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
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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 min3 of 6 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the glaze goes on while the rolls are warm; a batch left to cool takes it as a lid instead of soaking it in

  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(we think)from the start

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

    45 minwalk away(we think)1 hr 38 min in

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

    25 minwalk away(we think)2 hr 23 min in

  6. beat the glaze, spread over the warm rolls

    not timed2 hr 48 min in

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
>> slack: forgiving — the glaze goes on while the rolls are warm; a batch left to cool takes it as a lid instead of soaking it in

>> step: stir the wet mix
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.

>> step: add flour and salt, knead 8 min, rise until doubled
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}.

>> step: mash to a paste
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.

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

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

>> step: beat the glaze, spread over the warm rolls
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{}.