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Cinnamon Rolls

Fluffy Cinnamon Rolls

These cinnamon rolls are pillowy swirls tucked with warm spices, served warm with dreamy cream cheese frosting. The dough produces a most soft roll that bakes up fat and fluffy.



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Cinnamon Rolls
Prep time

Cook time

Total time


Serves: 6

  • 4 oz whole milk
  • 2 tb + 2 ts unsalted butter
  • 1¼ ts yeast
  • 1 room temperature egg
  • 2¼ c unbleached flour
  • Pinch of fine salt
  • ¼ c sugar
  • Melted butter for brushing
  • ½ c brown sugar
  • 1.5 tb ground cinnamon
  • ¼ ts ground cloves
  • 4 oz soft cream cheese
  • 2 oz soft unsalted butter
  • Pinch of fine salt
  • 2 ts pure vanilla extract
  • ½ c {or more} sifted powdered sugar

  1. Heat the milk and butter to 120 degrees and stir in the yeast. If the liquid is too hot, it will kill the yeast. Set aside for 2-3 minutes.
  2. Mix the egg, flour, salt, sugar, and yeast mixture. Using a dough hook attachment on a stand mixer is easiest but you can also do this by hand. Mix until the dough comes together nicely and looks smooth {4-7 minutes}
  3. Grease a bowl and the dough ball and set aside, covered for 60 minutes, undisturbed or until doubled in size.
  4. Meanwhile, make the filling by combing the brown sugar and spices.
  5. Roll out the dough on a nonstick surface {or use the smallest amount of flour possible to dust your work surface–too much will make a tough and dense dough}. Roll out to a ¼” thickness or so.
  6. Brush the surface with melted butter and sprinkle with the filling, leaving a bit of a border.
  7. Carefully roll {as demonstrated in the video} and cut into equal parts.
  8. Place cut rolls into a well greased pan and cover with plastic to rise one last time for 30 minutes.
  9. Bake at 400 for 12-15 minutes.
  10. For the icing, whip everything together and frost when the rolls are still slightly warm.


Your Squishy Monster ^.~

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