About the Recipe
There’s something magical about tearing into a warm cinnamon roll fresh from the oven — the spirals of dough, the sweet aroma of cinnamon, and the creamy glaze melting into every swirl. This recipe is designed to give you soft, pillowy rolls with a gooey center and a bakery-worthy flavor, without feeling intimidating. They’re perfect for Sunday brunch, holidays, or any time you want to make the kitchen smell like heaven.
Ingredients
For the dough:
240ml (1 cup) warm milk (110°F / 43°C)
100g (½ cup) granulated sugar
2 ¼ tsp (1 packet) instant yeast
2 large eggs, room temperature
115g (½ cup) unsalted butter, melted
600g (4 ¾ cups) all-purpose flour
1 tsp salt
For the filling:
100g (½ cup) unsalted butter, softened
200g (1 cup) brown sugar, packed
2 tbsp ground cinnamon
For the cream cheese glaze:
115g (4 oz) cream cheese, softened
60g (½ cup) powdered sugar
2 tbsp milk
1 tsp vanilla extract
Preparation
Activate the YeastIn a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
Make the DoughAdd melted butter, eggs, and salt. Mix in flour gradually until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
First RisePlace dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
Prepare the FillingIn a small bowl, combine softened butter, brown sugar, and cinnamon.
Shape the RollsRoll dough into a rectangle (about 14x18 in / 35x45 cm). Spread filling evenly. Roll tightly from the long edge, then cut into 12 equal rolls.
Second RisePlace rolls in a greased 9x13 in (23x33 cm) baking dish. Cover and let rise 30–45 minutes until puffy.
BakePreheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, until golden brown but still soft.
Make the GlazeBeat cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over warm rolls.
EnjoyServe warm — soft, gooey, and truly out of this world.