Baking · September 13, 2025 · 6 min read

Cinnamon Rolls

Soft, gooey cinnamon rolls with a balanced sweetness and a generous cream-cheese finish.

Inspired by a dear friend, these cinnamon rolls are the result of testing and adjusting the sugar, butter, and cinnamon until the blend offered gooey goodness with just the right sweetness. I hope you enjoy!

Ingredients

For the dough

2 cups whole milk
1/2 cup softened or melted butter
2/3 cup turbinado sugar
1 teaspoon sea salt
1 packet active dry yeast
2 large eggs
6 cups organic, unbleached flour

For the filling

6 tablespoons melted butter
1 1/2 cups brown sugar, plus more if desired
2 tablespoons ground cinnamon

For the icing

2 1/4 cups powdered sugar
3 tablespoons melted butter
1 teaspoon vanilla
3 tablespoons heavy cream
2 ounces cream cheese

Directions

Warm the milk gently over low heat until warm but not hot. If needed, melt the butter separately.
Combine the turbinado sugar, sea salt, and butter. Slowly mix in the warm milk.
Stir in the yeast, cover with a towel for 3–5 minutes, and wait for small bubbles to appear.
Beat in the eggs. Add flour one cup at a time and mix until a sticky dough forms.
Cover and allow the dough to rise for 1 hour.
Turn the dough onto a floured surface and roll it into a large rectangle.
Spread with 6 tablespoons melted butter, then layer the brown sugar and cinnamon over the surface.
Roll tightly from one end into a long log. Cut into roughly 12–15 rolls.
Butter a pie dish, cake pan, or casserole dish. Arrange the rolls snugly so they touch.
Cover and rise for another 15–30 minutes, or leave covered overnight for a longer rise.
Bake at 350°F for 25–27 minutes, until lightly golden.
Whisk the icing ingredients until smooth. Spread over the rolls while warm and serve.

May your day be filled with what is beautiful and good ~ Caitlyn