Cinnamon Rolls
Get ready to indulge in the ultimate cinnamon roll experience! These pillowy-soft treats are generously swirled with a decadent mixture of cinnamon and brown sugar, then baked to perfection in a luscious cream bath. Topped with a dreamy cream cheese frosting, these rolls are sure to become your new favorite breakfast delight!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(9)
- 100 g (7 tbsp) softened butter (98 g)
- 226 g (1 cup) softened butter (227 g)
- 113 g (½ cup) softened butter (114 g)
- 226 g (8 oz) cream cheese (227 g)
- 20 g (about 3 tbsp) nonfat dry milk powder (45 ml)
- 2 eggs + 1 egg yolk
- 80 g (1/3 cup) warm heavy cream (79.9 ml)
- 2–3 tbsp heavy cream (30 ml)
- 350 g (1½ cups) warm whole milk (360 ml)
🫙Pantry Staples(7)
- 400 g (2 cups) packed brown sugar (400 g)
- 650–675 g (about 5⅓–5½ cups) all-purpose flour (666 g)
- 30 g (1½ tbsp) honey (22.5 ml)
- 300 g (about 2½ cups) powdered sugar (500 g)
- 75 g (6 tbsp) sugar (90 ml)
- 2 tsp vanilla (10 ml)
- 8 g (2½ tsp) instant yeast (12.5 ml)
🧂Spices & Seasonings(3)
- about 4 tbsp cinnamon (60 ml)
- 10 g (about 1¾ tsp) fine sea salt (8.75 ml)
- pinch of salt
Nutrition (per serving)
Calories
757
Protein
10g
Carbs
87g
Fat
42g
👨🍳 Instructions
- 1
Start with 650 g of flour and add more only as needed. The dough should stay soft and slightly tacky.
- 2
Let rise until doubled.
- 3
Roll out into a 14x19 inch rectangle.
- 4
Add filling and cut into 12 rolls.
- 5
Add a little of the butter and cinnamon brown sugar mixture to the bottom of a 9x13 pan, add the rolls and let rise again until nice and puffy.
- 6
Pour 1/3 cup warm heavy cream over the rolls right before baking.
- 7
Bake at 350° for 20 minutes, loosely cover with foil and bake another 10 minutes or until the center rolls reach about 200°.
- 8
Frost while they’re still warm.
💡 Pro Tips
- ✓Hydrate your dough to 65-68% hydration (350g milk + 2 eggs + 20g milk powder ÷ 650g flour) rather than a stiff dough, because the higher water content allows gluten to fully develop while keeping the crumb tender and pillowy after fermentation.ingredient65-68% hydration ratio
- ✓Proof the rolls at 75-78°F for the second rise (approximately 60-90 minutes until doubled) because yeast activity peaks at this temperature; warmer environments accelerate fermentation and compress the crumb structure, while cooler temps develop flavor complexity from extended enzymatic activity.timing75-78°F for 60-90 minutes
- ✓Pour the 1/3 cup warm heavy cream (160-170°F) directly over rolls 2-3 minutes before baking to create steam that delays crust formation and allows 20-25% more oven spring, while the fat and milk solids tenderize the exterior and enrich browning via the Maillard reaction.technique160-170°F cream, applied 2-3 minutes pre-bake
- ✓Bake uncovered for the first 20 minutes at 350°F to set the structure, then tent loosely with foil for the final 10 minutes once internal temp reaches 190-200°F; this two-stage approach prevents over-browning while ensuring the center crumb reaches full gelatinization (starch sets at 150-160°F, but proteins denature at 160-180°F for optimal texture).timing190-200°F internal temp, two-stage bake
- ✓Frost rolls within 2-3 minutes of removal from the oven while surface is 140-150°F; this temperature allows the frosting to partially melt and adhere to the crumb structure without sliding off, while the residual heat activates vanilla emulsions and creates a glossy, integrated glaze.timing140-150°F surface temp, 2-3 minute window
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Cinnamon Rolls
Get ready to indulge in the ultimate cinnamon roll experience! These pillowy-soft treats are generously swirled with a decadent mixture of cinnamon and brown sugar, then baked to perfection in a luscious cream bath. Topped with a dreamy cream cheese frosting, these rolls are sure to become your new favorite breakfast delight!
