The Best Cinnamon Rolls

Ingredients

• 4.5 cup all-purpose flour
• 0.25 cup granulated sugar
• 2.25 tsp instant yeast
• 1 tsp fine sea salt
• 1 cup whole milk
• 0.5 cup unsalted butter (Melted for the dough)
• 1 large egg
• 0.5 cup unsalted butter (Softened, for the filling)
• 1 cup light brown sugar (Packed)
• 2 tbsp ground cinnamon
• 4 oz cream cheese (Softened, for the frosting)
• 2 tbsp unsalted butter (Softened, for the frosting)
• 1 cup powdered sugar (Sifted)
• 1 tsp vanilla extract (For the frosting)
• 1 tbsp whole milk (For loosening the frosting, as needed)

Steps

1. 1

   Warm the milk until lukewarm, about 100–110°F (38–43°C). It should feel warm but not hot; excessive heat can kill the yeast.

2. 2

   Combine the warm milk, granulated sugar, and instant yeast in the bowl of a stand mixer. Let the mixture stand for about 5 minutes, until the yeast is lightly foamy.

3. 3

   Add the melted butter and egg to the yeast mixture and whisk briefly to combine.

4. 4

   Add the flour and salt. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium-low speed for 6–8 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away from the sides of the bowl.

5. 5

   Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm, draft-free place for about 60–90 minutes, or until doubled in size.

6. 6

   While the dough rises, combine the softened butter, brown sugar, and cinnamon into a spreadable filling.

7. 7

   Turn the risen dough onto a lightly floured work surface and roll it into a rectangle approximately 15 by 18 inches, keeping the thickness reasonably even.

8. 8

   Spread the cinnamon filling evenly over the dough, leaving a narrow border along one long edge so the roll can seal.

9. 9

   Starting from the opposite long edge, roll the dough into a firm log. Pinch the seam closed, then cut the log into 12 even rolls using unflavored dental floss or a sharp knife.

10. 10

    Arrange the rolls in a greased 9-by-13-inch baking pan, leaving a little space between them. Cover and let them rise for 30–45 minutes, until visibly puffy.

11. 11

    Heat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, until golden on top and cooked through in the center.

12. 12

    While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy, adding milk a little at a time if needed to reach a spreadable consistency.

13. 13

    Spread the frosting over the warm rolls. Serve immediately while soft and gooey.

Notes

The provided Instagram description contains only promotional text and a link; it does not expose the linked recipe's exact measurements or method. This recipe is therefore a low-confidence reconstruction based on the dish title and common cinnamon-roll proportions, not a faithful extraction of the linked page. For exact author measurements and variations, consult the linked Cambrea Bakes page.

Nutrition per serving

• breakfast
• dessert
• sweet
• baked
• cinnamon
• yeast dough
• vegetarian
• American baking