Cinnamon Rolls

Cinnamon Rolls

I had a craving for cinnamon rolls this weekend after talking about them with a friend. I decided I’m make some this Sunday. Well, I couldn’t wait till, so I ended up baking them on Friday night, then warmed them up and iced them on Saturday morning so I could have them for breakfast. I used a recipe from King Arthur Flour, but used their baker’s cinnamon filling instead of just sprinkling cinnamon and sugar on the inside. It’s amazing stuff, and I highly recommend buying some. (No, they don’t pay me to say that. It’s just that good!)

Cinnamon Rolls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 3 hours

Yield: 16 cinnamon rolls

Cinnamon Rolls


    For the Dough
  • 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water (see Notes)
  • 3 cups unbleached all-purpose flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • For the Cinnamon Filling
  • 1/2 cup baker’s cinnamon filling
  • 2 tablespoons water
  • 2 teaspoons milk, to brush on dough
  • For the Vanilla Glaze
  • 1 1/4 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk, enough to make a soft, spreadable icing


  1. First, make the dough. Combine all the ingredients. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — till you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
  2. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it’s nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
  3. While the dough is rising, lightly grease two 9? round cake pans.
  4. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16? x 12? rectangle. It’s a nice, soft dough, and pats out easily.
  5. To make the filling, whisk together the baker’s cinnamon filling and water. Brush the dough lightly with milk. Spread the filling evenly over the dough, covering the entire surface.
  6. Roll the dough into a log the long way; it’ll stretch to about 20? long as you
  7. Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
  8. Space eight rolls in each of the prepared pans. Flatten them gently.
  9. Cover the pans, and let the rolls rise till they’re noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.
  10. While the rolls are rising, preheat the oven to 375°F.
  11. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
  12. If you’re going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If you’re not serving the rolls immediately, don’t make the icing yet.
  13. Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.
  14. To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Fifteen minutes before you’re ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they’re nicely warmed.
  15. While the rolls are reheating, make the icing.
  16. Remove the rolls from the oven, and spread with the icing. Serve immediately.


Use the lesser amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.


Cinnamon Rolls — 13 Comments

  1. Love this post, Dawn. The pictures are incredibly mouthwatering… Thanks you your nice mention of the Baker’s Cinnamon Filling. And you’re right – we didn’t pay you to say that! But we surely appreciate it – PJ Hamel, King Arthur Flour baker/blogger

  2. Dawn…
    Thank you so muchh for your visit and comment on my Blog. The oreo turkeys are very fun and I am sure your sisters-in-laws children will love making them!
    BTW..great site! I will be back!

  3. I mention that I’m a spice addict, and then I come here and read that there is a cinnamon filling?? I need some of that! I think I’m going to have a craving for cinnamon rolls after seeing these!

  4. OMG this is what I’ve been searching for all day! Woo hoo!! You are my HERO!! I’ve been craving cinnamon buns all day and haven’t been able to find the perfect recipe.. Until now :D

  5. Hi Dawn, thanks for scooting over to Just Cook It and leaving such a nice message.

    The cinnamon rolls look incredible. my girlfriend made a batch last night and I can;t stop eating them!

  6. hi, the cinnamon buns look SO good! i’d love to try this recipe but i am not able to get the cinnamon filling, is there a recipe for the filling? thank you!

    • You can always just brush the dough with melted butter, then sprinkle on some brown sugar and cinnamon before you roll it up.

  7. congratulations on your very helpful site !
    would want to try making these rolls but the instant mashed potato flakes is not easily available where i come from. any substitutes ? thanks!

    • You could try substituting 3 tablespoons of cassava flour, corn flour or rice flour for the potato flakes. Alternatively, you can use 1/2 cup of real mashed potatoes, but reduce the amount of water in the recipe by 1/4 cup.