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–+ servings
cinnamon buns with cream cheese frosting
Ainseanlea Bonds

The Best Homemade Cinnamon Rolls

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Soft with a chewy texture and smothered in cream cheese frosting. No proofing needed just knead, roll, bake and enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cinnamon rolls
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
 

for the Brioche Dough
for the Cinnamon Sugar Filling
for the Cream Cheese Frosting

Equipment

Method
 

for the Brioche Dough
  1. Preheat the oven to 350°F.
  2. Add all the ingredients for the brioche dough (the bread flour, all-purpose flour, instant yeast, salt, whole milk, egg, granulated sugar, butter and vanilla paste) to the bowl of a stand mixer affixed with a dough hook. Knead on medium speed for 5-7 minutes until the dough is smooth and mostly sticks to the hook.
    If kneading by hand, knead until dough is smooth. It will be a little sticky - this is normal.
    320 grams bread flour, 96 grams all-purpose flour, 225 mL whole milk, 1 large egg, 40 grams granulated sugar, 85 grams unsalted butter, 20 grams instant yeast, 2 teaspoon vanilla, ¾ teaspoon salt
  3. Allow the dough to rest, covered with a clean towel, for 10 minutes.
  4. Make the cinnamon filling while the dough rests. Mix the softened butter, brown sugar and ground cinnamon with a spoon until it forms a paste. Set aside.
    115 grams unsalted butter, 115 grams dark brown sugar, 1 TABLEspoon ground cinnamon
  5. Turn the dough out onto a dry, lightly floured surface and roll out in a rectangular shape to ¼-inch thickness.
    I roll my dough out until it measures around 13 inches long and 18 inches wide.
  6. Using an offset spatula or the back of a spoon, spread the cinnamon filling in an even layer across the rolled out dough then cut the dough into 8 strips, cutting parallel to the shorter edge.
  7. Roll up each strip, making sure not to stretch the dough in the process then arrange the rolls in a 9-inch baking dish lined with parchment paper.
  8. Bake the cinnamon rolls for 30 minutes. The cinnamon rolls will not be golden brown. This is fine.
Cream Cheese Frosting
  1. While cinnamon rolls bake, prepare frosting by beating the softened cream cheese with the granulated sugar on high speed until smooth.
    115 grams cream cheese, 115 grams granulated sugar
  2. Add the hot milk and beat again until combined.
    3 TABLEspoon whole milk
  3. Once cinnamon rolls are done, smother the cream cheese frosting on top while they are still hot.
  4. Enjoy warm and refrigerate any leftovers in an airtight container. Microwave for 45-60 seconds before serving again.

Nutrition

Calories: 590kcal | Carbohydrates: 76g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 295mg | Potassium: 188mg | Fiber: 2g | Sugar: 36g | Vitamin A: 911IU | Vitamin C: 0.04mg | Calcium: 97mg | Iron: 1mg

Notes

  • Use room temperature ingredients unless otherwise stated.
  • If you're using a KitchenAid stand mixer, do not leave it unattended when kneading, as it tends to shift around.
  • Use a kitchen scale. It's more precise, and prevents you from using too much flour, which would make the cinnamon buns dense. If you insist on measuring by volume, make sure you spoon the flour into the measuring cups, then level. Pack the brown sugar.
  • You can substitute the bread flour for all-purpose flour. You'll end up with softer cinnamon rolls, but you'll lose a bit of the chewy texture.

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