Cinnamon Rolls


Christina Korn

These cinnamon rolls will be your new guilty pleasure!

Christina Korn, Food & Culture Editor

These cinnamon rolls are soft and will melt in your mouth. Combining a delicious cinnamon sugar filling with a sweet icing that brings the whole thing together, they are sure to be your new guilty pleasure!

Ingredients: Dough:

  • 3⁄4 cup warm milk
  • 2 1⁄4 tsp quick rise or active yeast (1⁄4-oz package yeast)
  • 1⁄4 cup granulated sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 1⁄4 cup butter, melted
  • 3 cups bread flour
  • 3⁄4 tsp salt

Ingredients: Filling

  • 2⁄3 cup brown sugar
  • 1 1⁄2 tbsp ground cinnamon
  • 1⁄4 cup butter, softened

Ingredients: Icing

  • 4 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 3⁄4 cup powdered sugar
  • 1⁄2 tsp vanilla extract


1. Heat warm milk to around 110°F. This can be done by microwaving a bowl of 3⁄4 cup of milk for 30-45 seconds. Transfer the warm milk into another bowl and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Stir in flour and salt (preferably with a wooden spoon) until a dough begins to form.

2. Place dough; hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky (meaning it’s sticking to the bot- tom of the mixer) add in 2 more tablespoons of bread flour. If you don’t have an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

3. Transfer the dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 1⁄2 hours, or until doubled in size.

4. After the dough has doubled in size, transfer dough to a well-floured surface and roll out into an approximately 14×9 inch rectangle. Spread softened butter over dough, leaving a 1⁄4-inch margin at the far side of the dough.

5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then spread the brown sugar mixture into the butter.

6. Tightly roll dough up, starting from either side and place seam side down making sure to seal the edges of the dough as best you can. You might want to cut off about an inch off the ends of the dough because the ends won’t have as much cinnamon sugar.

7. Cut into 1-inch sections with a serrated knife.

8. Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

9. Preheat the oven to 350 °F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting.

10. To make the icing: In a bowl, combine softened cream cheese, softened butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.


This piece also appears in our April 2022 print edition.