Gooey, sticky, and sweet. Just when it seems like this timeless classic couldn’t get any better, our editor-in-chief, Brian Hart Hoffman, has found the secret to pure sweet roll perfection. Prior to baking, the rolls are doused with warm heavy whipping cream, creating the dreamiest, most luscious cinnamon rolls you will ever sink your teeth into. Top them with a silky cream cheese icing for instant cinnamon bun bliss.
Brian’s Best-Ever Cinnamon Rolls
Author: Brian Hart Hoffman
- Cinnamon Roll Dough (recipe follows)
- ¾ cup (165 grams) firmly packed light brown sugar
- ½ cup plus 3½ tablespoons (162 grams) unsalted butter, softened and divided
- 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
- ½ cup (120 grams) warm heavy whipping cream (105°F/41°C to 110°F/43°C)
- ½ cup (112 grams) cream cheese, softened
- 1½ cups (180 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk, room temperature
- Spray a 13×9-inch baking pan with cooking spray.
- Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.
- In a small bowl, stir together brown sugar, ½ cup plus 2 tablespoons (141 grams) butter, and cinnamon. Spread mixture onto dough, leaving a ¾-inch border on one long side. Starting with long side opposite border, roll dough into a log. Trim ends. Using unscented dental floss, score dough into 12 slices (about ½ inches each); place floss under log, lining up with scores, and bring floss together quickly to create an even cut. (Alternatively, using a serrated knife, slice log into 12 rolls [about 1½ inches each].) Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, 30 to 45 minutes.
- Place a sheet of foil on bottom rack of oven. Preheat oven to 350°F (180°C).
- Pour warm cream over rolls in pan.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 25 minutes. Let cool in pan for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1½ tablespoons (21 grams) butter at medium speed until creamy, 4 to 5 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread icing onto warm rolls.
Cinnamon Roll Dough
- 1 cup (240 grams) warm whole milk (105°F/41°C to 110°F /43°C), divided
- 2¼ teaspoons (7 grams) active dry yeast
- ⅓ cup (76 grams) unsalted butter, melted
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (60 grams) sour cream, room temperature
- 1 large egg (50 grams), lightly beaten and room temperature
- 4 cups (500 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- In a medium bowl, combine ¾ cup (180 grams) warm milk and yeast. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugar, sour cream, egg, and remaining ¼ cup (60 grams) warm milk at low speed just until combined.
- In a large bowl, whisk together 3⅔ cups (458 grams) flour and salt. Stir half of flour mixture into butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture.
- Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, 4 to 8 minutes; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough should pass the windowpane test; see Note.) Shape dough into a smooth ball.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. Punch down dough and refrigerate overnight, if desired.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.