rack for 7-8 minutes. Cool on a cooling rack.
  12. Freeze exceptionally well. Pre-heat oven to 150C (300C) and re-heat the frozen cinnamon rolls for about 10 minutes and you have what taste like fresh cinnamon rolls any day! 

Notes

* If using dry yeast, use instant dry yeast and combine with the dry ingredients.

** Baking the cinnamon rolls on 250C (480F) for 7-8 minutes gives a crisper exterior, while 230C (450F) for 10-11 minutes gives a softer exterior. Both are delicious.

Nutrition Information:
Yield: 36 Serving Size: 1 roll
Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 5.5gCholesterol: 32mgSodium: 135mgCarbohydrates: 31gFiber: 1.4gSugar: 8.8gProtein: 4.3g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Albert Bevia

Thursday 1st of March 2018

Oh wow these cinnamon rolls look amazing! what a great homemade recipe you have come up with, that is so easy to make! I will surely be sitting down starring at the oven as these rise while they bake!!! lol....thanks for the recipe :)

Stine Mari | Ginger with Spice

Saturday 3rd of March 2018

Thank you so much! The rising is so satisfying to watch, haha :)

Ingvild

Tuesday 27th of February 2018

Best ever!

Stine Mari | Ginger with Spice

Tuesday 27th of February 2018

Thanks!

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