My Classic Cinnamon Rolls recipe will change your life.

Most people don't know this but the secret to the softest cinnamon rolls isn't more butter, it isn't bathing them in cream, and it isn't even a tangon. I'm Christina, I'm a professional food scientist who's married to a food scientist who specializes in bread and this is our perfect classic cinnamon roll recipe. It uses modest ingredients with expert techniques so you get

soft cinnamon rolls that aren't just soft on the day you make them while they're warm but they stay soft for days with a moist crumb that is absolutely delectable. Two things that matter the most are dough hydration and gluten development. Mixing or kneading the dough until it is well developed will lead to softer rolls that are more moist because gluten that is well developed and has a

good structure will retain more moisture. Your dough has reached the stage when you can pull a window pane and see light through it. It will be soft, supple, elastic, and extensible. Our recipe is designed with ingredients in the right proportions to make a dough that rises with so much volume. It should be airy and soft when you roll it out, not dry and dense. Use a little

bit of oil which helps the gluten move better so we can trap more gas. Classic cinnamon rolls are not made with the brioche technique so if you add too much butter at the beginning you'll prevent the dough from reaching its fullest potential. You can make this whole recipe dough filling and icing included with just one stick of butter. To bake to perfection you're looking for about 95 degrees right in the center and they will

come out looking lightly golden and pillowy soft. Hundreds of beginner bakers have made these and had success on their first try. You can find the full recipe at scientificallysweet.com.

You can find the full recipe at scientificallysweet.com.