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Three iced homemade cinnamon rolls on a blue plate, each roll topped with thick, creamy frosting and full cinnamon swirl.

Fluffy Homemade Cinnamon Rolls

Extra fluffy homemade cinnamon rolls made with rapid-rise yeast (adapted from Fleischmann's): a soft buttery dough rolled with cinnamon sugar, baked in pie plates and frosted warm with a simple vanilla icing. Ready in about 2 hours.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting + Rising 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • 1 1/2 cups water
  • 6 tablespoons butter Imperial (half butter, half shortening) works best
  • 3 1/2 cups all-purpose flour divided, approximately
  • 1/3 cup white sugar
  • 2 packets rapid rise yeast a must
  • 1 teaspoon kosher salt
  • 1 egg
Filling
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons butter melted
Frosting
  • 1 1/4 cups powdered sugar
  • 1 tablespoon butter softened
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Microwave the water and 6 tablespoons butter in 15-second bursts until very warm (about 120°F); the butter need not fully melt.
  2. In a stand mixer with the dough hook, mix 2 cups of the flour, the sugar, yeast and salt on low. Add the butter mixture and the egg and beat 2 minutes on medium, scraping the bowl.
  3. Add 1 more cup of flour and beat 2 minutes on high. Add just enough remaining flour (about 1/2 cup) for the dough to form a ball.
  4. Knead on a floured surface 8-10 minutes until soft and elastic (two finger indentations spring back). Cover in a bowl with a towel and rest 10-15 minutes.
  5. Roll into a 15x10-inch rectangle. Brush with the melted butter, leaving a 1/2-inch border, and sprinkle with the cinnamon sugar, patting it down.
  6. Roll up lengthwise, pinch the seam, and cut into 12-14 rolls. Place in two greased pie plates or a 13x9 pan. Cover and let rise in a warm spot about 1 hour, until doubled.
  7. Bake at 350°F for 25-30 minutes, until golden brown.
  8. Beat the powdered sugar, softened butter, milk and vanilla until thick and creamy but drizzleable (more sugar to thicken, more milk to thin). Frost the rolls while warm.

Notes

Keeps a couple of days at room temperature in an airtight container, if your family lets it.