The Best Cinnamon Rolls Ever

Ingredients

• 6 cups All-Purpose Flour (sifted)
• 1.5 teaspoons Salt
• 2.25 teaspoons Quick Rise Yeast (equivalent to one packet)
• 0.33 cup Granulated Sugar
• 1 cup Whole Milk
• 0.5 cup Buttermilk
• 6 tablespoons Unsalted Butter (melted)
• 2 Eggs (large)
• 1 Egg Yolk (extra yolk for richness)
• 2 teaspoons Vanilla Extract
• 1 stick Unsalted Butter (softened for filling)
• 1 cup Brown Sugar (packed tightly)
• 2 tablespoons Ground Cinnamon
• 0.25 teaspoon Sesame Oil (toasted, adds nutty depth)
• 2 tablespoons Heavy Cream (drizzled over baked rolls for extra gooeyness)

Instructions

1. Warm Milk and Buttermilk

   Combine the milk and buttermilk in a microwave‑safe container and heat for 30‑45 seconds until the mixture reaches about 110°F (43°C). If you don’t have a thermometer, test with your wrist – it should feel warm, not hot.

   Time: PT2M

   Temperature: 110°F

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together the flour, salt, quick‑rise yeast, and granulated sugar until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Create a well in the dry mixture and pour in the warmed milk mixture, melted butter, two whole eggs, the extra yolk, and vanilla extract. Stir with a spoon or whisk until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, using the heel of your hand to push, fold, and turn. The dough should become smooth, slightly tacky, and spring back when pressed.

   Time: PT10M

5. First Rise

   Grease a clean bowl, place the dough inside, flip to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1‑1.5 hours, or until doubled in size.

   Time: PT1H30M

6. Prepare the Filling

   In a medium bowl, cream the softened butter with the packed brown sugar until light and fluffy. Stir in vanilla extract, ground cinnamon, a pinch of salt, and the toasted sesame oil until a thick paste forms.

   Time: PT5M

7. Shape the Dough

   Punch down the risen dough, turn it onto the work surface, and roll it into an 18‑by‑12‑inch rectangle.

   Time: PT10M

8. Add Filling

   Spread the cinnamon‑brown‑sugar paste evenly over the rolled‑out dough, leaving a small border. For extra sweetness, sprinkle a little additional brown sugar and cinnamon on top.

   Time: PT5M

9. Roll and Cut

   Starting from the short edge farthest from you, roll the dough tightly like a typewriter. Pinch the seam to seal, then use a sharp knife (or kitchen floss) to cut the roll into 12 equal pieces.

   Time: PT5M

10. Second Rise

    Grease the baking pan, arrange the rolls close together (they should almost touch), cover loosely, and let rise for another 30 minutes.

    Time: PT30M

11. Preheat Oven

    While the rolls are doing their second rise, preheat the oven to 325°F (163°C).

    Time: PT10M

    Temperature: 325°F

12. Bake

    Place the pan in the preheated oven and bake for 30 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT30M

    Temperature: 325°F

13. Finish with Cream

    Immediately after removing from the oven, drizzle the heavy cream over the hot rolls to keep them extra gooey and soft.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

4g

Carbohydrates

38g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Salt: Kosher Salt
• Instead of Quick Rise Yeast: Active Dry Yeast (increase proof time)
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Whole Milk: Almond Milk (may affect rise)
• Instead of Buttermilk: Milk mixed with 1 tsp lemon juice
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Egg Yolk: Additional egg white (less richness)
• Instead of Vanilla Extract: Vanilla Paste, Maple Extract
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: Dark Muscovado Sugar
• Instead of Ground Cinnamon: Cinnamon Sticks (ground)
• Instead of Sesame Oil: Olive Oil (less nutty)
• Instead of Heavy Cream: Half‑and‑half

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Microwave
• Saucepan
• Whisk or Spoon
• Clean Countertop or Rolling Surface
• Plastic Wrap or Kitchen Towel
• Rolling Pin
• Sharp Knife or Dental Floss
• Baking Pan (9x13 inch)
• Oven
• Cooling Rack (optional)
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Warming the milk mixture to the correct 110°F temperature
• Kneading the dough until smooth and slightly tacky
• First rise until the dough doubles in size
• Rolling the dough tightly and sealing the seam
• Second rise before baking
• Baking at the precise 325°F temperature for 30 minutes

Chef Tips from the Video

• A pinch of toasted sesame oil adds a subtle nutty depth that sets these rolls apart.
• For an extra caramelized top, brush the rolls with a mixture of melted butter and a little brown sugar before baking.
• If you prefer a glaze, mix powdered sugar with a splash of milk and drizzle after the rolls have cooled slightly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped rolls for up to 2 months; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.

Make-Ahead Tips

• The dough can be prepared the night before, refrigerated after the first rise, and baked fresh in the morning.
• Fillings can be made up to 2 days ahead and kept refrigerated.

Frequently Asked Questions