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Cinnamon Rolls at Home

Updated: Apr 2, 2021



Cinnamon Roll Dough

Dry Ingredients:

All Purpose Flour - 580g

Granulated Sugar - 110g

Salt - 6g

Unsalted Butter. soften - 85g

Wet Ingredients:

Whole Milk (100F - 115F / 36.5C -40.5 C ) - 235g

Dry Active Yeast - 8g

Whole Eggs - 2 ea.

Yolks, Eggs - 1 ea.


Cinnamon Roll Filling

Brown Sugar - 235g

Cinnamon - 17g

Unsalted Butter, Very Soften - 85g


Cream Cheese Frosting

Cream Cheese, soften - 115g

Icing Sugar / Powdered Sugar - 90g

Whole Milk - 35 - 45 ml

Vanilla Bean Paste - 1 teaspoon


Note: Please refer to video on instagram to have a better visualization of product


Scale all ingredients first.

Cinnamon Roll Dough

Combine all dry ingredients including butter into a stand mixer.

Whisk dry active yeast into the lukewarm milk. Set aside.

Combine eggs together.

With dough hook attachment, on low speed, begin to combine ingredients. Stream in the milk/yeast mixture. Followed by the eggs, increase speed to medium.

Once dough forms a smooth ball, place it in a lightly greased bowl, cover in plastic wrap and let it rest until doubled in size. The dough can also rest overnight.

Once the dough has doubled in size, place on surface to begin rolling out the dough.

Roll out dough in between 1/4" to 1/2" thickness.

Cinnamon Roll Filling

Combine the dry ingredients, except the soften butter.

Spread the soften butter evenly throughout the dough.

Then generously sprinkle the cinnamon/sugar mixture all over the dough.

Roll the cinnamon roll until you have created a dough log.

Once you have your dough log, cut eat piece with 1" in thickness with a serrated knife.

Place rolls in a baking sheet and let it rest until it has doubled.

Bake at 350F for 15 - 20 minutes until light golden.

Cream Cheese Filling

In a small bowl add the cream cheese, whisk until soften, add powdered sugar and combine. Pour in the milk and vanilla bean paste.

Once rolls are slightly cooled, glaze the rolls with frosting.


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