There’s something magical about the warm, gooey sweetness of fresh cinnamon rolls that makes any day better. This Cicis Pizza Cinnamon Rolls Recipe captures that beloved bakery taste right in your own kitchen, creating pillowy-soft rolls that stay fresh for days.
Unlike store-bought versions that can dry out quickly, this homemade Cicis Pizza Cinnamon Rolls Recipe delivers consistently moist, bread-like texture with the perfect balance of cinnamon and sweetness. The secret lies in the unique dough preparation that creates incredibly tender results.
Whether you’re planning a special breakfast, weekend brunch, or just craving that nostalgic comfort food experience, this Cicis Pizza Cinnamon Rolls Recipe will become your go-to favorite that rivals any restaurant version.
My Personal Experience with This Cicis Pizza Cinnamon Rolls Recipe
I’ll be honest – my early attempts at making cinnamon rolls back in high school were disasters. They turned out dry, tough, and had to be eaten within hours or they’d become inedible rocks. Those failures almost made me give up on homemade cinnamon rolls entirely.
Everything changed when I discovered this Cicis Pizza Cinnamon Rolls Recipe technique. The first time I pulled these golden beauties from the oven, I couldn’t believe the transformation. The texture was incredibly soft and pillowy, exactly like the ones I remembered loving at the pizza buffet.
What impressed me most about this Cicis Pizza Cinnamon Rolls Recipe was how they stayed soft for days when properly wrapped. No more rushing to finish them before they dried out – these maintain their perfect texture and actually taste amazing even the next morning, whether enjoyed cold or gently rewarmed.
Ingredients Required for This Cicis Pizza Cinnamon Rolls Recipe
For the Dough:
- 2½ cups all-purpose flour (plus 3 extra tablespoons as needed)
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast (not active dry)
- ½ teaspoon salt
- ½ cup whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup water
For the Filling:
- ¼ cup very soft butter
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup confectioner’s sugar
- ¼ teaspoon vanilla extract
Kitchen Utensils List
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Clean kitchen towel or plastic wrap
- Rolling pin
- Bench scraper (optional but helpful)
- Sharp knife
- 14×8-inch baking pan
- Parchment paper
- Electric mixer or whisk for frosting
- Small bowl for frosting
Preparation and Cooking Time
- Prep Time: 30 minutes
- First Rise: 1½-2 hours
- Assembly Time: 15 minutes
- Second Rise: 45 minutes-1 hour
- Baking Time: 18-22 minutes
- Cooling Time: 25 minutes
- Total Time: Approximately 4½-5 hours
Recipe Instructions for This Cicis Pizza Cinnamon Rolls
Step 1: Prepare the Dry Ingredients In a large bowl, whisk together 2½ cups flour, sugar, instant yeast, and salt until well combined.
Step 2: Heat the Wet Ingredients In a small saucepan, warm the milk and add butter, letting the heat melt it completely. Stir in vegetable oil and vanilla extract. Allow mixture to cool to lukewarm temperature.
Step 3: Form the Dough Pour the milk mixture into the dry ingredients, add the egg and water, then mix until a very sticky, wet dough forms. If too wet to handle, gradually add the extra flour (up to 3 tablespoons) until barely kneadable.
Step 4: Knead the Dough Knead for 8-10 minutes by hand (or 6-8 minutes in a stand mixer) until smooth and elastic. The dough should remain soft and slightly sticky.
Step 5: First Rise Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1½-2 hours until doubled in size.
Step 6: Roll and Fill On a well-floured surface, roll dough into a 10×15-inch rectangle. Spread soft butter evenly across the surface, then sprinkle with the cinnamon-brown sugar mixture.
Step 7: Shape the Rolls Roll the dough tightly from the long side, pinch the seam closed, and cut into 8-12 rolls. Place in a greased 14×8-inch pan lined with parchment paper.
Step 8: Second Rise Cover and let rise for 45 minutes to 1 hour until doubled in size.
Step 9: Bake Bake at 375°F (190°C) for 18-22 minutes until golden brown. Check the center to ensure they’re fully cooked.
Step 10: Make Frosting and Serve While rolls cool for 25 minutes, beat cream cheese and butter until smooth. Gradually add confectioner’s sugar and vanilla. Frost the warm rolls and serve immediately.
Storage Guidance for Leftover Cicis Pizza Cinnamon Rolls
Store leftover cinnamon rolls tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To refresh day-old rolls, warm them in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes to restore their soft texture.
Cicis Pizza Cinnamon Rolls Recipe
Ingredients
- 2½ cups all-purpose flour plus 3 extra tablespoons as needed
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast not active dry
- ½ teaspoon salt
- ½ cup whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup water
- ¼ cup very soft butter
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- ¾ cup confectioner’s sugar
- ¼ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dry Ingredients In a large bowl, whisk together 2½ cups flour, sugar, instant yeast, and salt until well combined.
- Step 2: Heat the Wet Ingredients In a small saucepan, warm the milk and add butter, letting the heat melt it completely. Stir in vegetable oil and vanilla extract. Allow mixture to cool to lukewarm temperature.
