Cincinnati bakeries in 1950 started adding cream cheese frosting after a Danish pastry chef's accidental double-batch mistake.
Cinnamon Rolls
Indulge in the warm, gooey goodness of these homemade cinnamon rolls that boast a melt-in-your-mouth softness! Crafted with rich butter, fragrant cinnamon, and a touch of vanilla, each bite is a delightful treat that will have you craving more. Get ready to roll up your sleeves and create this sweet masterpiece that’s perfect for any occasion!
Prep
15
min
Cook
35
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 4 tablespoons (57g) unsalted butter, softened (56 g)
- 1 stick (113g) unsalted butter, softened
- ⅔ cup (151g) heavy cream, warmed (161 ml)
- 2 large eggs
- 1 cup (227g) whole milk (240 ml)
🫙Pantry Staples(5)
- 4 cups (560g) all-purpose flour (500 g)
- ¼ cup (50g) granulated sugar (50 g)
- ¾ cup (150g) light brown sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
- 2¼ teaspoons instant yeast (11.2 ml)
🧂Spices & Seasonings(3)
- 1 tablespoon cinnamon (15 ml)
- 1¾ teaspoons table salt (8.75 ml)
- ½ teaspoon table salt (2.5 ml)
👨🍳 Instructions
- 1
Add all the dough ingredients to the bowl of a stand mixer and mix on low with the hook attachment. Once a dough forms, turn the speed up to medium-low and continue mixing until the dough reaches full gluten development and passes the windowpane test (approximately 7 to 10 minutes).
- 2
Place the dough in a lightly greased bowl and cover with plastic wrap. Leave to rise for 1.5 - 2 hours or until doubled in size.
- 3
Lightly flour your work surface, place the dough on top, and sprinkle a little extra flour on top of the dough. Gently deflate the dough and roll out into a 12×16-inch (30×40cm) rectangle.
- 4
Combine all the cinnamon filling ingredients and mix until combined.
- 5
Spread the filling evenly over the dough and roll up along the long edge. Cut into 12 equal pieces and place each roll in a 9x13in baking pan that has been lightly greased with nonstick baking spray and a rectangle of parchment paper on the bottom.
- 6
Cover the rolls loosely with plastic wrap and let rise at room temperature for 45 to 90 minutes or until puffy.
- 7
Preheat the oven to 350°F (180°C).
- 8
Right before going into the oven, pour the warm heavy cream over the rolls.
- 9
Bake for 30 to 35 minutes or until a light golden brown on top.
- 10
Remove from the oven and serve warm with the cream cheese icing.
💡 Pro Tips
- ✓Test for proper gluten development using the windowpane test - stretch a small piece of dough until it's thin enough to see light through without tearing, indicating sufficient gluten formation for optimal rise and texture.technique7-10 minutes mixing
- ✓Roll dough to exactly 12x16 inches because this ratio ensures each of the 12 rolls will be 1.33 inches wide, creating uniform baking and preventing over-thick or under-filled rolls.technique12x16 inch rectangle
- ✓Pour warm heavy cream (around 100-110°F) over rolls just before baking - this creates steam that keeps bottoms moist while tops brown, and the fat prevents over-browning at 350°F.timing100-110°F cream temperature
- ✓Allow second rise for 45-90 minutes until rolls are puffy but not doubled - over-proofing weakens gluten structure and causes collapse during baking.timing45-90 minutes
- ✓Bake at exactly 350°F because cinnamon rolls need gentle heat to cook the dense, enriched dough center without burning the sugar-rich filling that caramelizes at 320°F.equipment350°F oven temperature
Share this recipe
Prep
15
min
Cook
35
min
Serves
12
people
Level
intermediate
Share this recipe
Cincinnati bakeries in 1950 started adding cream cheese frosting after a Danish pastry chef's accidental double-batch mistake.
Cinnamon Rolls
Indulge in the warm, gooey goodness of these homemade cinnamon rolls that boast a melt-in-your-mouth softness! Crafted with rich butter, fragrant cinnamon, and a touch of vanilla, each bite is a delightful treat that will have you craving more. Get ready to roll up your sleeves and create this sweet masterpiece that’s perfect for any occasion!
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 4 tablespoons (57g) unsalted butter, softened (56 g)
- 1 stick (113g) unsalted butter, softened
- ⅔ cup (151g) heavy cream, warmed (161 ml)
- 2 large eggs
- 1 cup (227g) whole milk (240 ml)
🫙Pantry Staples(5)
- 4 cups (560g) all-purpose flour (500 g)
- ¼ cup (50g) granulated sugar (50 g)
- ¾ cup (150g) light brown sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
- 2¼ teaspoons instant yeast (11.2 ml)
🧂Spices & Seasonings(3)
- 1 tablespoon cinnamon (15 ml)
- 1¾ teaspoons table salt (8.75 ml)
- ½ teaspoon table salt (2.5 ml)
👨🍳 Instructions
- 1
Add all the dough ingredients to the bowl of a stand mixer and mix on low with the hook attachment. Once a dough forms, turn the speed up to medium-low and continue mixing until the dough reaches full gluten development and passes the windowpane test (approximately 7 to 10 minutes).
- 2
Place the dough in a lightly greased bowl and cover with plastic wrap. Leave to rise for 1.5 - 2 hours or until doubled in size.
- 3
Lightly flour your work surface, place the dough on top, and sprinkle a little extra flour on top of the dough. Gently deflate the dough and roll out into a 12×16-inch (30×40cm) rectangle.
- 4
Combine all the cinnamon filling ingredients and mix until combined.
- 5
Spread the filling evenly over the dough and roll up along the long edge. Cut into 12 equal pieces and place each roll in a 9x13in baking pan that has been lightly greased with nonstick baking spray and a rectangle of parchment paper on the bottom.
- 6
Cover the rolls loosely with plastic wrap and let rise at room temperature for 45 to 90 minutes or until puffy.
- 7
Preheat the oven to 350°F (180°C).
- 8
Right before going into the oven, pour the warm heavy cream over the rolls.
- 9
Bake for 30 to 35 minutes or until a light golden brown on top.
- 10
Remove from the oven and serve warm with the cream cheese icing.
💡 Pro Tips
- ✓Test for proper gluten development using the windowpane test - stretch a small piece of dough until it's thin enough to see light through without tearing, indicating sufficient gluten formation for optimal rise and texture.technique7-10 minutes mixing
- ✓Roll dough to exactly 12x16 inches because this ratio ensures each of the 12 rolls will be 1.33 inches wide, creating uniform baking and preventing over-thick or under-filled rolls.technique12x16 inch rectangle
- ✓Pour warm heavy cream (around 100-110°F) over rolls just before baking - this creates steam that keeps bottoms moist while tops brown, and the fat prevents over-browning at 350°F.timing100-110°F cream temperature
- ✓Allow second rise for 45-90 minutes until rolls are puffy but not doubled - over-proofing weakens gluten structure and causes collapse during baking.timing45-90 minutes
- ✓Bake at exactly 350°F because cinnamon rolls need gentle heat to cook the dense, enriched dough center without burning the sugar-rich filling that caramelizes at 320°F.equipment350°F oven temperature