The Daily Whisk

Breakfast & Brunch

Cinnamon Rolls

Soft, pillowy yeast rolls swirled with buttery brown sugar and cinnamon, baked until golden and spread with tangy cream cheese icing.

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A pan of iced cinnamon rolls
Photo: Homemade Cinnamon rolls 07 by Pannet, CC BY 4.0, via Wikimedia Commons

Few things make a kitchen smell better than a pan of cinnamon rolls in the oven. These are soft and fluffy, made with an enriched dough of milk, butter and eggs, rolled around a thick layer of brown sugar and cinnamon, and finished with a cream cheese icing that melts into the warm swirls. They take time to rise, but the steps themselves are simple, and you can make them the night before.

Why this recipe works

  • An enriched dough. Milk, butter and eggs make the rolls tender and rich, more like brioche than bread.
  • Softened butter in the filling. Spreading soft butter and then sprinkling the sugar mixture keeps the filling in place, so it caramelizes in the swirls rather than leaking out.
  • Cutting with dental floss. Slide unflavored floss under the log, cross it over the top and pull. It cuts cleanly without squashing the spiral.
  • Snug in the pan. Rolls baked close together rise upward and stay soft at the sides.

Overnight cinnamon rolls

After shaping, cover the pan tightly and refrigerate for 8 to 16 hours. In the morning, let the rolls stand at room temperature for about 1 hour, until puffy, then bake as directed.

Instant or active dry yeast?

This recipe uses instant yeast, which you can mix straight into the flour. If you only have active dry yeast, use the same amount, but first dissolve it in the warm milk with a pinch of the sugar and wait 5 to 10 minutes until foamy. The rises may take a little longer.

FAQ

How do I know the rolls are done?

They should be golden brown, and the center roll should reach about 190°F (88°C) on an instant-read thermometer. For a quicker breakfast bake, try our blueberry muffins.

Cinnamon Rolls

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Prep time
Cook time
Additional time
Total time
Servings
12
Yield
12 rolls
Difficulty
Medium
Course
Breakfast
Cuisine
American

Ingredients

For the dough

For the filling

For the cream cheese icing

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the dough

  1. In a large bowl or the bowl of a stand mixer, whisk together the warm milk, sugar and yeast. Whisk in the melted butter and eggs.

  2. Add the flour and salt and mix with a dough hook (or a wooden spoon, then your hands) until a soft dough forms.

  3. Knead for 6 to 8 minutes in the mixer, or 8 to 10 minutes by hand, until smooth and slightly tacky. Add flour 1 tablespoon at a time only if the dough is very sticky.

  4. Place in a greased bowl, cover and let rise in a warm place for 1 to 1½ hours, until doubled.

Shape and bake

  1. Grease a 9 x 13-inch (23 x 33 cm) baking pan. Mix the brown sugar and cinnamon.

  2. Punch down the dough and roll it out on a lightly floured surface into a 12 x 18-inch (30 x 45 cm) rectangle.

  3. Spread the soft butter evenly over the dough, leaving a ½-inch (1 cm) border along one long edge. Sprinkle evenly with the cinnamon sugar.

  4. Starting from the long edge without a border, roll the dough up tightly. Pinch the seam to seal.

  5. Cut into 12 even rolls with dental floss or a sharp serrated knife and arrange them cut side up in the pan.

  6. Cover and let rise for 30 to 45 minutes, until puffy. Meanwhile, heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4).

  7. Bake for 22 to 26 minutes, until golden brown. Cover loosely with foil if they brown too quickly.

Ice and serve

  1. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and enough milk to make a thick, spreadable icing.

  2. Let the rolls cool for 10 minutes, then spread with the icing and serve warm.

Notes

  • Milk that is too hot can kill the yeast. It should feel comfortably warm on your wrist.

Tips

  • A warm spot for rising: an oven with only the light switched on works well.
  • For extra-gooey rolls, pour ½ cup (120 ml) of heavy cream over the shaped rolls just before baking.

Substitutions

  • Bread flour: gives a slightly chewier roll; use the same amount.
  • Simple glaze: skip the cream cheese and whisk 1½ cups (180 g) powdered sugar with 3 tbsp milk and 1 tsp vanilla.

Storage and reheating

  • Keep covered at room temperature for up to 2 days, or in the fridge for up to 5. Warm in the microwave for 15 to 20 seconds.
  • Freeze baked, un-iced rolls for up to 3 months.
Breakfast & Brunch Bread & Rolls #brunch #holiday breakfast #make ahead #yeast baking

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