Classic Cinnamon Rolls
Makes 10 to 12
  • Rolls:
  • Cinnamon Roll Dough (recipe follows)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
  • ½ cup plus 2 tablespoons (141 grams) unsalted butter, softened
  • 1 large egg, lightly beaten
  • Frosting:
  • ½ cup cream cheese, softened
  • 1½ tablespoons (21 grams) unsalted butter, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 tablespoon whole milk
  1. Spray a 10-inch round cake pan or a 13x9-inch sheet pan with cooking spray.
  2. For rolls: Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle.
  3. In a small bowl, combine brown sugar and cinnamon. Spread butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over side of dough without filling.
  4. Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. For round cake pan, slice into 10 rolls; for sheet pan, slice into 12 rolls. Place in prepared pan. Let rise in a warm, draft-free place (75°) until puffed and rolls are touching, about 30 minutes.
  5. Preheat oven to 350°F. (We recommend placing a sheet of aluminum foil on top of bottom rack.)
  6. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  7. For frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 4 to 5 minutes. With stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.
Recipe by Bake from Scratch at