The Best Cinnamon Rolls You'll Ever Eat

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Combine active dry yeast with warm milk and whisk, then let sit for 10 minutes until foamy.

In a stand mixer bowl, add flour, sugar, and salt, and whisk together before mixing.

Add eggs and the yeast mixture to the bowl and whisk until fully combined.

Mix on medium speed until a dough forms, scraping down the sides as needed.

Add room temperature butter one or two cubes at a time, mixing until fully incorporated, which takes about 5-7 minutes.

Increase mixer speed to six and mix until window panes form in the dough.

Butter the inside of a glass bowl and shape the dough into a ball, placing it in the bowl and covering with plastic wrap.

Let the dough rest at room temperature for 1.5 to 2 hours until doubled in size.

After rising, punch down the dough a few times to release air, then cover and place in the fridge overnight.

Make the filling by melting butter in a pot over medium heat, stirring constantly until golden brown, then pour into a bowl.

Add cinnamon, honey, fresh ground nutmeg, salt, and light brown sugar to the brown butter and let it come to room temperature.

Fit the mixing bowl back into the stand mixer with a whisk attachment and mix the filling until it reaches a frosting-like consistency.

Add one egg to the filling and mix on medium high until fully incorporated.

Flour the work surface and the top of the dough, then roll it into a 12x6 inch rectangle.

Spread the filling evenly across the dough, leaving a strip without filling at one end.

Start rolling the dough from the filling side, rolling it tightly into a log.

Trim the ends of the log for evenness, then roll it in parchment paper and plastic wrap and freeze for at least 20 minutes.

Remove the wrap and parchment, then cut the log into 10 even pieces with a sharp knife.

Spray a baking dish with cooking spray, add parchment paper, and place the cinnamon rolls in the dish with space between them.

Cover with plastic wrap and let proof at room temperature for 1.5 hours until doubled in size.

Spoon heavy cream over each risen cinnamon roll before baking.

Bake the rolls until they reach an internal temperature of 185 to 190°F.

Let the rolls cool for at least 30 minutes before frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens