Cinnamon Rolls

These classic cinnamon rolls are soft, tender, and full of rich, buttery flavor — perfect for a cozy morning treat. They come together easily in just a few hours, but you can also opt for an overnight fermentation to deepen the flavor and make them out even easier. Janie’s Mill Sifted Artisan or All-Purpose Flour creates the ideal texture, while a mix of oil and butter keeps the rolls moist without sacrificing that buttery goodness. Whether you’re baking on a whim or planning ahead, this is the recipe for you!

Yield: 12 rolls in a 9 x 13 in. pan

Total Time: 2 hrs. active time plus an overnight rise (optional)

Ingredients

Dough:

• 1 cup (227 g) warm milk
• 2 1/2 tsp. active dry or instant yeast
• 2 eggs, room temperature
• 3 Tablespoons (42 g) softened butter
• 2 Tablespoons (24 g) vegetable oil (such as olive oil)
• 1 3/4 teapoon (11 g) salt
• 1/2 cup (99 g) sugar
• 4 1/2 cups (539 g) Janie's Mill All-Purpose Flour or Sifted Artisan Bread Flour

Filling:

• 5 Tablespoons (74 g) softened butter
• 1 cup (213 g) packed light or dark brown sugar
• 3 Tablespoons (21 g) cinnamon

Frosting:

• 85 g. cream cheese, room temperature
• 4 Tablespoons (57 g) butter, room temperature
• 1 1/2 cups (170 g) powdered sugar
• 1/2 tsp. vanilla extract

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let sit for 5 minutes until the yeast is bubbly. 
2. Add the eggs, sugar, salt, oil, and softened butter to the bowl. Mix gently to combine, then add the flour. Mix on low speed to combine and then on medium speed for 3-5 minutes until a smooth, soft dough forms. It may be slightly sticky but resist adding more flour. 
3. Place the dough in a lightly oiled bowl and transfer to the refrigerator to rise slowly overnight, about 8-12 hours. Chilling the dough improves flavor and also makes it easier to roll out and shape the buns. Alternatively, you may speed up the process by letting the dough rise at room temperature for 1-2 hours until doubled in size.
4. After the dough has risen, transfer it to a lightly greased work surface. Roll it out into a 16 x 20 in. rectangle. 
5. Spread the dough with the softened filling butter. Mix the brown sugar and cinnamon and sprinkle evenly over the dough using your hands to press it gently into the butter. 
6. Starting at a short end, roll the dough into a log and slice into 12 even pieces. 
7. Arrange the buns in a lightly greased 9 x 13 in. pan. Cover and let the buns rise for 30 minutes to 1 hour until nearly doubled. If you chose to chill your dough overnight, this proof will take closer to 1 hour. 
8. Preheat the oven to 400°F.
9. Bake the buns until golden brown, about 15-20 minutes.
10. While the buns are baking, make the icing by combining the cream cheese, butter, powdered sugar, and vanilla extract. 
11. Remove from the oven, and spread with the icing while the buns are still warm. Cinnamon buns are best eaten warm but can stay wrapped at room temperature for up to two days.