📝 Ingredients
Serves 12🥛Dairy & Eggs(9)
- 100 g (7 tbsp) softened butter (98 g)
- 226 g (1 cup) softened butter (227 g)
- 113 g (½ cup) softened butter (114 g)
- 226 g (8 oz) cream cheese (227 g)
- 20 g (about 3 tbsp) nonfat dry milk powder (45 ml)
- 2 eggs + 1 egg yolk
- 80 g (1/3 cup) warm heavy cream (79.9 ml)
- 2–3 tbsp heavy cream (30 ml)
- 350 g (1½ cups) warm whole milk (360 ml)
🫙Pantry Staples(7)
- 400 g (2 cups) packed brown sugar (400 g)
- 650–675 g (about 5⅓–5½ cups) all-purpose flour (666 g)
- 30 g (1½ tbsp) honey (22.5 ml)
- 300 g (about 2½ cups) powdered sugar (500 g)
- 75 g (6 tbsp) sugar (90 ml)
- 2 tsp vanilla (10 ml)
- 8 g (2½ tsp) instant yeast (12.5 ml)
🧂Spices & Seasonings(3)
- about 4 tbsp cinnamon (60 ml)
- 10 g (about 1¾ tsp) fine sea salt (8.75 ml)
- pinch of salt
Nutrition (per serving)
Calories
757
Protein
10g
Carbs
87g
Fat
42g
👨🍳 Instructions
- 1
Start with 650 g of flour and add more only as needed. The dough should stay soft and slightly tacky.
- 2
Let rise until doubled.
- 3
Roll out into a 14x19 inch rectangle.
- 4
Add filling and cut into 12 rolls.
- 5
Add a little of the butter and cinnamon brown sugar mixture to the bottom of a 9x13 pan, add the rolls and let rise again until nice and puffy.
- 6
Pour 1/3 cup warm heavy cream over the rolls right before baking.
- 7
Bake at 350° for 20 minutes, loosely cover with foil and bake another 10 minutes or until the center rolls reach about 200°.
- 8
Frost while they’re still warm.
💡 Pro Tips
- ✓Hydrate your dough to 65-68% hydration (350g milk + 2 eggs + 20g milk powder ÷ 650g flour) rather than a stiff dough, because the higher water content allows gluten to fully develop while keeping the crumb tender and pillowy after fermentation.ingredient65-68% hydration ratio
- ✓Proof the rolls at 75-78°F for the second rise (approximately 60-90 minutes until doubled) because yeast activity peaks at this temperature; warmer environments accelerate fermentation and compress the crumb structure, while cooler temps develop flavor complexity from extended enzymatic activity.timing75-78°F for 60-90 minutes
- ✓Pour the 1/3 cup warm heavy cream (160-170°F) directly over rolls 2-3 minutes before baking to create steam that delays crust formation and allows 20-25% more oven spring, while the fat and milk solids tenderize the exterior and enrich browning via the Maillard reaction.technique160-170°F cream, applied 2-3 minutes pre-bake
- ✓Bake uncovered for the first 20 minutes at 350°F to set the structure, then tent loosely with foil for the final 10 minutes once internal temp reaches 190-200°F; this two-stage approach prevents over-browning while ensuring the center crumb reaches full gelatinization (starch sets at 150-160°F, but proteins denature at 160-180°F for optimal texture).timing190-200°F internal temp, two-stage bake
- ✓Frost rolls within 2-3 minutes of removal from the oven while surface is 140-150°F; this temperature allows the frosting to partially melt and adhere to the crumb structure without sliding off, while the residual heat activates vanilla emulsions and creates a glossy, integrated glaze.timing140-150°F surface temp, 2-3 minute window