Cinnamon Rolls

IMG_2945.JPG.jpegThese are honestly so easy to make. I even made a gluten free version and they were my first batch of gluten-free cinnamon buns that came out looking (and tasting!) like normal cinnamon buns.

Cinnamon Rolls


For the dough:
4 eggs
3/4 cup warm milk
1/4 cup honey
4 cups flour
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
10 tablespoons butter (cubed)

For the Filling:
1 cup brown sugar
1 1/2 tablespoon cinnamon
1 teaspoon salt
1/4 cup butter, melted
1 cup walnuts or other nuts (optional)

For the Cream Cheese Icing:
8 tablespoons unsalted butter, softened
8 oz cream cheese
1 teaspoon vanilla
1/2 teaspoon salt
1 cup powdered sugar

Grease a large bowl.

In a medium bowl, combine the eggs, milk, and honey. In a bowl (preferably in in a stand mixer), mix together the flour, salt, and yeast, but do not put the salt directly on top of the yeast! Mix in the egg mixture and mix until combined. Slowly add the butter in, piece by piece, while mixing on medium until everything is combined. This should take about a minute. Mix on medium for another minute.

Put the dough into the greased bowl and cover. Let rest for 30 minutes, and then gently knock back the dough. You can do this in the bowl by putting your fingers under the dough in the bowl and then gently pulling up and folding the dough back over itself. Turn the bowl and repeat. Repeat this process (resting the dough and then knocking it back) a total of three to four times (preferably four but you can do three if it’s more convenient. The most important thing is to let it rest for at least of 2 hours.)  You can let it rise for up to a day in the fridge, or you can use it right after this two hour prove (or anything in between!).

To make the cinnamon rolls, flour a work surface and knead the dough for a minute or two. Let rest and come to room temperature if it was in the fridge.

Grease a 9×13 inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a rectangle, approximately 12 x 16 inches. Brush with the melted butter and cover evenly with the brown sugar mixture. Starting on the long side, roll the dough into a cylinder. Cut even sized pieces from the dough (I recommend 12 pieces, but you can go with more or less depending on how big you want the cinnamon rolls to be). Places the rolls into the prepared pan with one of its cut sides facing up, so you can see the spiral. Cover and let rise until it has doubled in size, about an hour or two.

Preheat oven to 350˚F. Uncover the cinnamon rolls and bake in the oven for 25 to 30 minutes or until golden brown.

While the rolls are baking, you can prepare the icing. Beat the cream cheese and butter until smooth and creamy. Add vanilla and salt and mix until combined. Add powdered sugar, 1/4 cup at a time to limit the cloud of powdered sugar the inevitably forms, and mix on low until incorporated. Turn up the speed to medium-high and beat until fluffy. Alternatively, you can create a quick icing using 1 1/2 cups powdered sugar and 1/4 cup milk. You can thin this icing by adding milk, 1 teaspoon at a time, or you can thicken it by adding powdered sugar, 1/4 cup at a time, until you reach your desired consistency.

I recommend icing with about 1/4 of the icing while the cinnamon rolls are still warm so the icing can seep into it and icing the rest when the cinnamon rolls have cooled.

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