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Cinnamon Rolls

Sarah Rau
Cook Time:
20 mins
Prep Time:
1 hr 15 mins
Yields:
makes 20 rolls
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(124)

Chef notes

This recipe might seem like a handful, but don't be discouraged! It creates the fluffiest, "buttery-est", and softest cinnamon rolls you can dream of! The dough is easy to make, and the majority of time spent with the dough is letting it rest in the fridge. Make the rolls as far ahead as you need, or you can make the sponge, dough, and assemble in the same day, it simply makes your life easier to work with the dough when cold.

Technique tip: Instant dry yeast is a must when making rolls like these- no mixing with warm liquids and waiting required! You can find it in the baking aisle at your local grocery. For pastry flour, I love using White Lily All-Purpose Flour. It's a little softer than your standard all-purpose flour, and the combination of standard all-purpose flour with the White Lily helps make the perfect texture.

Swap option: You can make these rolls your own by adding different spices to the filling (think cinnamon, cloves, ginger, and nutmeg for a fall spice vibe!) or adding citrus zest (lemon and orange are my favorite) instead of cinnamon.

Ingredients

Sponge
  • cups water
  • 1/2 teaspoon instant yeast
  • 3⅓ cups all-purpose flour
Dough
  • 1 recipe sponge (recipe above)
  • 1/2 cup water
  • 2 eggs
  • 1 egg yolk
  • tablespoons instant yeast
  • 3/4 cup plus 2 tablespoons sugar
  • 1/3 cup milk powder
  • 2 cups all-purpose flour
  • 1⅓ cups pastry flour
  • tablespoons kosher salt
  • cups soft butter
Cinnamon-Sugar Filling
  • cups brown sugar
  • 1 cup cinnamon
  • 2 sticks butter, softened
  • 2 cups confectioner's sugar
Cream Cheese Topping
  • 1 cup cream cheese
  • 1/2 cup soft butter
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Preparation

For the sponge:

In the morning, mix your sponge, mixing the three ingredients until combined. Cover with plastic wrap and allow to rest in a warm spot for about 4 hours, or until it has doubled in size. Once the sponge has doubled in size, mix your dough.

For the dough:

1.

Place all of the sponge, then add in all ingredients but the soft butter in a stand mixer with a hook attachment on low speed for 4 minutes. Turn to medium speed and allow to mix for 2 minutes to further develop the gluten. After two minutes, turn back to low speed, and add the soft butter, slowly mixing until incorporated.

2.

Once all the butter is incorporated, the dough should appear smooth and glossy. Place the dough in a lightly greased bowl, wrap with plastic wrap, and immediately place in the fridge overnight.

3.

The following morning, remove the cold dough from the fridge, allowing it to sit at room temperature while you mix your cinnamon and brown sugar together.

For the cinnamon-sugar filling:

In the microwave, soften two sticks of butter so it is easy to spread with a butter knife.

To assemble:

1.

Roll the dough out to 16 inches deep by 20 inches wide. Spread the softened butter on top of the dough into an even layer. Take your cinnamon sugar mixture, and heavily sprinkle it over the butter, ensuring that you leave a 1/2-inch strip of just butter at the bottom of your rectangle to make a "seal" for the roll. (*it's okay if you have leftover cinnamon/sugar mixture- don't feel that you HAVE to use it all!)

2.

Gently begin to roll up the dough into a spiral. I find it easiest to roll it towards me, but you just need to make sure that the butter strip is NOT on the inside of the roll, it will be on the outside to create the seal. Place the log on a baking sheet and allow to rest in the freezer for 30 minutes.

3.

While your dough is resting, take two 8- by 8-inch pans, spray with baking spray, then line with a piece of parchment paper.

For the cream cheese topping:

1.

Prep your cream cheese topping that will be used when your cinnamon rolls have finished baking. In your stand mixer with a paddle attachment, combine the cream cheese and soft butter.

2.

Once smooth and creamy, add the powdered sugar, mixing until smooth.

3.

Lastly, add the vanilla, salt, and heavy cream.

4.

Ensure mixture is completely combined and smooth, then place in a container and store in the fridge overnight.

To bake:

1.

Remove the cinnamon roll log from the freezer, cutting 1-inch sections to create your rolls. In your first pan, place the rolls 4 by 3 by 4, and in the second pan, place the rolls 3 by 3.

2.

Wrap again with plastic wrap and allow to chill in the fridge for the day, pulling them out of the fridge and allowing them to rest on the kitchen counter (still wrapped!) just before you go to bed that night.

3.

The following morning, preheat your oven to 350 F. Once oven is hot, bake the rolls for 18 minutes, rotating halfway through. Use a toothpick or cake tester to check the rolls, ensuring they are fully baked (as time could vary due to ovens).

4.

Once they are finished baking, pull from the oven, allow to cool for 15 minutes, then spread the cream cheese topping evenly over the rolls.