Cinnamon rolls are a type of sweet enriched bread, made from a soft yeast dough rolled up with a cinnamon–sugar filling and baked until fluffy. The spiraled layers give them their signature look, while the cream cheese icing adds a smooth, tangy sweetness on top. Though often enjoyed as a breakfast pastry, they also work as a dessert or afternoon treat. Their slow rise and tender crumb set them apart from quick breads, making them closer to a soft bun than a cake.

Soft Swirls Fresh from the Oven

Right out of the oven, cinnamon rolls are soft and golden, with ribbons of cinnamon sugar that turn gooey in the heat. The cream cheese icing melts across the warm spirals, adding just enough tang to balance the sweetness. Each bite is tender and rich, with the edges carrying a slight caramelized crunch. They’re irresistible on their own, but a warm roll alongside a scoop of ice cream turns them into something even more indulgent.

Ingredients:

For the Dough

• 240 ml warm milk (about 40 °C)
• 1 large egg, room temperature
• 60 g granulated sugar
• 1 tsp salt
• 7 g instant yeast (1 packet — if using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand 5–10 minutes until foamy)
• 500 g bread flour
• 75 g unsalted butter, room temperature

For the Cinnamon Filling

• 100 g unsalted butter, softened
• 200 g brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Icing

• 115 g cream cheese, softened
• 60 g unsalted butter, softened
• 120 g powdered sugar
• 1 tsp lemon juice (optional)
• ½ tsp vanilla extract (optional)
• 1–2 tbsp milk (as needed for consistency)

Optional Pecan Topping

• 100 g chopped pecans
• 30 g unsalted butter
• 30 g brown sugar

Optional Gooey Version

• 120 ml heavy cream (poured over rolls just before baking)

Instructions:

1. Start by making the dough:
   In a large mixing bowl, combine the warm milk, sugar, salt, and yeast. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand 5–10 minutes until foamy before continuing. Add the egg, bread flour, and softened butter. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
2. Allow the dough to rise until doubled:
   Place the dough in a lightly oiled bowl, cover, and set aside in a warm place for 1–1 ½ hours, or until doubled in size.
3. Prepare the cinnamon filling:
   Mix the softened butter, brown sugar, and cinnamon together into a spreadable paste. Set aside.
4. Roll out the dough and shape the spirals:
   Roll the dough into a rectangle about 35 × 25 cm. Spread the cinnamon filling evenly over the surface. Roll up tightly from the long side and slice into 12 equal pieces.
5. Arrange the rolls in the baking pan:
   Place the rolls in a greased 9×13 inch (23×33 cm) pan, leaving a little space between each one.
6. Let the rolls rise a second time:
   Cover the pan and let the rolls rise for 30–40 minutes, or until puffy and touching.
7. Preheat the oven and add toppings if desired:
   Preheat the oven to 355°F (180°C) for 15 minutes. For the pecan topping, cook the chopped pecans with butter and brown sugar until glossy, then spoon the mixture over the risen rolls before baking. For the gooey version, pour heavy cream evenly over the rolls just before placing them in the oven.
8. Bake the rolls until golden:
   Lower the oven temperature to 340°F (170°C) and bake for 12–13 minutes, or until golden brown on top and cooked through in the center.
9. Prepare the cream cheese icing:
   Beat the cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla, and just enough milk to create a creamy, spreadable consistency.
10. Finish with icing and serve warm:
    Spread the cream cheese icing over the warm rolls. Serve as they are, or pair with a scoop of vanilla ice cream for an indulgent treat.

A Note on Powdered Sugar Flavor

If you’ve ever made icing and thought it tasted a little soapy or lotion-like, the culprit is often the cornstarch added to most commercial powdered sugars. Manufacturers blend in a small amount (usually 2–5%) of starch to prevent clumping, but cornstarch can leave that faintly chalky aftertaste when the sugar isn’t cooked.

A simple fix is to look for powdered sugar made with tapioca starch instead of cornstarch. Tapioca starch dissolves more smoothly and has a cleaner flavor, making it perfect for glazes, buttercreams, and icings where the sugar isn’t heated.

Another option is to make your own powdered sugar by blending granulated sugar in a high-speed blender until fine, then adding a pinch of tapioca starch to keep it from clumping. For certain recipes, you can even use superfine (caster) sugar, which dissolves quickly and doesn’t need starch at all.

If you’d like to try it yourself, I recommend keeping an eye out for brands that use tapioca starch powdered sugar — here’s one I suggest [this powdered sugar].

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

For the Dough

Cinnamon Filling

Cream Cheese Icing

Optional Pecan Topping

Optional Gooey Version

Storage:

• Rolls are best eaten the same day while soft and fluffy.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat rolls gently in the microwave for 10–15 seconds or in a low oven until warmed through.
• Freeze unbaked rolls after shaping by placing them on a tray until firm, then transfer to a freezer bag. Thaw overnight in the refrigerator, let rise, and bake as directed.

Note:

• Dough can be mixed by hand or with a stand mixer using the dough hook.
• After baking, the middle of the rolls may rise up. You can gently press them down while still warm.
• Make sure the milk is warm, not hot, or it can kill the yeast.
• The rolls can be made with instant or active dry yeast. If using active dry, dissolve it in the warm milk with a pinch of sugar and let stand until foamy.
• Adding pecans or pouring heavy cream before baking are optional variations, not part of the classic recipe.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs