Chef Ed’s Recipe – Classic Homemade Cinnamon Rolls
Soft, fluffy rolls swirled with cinnamon sugar and topped with creamy glaze

Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time: 90 minutes
Total Time: ~2 hours 25 minutes
Servings: 12 cinnamon buns

Ingredients:

For the Dough:

  • 1 cup warm whole milk (about 110°F / 43°C)
  • 2¼ teaspoons (1 packet) active dry yeast
  • ⅓ cup granulated sugar
  • 2 eggs, room temperature
  • 6 tablespoons unsalted butter, melted
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the Cinnamon Filling:Keywords: cinnamon buns, cinnamon rolls, homemade cinnamon buns, Chef Ed recipe, fluffy rolls, sweet breakfast, brunch recipe, cream cheese glaze, cinnamon sugar, baked goods, fresh rolls, gooey rolls, cinnamon swirl, sweet dough, dessert buns, soft rolls, yeast rolls, baking recipe, cinnamon filling, breakfast treat, pastry recipe, homemade dessert, bakery buns, easy cinnamon rolls, warm cinnamon, breakfast pastry, holiday baking, sticky buns, vanilla glaze, comfort food. 1/2

  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • 6 tablespoons unsalted butter, softened

 

 

 

 

For the Glaze:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • Keywords: cinnamon buns, cinnamon rolls, homemade cinnamon buns, Chef Ed recipe, fluffy rolls, sweet breakfast, brunch recipe, cream cheese glaze, cinnamon sugar, baked goods, fresh rolls, gooey rolls, cinnamon swirl, sweet dough, dessert buns, soft rolls, yeast rolls, baking recipe, cinnamon filling, breakfast treat, pastry recipe, homemade dessert, bakery buns, easy cinnamon rolls, warm cinnamon, breakfast pastry, holiday baking, sticky buns, vanilla glaze, comfort food. 1/21½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (to thin)

Instructions:

1. Make the Dough:

In a large bowl, whisk warm milk and sugar, then sprinkle yeast over the top. Let sit for 5–10 minutes until foamy. Add melted butter, eggs, and salt. Gradually add flour and mix until dough forms.

Knead dough by hand (8–10 min) or with a stand mixer (5–6 min) until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.

2. Prepare the Filling:

In a bowl, mix brown sugar and cinnamon. Set aside.

3. Roll and Fill:

Punch down risen dough and roll into a large rectangle (about 16×12 inches). Spread softened butter over the surface, then sprinkle evenly with the cinnamon sugar mixture.

Roll the dough tightly from the long edge to form a log. Slice into 12 even rolls using a serrated knife or dental floss.

4. Second Rise:

Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.

5. Bake:

Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown and puffy. Let cool slightly while making the glaze.

6. Make the Glaze:

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk, until desired consistency is reached. Spread over warm cinnamon buns.

Chef Ed’s Tip:

For gooier buns, pour ½ cup of warm heavy cream over the buns just before baking. For a twist, add chopped pecans or a drizzle of maple syrup over the glaze.

 

 

References: