Cinnamon Rolls

Alright. So most mornings when I get up and roll out to whatever job I have that day, I have pretty much the same breakfast. I have scrambled eggs and toast most days because I have to have some protein to start my day.


When family is in town or the holidays hit, I look for something a bit less…practical. Something that won’t stick on my ribs for long. Something that has very little inherent nutritional value.

Cinnamon Rolls.


When only something sticky and sweet will do. 🙂 I absolutely can’t eat them every day, but when I really want a cinnamon roll, I have to freaking have one.

Let’s do this.

There are three portions to this recipe. We have dough, filling and glaze. Let’s start with the dough.


Gather your sifted flour, water, salt, yeast, sugar, butter and an egg.

Mix together 1 3/4 cups flour, all the yeast and all the salt. Set that aside. I know. I know. “But Jessica! You didn’t activate the yeast! What the eff are you doing!!??” It’s okay guys. It will work. Promises. The yeast is going to get all the yummy food and moisture it needs here in a few minutes. Just make sure everything is mixed together so that it is the same color throughout.


Next, we have to melt together the butter, water and sugar. So here is where we will prepare our food for our yeast. The mixture needs to be stirred constantly so that the sugar doesn’t stick to the saucepan or burn or anything gross.

It is also very important to keep an eye on the temperature. It should not be any higher than 110° when you finish.  I have a handy thermometer to help out with this and they are not that expensive.

If it ends up a little higher than 110°, just let it sit a little bit and stir it to cool. Not going to lie. That happened to me. I might have been distracted by a Maddie solo on Dance Moms while the butter was melting.

What? She’s amazing. Have you seen the Sia videos? Seriously. She’s only like, 13. #maddieface

Pour the melted butter business into the dry mix that contains the yeast and beat until smooth. That yeast is super freaking happy right now. Add the egg and 1/2 cup of flour and beat on medium speed for 2 minutes.

Now gradually add enough flour, I used about 2 cups, to create a dough like texture. The dough will form a big mass in the bowl and want to pull away from the sides. When you reach this point, turn it out onto a clean, well floured surface and knead for 5 minutes or until the dough is no longer crazy sticky and can hold its own shape. This dough is so freaking sticky it took a bit more flour being added throughout the kneading process to get the desired texture. The stickiness also means it is crazy fun to work with! 🙂

Place the ball of dough into a lightly oiled bowl and cover with a clean towel to rest for 20 minutes.

While the dough rises, make the filling.

Melt the butter and set that aside to spread on the dough. Then, mix the cinnamon and sugar together.

Obviously that won’t take 20 minutes so for the next 18 minutes or so, feel free to walk around your block if it is a nice day. You could also watch those Maddie videos I was talking about.

Pop the dough out of the bowl and roll it out to an 8X12 sized rectangle-ish shape a little less than 1/2″ thick. Spread the butter all over that rectangle/oval-ish mass of dough leaving a little border around the edge. Smooth the cinnamon sugar mixture over all the buttery dough.

Now, roll the dough up like a jelly roll starting at the bottom and going toward the top. The dough might stick a little bit to your surface, but just gently pry it up to roll. Try and roll it as tightly as possible to keep all the filling inside. When it is all rolled, trim off any extra dough and cut it into equal slices. After trimming off the extra stuff on the sides and slicing, I got 13 rolls.

Place the rolls, swirl side up, on a baking sheet lined with parchment paper. Bake at 375° for 17-19 minutes.

Mic drop. Like Obama.

Put the baking sheet on a cooling rack right out of the oven and admire those swirly swirls!

While they cool slightly, make the cinnamon glaze. This is super quick and easy. Get all the ingredients for the glaze and put them in a mixing bowl. Whisk together until smooth and shiny. Then pour them over the rolls while the rolls are still warm.



Seriously. They are really delicious. I sent them to work with Eric one morning and by that afternoon, they were gone. It was pretty cool.


Nosh on, friends!

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Cinnamon RollsYield: About 1 dozen rolls Prep: 30 minutes Bake: 17-19 minutes


For dough

4 cups unbleached all purpose flour (sifted)

2 packets active dry yeast

1 tsp salt

1/2 cup water

1/2 cup (1 stick) unsalted butter

1/2 cup sugar

1 egg

For filling

2 Tbsp melted butter

1/2 cup brown sugar

2 tsp cinnamon

For glaze

1 1/2 cups powdered sugar

1/2 tsp vanilla

1 1/2 Tbsp almond milk

1 1/2 tsp cinnamon


  • Preheat your oven to 375°
  • Whisk together 1 3/4 cups flour, the yeast and salt together in the bowl of your standing mixer and set aside.
  • In a medium saucepan, melt together the butter, water and sugar and heat to 110°. Stir constantly to avoid burning or boiling.
  • Mix the butter mixture into the flour, yeast and salt. Beat until smooth.
  • Add egg and 1/2 cup flour and beat another 2 minutes.
  • Gradually add enough flour to create a dough like texture. It will be about 2 cups more of flour.
  • Turn the dough onto a floured surface and knead for 5 minutes, until it is no longer sticky and it can hold its shape. Work the dough into a ball and place in a lightly oiled bowl. Cover and let rest 20 minutes.
  • While dough is resting, make the filling. Melt the butter. Set aside. Then mix together the cinnamon and brown sugar. Set that aside as well.
  • After 20 minutes, work or roll the dough into a rectangular shape 8X12 inches in diameter and a little less than 1/2″ thick. Spread the melted butter on the rectangle leaving a 1/2 inch border. Spread the cinnamon and sugar mixture all over the buttered surface.
  • Roll the dough like a jelly roll starting at the bottom and rolling toward the top. Keep the roll as tight as possible.
  • Trim the extra dough off the ends and then slice into 12 equal pieces.
  • Place on a baking sheet lined with parchment paper and bake for 17-19 minutes.
  • While the rolls are baking, make the glaze.
  • In a small mixing bowl, whisk together all the ingredients for the glaze. Continue to whisk until the glaze is smooth and shiny.
  • When the rolls are finished baking, place the baking sheet on a cooling rack. Allow to cool for a few minutes, then drizzle the rolls with the glaze.



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