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5 from 1 vote

Cinnamon Rolls

Yield: 12 rolls
Author: Maryanne Cabrera



  • 1/2 cup warm water, 110 degrees F
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup + 1 teaspoon granulated sugar
  • 1/2 cup whole milk, room temp
  • 1 large egg
  • 1 large yolk
  • 1 teaspoon fine sea salt
  • 4 cups all-purpose flour
  • 5 Tablespoon unsalted butter, softened

Cinnamon Sugar Filling:

  • 1/3 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon fine sea salt

Simple Glaze:

  • 1 1/2 cup powdered sugar
  • 4 Tablespoon milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • pinch fine sea salt


  • Dough: Sprinkle yeast over warm water.  Add 1 tsp sugar and stir to combine.  Let sit for 5-7 minutes to allow mixture to bubble and activate.
  • In the bowl of a stand mixer, whisk together yeast mixture, remaining 1/4 cup sugar, milk, egg and yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the hook attachment to mix dough together. Mix on low speed until flour is incorporated. Add another 1 cup of flour. Continue to knead on low speed, adding softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
  • Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
  • Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14 inch rectangle. Spread softened butter over dough.
  • Cinnamon Sugar Filling: In a bowl, mix together sugar, brown sugar and cinnamon. Distribute cinnamon sugar filling and gently press into dough. Sprinkle sea salt.
  • Roll dough into a tight log, starting at the longest side. Slice the log into 12 equal parts. Lightly grease 9 x 12-inch baking pan. Cover pan with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
  • Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool.
  • Simple Glaze: In bowl, combine powdered sugar, milk, vanilla, orange zest and sea salt. Mix until smooth. If glaze is too thick, add additional milk 1/2 tablespoon at a time. Spread over warm rolls and serve immediately.