Made with freshly milled Better Bread Flour for a richer flavour and incredibly soft texture, these bakery-style cinnamon rolls prove that better flour really does make better baking. They’re tender, gooey, and swirled with a buttery cinnamon-sugar filling, perfect for a cozy brunch or a weekend treat.

Ingredients

Dough

• 3/4 cup (180 ml) milk of choice, warmed to 110°F

• 1/2 cup (110 g) granulated sugar, divided

• 2 1/2 tsp (11 g) active dry yeast (instant yeast works too)

• 1/2 cup (120 g) Greek yogurt or sour cream, at room temperature

• 1/2 cup (113 g) salted butter, very soft (almost melted)

• 2 eggs, at room temperature

• 1 tsp (4 g)  vanilla extract

• 4 1/2 cups (540 g) Organic Better Bread Flour

• 1 tsp (6 g) salt

Filling

• 1/2 cup (113 g) salted butter, softened

• 1 cup (240 g) light brown sugar

• 2 tbsp (4 g) cinnamon

• 1 tsp (4 g) vanilla extract

Cream Soak

• 1/2 cup (120 ml) heavy cream, warmed

Icing

• 8 oz (225 g) cream cheese, softened

• 1/4 cup (58 g) salted butter, softened

• 1 3/4 cups (210 g) powdered sugar

• 1 tsp (4 g) vanilla extract

Instructions

1. Activate the yeast: Warm the milk until it feels like a warm bath. Stir in 1 tbsp (13 g) of the sugar, then sprinkle the yeast on top. Let it sit for 5 to 7 minutes until frothy.

2. Mix the dry ingredients: In a large bowl, whisk together the Better Bread Flour and salt. Set aside.

3. Build the dough: Pour the activated yeast mixture into a stand mixer bowl. Add the remaining sugar, Greek yogurt, butter, eggs, vanilla, and the flour mixture. Mix with a dough hook on low until just combined, then let rest for 5 minutes.

4. Knead: Mix on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and pulling away from the bowl. 

5. First rise: Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 30 to 45 minutes, until doubled.

6. Make the filling: Stir together softened butter, brown sugar, cinnamon, and vanilla until smooth.

7. Shape the rolls: Grease a 9x13 inch baking dish. Roll the dough into a rectangle (16x15 for 8 large rolls, 24x15 for 12 smaller rolls). Spread the filling evenly over the dough, leaving a small border.

8. Cut and roll: Instead of the classic method of rolling the entire sheet of dough into one big log and slicing it, I like to cut the dough into individual strips first for a cleaner, more uniform bun. Use a pizza cutter to slice the dough into 1 to 1.25 inch wide strips, then roll each one up tightly on its own. Gently press or pinch the ends into the roll to seal them, then place each roll into the prepared pan.

9. Second rise: Cover with saran wrap, and let proof for another 25 to 30 minutes, until puffy. Meanwhile, preheat the oven to 350°F.

10. Cream soak: Warm the heavy cream (or milk) slightly, then pour it gently over the rolls just before baking. Use just enough to barely cover the bottom of the pan, making sure each roll gets a little splash. This step helps create an extra soft, gooey texture as they bake.

11. Bake: Bake the rolls at 350°F for about 22 minutes, then increase the temperature to 375°F and continue baking for another 5 to 7 minutes, until they’re golden brown and cooked through. The internal temperature should read between 190°F and 200°F, which ensures they’re perfectly soft in the center without being underdone.

12. Frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Spread over warm rolls.

13. Serve: Let the rolls cool for 10 to 15 minutes before frosting. Enjoy warm and gooey.

Tips for Success

• Use room temperature ingredients for the best rise.

• If using instant yeast, skip the activation step and add it directly with the flour.

• For overnight rolls, prepare them up to step 8, cover tightly, and refrigerate overnight. In the morning, let them proof at room temperature for about 45 minutes before baking.