Recipes to Make with Kids: Fluffy Cinnamon Rolls

Dianne Rosenberry
Apr 30
4 min read

Updated: Oct 26

Have you watched the movie “Despicable Me”? In the film, Agnes wins a fluffy stuffed unicorn and screams, “IT’S SO FLUFFY!” Well, call me Agnes because these cinnamon rolls are truly so fluffy!

Close-up of cinnamon rolls being drizzled with white icing. The rolls are golden-brown with a glossy texture, creating a warm and appetizing scene. — ***Fluffy Cinnamon Rolls - Ready to be eaten!***

A Family Tradition

Y’all, I feel like I could win Top Chef with this recipe. It’s a delightful experience, especially for those cooking with kids. These fluffy cinnamon rolls are so delicious. I won’t mention how many times a year we make these fluffy creations, but they are a cherished part of our Christmas morning tradition. They hold a special place in our family.

While there are quite a few steps involved, the labor of love is worth it. Let’s dive into this fluffy delight!

Ingredients

Cinnamon Roll Dough

4 ½ – 5 cups all-purpose flour
⅓ cup sugar
2 packets Fleishchmann’s RapidRise Yeast (about 4 ½ tsp)
1 tsp salt
1 ½ cups water
6 tbsp unsalted butter
1 large egg

Filling

¼ cup unsalted butter, room temperature
½ cup light brown sugar
1-2 tbsp cinnamon

Cream Cheese Icing

4 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup powdered sugar
2 tsp vanilla extract

Step-by-Step Instructions

In a large mixing bowl, whisk together 2 cups of flour, sugar, yeast, and salt.
Combine the water and butter (cut into tablespoons) and heat in the microwave for 30 seconds. It should feel warm but not hot; the butter won't completely melt.
Pour the warm mixture into the bowl from step 1. Add the egg and mix using a wooden spoon.
Gradually add 2 more cups of flour and mix. The mixture will be thick and sticky at this stage.
Add an additional ½ cup of flour and mix again. It should now be shaggy and hard to stir. This is the fun part—set the spoon aside and use your hands to knead the dough!
Continue mixing and kneading by hand, adding ¼ cup of flour. The dough should transform into a smooth mass that feels soft and tacky.
Lightly press your finger into the dough. If it sticks, add another ¼ cup of flour and knead. If not, shape it into a ball and let it rest uncovered for 10 minutes.
After 10 minutes, the dough should have puffed up significantly, though it shouldn't be doubled in size.
Place the dough on a floured surface. Pat it into a rough rectangle shape. Roll it out into a 10x15 inch rectangle using a rolling pin.
Time to add the filling! Spread butter in a thin, even layer, leaving about a ½ inch border around the edges.
Evenly sprinkle the brown sugar over the butter and then add as much cinnamon as you prefer.
Starting from the long end, carefully roll the dough into a log. Gently squeeze the ends to compact it.
Use a sharp knife to cut the log into 12 rolls. Gently saw back and forth instead of pressing down to maintain the shape.
Place the rolls in a buttered or greased 9x13 dish. It’s okay if they touch, as it actually helps them rise better.
Cover them with a towel and set them in a warm spot to rise for 1 hour.
Preheat your oven to 350°F. The rolls should have doubled in size at this point.
Bake for 25-30 minutes, until the tops turn a light golden brown. Let the rolls cool while you make the icing.
In a bowl, mash the softened cream cheese and butter together using a fork. Ensure both are at room temperature to avoid lumps.
Add the powdered sugar and vanilla. Mash again with the fork then switch to a whisk and beat until smooth.
Spread the icing over the warm rolls immediately and enjoy!

Tips and Tricks

Feel free to add raisins or chopped nuts, like walnuts or pecans, over the filling before rolling the dough.
Don't have buttermilk? No problem! Mix 1 cup of milk with 1 tbsp of lemon juice. Let it sit for 5 minutes before using.
For make-ahead convenience, cover the rolls after step 16 and store in the fridge overnight. Before baking, let them rest at room temperature (covered) for 45 minutes. They may not puff up but that’s okay.
Store cooled rolls covered at room temperature for 2-3 days. You can also freeze them. Wrap the pan or individual rolls in plastic wrap and aluminum foil, and place them in the freezer for 2-3 months!
Enjoy without worrying about the nutritional facts!

I really hope you enjoy making these with your children. Spending time in the kitchen with your loved ones creates memories that last a lifetime. So make the memories and savor the food!

Recipe source: butternutbakeryblog.com

Learn more about guest blogger Dianne Rosenberry here and follow her creations on Instagram at @cake_baby_alabama

For more baking inspiration, check out Recipes to Make with Kids on our blog, or consider signing your child up for a baking class in your area. Don't forget to follow us on Instagram @ittybittybakers and tag us in your photos!