Cinnamon Rolls

I’m back! Hope everyone had a nice holiday because I know I did. So, one thing I’ve always wanted to make are cinnamon rolls, but since it’s just two of us in my house and a typical cinnamon roll recipe yields 8-12, it was not feasible for me to try. But this week I got the opportunity to make breakfast for a larger group so I took the plunge and made the rolls! I think they turned out well, there are a couple of tweaks I might make next time, but overall they were exactly what you expect ooey, gooey, cinnamon-y deliciousness. As an added bonus, the rolls were good with our without the glaze. I tried them both ways so that I could give you a complete idea (the things I do for this blog. ;-D).

Complete Brunch

A couple of notes before we start.

  1. This is a very messy recipe. You will be sprinkling flour all over the place to make sure that your dough can move.
  2. This is the type of recipe that could kill a hand mixer, so if you have a stand mixer (or know a friend who does) use that.
  3. You need to have at least 3 hours so that the dough can proof (or rise).
  4. This is a very stubborn dough. I would recommend a marble rolling pin because of it’s weight. If you have an IKEA near you, go and pick up this beauty for only $16! If not, try this one (shorter) from Bed Bath & Beyond or this one (very expensive!) from Willams-Sonoma.

Cinnamon Rolls

Cinnamon Roll Ingredients


Adapted from Smitten Kitchen

Ingredients for Dough

  • 1 cup of milk (I used 2%)
  • 3 tbsp of unsalted butter (cold)
  • 1 large egg
  • 3 1/2 cups of flour (I used all-purpose; seperate 1 cup of flour)
  • 1 packet of active dry yeast
  • 1 tsp of salt

Ingredients for Cinnamon Layer

  • 4 tbsp of unsalted butter (melted)
  • 3/4 cups of brown sugar
  • 1/4 cup of sugar
  • 3-4 tbsp of cinnamon

Ingredients for Glaze

  • 1/2 cup of powdered sugar
  • 1/4 cup of heavy cream
  • A healthy splash of milk
  • 1-2 tsp of vanilla


  1. Begin by measuring your milk into a microwave safe cup or bowl. Add the butter and microwave until the mixture is 120-130 degrees Fahrenheit or 48-54 degrees Celsius (this took about a minute and 15 seconds for me). Pour the mixture into your mixing bowl.
  2. Add the yeast, egg, salt, sugar, and the 1 cup of flour you separated from the rest. Mix until combined. Slowly add the remianing 2 1/2 cups of flour until combined. Once all of the flour is combined, your dough should be pulling away from the sides of your mixing bowl and should not be sticky. If your dough is still sticky add more flour, 1 tbsp at a time, until it is not.
  3. On a lightly floured surface, knead your dough until it is smooth. I did a couple of minutes in my stand mixer with the dough hook and then (because the dough kept climbing the hook like it wanted to be out of the bowl) finished it by hand.
  4. Spray a clean mixing bowl with non-stick spray and put your dough into the bowl and cover it with plastic wrap. Place your bowl in a warm draft free place until it doubles in size.
    Dough Before

    Dough Before

    Dough After

    Dough After

  5.  After your dough has risen, on a lightly floured surface (I know, I didn’t say this was a clean recipe) and roll it out into a rectangular shape.
  6. Spread your melted butter on your dough stopping about an inch before you get to the edge. SpriCombine the sugars and cinnamon and sprinkle on the butter.IMG_0314
  7. Starting with the edge closest to you, start rolling tightly. Then, seam side down, cut your log into 1-2 inch pieces and place in a single layer in a baking dish sprayed with non-stick cooking spray. I got about 14 pieces and two ends from my roll.
  8.   If you are planning to bake the rolls right away, let them rise again for 45 minutes and then bake at 375 degrees for 20 minutes (or until golden).
  9. If you are prepping your rolls the night before, cover them with plastic wrap and put them in the fridge. Remove the rolls from the frigde 1.5-2 hours before you plan to bake them and then bake at 375 degrees for 20 minutes (or until golden).
  10. To make the glaze, mix all the ingredients together and wisk until combined.

So that’s it. It’s time consuming (and very messy) but oh so worth it. Unfortunately, the only thing I cannot tell you is how they taste the next day because there were none left!

Cinnamon Rolls Complete

Final Verdict: Delicious


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