Delicious Traditional Yeast Cinnamon Rolls

Hey friends!

Craving something sweet and comforting? You’re in luck!

Today, I’m sharing my recipe for traditional yeast cinnamon rolls.

These gooey, cinnamon-swirled treats are straight out of a cozy bakery.

They’re perfect for a lazy weekend brunch or any day you need a little pick-me-up.

Let’s roll up our sleeves and dive into this deliciousness!

Suggestions for Ingredient Substitution

For a dairy-free option, warm milk can be replaced with unsweetened almond or soy milk. These plant-based alternatives provide similar moisture and texture while accommodating lactose intolerance or vegan diets. Use a 1:1 ratio when substituting.

All-purpose flour can be substituted with whole wheat flour for added fiber and nutrients. Use 3/4 cup whole wheat flour for every 1 cup of all-purpose flour, as whole wheat flour is denser. This substitution may result in a slightly denser texture, so consider adding an extra tablespoon of liquid to the dough.

For a lower-sugar version, granulated sugar can be replaced with a natural sweetener like stevia or monk fruit extract. These alternatives are much sweeter than sugar, so use about 1/3 to 1/2 the amount called for in the recipe. Adjust to taste, keeping in mind that this substitution may affect the texture and browning of the rolls slightly.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	120-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 50-60 g
• Fat: 220-240 g
• Carbohydrates: 450-480 g

Ingredients

For the dough:

• 1/3 cup light brown sugar
• 1/2 cup melted butter (cooled to room temperature)
• 1 tbsp vanilla extract
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1 cup warm milk (about 105-115°F)
• 1/2 tsp cinnamon
• 1 large egg
• 4 2/3 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 1/2 tsp salt

For the filling:

• 6 tbsp softened butter (I like Kerrygold unsalted butter for this)
• 1/2 cup brown sugar (firmly packed)
• 1 1/2 tbsp cinnamon (for best flavor and aroma)

For the icing:

• 2 tbsp softened butter
• 1 to 2 tbsp milk
• 2 cups powdered sugar (sifted to remove lumps)
• 4 oz softened cream cheese
• 1 tsp vanilla extract

Step 1: Prepare the Yeast Mixture

In the bowl of a stand mixer, add 1 cup (240 ml) of warm milk (about 110°F).

Then add 1/4 cup of granulated sugar and 1 packet (2 1/4 teaspoons) of active dry yeast.

Mix the ingredients together and set aside for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.

Step 2: Mix Dry Ingredients and Melt Butter

In a separate large bowl, measure out 4 2/3 cups (560 g) of all-purpose flour, 1/3 cup (73 g) of light brown sugar, ensuring any lumps are crumbled, 1 1/2 teaspoons of salt, and 1/2 teaspoon of cinnamon.

Mix all the dry ingredients well.

Meanwhile, melt 1/2 cup (113 g) of butter in a microwave-safe bowl, using 50% power in 10-15 second bursts, until fully melted.

Step 3: Create and Knead the Dough

Once the yeast mixture is frothy, add the melted butter, 1 large egg, and 1 tablespoon of vanilla to the mixer bowl.

Mix on low speed until combined, then increase to medium speed and knead for 8-10 minutes.

The dough should be tacky but not sticky.

Step 4: First Dough Rise

Lightly oil a large bowl and transfer the dough into it, turning it over once to coat with oil.

Loosely cover the bowl and let the dough rise in a warm place until it has doubled in size, which will take about 1.5 to 2 hours.

Step 5: Prepare Cinnamon Sugar Filling and Roll the Dough

In a medium bowl, mix together 1/2 cup (110 g) of brown sugar and 1 1/2 tablespoons of cinnamon for the filling.

Once the dough has risen, turn it out onto a lightly floured countertop and roll it into a 12×24 inch rectangle.

Soften 6 tablespoons of butter and spread it evenly over the dough, leaving a 1/2 inch border on one short edge.

Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

Starting from the long edge with the filling, roll the dough tightly into a log.

Step 6: Cut and Arrange the Rolls

Cut the log into 2-inch slices using unwaxed dental floss or string to avoid squishing the rolls.

Pinch the bottom of each roll to create a nice spiral.

Place the rolls in a buttered 9×13 inch baking dish, ensuring there is room for them to expand.

Loosely cover the rolls and let them rise for another hour in a warm place.

Step 7: Bake the Cinnamon Rolls

Preheat the oven to 350°F (175°C).

Once the rolls have risen again, bake them for 20-25 minutes, or until they are puffed and golden.

Step 8: Prepare and Apply the Cream Cheese Icing

In a medium bowl, mix together 2 tablespoons of softened butter, 4 oz of softened cream cheese, a pinch of salt, and 1 teaspoon of vanilla until smooth.

Gradually add 2 cups of powdered sugar, mixing on low speed.

Add 1-2 tablespoons of milk, as needed, to reach the desired consistency for the icing.

Once the cinnamon rolls are out of the oven, spread about a third of the icing on them while they are still warm, allowing it to seep into the rolls for a luscious finish.