Cinnamon Rolls


  • 3/8 cup warm milk
  • 1t yeast
  • 1 egg
  • 2T melted butter
  • 1.5c flour
  • 3/8t salt
  • 1/3c brown sugar
  • 3/4t cinnamon
  • 3/4t softened butter
  • 2oz cream cheese
  • 1.5T butter
  • 3/8c powdered sugar
  • 1/4t vanilla


  1. Make the dough by proofing the yeast in the warm milk, then adding sugar, egg, and butter. Stir in the flour and salt, and knead (8-10 minutes) until the dough is smooth but still slightly sticky. Transfer to a well-oiled bowl, then let rise for about 1 hour.
  2. Put the dough on a well-floured surface and roll out into a 14x9 inch rectangle. Spread the softened butter over the dough. (The original recipe would have said a 7x9 inch area, but we found a thinner dough works well)
  3. Mix together the cinnamon and brown sugar, then spread over the dough. Roll the dough tightly, starting from the 9 inch side; pinch the dough together to form a seal, and then cut into 1 inch sections.
  4. Place on a Silpat, then cover with plastic wrap and let rise for 30 minutes. Then bake at 350 F for 20-25 minutes.
  5. Make the frosting by combining all ingredients and beating until smooth and fluffy. Allow the rolls to cool for five minutes before frosting them.
  6. Enjoy!


Cinnamon rolls – a staple of the post-weekend-night-shift cooking world! This recipe, complete with cream cheese frosting, is the current GOAT-(cinnamon roll) contender.

Adapted or sourced from: