Cinnamon Rolls

12 servings


3 hours

active time

3 hours 30 minutes

total time


3/4 cup Lukewarm water

2 1/2 tsp Active dry yeast

1 tbsp Sugar

1/3 cup Sugar

1 Egg (whisked)

1 Egg yolk (whisked)

3 cups All-purpose flour

1 tsp Kosher salt

4 tbsp Unsalted butter (melted)

1/3 cup Unsalted butter (room temperature )

1 cup Light brown sugar (packed)

2 tbsp Cinnamon

1/8 tsp Ground Cloves

1/8 tsp Nutmeg

4 oz Cream cheese (room temp)

3 tbsp Unsalted butter (room temp)

1 tsp Vanilla extract

3/4 cup Powdered sugar (sifted)

Coffee creamer


In a measuring cup or small bowl, combine the lukewarm water, active dry yeast, and 1 tbsp of sugar. Let it rest for 10 minutes.

In a separate bowl, combine the remaining 1/3 cup of sugar, whisked eggs, all-purpose flour, kosher salt, and melted unsalted butter. Add in the yeast mixture last.

Mix the dough ingredients together with a wooden spoon until a rough dough forms.

If you find that your dough is too sticky, add a tablespoon of flour at a time until you are satisfied with the texture. Remember climate, and altitude play a large part in how much flour you will need.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth. You can also use a stand-mixer if you have one.

Place the dough in a lightly floured bowl, cover it with a damp cloth, and let it rest in a warm place for 1 1/2 to 2 hours, or until it doubles in size.

One helpful tip to ensure your dough rises properly is to preheat your oven to 175°F, then turn it off. Once the oven is warm, cover your dough and place it inside to rise. This warm, draft-free environment will help to activate the yeast and allow the dough to rise to perfection.

While the dough is resting, prepare the filling and frosting.

To make the filling, combine the room temperature unsalted butter, packed brown sugar, cinnamon, ground cloves, and nutmeg until they form a spreadable mixture.

To make the frosting, combine the room temperature cream cheese, unsalted butter, vanilla extract, sifted powdered sugar, and coffee creamer (added gradually) until you achieve the desired consistency.

Once the dough has doubled in size, punch it down gently and place it on a floured surface. Roll it out and spread the filling over the dough, making sure to roll it up as tightly as possible without stretching or tearing it.

Cut the cinnamon rolls with floss into either 2-inch sections for a batch of 6, or 1-inch to 1 1/2-inch sections to make about 8-12 cinnamon rolls. Place them in a prepared baking dish and cover them with a damp cloth. Let them rest for another 30 minutes.

Preheat the oven to 350°F. Add a tablespoon of heavy cream on top of each cinnamon roll.

Bake for 25-30 minutes.

Once the cinnamon rolls are done, let them cool for a few minutes before topping them off with the frosting, and you're done!

12 servings


3 hours

active time

3 hours 30 minutes

total time
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