Bread flour's 12-14% protein creates the chewy texture that all-purpose flour can't—discovered by Swedish bakers in 1920s America.
Perfect Classic Cinnamon Rolls
Start your weekend on a sweet note with these irresistibly soft and warm cinnamon rolls, drizzled with a luscious cream cheese frosting that melts in your mouth. Made with a rich dough and a generous sprinkle of cinnamon and sugar, these rolls are the ultimate treat for a lazy Saturday morning. Get ready to indulge in a delightful homemade breakfast that will have everyone coming back for seconds!
Prep
30
min
Cook
45
min
Serves
8
people
Level
intermediate
The Story
These spiral beauties trace back to 1920s Swedish immigrants in Kansas who merged their kanelbulle tradition with American excess—where Swedes used cardamom and modest sugar, these Midwest pioneers doubled down on cinnamon and brown sugar, creating rolls so outrageously sweet they'd make Stockholm grandmothers clutch their coffee cups in horror while secretly asking for seconds.
Regional Twist
In Louisiana's Acadiana parishes, they swap the Greek yogurt for tangy buttermilk and fold chopped pecans into the cinnamon filling, finishing with a bourbon-spiked cream cheese glaze.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 8 oz (227 g) cream cheese
- 2 pcs eggs
- 1 cup (118 ml) greek yogurt or sour cream
- 1 cup (118 ml) heavy cream
- 3 cup (177 ml) milk
Pantry Items
Amounts also listed in instructions below
- active dry yeast (to taste)
- 4 ½ cups (540 g) bread flour
- cinnamon (to taste)
- 1 cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 ¾ cups (350 g) powdered sugar
- salt (to taste)
- 1 cup (114 g) salted butter
- vanilla bean paste or extract (to taste)
👨🍳 Instructions
- 1
Activate the yeast by mixing warm milk, 1 tbsp sugar, and yeast. Let sit for 5-7 minutes until frothy.
- 2
In a large bowl, whisk together flour and salt. Set aside.
- 3
Combine the yeast mixture with remaining sugar, Greek yogurt, butter, eggs, vanilla, and flour mixture in a stand mixer.
- 4
Mix on low speed for 1 minute, then rest for 5 minutes. Mix on medium speed for 5-7 minutes until elastic.
- 5
Transfer dough to a greased bowl, cover, and let rise for 30-45 minutes until doubled.
- 6
Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until combined.
- 7
Grease a 9x13” baking pan. Roll out dough to a rectangle (16x15” for 8 rolls, 24x15” for 12 rolls).
- 8
Spread cinnamon filling over dough, leaving a small border. Roll tightly into a log and cut into rolls.
- 9
Place rolls in the baking pan, cover, and proof for 25-30 minutes until puffy.
- 10
Preheat oven to 350F. Pour warmed heavy cream over rolls.
- 11
Bake for 22-24 minutes for 8 rolls, or 20-22 minutes for 12 rolls, then increase temperature to 375F and bake for another 5-7 minutes.
- 12
Prepare cream cheese frosting by beating cream cheese and butter until smooth, then add powdered sugar and vanilla.
- 13
Remove rolls from oven, let rest for 10-15 minutes, then spread frosting over the rolls.
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 105-110°F because temperatures above 115°F kill yeast cells while below 95°F won't trigger fermentation.technique105-110°F
- ✓Rest the dough for 5 minutes mid-kneading to allow gluten strands to relax and hydrate fully, preventing overworked tough dough.timing5 minutes
- ✓Use bread flour instead of all-purpose because its 12-14% protein content creates stronger gluten networks that support the rolls' structure during rising.ingredient12-14% protein
- ✓Roll dough to exactly 1/4-inch thickness because thinner creates dense layers while thicker prevents proper spiral formation and even baking.technique1/4-inch thickness
- ✓Use unflavored dental floss to cut rolls instead of a knife because it slices cleanly without compressing the delicate dough layers.equipment
Share this recipe
Prep
30
min
Cook
45
min
Serves
8
people
Level
intermediate
Share this recipe
Bread flour's 12-14% protein creates the chewy texture that all-purpose flour can't—discovered by Swedish bakers in 1920s America.
