The Best Cinnamon Rolls {Cheryl's Famous Recipe}
User Reviews
4.8
The Best Cinnamon Rolls {Cheryl's Famous Recipe}
Description
This cinnamon roll recipe begins with a sponge created by mixing sugar, oil, and scalded milk with flour and yeast. The sponge rests until puffy, yielding a light dough. Additional flour, baking powder, baking soda, and salt are incorporated to form the final dough, soft and slightly sticky. The dough is rolled out and coated with a filling of softened butter, packed light brown sugar, cinnamon, and optional cardamom. The dough is then rolled, cut into rolls, and baked until golden.
The rolls combine cinnamon's warm sweetness with a soft, tender crumb and a rich cream cheese icing, offering balanced spice and creaminess. The dough’s sponging technique contributes to an airy texture while cardamom adds a nuanced flavor note where used.
The finished cinnamon rolls are best served fresh, perfect for breakfast or dessert. They can be frozen after frosting, and reheated gently, maintaining their soft, gooey quality. Using convection bake at 325°F is recommended if applicable. The dough yields excellent results without adding excessive flour beyond what's specified, encouraging attention to dough feel and texture during preparation.
Ingredients
Sponge:
- ½ cup granulated sugar
- ½ cup neutral-flavored oil
- 2 cups milk scalded (heat to just below a boil), I use 2% milk
- 4 cups all-purpose flour I use unbleached
- 1 tablespoon instant yeast see note for active dry yeast
Dough:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
Filling:
- 8-12 tablespoons butter softened, salted
- ¾ cup light brown sugar packed
- 1 tablespoon cinnamon
- ¼ teaspoon cardamom optional but delicious
Icing:
- 2 ounces cream cheese softened
- ½ cup butter softened, salted
- Pinch salt
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 ¾ cups powdered sugar
Instructions
- In the bowl of a stand mixer (or in a bowl to mix by hand), add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
- Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
- Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
- Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.
- On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
- Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
- Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
- Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.
- For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
- Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
Notes
- If using active dry yeast instead of instant yeast, proof it in warm water and sugar until bubbly before adding.
- The recipe doubles well but has been tested primarily in specific mixers; adjust accordingly.
- Maintain dough softness by avoiding excess flour additions; the dough is slightly sticky but workable.
- Baked cinnamon rolls freeze well after frosting; reheat gently from frozen to retain texture.
- For convection ovens, bake at 325°F to avoid over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large cinnamon rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cinnamon Roll | |
| Calories | 596kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 527mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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