cinnamon rolls

Yield: 12 large rolls
Prep time: 30 minutes
Rising time (first): 1–1.5 hours
Rising time (second): 30–45 minutes
Bake time: 25–30 minutes
Total time: ~2.5 – 3 hours
Intensity (difficulty): Medium – requires patience for yeast dough, but the steps are straightforward
Flavor intensity: Rich, sweet, warming (cinnamon level: medium-high)

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Ingredients

For the Dough

• 4 ½ cups (560g) all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ tsp) instant or active dry yeast

• 1 cup (240ml) whole milk, warmed to 110°F (43°C)

• ⅓ cup (67g) granulated sugar

• ¼ cup (57g) unsalted butter, melted

• 1 large egg, room temperature

• 1 tsp salt

For the Filling

• ½ cup (113g) unsalted butter, very soft (almost melted)

• ¾ cup (150g) packed light brown sugar

• 2 tbsp ground cinnamon

• ¼ tsp ground nutmeg (optional, for extra warmth)

For the Cream Cheese Frosting

• 4 oz (113g) cream cheese, softened

• ¼ cup (57g) unsalted butter, softened

• 1 ½ cups (180g) powdered sugar, sifted

• ½ tsp vanilla extract

• 2 tbsp heavy cream (or milk), as needed

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Instructions (Step-by-Step)

1. Make the Dough (Intensity: Medium – mixing and kneading)

In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5–10 minutes until foamy. (If using active dry yeast, this step is essential. For instant yeast, you can proceed but blooming still helps.)
Add the melted butter, egg, and salt. Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer with dough hook on medium speed for 6 minutes.
Shape into a ball.

2. First Rise (Intensity: Low – waiting)

Place dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft‑free spot until doubled in size – about 1 to 1.5 hours. Tip: Heat your oven to the lowest setting for 1 minute, turn it off, then place the bowl inside.

3. Prepare the Filling (Intensity: Low – mixing)

While dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.

4. Roll and Fill (Intensity: Medium – careful rolling)

After the first rise, punch down the dough. On a lightly floured surface, roll the dough into a 12×18‑inch rectangle (about ½ inch thick).
Spread the very soft butter evenly over the dough, leaving a ½‑inch border on one long edge. Sprinkle the cinnamon‑sugar mixture evenly over the butter.
Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.

5. Cut the Rolls (Intensity: Medium – requires sharp tool)

Using unflavored dental floss or a very sharp serrated knife, cut the log into 12 equal slices (each about 1.5 inches thick). Place the rolls cut‑side up into a greased 9×13‑inch baking dish or two 9‑inch round pans. Cover loosely with plastic wrap.

6. Second Rise (Intensity: Low)

Let the rolls rise again until puffy and nearly doubled – about 30–45 minutes. Meanwhile, preheat your oven to 350°F (175°C).

7. Bake (Intensity: Medium – checking doneness)

Bake the risen rolls for 25–30 minutes, until golden brown on top and the internal temperature reaches 190°F (88°C). Cover loosely with foil after 15 minutes if browning too quickly.
Remove from oven and let cool in the pan for 10 minutes while you make the frosting.

8. Make the Frosting (Intensity: Low – mixing)

In a medium bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, beating until combined. Add heavy cream one tablespoon at a time to reach a spreadable consistency (thicker than glaze but pourable).

9. Frost and Serve (The Last of the Recipe – see below)

Spread the cream cheese frosting generously over the warm rolls. Serve immediately.

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The Last of the Recipe: Storage, Reheating & Pro Tips

Storage: Keep leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. The frosting will firm up – let them come to room temperature or warm gently before serving.

Reheating: Microwave an individual roll for 15–20 seconds. For a batch, cover with foil and warm in a 300°F oven for 10 minutes.

Make‑ahead option: After cutting and placing in the pan, cover and refrigerate overnight (instead of the second rise). Next morning, let them sit at room temperature for 30 minutes, then bake as directed.

Pro tip for extra gooeyness: Pour ¼ cup heavy cream over the rolls just before baking – they’ll come out ultra‑soft and decadent.

Why this is “the last” you’ll ever need – This recipe balances ease with incredible flavor. The dough is forgiving, the filling is perfectly spiced, and the cream cheese frosting is not too sweet. Once you’ve made these, you’ll never reach for a can of store‑bought rolls again.

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Nutrition Information (Per Roll, including frosting)

Note: Nutrition is an estimate based on standard ingredients and 12 servings.