Spotlight: Ooey, Gooey, Cinnamon Rolls

If today is your cheat day, these should be at the top of the list for indulgement!! Go big or go home right? 

I have tried many cinnamon roll recipes over the years, and have taken my favorite elements to compile them into the most perfect cinnamon roll. A cinnamon roll worthy of any Sunday morning brunch. 


For Dough: 

  • 1 pkg of active dry yeast
  • 1/4 cup warm water (120F)
  • 1/2 cup warm milk (120F)
  • 1/4 cup granulated sugar
  • 2 tbs of unsalted butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 1/2 cup all-purpose flour

For the Filling:

  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon


Cream Cheese Glaze:

  • 4 oz Cream cheese, room temperature
  • 1 cup Powdered sugar
  • ¼ cup unsalted butter, room temperature
  • ½ Tsp Vanilla extract


  • Attach flat beater to stand mixer. Combine yeast and warm water in mixer bowl; stir to dissolve. Let stand about 5 mins until foamy 
  • Add milk, sugar, 2 tbsp butter, egg, vanilla, and salt; beat on medium speed until blended. Add 2 1/2 cups flour slowly until soft dough forms 
  • replace flat beater with dough hook; knead on low speed 5 to 7 mins or until dough is smooth and elastic. (you can add additional flour 1 tbsp at a time if dough is still sticky)
  • Once remove from mixer, I like to knead a few more times to make the dough extra pliable and smooth 
  • Shape dough into a ball and flip dough over in a light greased bowl to grease dough surface
  • Cover and light rise in warm place for about an 1 hour (I like to put inside an off oven to prevent a draft) 
  • While the dough is rising, make the filling by melting the butter then adding the brown sugar and cinnamon. Stir until well combined.  
  • Once dough is doubled, punch down dough then roll out into an 18 x 8 inch rectangle 
  • Spread the cinnamon filling, leaving a 1 inch border 
  • Tightly roll dough lengthwise and pinching seam at the end 
  • Cut crosswise by 1 inch or to 1.5 inch if you like your cinnamon rolls very large like I do :)
  • Place the rolls in non-stick pans and cover loosely until almost doubled 
  • Bake at 350F for about 18 mins 
  • While baking, prepare the icing by beating the room temp cream cheese and butter with powder sugar and vanilla  until creamy and smooth 
  • When cinnamon rolls are complete, smother them with delicious icing and enjoy! 

Tip 1: Make sure the liquid temps are not too hot! It is important to keep the milk and water at 120F or else it will kill the active yeast

Tip 2: Once dough has kneaded for a few mins but not quite as smooth and elastic as it should be, I like to remove from the mixer and finish kneading by hand. There really is nothing that can quite compare to kneading and feeling the dough's consistency yourself to make sure it is just right! 

Tip 3: As tempting as it might be, try not to add too much filling. I have had it happen multiple times where too much filling is added and it all oozes out the sides causing the rolls to burn easier. You want just enough to absorb into the dough

Tip 4: I like to check the rolls after 10-12 mins. Depending on ovens, 18mins could be too long. Continue to check until the rolls are a nice golden brown 

Tip 5: The cream cheese icing is a great base for many different flavors! If feeling more adventurous than the traditional roll icing, you can add a little orange juice or strawberry extract to taste  

This recipe is derived from KitchenAid's Cinnamon Rolls and Bigger Bolder Baking's filling/icing

These rolls will have all your friends and family envy of your #breakfastgoals!