Cinnamon Rolls

There’s just something about a good old fashioned cinnamon bun. Soft, warm, and filled with nostalgia. They always make me think of coffee shops, rainy days, good books, and even better friends. They’re my favorite breakfast to prepare on special occasions, like someone’s birthday or Easter brunch, both because they’re delicious and because they’re perfect to start prepping ahead of time so they’ll be quick and fresh the morning of.

With all of that cozy, comforting inspiration in mind, I crafted my own cinnamon roll recipe. My rolls are sweet, soft, warm from just the right amount of cinnamon, and decadent in the best of ways. The cream cheese frosting (which all cinnamon rolls should be topped with, in my expert opinion) is gooey and tangy, complimenting the rolls exquisitely. Uplifting when you’re sad, gratifying when you’re happy, there’s never a bad time for a cinnamon roll.

FAQs and Science

Can I use active dry yeast if I already have that?

Absolutely! Rather than just whisking the yeast in with the other ingredients, place it into a small mixing bowl. Cover the yeast with the warm (not hot) milk and 1 Tablespoon of the sugar and whisk them together. Allow the yeast mixture to sit for 5 minutes. If it blooms, it’s good to use! If not, you need new yeast. Add this mixture at the same stage as the recipe calls for the milk.

Does it have to be whole milk?

Yes, for the sake of both texture and flavor, the milk needs to be full fat.

What do I do if my dough seems too wet and sticky?

Add in 2 Tablespoons of flour at a time, kneading in for a minute or two in the stand mixer. Continue adding in flour 2 Tablespoons at a time until the desired consistency has been reached.

What do I do if my dough seems too dry?

Add in 1 Tablespoon of milk at a time, kneading for a minute or two in the stand mixer. Continue adding in milk 1 Tablespoon at a time until the desired consistency has been reached. 

What is a turned off oven in this context?

An oven that has been heated to the lowest temperature it will allow and then turned off.

Can the rolls be prepared ahead of time?

Yes, these rolls are perfect for preparing ahead of time! Follow the recipe up until step 5 in the assembly section, then instead of proofing the rolls immediately, place them into the fridge to chill up to a day ahead of time. When you’re ready to bake and eat them, proof for 1-2 hours and continue on with the recipe as written.

What You’ll Need

• 9×13 inch baking dish
• Nonstick baking spray
• Plastic wrap
• Stand mixer fitted with the dough hook/paddle attachment
• Small mixing bowl
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Whisk
• Fork
• Rubber spatula
• Offset spatula
• Chef’s knife or string
• Sieve or sifter

The Process

Begin by making the dough. In either the microwave or on the stovetop, gently warm the milk and melt the butter. When a finger stuck in the middle of the freshly stirred liquid feels warm, but not hot, you’ll know it’s warm enough. Be sure not to allow it to get too hot, anything above 130F will kill the yeast when added to the dry ingredients.

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt. Pour the warm milk and butter into the dry goods and turn the mixer to level 2 for 5-7 minutes, or until a soft, smooth, not sticky ball forms. If the dough seems too dry or too wet, see the FAQs and Science section.

Remove the dough from the bowl, lightly oil the bowl’s interior, and return the dough to it. Flip the dough around in the bowl so the entire surface gets coated in oil, then cover the top of the bowl in plastic wrap. Place the covered dough in a warm area to proof, such as in a turned off oven (see FAQs and Science section) for 1-2 hours, or until doubled in size.

While the dough proofs, prepare the filling. In a small mixing bowl, whisk together the brown sugar, cinnamon, and salt using a fork. Cover the bowl and set it aside until you’re ready to sprinkle it during the assembly of the rolls.

Lightly spray a 9×13 inch baking dish with nonstick baking spray, set the dish aside. When the dough has finished proofing, lightly flour a clean counter. Dump the dough onto the floured counter and sprinkle more flour on top of the dough. Roll it out into a 15×16 inch rectangle.

Spread the softened butter evenly over the surface, leaving a 1-inch gap at the top of the rectangle. 

Sprinkle the cinnamon brown sugar mixture over the butter. 

Starting at the base, tightly roll the rectangle into a cylinder. Using either a chef’s knife or a long string, cut the cylinder into 8 equal rolls. If using a chef’s knife, gently saw back and forth until you’ve sliced all the way through, so as to help keep the circular shape.

 If using a string, carefully place it underneath the cylinder of dough so the dough is centered and there are two long tails on either side. Pick up the two tails, wrap them over the cylinder and switch them. Gently pull the now swapped tails so the string cuts through the cylinder.

Arrange the 8 cinnamon rolls in the prepared pan and cover the pan with plastic wrap. Allow the rolls to proof for another 1-2 hours, or until doubled in size.

