- Sugarlaws - https://www.sugarlaws.com -

Cinnamon Rolls

Cinnamon Rolls from Sugarlaws

I have two words to say about this recipe:

No.  Yeast.

None.  Because some mornings, you just don’t have time to wait for dough to double in size (twice).  Some mornings, three and a half hour recipes are simply not an option.

Which is why some genius person, sometime a long time ago, invented baking powder.  (In fact, according to Wikipedia, it’s this guy [1]).  So you could put something in the oven, and some miracle would cause it to rise in about ten minutes, just like yeast does, but a whole lot faster.

I am not a yeast-phobe — there are plenty of traditional bread recipes on this blog.  But I’m certain this cinnamon bun recipe is just as good as any yeast recipe you can find, and a whole lot easier.

Because these things are just sickeningly good.  I know anything I write won’t do them justice, but I will say, these are really, really, really good.  Unbelievably good.  Stupendously good.  Beyond “good,” by a longshot.  Do you get the idea?  Tender and flaky dough, with deliciously cinnamony filling and the perfect blend of tangy and sweet cream cheese icing.  I would gain a ridiculous number of pounds if I made these a staple in my kitchen — but it would be so, so worth it.  For now, we’ll leave it as a completely indulgent little treat.

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls

1 cup warm milk
2 eggs
1/3 cup butter, softened
4 1/2 cups bread flour
1/2 cup sugar
1 tablespoon baking powder

1 cup brown sugar
1 tbsp water (eliminate if you’re opening a new package of brown sugar)
2 tablespoons ground cinnamon
1/4 cup butter, softened

4 ounces cream cheese, at room temperature
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar


Preheat your oven to 400 degrees.  Mix the first six ingredients together in a large mixing bowl, mixing thoroughly until the dough forms a large ball.  Meanwhile, in a small bowl, combine brown sugar, butter, water and cinnamon.

Divide the dough into ten pieces, and roll each one into a 2″ by 10″ rectangle. Spread the dough with the cinnamon mixture. Roll each strip into a tightly formed roll. Place rolls in a 9×13 inch baking pan, allowing some room for the rolls to expand.  Bake the rolls until just starting to turn golden, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, and confectioners sugar. Spread frosting on the rolls before serving.

Makes 10 cinnamon rolls.

Cinnamon Rolls from Sugarlaws