Perfect Classic Cinnamon Rolls
Start your weekend on a sweet note with these irresistibly soft and warm cinnamon rolls, drizzled with a luscious cream cheese frosting that melts in your mouth. Made with a rich dough and a generous sprinkle of cinnamon and sugar, these rolls are the ultimate treat for a lazy Saturday morning. Get ready to indulge in a delightful homemade breakfast that will have everyone coming back for seconds!
The Story
These spiral beauties trace back to 1920s Swedish immigrants in Kansas who merged their kanelbulle tradition with American excess—where Swedes used cardamom and modest sugar, these Midwest pioneers doubled down on cinnamon and brown sugar, creating rolls so outrageously sweet they'd make Stockholm grandmothers clutch their coffee cups in horror while secretly asking for seconds.
Regional Twist
In Louisiana's Acadiana parishes, they swap the Greek yogurt for tangy buttermilk and fold chopped pecans into the cinnamon filling, finishing with a bourbon-spiked cream cheese glaze.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 8 oz (227 g) cream cheese
- 2 pcs eggs
- 1 cup (118 ml) greek yogurt or sour cream
- 1 cup (118 ml) heavy cream
- 3 cup (177 ml) milk
Pantry Items
Amounts also listed in instructions below
- active dry yeast (to taste)
- 4 ½ cups (540 g) bread flour
- cinnamon (to taste)
- 1 cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 ¾ cups (350 g) powdered sugar
- salt (to taste)
- 1 cup (114 g) salted butter
- vanilla bean paste or extract (to taste)
👨🍳 Instructions
- 1
Activate the yeast by mixing warm milk, 1 tbsp sugar, and yeast. Let sit for 5-7 minutes until frothy.
- 2
In a large bowl, whisk together flour and salt. Set aside.
- 3
Combine the yeast mixture with remaining sugar, Greek yogurt, butter, eggs, vanilla, and flour mixture in a stand mixer.
- 4
Mix on low speed for 1 minute, then rest for 5 minutes. Mix on medium speed for 5-7 minutes until elastic.
- 5
Transfer dough to a greased bowl, cover, and let rise for 30-45 minutes until doubled.
- 6
Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and vanilla until combined.
- 7
Grease a 9x13” baking pan. Roll out dough to a rectangle (16x15” for 8 rolls, 24x15” for 12 rolls).
- 8
Spread cinnamon filling over dough, leaving a small border. Roll tightly into a log and cut into rolls.
- 9
Place rolls in the baking pan, cover, and proof for 25-30 minutes until puffy.
- 10
Preheat oven to 350F. Pour warmed heavy cream over rolls.
- 11
Bake for 22-24 minutes for 8 rolls, or 20-22 minutes for 12 rolls, then increase temperature to 375F and bake for another 5-7 minutes.
- 12
Prepare cream cheese frosting by beating cream cheese and butter until smooth, then add powdered sugar and vanilla.
- 13
Remove rolls from oven, let rest for 10-15 minutes, then spread frosting over the rolls.
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 105-110°F because temperatures above 115°F kill yeast cells while below 95°F won't trigger fermentation.technique105-110°F
- ✓Rest the dough for 5 minutes mid-kneading to allow gluten strands to relax and hydrate fully, preventing overworked tough dough.timing5 minutes
- ✓Use bread flour instead of all-purpose because its 12-14% protein content creates stronger gluten networks that support the rolls' structure during rising.ingredient12-14% protein
- ✓Roll dough to exactly 1/4-inch thickness because thinner creates dense layers while thicker prevents proper spiral formation and even baking.technique1/4-inch thickness
- ✓Use unflavored dental floss to cut rolls instead of a knife because it slices cleanly without compressing the delicate dough layers.equipment