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  • Writer's pictureCheyenne

Cinnamon Rolls



¼ cup warm water

1 tsp granulated sugar

1 packet dry active yeast

1 egg

¼ cup butter, melted

¾ cup whole milk

¼ cup granulated sugar

1 tsp salt

¼ tsp vanilla extract

4 cups all-purpose flour

3 tbsp butter, melted


¾ cup brown sugar

2 tbsp ground cinnamon

¼ cup granulated sugar

1/3 cup butter, room temp.


1 ¼ cup powdered sugar

2 oz cream cheese, room temp.

2 tbsp butter, room temp.

½ tsp vanilla extract

3-4 tbsp warm milk


  1. In small bowl, add warm water, sugar, and yeast. Let sit for about 5 minutes or until surface becomes foamy

  2. To stand mixer with hook attachment, add egg, butter, milk, sugar, salt, and vanilla. Give everything a good mix. Then pour in the yeast and keep mixing until egg yolk is broken and everything is fairly incorporated

  3. Pour in half the flour and start mixing on low. Add the other half (still on low) and mix until everything starts coming together. Turn up the speed and keep mixing for about 5 minutes, until you have a nice dough. Might be a little tacky still, but that’s okay!

  4. Place dough in a large, well oiled bowl and coat both sides of dough with oil. Cover with cling wrap and place somewhere warm to rise for 2 hours (I place mine in the oven with the light on)

  5. While waiting on dough, mix the brown sugar, cinnamon, and granulated sugar together. Set aside

  6. After dough has risen, light flour a large, clean surfaces. Lay dough out over flour and sprinkle a little more flour on top. Use hands to press down on dough and start carefully pulling into a rectangular shape. Use rolling pin to roll out into a rectangle approx. 15x9” in size.

  7. Spread 1/3 cup room temp. butter over the dough, leaving about ½” space on the sides. Butter should cover the rest of the dough in a nice thin layer

  8. Sprinkle filling mixture evenly over the dough

  9. Starting on the long end, carefully work towards rolling the dough jelly style. You want a nice tight roll, but don’t work so hard you tear the dough. Seal the end with water

  10. Cut ends off roll and discard. Cut roll into about 16 equal pieces. I like to cut in half, then those halves in half, and so on. Place cut side down in well oiled 9x13 pan. Cover with cling wrap and again place somewhere warm to rise 1-1.5 hours

  11. Once risen again, brush tops with about 3 tbsp melted butter. Place into preheated 350 F oven for 30 minutes, or until golden brown on top

  12. While rolls are cooling a bit, add powdered sugar, cream cheese, butter, and vanilla to bowl. Start by adding about 2 tbsp of milk and mix. Add more milk (in tbsp increments) until you have a thick, yet slightly runny icing

  13. Pour icing over rolls. Best serves fresh from the over with a side of hot coffee!

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