Cinnamon Rolls Print Recipe


  • 240g (1 Cup) Warm Milk
  • 7g (2 ¼ Tsp., or 1 envelope) Instant Yeast
  • 50g (1/2 Cup) Granulated Sugar
  • 2 Large Eggs, room temperature, lightly beaten
  • 240g (2 Cups) Bread Flour
Then, add to the sponge:
  • ¼ Cup Unsalted Butter, softened
  • 1 Tsp. Kosher Salt
  • 210g (1 ¾ Cup) Bread Flour
  • 1 Cup Brown Sugar, packed
  • 2 ½ Tbs. Gryffon Ridge Saigon Cinnamon
  • ½ Cup (1 stick) Butter, softened
Optional Cream Cheese Glaze:
  • 4 oz. Cream Cheese, softened to room temperature
  • 1 Cup Confectioners’ Sugar
  • ¼ Cup (1/2 stick) Unsalted Butter, softened to room temperature
  • ½ Tsp. Pure Vanilla Extract


  1. Mix ingredients until thoroughly combined.
  2. Cover and rest for 15 minutes, or until slightly puffed.
  3. Then, add to sponge:
  4. Knead for 8 minutes by hand or using the dough hook of a stand mixer. The dough will be sticky, but try to resist adding more flour. Adding too much flour will make the rolls stiff and dry. Using a bench scraper to assist in hand kneading is helpful.
  5. Place the dough in a bowl, cover loosely and allow to proof for 1 hour.
  6. Filling:
  7. Roll dough into a 24”x16” rectangle.
  8. Spread the butter across the dough.
  9. In a bowl, mix the cinnamon and brown sugar together then sprinkle across the buttered dough.
  10. Starting at the long edge, roll the dough up to form a log.
  11. Divide the log into 12 even pieces and place cut side up in a 9”X13” baking pan.
  12. Cover and proof in the refrigerator overnight, or at room temperature for about 1.5 hours. The dough will be puffed.
  13. Bake in preheated 375˚F oven for 20-25 minutes, checking for doneness after 20 minutes. Rolls will be dark golden brown
  14. Optional Cream Cheese Glaze:
  15. Combine all ingredients in a medium bowl, and using electric mixer, beat until smooth.
  16. Spread glaze on rolls. Serve warm or at room temperature.