- Step 3: Form the Dough Pour the milk mixture into the dry ingredients, add the egg and water, then mix until a very sticky, wet dough forms. If too wet to handle, gradually add the extra flour (up to 3 tablespoons) until barely kneadable.
- Step 4: Knead the Dough Knead for 8-10 minutes by hand (or 6-8 minutes in a stand mixer) until smooth and elastic. The dough should remain soft and slightly sticky.
- Step 5: First Rise Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1½-2 hours until doubled in size.
- Step 6: Roll and Fill On a well-floured surface, roll dough into a 10×15-inch rectangle. Spread soft butter evenly across the surface, then sprinkle with the cinnamon-brown sugar mixture.
- Step 7: Shape the Rolls Roll the dough tightly from the long side, pinch the seam closed, and cut into 8-12 rolls. Place in a greased 14×8-inch pan lined with parchment paper.
- Step 8: Second Rise Cover and let rise for 45 minutes to 1 hour until doubled in size.
- Step 9: Bake Bake at 375°F (190°C) for 18-22 minutes until golden brown. Check the center to ensure they’re fully cooked.
- Step 10: Make Frosting and Serve While rolls cool for 25 minutes, beat cream cheese and butter until smooth. Gradually add confectioner’s sugar and vanilla. Frost the warm rolls and serve immediately.
Video
Notes
Serving Ideas for This Cicis Pizza Cinnamon Rolls
- Classic Breakfast Spread: Serve warm rolls alongside crispy bacon, scrambled eggs, and fresh orange juice for the ultimate weekend brunch experience.
- Holiday Morning Tradition: Present these as the centerpiece of Christmas or Easter morning breakfast, garnished with fresh berries and a dusting of powdered sugar.
- Dessert Transformation: Serve slightly cooled rolls with vanilla ice cream and a drizzle of caramel sauce for an indulgent evening dessert.
- Coffee Shop Style: Pair with premium coffee or hot chocolate, and add a side of fresh fruit salad for a café-worthy morning treat.
- Party Platter: Cut rolls into smaller portions and arrange on a beautiful platter for baby showers, office gatherings, or potluck contributions.
Tips for This Cicis Pizza Cinnamon Rolls Recipe
- Master the Sticky Dough: Don’t be tempted to add too much extra flour – the dough should remain quite sticky initially. This creates the incredibly soft final texture that makes this recipe special.
- Temperature Matters: Ensure your milk mixture cools to lukewarm before adding to prevent killing the yeast. Test with your finger – it should feel barely warm, not hot.
- Perfect the Roll: Use a bench scraper to help roll the dough tightly, and pull the dough toward you as you roll to maintain tension for even, beautiful spirals.
- Timing the Rises: Rising times depend on your kitchen temperature. In warmer conditions, dough rises faster. Look for doubled size rather than watching the clock strictly.
- Frosting Application: Let rolls cool for about 25 minutes before frosting – they should be warm but not hot enough to melt the cream cheese frosting completely.
This Cicis Pizza Cinnamon Rolls Recipe proves that homemade can absolutely surpass restaurant quality with the right technique and ingredients. The incredibly soft, pillowy texture combined with perfect cinnamon sweetness creates an unforgettable treat that stays fresh for days.
Don’t let the longer rising time deter you – the hands-on work is minimal, and the results are absolutely worth the wait. Try this recipe this weekend and discover why it’ll become your new favorite go-to comfort food. Share your beautiful results in the comments below and let us know how your family loved these amazing cinnamon rolls!
Frequently Asked Questions
Here, we’ve got you covered with some common questions about this Recipe that people often asked.
1. Can I make this Cicis Pizza Cinnamon Rolls Recipe ahead of time?
Yes! After shaping the rolls, you can refrigerate them overnight before the second rise. Remove from the fridge 1-2 hours before baking to allow them to come to room temperature and complete their final rise.
2. Why is my dough so sticky compared to other cinnamon roll recipes?
The sticky dough is intentional and crucial for achieving the soft, pillowy texture. Resist adding too much extra flour – the stickiness creates moisture that results in incredibly tender rolls.
3. Can I use active dry yeast instead of instant yeast?
You can substitute active dry yeast, but you’ll need to activate it first in warm water with a pinch of sugar for 5-10 minutes until foamy, then proceed with the recipe.
4. How do I know when the cinnamon rolls are fully baked?
The rolls should be golden brown on top and spring back lightly when touched. Most importantly, check the center rolls to ensure they’re not still doughy or raw.
5. Can I freeze these cinnamon rolls?
Absolutely! Freeze unbaked shaped rolls on a tray, then transfer to freezer bags. Bake directly from frozen, adding 5-10 extra minutes to the baking time.
6. What’s the best way to reheat leftover cinnamon rolls?
Microwave individual rolls for 15-20 seconds, or warm multiple rolls in a 300°F oven for 5 minutes. Cover with a damp paper towel to prevent drying out.
7. Can I add mix-ins like pecans or raisins to this recipe?
Yes! Add up to ½ cup of chopped pecans, raisins, or chocolate chips when you sprinkle the cinnamon-sugar mixture over the dough before rolling.
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