Cinnamon Rolls (Rich American-style)

🌟 Difficulty | ⏱️ Time | 🍽️ Serves
★★☆ Medium | 30 min + rising | 10–12 rolls

New Year, new recipes :) Soft, fluffy cinnamon rolls with a rich buttery cinnamon-brown sugar filling and optional cream cheese glaze. Extra soft, sweet, and bakery-style.

Vivian's daughter is cooking too and thanks to her I found a better recipe for Cinnamon Rolls that is a SMASH. What an amazing feeling to be outperformed by your children! To all the ones out there that just cannot resist to anything cinnamon flavored. Enjoy!  

INGREDIENTS (approx. 12 rolls)

Dough:

• 480–500 g all-purpose flour (≈ 4 cups)
• 240 ml whole milk, warm
• 100 g sugar
• 115 g unsalted butter, melted
• 7 g active dry yeast (1 packet / 2¼ tsp)
• 1 tsp baking powder
• 2 tsp salt

Filling:

• 115 g unsalted butter, softened
• 150 g light brown sugar
• 2 tbsp ground cinnamon

Optional frosting:

• 120 g cream cheese, softened
• 30 g butter, melted
• 120 g powdered sugar
• 1–2 tbsp milk
• 1 tsp vanilla extract

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INSTRUCTIONS

1. Activate yeast: Mix warm milk, a spoon of sugar, and yeast. Let sit 10 minutes until foamy.
2. Make dough: Add melted butter, sugar, and 4 cups flour. Mix and knead until combined and soft. Cover and let rise 1 hour until doubled.
3. Finish dough: Add baking powder, salt, and remaining flour. Knead again until smooth and elastic.
4. Prepare filling: Mix softened butter, brown sugar, and cinnamon into a spreadable paste.
5. Roll dough: Roll into a large rectangle (about 40 × 30 cm).
6. Fill & roll: Spread filling evenly, roll tightly into a log, and seal edge.
7. Cut: Slice into 2–3 cm rolls using a sharp knife or thread.
8. Second rise: Place in a lined baking dish, leaving space. Cover and let rise 30–45 minutes until puffy.
9. Bake: Bake at 180°C (fan) for 25–30 minutes until golden.
10. Frost (optional): Mix frosting ingredients and drizzle over slightly cooled rolls.

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🌟 TIPS & VARIATIONS

• Dough should be soft and slightly tacky — not dry.
• For extra gooey rolls, slightly underbake by 1–2 minutes.
• Overnight option: refrigerate shaped rolls before second rise.
• Use dental floss for clean slicing without squashing.
• Frost only when rolls are warm, not hot.
• Add chopped pecans or walnuts inside for crunch.
• For extra richness, replace part of milk with cream.