Perfect Cake Cinnamon Rolls Recipe: Soft & Fluffy Every Time

Cake cinnamon rolls combine the fluffy texture of cake with the warm spice of traditional cinnamon rolls. This from-scratch recipe yields soft, pillowy rolls with a perfect balance of cinnamon sugar swirls and rich cream cheese frosting. Key to success: proper yeast activation, adequate rising time, and baking at 350°F (175°C) for 20-25 minutes until golden brown. The secret is in the dough hydration and gentle handling to maintain air pockets.

If you've ever wondered how to merge the best qualities of cake and cinnamon rolls into one irresistible treat, you've found the right recipe. As a baker who's tested dozens of cinnamon roll variations over 15 years, I've perfected this cake cinnamon rolls recipe that delivers exceptional softness with just the right amount of spice. Unlike many recipes that promise cake-like texture but deliver dense results, this method ensures light, airy rolls that pull apart easily while maintaining structural integrity.

Why This Cake Cinnamon Rolls Recipe Works

The magic happens through three critical elements: precise dough hydration, proper yeast management, and strategic layering of flavors. Most "cake" cinnamon roll recipes fail by either over-hydrating the dough (resulting in flat rolls) or under-proofing (creating tough texture). This recipe strikes the perfect balance with a 65% hydration level—enough moisture for tenderness without compromising structure.

Professional bakers know that temperature control during proofing makes or breaks cinnamon rolls. Our method uses a two-stage proofing process: first at room temperature until doubled, then a brief rest after shaping to relax the gluten. This prevents the common issue of rolls shrinking during baking.

Ingredients for Perfect Cake Cinnamon Rolls

Quality ingredients matter more than you might think in this easy cake cinnamon rolls recipe. Don't substitute critical components if you want bakery-quality results.

Ingredient	Amount	Why It Matters
All-purpose flour	4½ cups (540g)	Provides structure without toughness; measure properly by spooning flour into measuring cup
Active dry yeast	2¼ tsp (7g)	Fresh yeast ensures proper rise; test in warm liquid first
Whole milk	1 cup (240ml)	Fat content creates richer texture than skim milk
Unsalted butter	⅓ cup (75g), softened	Creates flaky layers; must be softened but not melted
Eggs	2 large	Adds richness and helps with browning
Cinnamon	3 tbsp (27g) Ceylon	Sweeter, more complex flavor than Cassia variety

Step-by-Step Instructions for Best Results

Follow these detailed steps for cake cinnamon rolls that stay soft for days. Rushing any step will compromise texture.

Dough Preparation

1. Activate the yeast: Combine warm milk (105-110°F), 1 tbsp sugar, and yeast. Wait 5-10 minutes until foamy. If it doesn't foam, start over with fresh yeast.
2. Mix wet ingredients: Whisk in melted butter, eggs, and remaining sugar until smooth.
3. Combine dry ingredients: Whisk flour, salt, and 1 tsp cinnamon in separate bowl.
4. Form dough: Gradually add dry ingredients to wet, mixing until shaggy dough forms. Knead 8-10 minutes until smooth and elastic.

First Proofing

Place dough in lightly oiled bowl, cover with damp cloth, and let rise at room temperature (70-75°F) for 1.5-2 hours, until doubled. Don't rush this step—proper fermentation develops flavor and texture.

Rolling and Shaping

5. Prepare filling: Mix brown sugar, cinnamon, and cornstarch (helps prevent runny filling).
6. Roll dough: On floured surface, roll into 16x24 inch rectangle. Spread softened butter evenly, then sprinkle filling mixture.
7. Roll tightly: Starting from long edge, roll into tight log. Pinch seam to seal.
8. Cut rolls: Using dental floss (prevents squishing), cut into 12 equal pieces.

Baking for Perfect Cake Cinnamon Rolls

Proper baking technique separates good from great cake cinnamon rolls from scratch. Follow these critical steps:

• Place rolls in greased 9x13 inch pan, leaving ½ inch between rolls
• Second proof: Cover and let rise 45-60 minutes until nearly doubled
• Preheat oven to 350°F (175°C)—not convection setting
• Bake 20-25 minutes until internal temperature reaches 190°F
• Rotate pan halfway through for even baking

Testing for doneness: Rolls should spring back when lightly pressed, and edges should be golden brown. Underbaked rolls collapse; overbaked become dry. The cake cinnamon rolls baking temperature is critical—higher temperatures cause uneven cooking.

Cream Cheese Frosting That Complements, Not Overwhelms

Many recipes use overly sweet frosting that masks the delicate cake-cinnamon balance. This restrained version enhances without dominating:

• 8 oz cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Mix cream cheese and butter until smooth. Gradually add sugar, then vanilla and salt. Frost immediately after rolls come out of oven—this allows frosting to melt slightly into the crevices without becoming runny.

Troubleshooting Common Cake Cinnamon Roll Problems

Even experienced bakers encounter issues. Here's how to fix them:

• Dense texture: Usually from over-flouring or under-proofing. Measure flour properly and allow full rising time.
• Rolls shrinking: Dough wasn't relaxed after shaping. Allow 15-minute bench rest before baking.
• Filling leaking: Too much butter or not enough cornstarch in filling. Use exact measurements.
• Dry rolls: Overbaking or incorrect oven temperature. Use an oven thermometer.

Make-Ahead and Storage Tips

These cinnamon roll cake recipe instructions include professional storage techniques:

• Refrigerator: Assembled but unbaked rolls can refrigerate overnight. Bake straight from fridge, adding 5-7 minutes to baking time.
• Freezer: Bake and freeze unfrosted rolls for up to 3 months. Thaw at room temperature, then rewarm and frost.
• Room temperature: Store frosted rolls in airtight container for up to 2 days. Reheat individual rolls 10-15 seconds in microwave.

Frequently Asked Questions

Can I make cake cinnamon rolls without yeast?

While traditional cake cinnamon rolls require yeast for proper texture, you can make a quick bread version using baking powder. However, the texture will be more like sweet bread than the light, airy rolls this recipe produces. For authentic results, yeast is essential—our method includes foolproof activation steps even for beginner bakers.

Why do my cake cinnamon rolls come out dry?

Dry cake cinnamon rolls typically result from overbaking, incorrect oven temperature, or improper flour measurement. Always use an oven thermometer, set a timer, and measure flour by spooning into the measuring cup (don't scoop). The dough should feel slightly tacky but not sticky—if it's too dry, add 1-2 tsp milk during kneading.

How can I make cake cinnamon rolls gluten-free?

For gluten-free cake cinnamon rolls, substitute with a quality 1:1 gluten-free flour blend containing xanthan gum. Increase liquid by 2-3 tbsp as GF flours absorb more moisture. Allow extra rising time (up to 30 minutes) as GF dough rises slower. Note that texture will be slightly different but still delicious when following these adjustments.

Can I prepare cake cinnamon rolls the night before?

Yes, you can assemble cake cinnamon rolls the night before. After cutting, place in greased pan, cover tightly, and refrigerate for up to 18 hours. The cold fermentation develops flavor. When ready to bake, let sit at room temperature for 30 minutes while oven preheats, then bake as directed—add 5-7 minutes to baking time. This cake cinnamon rolls make ahead instructions produces excellent results.

What's the ideal internal temperature for cake cinnamon rolls?

The perfect internal temperature for cake cinnamon rolls is 190°F (88°C). Use an instant-read thermometer inserted into the center of a roll—this ensures they're fully baked without drying out. Temperature is more reliable than visual cues alone, especially for beginners learning how to make cake cinnamon rolls soft and fluffy.