Other Desserts

Cinnamon Rolls

Name: Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 rolls
Cuisine: Dessert
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1 tsp salt; 1 cup warm milk; 1/3 cup unsalted butter, melted; 2 large eggs; 1/2 cup unsalted butter, softened; 3/4 cup packed brown sugar; 2 tbsp ground cinnamon; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Pillowy soft yeast rolls swirled with cinnamon sugar and topped with cream cheese glaze. Worth every minute.

4.6 from 128 bakers

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Prep30 min

Cook25 min

Servings12 rolls

DifficultyAdvanced

Ingredients

Total time: 55 minutes

Dough

4 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1 tsp salt
1 cup warm milk
1/3 cup unsalted butter, melted
2 large eggs

Filling

1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tbsp ground cinnamon

Cream cheese glaze

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

1
Mix the flour, yeast, sugar, and salt. Add the warm milk, melted butter, and eggs, then knead 8 minutes until smooth and elastic.
2
Cover and let rise in a warm spot until doubled, about 1 hour.
3
Roll the dough into a 16x12-inch rectangle. Spread with softened butter and sprinkle with the brown sugar and cinnamon.
4
Roll up tightly from the long edge and cut into 12 pieces.
5
Arrange in a greased 9x13-inch pan, cover, and rise 30–45 minutes until puffy.
6
Heat the oven to 350°F and bake 22–27 minutes, until golden.
7
Beat the glaze ingredients smooth and spread over the warm rolls.

Zoe's Tips

Warm (not hot) milk keeps the yeast happy — aim for 110°F.
Use unflavored dental floss to cut clean, un-squished rolls.
Glaze while still warm so it melts into every swirl.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

420

Calories

17 g

Fat

60 g

Carbs

28 g

Sugar

7 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.