The BEST Cinnamon Rolls

There are cinnamon rolls, and then there are proper cinnamon rolls. The kind that are big, fluffy, incredibly soft and filled with buttery cinnamon sugar, with a centre that practically melts in your mouth. These are exactly that, and I genuinely think they might be the best homemade cinnamon rolls you'll ever make.

I've made my fair share of cinnamon rolls over the years, and if there's one thing I've learnt, it's that a good cinnamon roll is all about the dough. You want something soft and pillowy, but with enough structure to hold all that delicious cinnamon filling. Nobody wants a dry, dense cinnamon roll, especially when you've spent over three hours making them!

That's why I've made a few changes to my usual cinnamon roll recipe, including my new favourite baking technique: tangzhong. Alongside sour cream, plenty of butter and a generous brown sugar cinnamon filling, this simple addition makes the biggest difference to the texture.

The result? Homemade cinnamon rolls that are beautifully soft when freshly baked and, even better, stay soft the following day.

Whether you're making these for a weekend breakfast, a cosy autumn baking session or simply because you're craving something sweet, this is a cinnamon roll recipe you'll want to make again and again.

What Makes These Cinnamon Rolls So Soft?

The secret to these extra-soft cinnamon rolls is a combination of three ingredients: tangzhong, sour cream and butter.

Each plays an important role in creating that fluffy, tender texture we're after.

The tangzhong helps the dough retain moisture, the sour cream adds richness and tenderness, and the butter creates a beautifully soft, enriched dough.

Together, they make cinnamon rolls that are light and fluffy rather than heavy or bread-like.

And although these cinnamon rolls taste like something you'd buy from a really good bakery, they're surprisingly straightforward to make at home.

What Is Tangzhong and Why Should You Use It?

If you've followed my baking recipes for a while, you'll know I love finding little techniques that make a big difference. My latest obsession is tangzhong, and I don't think I'll be making cinnamon rolls without it anytime soon.

Tangzhong is a traditional Asian bread-making technique that involves cooking a small amount of flour with liquid, usually milk or water, until it forms a thick, smooth paste.

For this recipe, we're using just three ingredients: bread flour, whole milk and water.

It sounds almost too simple to make a difference, but trust me, this little mixture packs such a punch.

When the flour and liquid are heated together, the starches in the flour gelatinise, allowing them to absorb and hold onto more moisture. Once added to your dough, this helps create a softer, fluffier texture that stays tender for longer.

And that's exactly what we want from a cinnamon roll.

Why Tangzhong Makes Cinnamon Rolls Better the Next Day

Now, I don't know about you, but as much as I love cinnamon rolls, I can't always finish 12 of them in one sitting.

And while cinnamon rolls are undeniably at their best freshly baked, the real disappointment comes the next morning when you go back for another one, only to discover it's become hard and dry.

This is where tangzhong really shines.

Because the dough retains more moisture, the cinnamon rolls stay noticeably softer for longer, even after they've cooled completely. It doesn't mean they'll stay freshly baked forever, but it makes a huge difference compared with a traditional cinnamon roll dough.

A quick reheat and they're almost as good as when they first came out of the oven.

Why I Add Sour Cream to My Cinnamon Roll Dough

If there's one ingredient you'll notice appearing in quite a few of my cake and baking recipes, it's sour cream.

It's genuinely one of my favourite ingredients for creating a soft, tender texture, and these cinnamon rolls are no exception.

Sour cream adds richness and moisture to the dough, while its acidity helps contribute to that beautifully tender crumb.

It also gives the rolls a subtle tanginess that balances the sweetness of the cinnamon sugar filling without making them taste sour.

Combined with the tangzhong, it creates a dough that's incredibly soft without feeling overly wet or underbaked.

If you enjoy baking with sour cream, you'll know just how much of a difference it can make to the finished texture.

An Easy One-Bowl Cinnamon Roll Dough

One of my favourite things about this recipe is how simple the actual dough-making process is.

Once you've prepared your tangzhong and allowed it to cool, you can pretty much pop all your dough ingredients into your stand mixer and let it do the hard work.

There's no complicated mixing process or endless bowls to wash up.

You'll be combining bread flour, warm milk, sugar, yeast, sour cream, softened butter, eggs, vanilla, salt and your cooled tangzhong.