Heat the oven to 350F. When the rolls have finished proofing, remove the plastic wrap and bake for 40-42 minutes or until golden brown, flipping the pan halfway through.

Once the rolls have nearly finished cooling down to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on level 3 for 4-5 minutes. Scrape down the sides of the bowl using a rubber spatula.

Sift the powdered sugar directly onto the creamed butter mixture. Turn the mixer to level 1, then increase to level 3 once the sugar has been mostly absorbed for 1-2 minutes. Scrape down the sides of the bowl. Add in the salt and vanilla extract and beat for around 30 seconds or so. 

Using the rubber spatula, scoop equal dollops onto each bun. Spread the frosting out to cover the top of each bun and serve.

Place any leftover buns into an airtight container for up to 2 days, and enjoy!

Cinnamon Rolls

Bake Time: 350F for 40-42 minutes
Servings: 8 rolls
Total Time: 3 hour 45 minutes
Prep Time: 60 Minutes

Ingredients

Dough:

• 5 cups bread flour
• ⅔ cup granulated sugar
• 2 ¼ teaspoon instant yeast
• 1 ½ teaspoon salt
• 2 cups whole milk
• 8 Tablespoons unsalted butter

Filling:

• 1 cup dark brown sugar
• 2 Tablespoons ground cinnamon
• ¾ teaspoon salt
• 6 Tablespoons unsalted butter, softened

Frosting:

• 8 oz cream cheese
• 4 Tablespoons unsalted butter
• 2 cups powdered sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Directions:

Dough:

1. In either the microwave or on the stovetop, gently warm the milk and melt the butter. When a finger stuck in the middle of the freshly stirred liquid feels warm, but not hot, you’ll know it’s warm enough. Be sure not to allow it to get too hot, or it will kill the yeast when added to the dry ingredients.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt. Pour the warm milk and butter into the dry goods and turn the mixer to level 2 for 5-7 minutes, or until a soft, smooth, not sticky ball forms. If the dough seems too dry or too wet, see the FAQs and Science section.
3. Remove the dough from the bowl, lightly oil the bowl’s interior, and return the dough to it. Flip the dough around in the bowl so the entire surface gets coated in oil, then cover the top of the bowl in plastic wrap.
4. Place the covered dough in a warm area to proof, such as in a turned off oven (see FAQs and Science section) for 1-2 hours, or until doubled in size.

Filling:

1. While the dough proofs, prepare the filling. In a small mixing bowl, whisk together the brown sugar, cinnamon, and salt using a fork. Cover the bowl and set it aside until you’re ready to sprinkle it during the assembly of the rolls.

Assembly:

1. Lightly spray a 9×13 inch baking dish with nonstick baking spray, set the dish aside.
2. When the dough has finished proofing, lightly flour a clean counter. Dump the dough onto the floured counter and sprinkle more flour on top of the dough. Roll it out into a 15×16 inch rectangle, as shown above.
3. Using an offset spatula, spread the softened butter evenly over the surface, leaving a 1-inch gap at the top of the rectangle. Sprinkle the cinnamon brown sugar mixture over the butter. Starting at the base, tightly roll the rectangle into a cylinder. 
4. Using either a chef’s knife or a long string, cut the cylinder into 8 equal rolls. If using a chef’s knife, gently saw back and forth until you’ve sliced all the way through, so as to help keep the circular shape. If using a string, carefully place it underneath the cylinder of dough so the dough is centered and there are two long tails on either side. Pick up the two tails, wrap them over the cylinder and switch them. Gently pull the now swapped tails so the string cuts through the cylinder.
5. Arrange the 8 cinnamon rolls in the prepared pan, as shown above, and cover the pan with plastic wrap. Allow the rolls to proof for another 1-2 hours, or until doubled in size.
6. Heat the oven to 350F. When the rolls have finished proofing, remove the plastic wrap and bake for 40-42 minutes or until golden brown, flipping the pan halfway through.

Frosting:

1. Once the rolls have nearly finished cooling down to room temperature, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on level 3 for 4-5 minutes. Scrape down the sides of the bowl using a rubber spatula.
2. Sift the powdered sugar directly onto the creamed butter mixture. Turn the mixer to level 1, then increase to level 3 once the sugar has been mostly absorbed for 1-2 minutes. Scrape down the sides of the bowl. Add in the salt and vanilla extract and beat for around 30 seconds or so. 
3. Using the rubber spatula, scoop equal dollops onto each bun. Spread the frosting out to cover the top of each bun and serve. Place any leftover buns into an airtight container for up to 2 days, and enjoy!

Tips

• Prepare the rolls ahead of time! Follow the recipe up until step 5 in the assembly section, then instead of proofing the rolls immediately, place them into the fridge to chill up to a day ahead of time. When you’re ready to bake and eat them, proof for 1-2 hours and continue on with the recipe as written.