Cinnamon Rolls Recipe

Cinnamon Rolls Recipe



Prep time


Cooking time






  • Roll Dough: 1/4 cup (60ml) warm water, 110 – 120 degrees

  • 1 Tbsp active dry yeast

  • 3/4 cup (180ml) buttermilk, at room temperature*

  • 2 large eggs, at room temperature
  • 1/2 cup (100g) + 1/2 tsp granulated sugar, divided

  • 1 tsp salt

  • 1/2 tsp vanilla extract

  • 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted

  • 3 1/2 – 4 cups (17.5 oz – 20 oz) bread flour (I recommend King Arthur)

  • Cinnamon Filling 6 Tbsp (85g) unsalted butter, well softened

  • 1 cup (210g) packed light brown sugar

  • 2 Tbsp (13g) Saigon cinnamon

  • Cream Cheese Icing 1/4 cup (56g) unsalted butter, softened

  • 3 oz. cream cheese, softened

  • 1/2 tsp vanilla extract

  • 1 1/2 cups (190g) powdered sugar


  • Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 – 10 minutes to proof (if it doesn’t puff up your water was either too hot or the yeast is bad and the rolls won’t rise).
  • Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
  • Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
  • Continue to knead on moderately low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
  • Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  • Butter a rimmed 15 by 10-inch jelly roll pan (not a standard size cookie sheet!) then line with parchment paper***. Butter parchment paper and set aside.
  • Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
  • Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
  • Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed).
  • Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.
  • Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill****).
  • Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
  • Bake rolls in preheated oven until centers are no longer doughy, about 18 – 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.
  • While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
  • Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.

this article and recipe adapted from this site

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