06/17/2026
Cinnamon roll recipe:
227g whole milk
2 large eggs room temp
74g unsalted butter
540g AP flour
11g kosher salt.
100g granulated sugar.
2-1/2 tsp instant yeast
Filling:
74g unsalted butter, softened.
192g light brown sugar
20g cinnamon.
Frosting:
85g cream cheese softened
57g unsalted butter softened.
170g powdered sugar
1/2 tsp vanilla extract
Mix all the dough ingredients together. Develop the dough in a bread machine, in a stand mixer or by hand. Proof for one hour. Roll out the dough into a rectangle. Spread butter from the filling. Mix together cinnamon and sugar. Sprinkle on top of butter. Roll the dough. Cut into 12 rolls. Proof 1 hour until rolls have doubled in the size. Preheat oven to 350°F. Bake 20 to 25 minutes. Frost while hot.
