Thanks to a bit of help from a food processor, these incredible cinnamon rolls are simple to make and have the most luxurious buttery texture. Don’t let cinnamon rolls or the length of our recipe intimidate you! You can make them in a few hours or turn them into overnight cinnamon rolls (I’ve shared all my tips in the recipe).
Key Ingredients
Flour: I typically use all-purpose flour for these cinnamon rolls, but bread flour is also a great option if you have it on hand. Milk: I prefer whole milk for its richness, which contributes to the soft and tender texture of the rolls. If you’re using non-dairy milk, I recommend an unsweetened variety for the best results. Yeast: I usually use instant yeast, but you can use active dry yeast as a direct substitute in this recipe without any adjustments. Sugar: Sugar plays multiple roles in these homemade cinnamon rolls. Granulated sugar is added to both the dough and the filling, while dark brown sugar (or light brown sugar, if that’s all you have) adds incredible flavor to the filling. Finally, I use powdered sugar in the cream cheese glaze. Butter: Yes, there’s quite a bit of butter in these rolls, but that’s what makes them so incredibly delicious! You’ll use butter in the enriched brioche-like dough and to make the cinnamon filling. Spices: While cinnamon is essential, I like adding cardamom and nutmeg to the cinnamon sugar filling for a more interesting flavor. Trust me, it makes a world of difference! Cream cheese and cream: You’ll use these in the glaze. I offer two glaze options below. My favorite is the cream cheese glaze, but I’ve also included instructions for a classic vanilla glaze in the recipe tips below.
How to Make Cinnamon Rolls
My recipe makes 6 big, tall cinnamon rolls, but you can adapt this recipe to make 9 regular rolls or 12 smaller rolls. I’ve included tips for each size in the recipe! You’ll make the dough first. I use a food processor (which makes this really easy!). Our dough is similar to brioche, with a good amount of butter cut into the flour to help make the rolls super soft, flavorful, and fluffy. This dough is similar to how I make my favorite homemade biscuits, but I add more liquid and eggs so that the final rolls are softer. I pulse the flour with salt, sugar, and a bit of cinnamon, then cut in cold butter. When the flour and butter are crumbly, I pulse in milk with yeast and my eggs. Simple! The cinnamon roll dough proofs for about 1 hour. If you’d prefer to make the dough a day in advance, make overnight cinnamon rolls and proof the dough in the fridge (I shared tips for this in the recipe). The cinnamon filling makes me giddy! It’s SO good. Melt butter until mostly melted, then stir in sugar, cinnamon, cardamom, and a pinch of nutmeg. Slather over your proofed and rolled-out dough, then roll it up and cut into cinnamon rolls. Remember, this recipe makes big, medium, or small rolls. Check the recipe for more tips! The rolls must be proofed once more before baking (a must for the fluffiest, softest, most wonderful homemade cinnamon rolls). I leave them on the counter, and then 15 minutes into the proof time, I preheat my oven so it’s ready for baking. Proof your rolls for 30 to 45 minutes. Then bake! After baking, I let the rolls cool down while I make the cream cheese glaze. Then, when they are still a little warm, I drizzle the glaze all over the rolls and dig in! You can make as many rolls as you like, depending on the size of your baking dish. As written, this recipe makes 6 large rolls. See our tips below the recipe for a guide on making 9 medium or 12 smaller cinnamon rol 3 tablespoons plus 1 teaspoon (38g) granulated sugar, divided 2 1/4 teaspoons (7g) instant yeast, one 1/4-ounce packet 2 cups plus 2 tablespoons (268g) all-purpose flour 1/2 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 6 tablespoons (85g) cold unsalted butter, plus more for the dish 2 large eggs, beaten 1/4 cup (60ml) heavy cream for pouring over rolls before baking, optional 1/4 cup packed (50g) dark brown sugar 2 tablespoons (25g) granulated sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground cardamom, optional Pinch freshly grated nutmeg, optional 2 tablespoons (30ml) heavy cream 1/4 teaspoon vanilla extract 4 tablespoons (30g) powdered sugar Pinch fine sea salt 2Combine the warm milk, 1 teaspoon of sugar, and yeast in a small bowl. Whisk gently to incorporate, then set the mixture aside for 10 to 15 minutes. By the end of this time, the mixture should have transformed into a bubbly mass (refer to our video for a visual reference). If it hasn’t, your yeast may be expired and should be replaced. 3While the yeast activates, prepare the dry ingredients. In the bowl of a food processor, combine the flour, 3 tablespoons of sugar, salt, and 1/2 teaspoon of cinnamon. Pulse the mixture 2 to 3 times until well blended. 4Next, cut the butter into 6 equal pieces and scatter them over the flour mixture. Pulse the food processor until the butter is evenly distributed and the mixture resembles fine crumbs. 5Add the yeast mixture to the food processor and pulse twice to incorporate. Add the eggs and continue processing until the dough comes together in a rough, sticky ball that climbs the sides of the bowl. 6Transfer the dough to a well-floured surface, using a spatula to scrape any remaining dough from the food processor bowl. Knead the dough for one to two minutes or until smooth, adding flour as needed to prevent sticking. 7Shape the dough into a ball and place it in a large bowl that you’ve lightly coated with oil. Cover the bowl with a clean dish towel and let the dough rise in a warm spot until it doubles in size. This usually takes 60 to 90 minutes. 2Lightly butter an 8-inch round cake pan or small baking dish (mine is 9×6 inches). 3Once the dough has risen, transfer it to a lightly floured surface and roll it into a 13×13-inch square. Brush off any excess flour and spread the cinnamon sugar filling evenly across the dough, making sure to reach all the edges. 4Starting at the edge closest to you, tightly roll the dough into a spiral. If the ends are uneven, trim about 1/2 inch from each side for a cleaner look. Slice the roll into 6 equal pieces, each about 2 inches wide. If the dough is too soft to cut easily, place the roll on a sheet of parchment paper on a baking sheet and chill it in the refrigerator for 20 minutes, or freeze it for 5 minutes before cutting. 5Arrange the rolls in the buttered pan (for the round pan, place five rolls around the edge and one in the middle). 6Cover them with a clean dish towel, and let them rise in a warm place for at least 30 minutes (45 minutes is better). 7After 15 to 20 minutes of rising, preheat your oven to 350°F (176°C). 2Bake the rolls in the preheated 350°F (176°C) oven for 20 to 30 minutes, or until they turn golden brown on top and are cooked through in the center. Once baked, transfer the rolls to a cooling rack and let them cool for 30 minutes before glazing. 3While the rolls cool, prepare the cream cheese glaze. Place the cream cheese in a medium microwave-safe bowl and microwave it for 10 to 20 seconds or until softened. 4Add the heavy cream and vanilla extract, then whisk until smooth. Gradually whisk in the powdered sugar and a pinch of salt until you achieve your desired consistency. Set the glaze aside. 5Once the rolls have cooled slightly, drizzle the cream cheese glaze generously over them. Serve and enjoy!
