Cinnamon Rolls Recipe

Ingredients

For the Dough

• 4 1/2 cups bread flour
• 1/2 cup granulated sugar
• 2 1/2 tsp instant yeast (1 envelope)
• 2 tsp Diamond Crystal kosher salt
• 1 cup whole milk, warmed to ~110F
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3 large eggs

For the Filling

• 1 cup packed dark brown sugar
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp freshly grated nutmeg
• 1/2 cup (1 stick) unsalted butter, very soft

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1 3/4 cups powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp lemon zest

Make the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.

In a separate large measuring cup, whisk together the warm milk, melted butter, and eggs.

Turn the mixer on low and slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough comes together, then increase the speed to medium and knead for about 8-10 minutes. The dough should be smooth and elastic, clearing the sides of the bowl but still sticking slightly to the bottom.

First Rise

Turn the dough out onto a clean surface, form it into a smooth ball, and place it in a lightly oiled bowl. Cover tightly and let it rise in a warm place until doubled in size, which usually takes about 2 hours.

Assemble the Rolls

Grease a 9×13 inch baking pan.

In a small bowl, mix the brown sugar, cinnamon, cardamom, and nutmeg for the filling.

Turn the risen dough out onto a lightly floured counter. Gently press it out with your hands into a 16×12 inch rectangle. Using your hands instead of a rolling pin keeps the dough tender.

Spread the very soft butter evenly over the entire surface of the dough. Sprinkle the sugar mixture over the butter and press it down gently with your hands to help it adhere.

Starting with the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal it.

Cut and Second Rise

Using a sharp serrated knife, gently saw the log into 12 even rolls. Place them cut-side up in the prepared baking pan.

Cover the pan and let them rise again until they look puffy and are touching each other, about 1 to 1 1/2 hours. (For the overnight option, cover and refrigerate at this point for up to 16 hours. The next day, let them sit at room temperature for about an hour before baking).

Bake and Glaze

Preheat your oven to 350F.

Bake the rolls for ~25-30 minutes, until they are golden brown and cooked through.

While the rolls are cooling slightly, make the glaze. In a medium bowl, whisk the softened cream cheese, powdered sugar, heavy cream, vanilla, and lemon zest until completely smooth.

Spread the glaze over the warm rolls and serve.

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Cinnamon Rolls

These are soft, fluffy rolls with a gooey cinnamon-sugar filling and a tangy cream cheese glaze. The recipe includes an overnight rise option, which is ideal for having fresh rolls in the morning without all the work. The key to a good filling is using softened butter, not melted, to create a thick paste.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rising Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

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Ingredients

For the Dough

• 4 1/2 cups bread flour
• 1/2 cup granulated sugar
• 2 1/2 tsp instant yeast 1 envelope
• 2 tsp Diamond Crystal kosher salt
• 1 cup whole milk warmed to ~110F
• 1/2 cup unsalted butter 1 stick, melted and cooled
• 3 large eggs

For the Filling

• 1 cup packed dark brown sugar
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp freshly grated nutmeg
• 1/2 cup unsalted butter 1 stick, very soft

For the Cream Cheese Glaze

• 4 oz cream cheese softened
• 1 3/4 cups powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp lemon zest

Method

• Mix flour, sugar, yeast, and salt in stand mixer bowl.
• Whisk warm milk, melted butter, and eggs separately.
• Mix wet into dry ingredients with dough hook on low, then knead on medium 8-10 minutes until smooth.
• Form dough into ball, place in oiled bowl. Cover and rise 2 hours until doubled.
• Mix brown sugar, cinnamon, cardamom, and nutmeg for filling.
• Press dough into 16×12 inch rectangle on floured surface.
• Spread soft butter over dough, sprinkle with sugar mixture.
• Roll dough from long edge into tight log, pinch to seal.
• Cut into 12 rolls, place in greased 9×13 pan.
• Let rise 1-1.5 hours until puffy and touching.
• Bake at 350F for 25-30 minutes until golden.
• Whisk cream cheese, powdered sugar, cream, vanilla, and lemon zest for glaze.
• Spread glaze on warm rolls.

Notes

For overnight option, refrigerate rolls after cutting for up to 16 hours. Let stand 1 hour at room temperature before baking.