Cinnamon Rolls

also called cinnamon buns · rol de canela · roles de canela

The table

1 cup(240 mL)warm whole milkstir the wet mixadd flour and salt, knead 8 min, rise until doubledspread on the rolled dough, cut 12, proof 45 minbake in a 9x13-in pan 350°F 25 minbeat the glaze, spread over the warm rolls
1/4 cup(50 g)granulated sugar
2 1/4 tsp(7 g)instant yeast
1/3 cup(75 g)melted unsalted butter
2 largeeggs
4 1/2 cups(540 g)all-purpose flour
1 1/2 tsp(9 g)table salt
1 cup(215 g)light brown sugarmash to a paste
2 Tbs(16 g)ground cinnamon
1/3 cup(75 g)softened unsalted butter
4 oz(115 g; softened)cream cheese
1 cup(120 g)powdered sugar
2 Tbs(30 g)softened unsalted butter
1 tsp(5 mL)vanilla extract
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1stir the wet mix

2add flour and salt, knead 8 min, rise until doubled

goes in with what step 1 made

3mash to a paste

6beat the glaze, spread over the warm rolls

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 48 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.

  1. stir the wet mix

    not timedfrom the start

  2. mash to a paste

    not timedfrom the start

  3. add flour and salt, knead 8 min, rise until doubled

    1 hr 38 minwalk away(read off the step)from the start

  4. spread on the rolled dough, cut 12, proof 45 min

    45 minwalk away(read off the step)1 hr 38 min in

  5. bake in a 9x13-in pan 350°F 25 min

    25 minwalk away(read off the step)2 hr 23 min in

  6. beat the glaze, spread over the warm rolls

    not timed2 hr 48 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9x13-in pan

See how it is written
>> title: Cinnamon Rolls
>> category: Breads
>> tags: bread, cinnamon, breakfast, rolls, cream cheese
>> counters: Bakery, Panadería
>> aka: cinnamon buns, rol de canela, roles de canela
>> servings: 12
>> time: 4 hr
>> step.1: stir the wet mix
>> step.2: add flour and salt, knead 8 min, rise until doubled
>> step.3: mash to a paste
>> step.4: spread on the rolled dough, cut 12, proof 45 min
>> step.5: bake in a 9x13-in pan 350°F 25 min
>> step.6: beat the glaze, spread over the warm rolls

Stir @warm whole milk{1%cup}(240 mL), @granulated sugar{1/4%cup}(50 g), @instant yeast{2 1/4%tsp}(7 g), @melted unsalted butter{1/3%cup}(75 g), and @eggs{2%large} together.

Add @all-purpose flour{4 1/2%cup}(540 g) and @table salt{1 1/2%tsp}(9 g) to @&(~1)wet mix{}, knead ~{8%min}, then rise until doubled, ~{1 1/2%hours}.

Mash @light brown sugar{1%cup}(215 g), @ground cinnamon{2%Tbs}(16 g), and @softened unsalted butter{1/3%cup}(75 g) into a paste.

Spread @&(~1)cinnamon paste{} over @&(~2)dough{} rolled to 18x12 in, then cut into 12 rolls and proof ~{45%min}.

Bake @&(~1)rolls{} in a #9x13-in pan{} at 350°F for ~{25%min}.

Beat @cream cheese{4%oz}(115 g; softened), @powdered sugar{1%cup}(120 g), @softened unsalted butter{2%Tbs}(30 g), @vanilla extract{1%tsp}(5 mL), then spread over @&(~1)warm rolls{}.