Cinnamon Rolls

by Denise Dyer


For the Dough:

  • 1 cup warm milk (about 115º degrees F)
  • 2 1/4 tsp instant dry yeast* (I like Red Star Platinum Baking Yeast)
  • 2 large eggs at room temperature
  • 1/3 cup salted butter** (Just softened at room temperature)
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 4 1/2 cups all-purpose flour (divided)

 For the Filling:

  • 1/2 cup salted butter (softened)
  • 1 cup packed brown sugar
  • 3 tbsp cinnamon

 For the Frosting:

  • ¼ cup / 6 ounces cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1/2 tbsp vanilla extract 

Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top. Let stand for 5mins if you are using Active Dry Yeast instead of Instant then add eggs, butter, and sugar. Mix until combined.

Add in salt and 4 cups of flour (save the other ½ cup and add only if you need it). 1 cup of flour at a time and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes.

Scrape the dough off the beater blade and remove it. Attach the dough hook. Beat the dough on medium speed, adding up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. 

The dough should be tacky and will still be sticking to the sides of the bowl. That’s okay! You can also knead by hand if you don’t have a dough hook for your mixer.

Spray a large bowl with cooking spray and remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper. Set the bowl in a warm place and allow the dough to rise until double. 

It normally takes about 30 minutes for the dough to rise. if they rise too much or your cinnamon rolls will be airy.

Prepare the cinnamon filling. Combine the soft butter, brown sugar, and cinnamon in a medium bowl. Set aside.

Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 

Flour a rolling pin and roll the dough to about a 24×15″ rectangle (the size of the rectangle can vary…it does not have to be exact).

Sprinkle the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly jelly-roll style. Cut into 12 slices and place in a greased 9×13 baking pan.

Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Preheat the oven to 375º degrees.

Warm the heavy cream until the chill is off- but NOT HOT

Bake at 375º degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. They could take up to 25-27 minutes. Check the rolls at 20 minutes.

Prepare the Frosting

In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in vanilla extract and powdered sugar. Beat until combined. Spread the frosting over the cooled rolls and store in an airtight container.



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