perfect classic cinnamon rolls ️

Ingredients

• 4 cups Bread Flour (sifted, preferably high‑protein)
• 2.25 tsp Active Dry Yeast (1 packet (7 g))
• 1 cup Warm Milk (110°F (43°C), can use whole or 2% milk)
• 1/3 cup Granulated Sugar (divided, 1 tbsp for yeast activation)
• 1 tsp Salt
• 1/4 cup Unsalted Butter (melted, plus extra for greasing pan)
• 1 Large Egg (room temperature)
• 1 cup Brown Sugar (packed)
• 2 tbsp Ground Cinnamon
• 1/2 cup Unsalted Butter (for filling) (softened)
• 4 oz Cream Cheese (softened)
• 1 cup Powdered Sugar (sifted)
• 1 tsp Vanilla Extract
• 1 pinch Salt (for frosting)

Instructions

1. Activate Yeast

   In a small bowl combine warm milk (110°F), 1 tbsp granulated sugar, and the yeast. Stir gently and let sit 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour, remaining granulated sugar, and salt.

   Time: PT2M

3. Combine Wet Ingredients

   Add melted butter, the egg, and the foamy yeast mixture to the dry ingredients. Mix until a shaggy dough forms.

   Time: PT3M

4. Knead the Dough

   Knead with a stand mixer on medium speed for 8 minutes, or by hand on a lightly floured surface for 10 minutes, until the dough is smooth and elastic.

   Time: PT10M

5. First Rise

   Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 hour.

   Time: PT1H

6. Prepare Cinnamon Filling

   In a small bowl mix softened butter, brown sugar, and ground cinnamon until a spreadable paste forms.

   Time: PT5M

7. Roll Out Dough

   Punch down the risen dough, turn it onto a lightly floured surface, and roll into a rectangle about 12×18 inches and ¼‑inch thick.

   Time: PT10M

8. Add Filling and Shape Rolls

   Spread the cinnamon‑brown‑sugar butter evenly over the rolled dough. Starting from the long edge, roll tightly into a log and cut into 12 equal pieces.

   Time: PT10M

9. Second Rise

   Arrange the rolls in a greased 9×13‑inch baking pan, leaving a little space between them. Cover loosely and let rise 30 minutes until puffy.

   Time: PT30M

10. Preheat Oven

    While the rolls are rising, preheat the oven to 350°F (177°C).

    Time: PT5M

    Temperature: 350°F

11. Bake Rolls

    Bake the rolls for 20 minutes, or until the tops are golden brown and the edges are sticky and caramelized.

    Time: PT20M

    Temperature: 350°F

12. Make Cream Cheese Frosting

    While the rolls bake, beat softened cream cheese, butter, powdered sugar, vanilla, and a pinch of salt together until smooth and fluffy.

    Time: PT5M

13. Finish and Serve

    Allow rolls to cool in the pan for 5 minutes, then spread the cream cheese frosting over each roll. Serve warm with coffee.

    Time: PT5M

Nutrition Facts

Calories

310

Protein

5g

Carbohydrates

45g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 2 tbsp extra flour per cup)
• Instead of Active Dry Yeast: Instant Yeast (use 1.5 tsp)
• Instead of Warm Milk: Warm water + butter (1 cup milk ≈ 3 tbsp melted butter)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of Brown Sugar: White sugar + 1 tsp molasses
• Instead of Ground Cinnamon: Cinnamon sugar (reduce brown sugar)
• Instead of Unsalted Butter (for filling): Margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Vanilla Extract: Maple extract

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• 9x13 Inch Baking Pan
• Parchment Paper (optional)
• Silicone Brush (optional)
• Oven
• Cooling Rack (optional)
• Spatula
• Kitchen Scale (optional)
• Plastic Wrap or Clean Kitchen Towel

Critical Steps — Do Not Skip

• Activating the yeast properly (step 1)
• Kneading to develop gluten (step 4)
• First rise until dough doubles (step 5)
• Rolling the dough to even thickness (step 7)
• Second rise for fluffy texture (step 9)
• Baking to golden brown without over‑browning (step 11)

Chef Tips from the Video

• Use bread flour for extra chew and lift.
• Chill the butter for the filling for 10 minutes; it spreads easily but stays distinct during rolling.
• Brush the tops with a little melted butter before baking for extra shine.
• For extra caramel flavor, sprinkle a thin layer of brown sugar on the pan before placing the rolls.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently before serving.

Freezer: Freeze baked rolls (unfrosted) in a zip‑top bag for up to 2 months; thaw overnight and warm before frosting.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• After the first rise, shape the rolls, place on a parchment‑lined tray, freeze flat; transfer to a freezer bag and bake from frozen, adding 5‑7 minutes to bake time.
• Frosting can be made up to 3 days ahead and stored in the refrigerator; bring to room temperature and re‑whip before using.

Frequently Asked Questions