- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The method for making this cinnamon roll recipe is inspired by a popular trick for making brioche dough in a food processor, shared by talented chefs including James Beard, Julia Child, and Jack Pepin. The food processor takes the prep time down considerably.
You can make as many rolls as you like, depending on the size of your baking dish. As written, this recipe makes 6 large rolls. See our tips below the recipe for a guide on making 9 medium or 12 smaller cinnamon rol
Ingredient:
- Cinnamon Roll Dough
- 1/4 cup (60ml) whole milk
- 3 tablespoons plus 1 teaspoon (38g) granulated sugar, divided
- 2 1/4 teaspoons (7g) instant yeast, one 1/4-ounce packet
- 2 cups plus 2 tablespoons (268g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) cold unsalted butter, plus more for the dish
- 2 large eggs, beaten
- 1/4 cup (60ml) heavy cream for pouring over rolls before baking, optional
- Cinnamon Filling
- 6 tablespoons (85g) unsalted butter
- 1/4 cup packed (50g) dark brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cardamom, optional
- Pinch freshly grated nutmeg, optional
- Cream Cheese Glaze
- 2 tablespoons (30g) cream cheese, softened
- 2 tablespoons (30ml) heavy cream
- 1/4 teaspoon vanilla extract
- 4 tablespoons (30g) powdered sugar
- Pinch fine sea salt
