the details

Holy moly, these super cinnamon rolls. Look, are they the neatest or most uniform looking? Nope. Do they taste way better and more perfect and just over the top yummy despite it? Oh, yes. These cinnamon rolls stick with the classic cinnamon roll flavors we know and love–brown sugar, cream cheese, vanilla bean, buttery soft dough, and looooots of cinnamon. They are rich. They are so pillowy soft you want to poke them. They are slathered in amazing cream cheese/vanilla bean frosting. They are just so damn good.

The process

Like all my morning dough creations, these cinnamon rolls are intended to be made the night before, rise in the fridge, and cook in the morning. Because no one at all wants to make dough, rise the dough, and shape the rolls at 5am. This dough needs but one 2 hour rise. It’s rich with eggs and butter (kind of halfway to brioche if you ask me) and turns out so plush I could die. The brown sugar/cinnamon/butter filling is just over the top, literally, because when you cook it it basically explodes out of the dough. The frosting is also next level. Best I’ve ever had. Have I sold you on these yet?

Suggested Tools for the Best Super Cinnamon Rolls

Pastry mat
Bench scraper (to help push your dough into a rectangular shape)
Offset spatula for spreading filling and frosting
Rolling pin
Unflavored dental floss for cutting (I prefer this method) or sharp serrated knife

Similar recipes

If you’re looking for something to sit light in your stomach, do not make these. In that case, I’d recommend my Overnight Olive Oil Cinnamon Rolls. If you want the best, most gooey and extra cinnamon roll out there, make these guys. Bonus, they reheat nicely in the microwave, so they are the gift that keeps on giving. Enjoy.

Bake to this music

Super Cinnamon Rolls

Print Recipe

This is a classic cinnamon roll, but just a little extra. We’ve got lots of gooey butter, a rich pillowy dough, and tons of cinnamon. Top that off with a sweet cream cheese and vanilla bean frosting. Make these the night before, allow to rise overnight, and bake in the morning!

Yield: 9 large rolls/12 medium rolls 1x

Ingredients

Units Scale

For the dough:

3/4 cup warmed milk
1 packet active dry yeast (approx 2 1/4 tsp)
1/2 cup granulated sugar
3 3/4 cups all purpose flour
1 tsp kosher salt
2 eggs, room temp
1/2 tsp vanilla extract
1/2 cup unsalted butter, room temp

For the filling:

1/2 cup salted butter, softened (or unsalted + 1/2 tsp salt)
3/4 cup brown sugar
3 tbsp cinnamon

For the frosting:

4 oz cream cheese, room temp
1 cup powdered sugar, sifted
1/2 tsp vanilla bean paste
1 tbsp milk
pinch of salt

Instructions

Make your dough. In a large mixing bowl, combine sugar, active dry yeast, and warmed milk. Mix to combine, cover with a kitchen towel, and let sit 5-10 minutes until foamy. Add your flour and salt and with a stand mixer fitted with a dough hook, knead on medium until it begins to come together. Add eggs and vanilla and continue mixing. Once dough becomes a ball, add room temp butter one tablespoon at a time. Wait until each chunk of butter is incorporated until adding the next. Once all the butter is incorporated, knead another 3-5 mins until the dough begins to bounce back when poked.
Proof your dough. Turn it out into a large, oiled bowl and cover with plastic wrap. Place the bowl in a warm (75 degree), non-drafty spot for 2 hours.
Make your filling. In a medium mixing bowl, combine softened butter, cinnamon, and brown sugar. Put some muscle into it and mix with a spatula until smooth. Set aside.
Turn out proofed dough onto a smooth, well-floured surface. Dough will be very loose and supple, so proceed with caution. Shape and roll out the dough to a rectangle about 10 inches x 18 inches. Using your fingers or spatula, smooth the filling in an even layer over the rectangle.
Roll the rectangle on the long side into a long log. Using a serrated knife or dental floss, cut the log into 9 evenly sized rolls. Place in a greased 9×9 square pan or dish, cover with plastic wrap, and place in the fridge to rise at least 12 hours or overnight.
In the morning, take the rolls out of the oven and allow to come to room temperature for 1 hour, or rise a bit more. Preheat your oven to 350 degrees F. Bake rolls for 40-45 minutes, tenting with foil halfway through if browning quickly.
Mix together your frosting. Using a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add vanilla bean paste and combine. Add sifted powdered sugar and salt and beat on low until smooth. Add milk and beat on medium-high for a minutes or two until fluffy and completely smooth.
Remove cooked rolls from oven and allow to cool about 10 minutes before spreading on the frosting. Serve warm! Rolls keep well in the fridge for 4-5 days. They also re-warm in the microwave (zap for 30 secs-1 min) very very well.

Notes

See my Tips + Tricks for info about proofing your dough.
These could be made immediately rather than overnight. After assembling the rolls and placing in your baking dish, simply allow to rise again for 1-2 hours until they puff up a bit. Bake as directed.
Unflavored dental floss is the key to perfect spirals on your rolls that aren’t squished or mis-shaped. Just cut a long string, wrap it around the log, and pull ends together tightly to cut each roll.
This recipe can also be made into 12 medium sized rolls in a 9×13 inch pan. Simply decrease baking time to 30-40 minutes (it took me 35 minutes), tenting with foil as needed.

Author: Caroline Crockett