The important thing is to make sure everything is mixed thoroughly and the dough has developed enough gluten before you leave it to rise.

Which brings me to one of the most important tips in this entire recipe.

The Windowpane Test: The Secret to Perfect Cinnamon Roll Dough

There's a reason some bread recipes tell you to knead for 10 minutes while others say 15 or even 20.

The truth is, the exact mixing time isn't nearly as important as the condition of your dough.

Different mixers, flour brands and even room temperatures can affect how quickly gluten develops.

That's why I always recommend using the windowpane test rather than relying entirely on a timer.

How to Do the Windowpane Test

Take a small piece of your kneaded dough and gently stretch it between your fingers.

If the dough has developed enough gluten, you should be able to stretch it into a thin, almost translucent membrane without it immediately tearing. You should practically be able to see light through it, just like a windowpane.

If the dough tears quickly or feels rough, it needs more kneading.

Continue mixing for a few more minutes before testing again.

This is particularly important for enriched doughs like cinnamon rolls because ingredients such as butter, eggs and sour cream can slow down gluten development.

A properly kneaded dough gives you that beautiful, fluffy structure rather than cinnamon rolls that are dense or overly doughy.

Make Sure Your Yeast Is Alive

Imagine spending hours preparing your cinnamon rolls, only to discover that your dough hasn't risen.

Unfortunately, this is one of the most common things that can go wrong when making homemade cinnamon rolls.

Before you begin, it's worth checking that your yeast is active, especially if you've had it sitting in your cupboard for a while.

To test active dry yeast, mix a small amount with warm water or milk and a pinch of sugar. Leave it for around 5–10 minutes.

You should notice bubbles forming on the surface and a foamy appearance. This tells you the yeast is alive and ready to help your dough rise.

If nothing happens, your yeast may no longer be active.

Also, make sure your milk isn't too hot. Yeast loves warmth, but excessive heat can kill it, preventing your dough from rising properly.

How to Cut Perfect Cinnamon Rolls With Dental Floss

Here's a little trick that makes such a difference to the appearance of your cinnamon rolls: use unflavoured dental floss instead of a knife.

When you slice soft cinnamon roll dough with a knife, you're often pushing down on the dough, which can squash those beautiful spirals you've spent time creating.

Dental floss gives you a much cleaner cut.

Simply slide a piece of unflavoured dental floss underneath your rolled dough, cross the ends over the top and pull in opposite directions.

The floss slices straight through without compressing the dough.

You'll be left with beautifully round cinnamon rolls and clearly defined cinnamon sugar swirls.

It's such a simple trick, but once you try it, you'll probably never go back to using a knife.

How to Keep Cinnamon Rolls Soft and Gooey When Reheating

As much as I love a freshly baked cinnamon roll, sometimes you just want to enjoy one the following morning without making an entirely new batch.

My favourite trick for reheating cinnamon rolls is to add one teaspoon of double cream before warming them.

Place your cinnamon roll in a microwave-safe dish, drizzle over the double cream and microwave in short bursts until warmed through.

The cream adds a little extra moisture and richness, helping soften the roll and bring back some of that gooey texture.

Just be careful not to overheat it, as this can make the dough tough.

Thanks to the tangzhong, these cinnamon rolls already retain moisture beautifully, so you don't need much to bring them back to life.

Making cinnamon rolls from scratch might take a little patience, but I promise the results are worth it.

Between the tangzhong, sour cream and properly developed dough, every part of this recipe has been designed to give you the softest, fluffiest cinnamon rolls possible.

My biggest advice? Don't rush the process. Make sure your yeast is active, knead until your dough passes the windowpane test, and give the rolls enough time to rise before baking.

Because when you've spent hours making homemade cinnamon rolls, you deserve ones that are absolutely delicious.

And once you've tried this tangzhong cinnamon roll recipe, I have a feeling it'll become your new favourite too.

More Baking Recipes You'll Love

If you love these homemade cinnamon rolls, there are plenty more delicious bakes to try on Food by Remi.

For another soft, fluffy bake, try my Chimmichurri Foccacia which uses a technique to create beautifully tender bread.

If you're in the mood for something sweet, my Crème Brûlée Snickerdoodle Cookies combine warming cinnamon with a creamy vanilla custard centre and caramelised sugar topping.

You might also love my Brown Butter Chocolate Cake, or browse my cookie recipes for more comforting homemade treats.