Cinnamon Rolls

CULINARY RITUALS

Cinnamon Rolls

Soft, fluffy cinnamon rolls made from scratch with one yeast rise, perfect for beginners and finished with a creamy icing.

Ingredients

Dough

2 ¾ cups (344 g) all-purpose flour (+ extra for shaping)
¼ cup (50 g) granulated sugar
½ tsp salt
¾ cup (180 ml) whole milk
3 Tbsp (43 g) unsalted butter
2 ¼ tsp instant yeast (1 packet)
1 large egg (room temp)

Filling

3 Tbsp (43 g) unsalted butter, softened
⅓ cup (67 g) packed brown sugar
1 Tbsp ground cinnamon

Cream Cheese Icing

4 oz (113 g) cream cheese, softened
2 Tbsp (28 g) unsalted butter, softened
2⁄3 cup (80 g) confectioners’ sugar
1 tsp vanilla extract

Preparatation Instructions

Make dough: Whisk flour, sugar, and salt. Heat milk & butter until warm (~110 °F/43 °C) then stir in yeast. Combine with dry ingredients and egg until soft dough forms. Knead 3–5 min.

Roll & fill: On floured surface, roll dough into a rectangle. Spread with softened butter; sprinkle with brown sugar and Ceylon cinnamon. Roll into a log and cut into 10–12 rolls.

Rise: Place rolls in a greased pan; cover and let rise ~60–90 min until doubled.

Bake: Preheat oven to 375 °F (190 °C). Bake 24–27 min until lightly golden.

Make icing: Beat cream cheese and butter until smooth. Add confectioners’ sugar and vanilla; mix until combined. Spread over warm rolls.