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Soft and Buttery Cinnamon Rolls

  • Author: Samantha - Pastry & Soul




  • 500 g All Purpose Flour (plus more for kneading)
  • 100 g granulated sugar
  • 75 g unsalted butter, softened
  • 2 large eggs
  • 1 packet active dry yeast
  • 1 cup milk, warm (feel free to use the milk of your choice)
  • 1 tsp salt

Cinnamon Sugar Filling

  • 75 g softened unsalted butter
  • 150 g dark or light brown sugar
  • 25 g cinnamon
  • 1 tsp vanilla

Cream Cheese Icing

  • 75 g unsalted butter
  • 65 g cream cheese, room temperature
  • 250 g powdered sugar (icing sugar)
  • pinch salt
  • 1 tsp milk or heavy cream (increase amount of milk depending on thickness of icing)


  1. Pour one packet of active dry yeast into warm milk. You can warm the milk on the stove or in the microwave.
  2. Add sugar to the yeast and milk mixture. Give the mixture astir and set aside for about 5-10 minutes for the yeast to bloom.
  3. In a large bowl, combine flour, sugar and salt. Then whisk.
  4. Add in the room temperature butter cut into cubes.
  5. Add in eggs one at a time.
  6. Using your CLEAN hands, work the eggs and butter into the flour mixture until the butter and eggs are well dispersed.
  7. Add the yeast and milk mixture to the dry mixture. Then mix until well incorporated.
  8. Flour a clean work surface and pour the dough onto the surface. The dough will be a bit sticky, so add a little flour at a time while kneading the dough until the dough stops sticking to the work surface.
  9. Form the dough into a ball and place it back into the bowl. Cover the dough with a clean kitchen towel and let it rise for 1 – 1.5 hours. Then start working on your filling.
  10. In a standing mixer bowl, combine light or dark brown sugar, room temperature butter, vanilla extract and cinnamon.
  11. With a paddle attachment, whip together until thoroughly combined. Transfer to a smaller bowl.
  12. When the dough has risen you will see that it has doubled in size and it’s super soft. Transfer it out onto a lightly floured surface. Roll dough ¼’’ thin into a rectangle.
  13. Spread the cinnamon filling onto the rolled dough and spread thin. I find this method easier and easier than spreading softened butter on the dough first, then sprinkling the cinnamon and sugar on top.
  14. Now roll your dough from one end to the other starting from the end closest to you. This side should be the long side of the rectangle. The dough is delicate, so roll slowly.
  15. Next, cut the dough into equal-sized pieces. I used a knife, but you’ll get a much cleaner cut if you use clean thread or floss to cut the dough.
  16. Place the rolls onto a gently greased pan. You can use butter or cooking spray. Cover the pan and let the rolls rise for an hour.
  17. Next, preheat your oven to 325F and start making the icing.
  18. In a bowl, combine room temperature cream cheese and room temperature butter. Whip until they’re completely mixed. I used a standing mixer, but you can also use a handheld mixer and a bowl.
  19. Add in the powdered sugar a few spoonfuls at time. Whip between each addition. Once all the sugar has been added, add in the vanilla, salt and milk. Whip to combine and set aside for later.
  20. After the rolls rise, bake them for 20 min.
  21. Once the rolls come out of the oven, allow them to cool for 5 min before adding icing.
  22. Now it’s time to add the icing! Slather on all over the cinnamon rolls!
  23. ENJOY!
  • Category: Breakfast, Dessert, Snack

Keywords: cinnamon rolls, cinnamon buns, breakfast food, dessert