Making Ambitious Kitchen’s Best Cinnamon Rolls: Here’s How It Went

Ingredients & Kitchen Time

Prep Time: 2 hours

Cook Time: 20-22 minutes

Ingredients

• For the dough:
• ¾ cup (180g) warm milk (whole milk or 2% preferred) (110 degrees F)
• 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)*
• ¼ cup (50g) granulated sugar
• 1 egg plus 1 egg yolk, at room temperature
• ¼ cup (57g) butter, melted (I prefer salted, but unsalted works, too)
• 3 cups (360g) bread flour, plus more for dusting
• ¾ teaspoon salt
• For the filling:
• ⅔ cup (142g) dark brown sugar (light brown sugar also works)
• 1 ½ tablespoons ground cinnamon
• ¼ cup (57g) butter, softened
• For the cream cheese frosting:
• 4 oz (112g) cream cheese, softened
• 3 tablespoons butter, softened
• ¾ cup (85g) powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. Warm the Milk and Activate Yeast:

• Heat milk to about 110°F (like warm bath water).
• Microwave the milk in a microwave-safe bowl for 40-45 seconds.
• Transfer the warm milk to the bowl of an electric mixer and sprinkle yeast on top.

2. Combine Wet Ingredients:

• Add sugar, egg, egg yolk, and melted butter to the milk and yeast mixture.
• Mix until well combined.

3. Add Dry Ingredients:

• Stir in flour and salt with a wooden spoon until a dough begins to form.

4. Knead the Dough:

• Attach the dough hook to the stand mixer and knead the dough on medium speed for 8 minutes. The dough should form a slightly sticky ball.
• If the dough is too sticky and clings to the mixer bowl, add 2 tablespoons more bread flour.
• Alternatively, knead by hand for 8-10 minutes on a well-floured surface.

5. First Rise:

• Transfer the dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel.
• Let the dough rise for 1 to 1½ hours, or until it doubles in size. (Rising time may vary based on temperature and humidity.)

6. Roll Out the Dough:

• After the dough has doubled, transfer it to a well-floured surface.
• Roll the dough into a 14×9-inch rectangle.
• Spread softened butter over the dough, leaving a ¼-inch margin along the edges.

7. Add Cinnamon Sugar Filling:

• In a small bowl, mix together brown sugar and cinnamon.
• Sprinkle the mixture evenly over the buttered dough and gently rub it in.

8. Roll and Cut:

• Tightly roll the dough from the 9-inch side, sealing the edges as you go.
• Trim about 1 inch off each end (these sections typically have less filling).
• Cut the roll into 9 equal sections using a serrated knife or floss.

9. Prepare the Baking Pan:

• Grease a 9×9-inch baking pan or a round 9-inch cake pan.
• Line the pan with parchment paper for easy cleanup if desired.
• Place the cinnamon rolls in the pan, leaving a little space between them.

10. Second Rise:

• Cover the rolls with plastic wrap and a warm towel.
• Let them rise again for 30-45 minutes, until puffy.

11. Bake the Rolls:

• Preheat the oven to 350°F.
• Remove the plastic wrap and towel and bake the rolls for 20-25 minutes, until the edges are just slightly golden brown. Avoid overbaking to keep them soft in the center.

12. Cool and Frost:

• Let the rolls cool for 5-10 minutes.
• In a mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
• Spread the frosting over the rolls and serve immediately.

Yields: 9 cinnamon rolls

Notes

Prepping Ahead:
I made these cinnamon rolls on Christmas Eve to save time on Christmas morning. It’s a bit of a long process, so prepping ahead worked perfectly.

Experience with Bread:
Having some prior experience with bread-making and working with yeast helped make this recipe feel manageable. However, it’s still a bit of work, so be prepared to dedicate some time.

Using an Electric Mixer:
While you can knead the dough by hand, I highly recommend using an electric mixer with a dough hook for ease and consistency.

Overnight Instructions:
I followed Ambitious Kitchen’s advice for preparing the rolls ahead of time:

• After rolling the dough, adding the filling, and placing the rolls in the pan, I covered them tightly with plastic wrap and a towel.
• I placed the pan in the fridge overnight. The next morning, I let the rolls sit out for 45 minutes to come to room temperature and complete their second rise before baking. They turned out beautifully!

Filling Mistake:
I made the mistake of not using all the filling the recipe calls for—I second-guessed myself, and it resulted in not having enough filling. To fix this, I brushed melted butter on top of the rolls and sprinkled additional cinnamon-sugar filling before baking. If you’re making these, trust the recipe and use all the filling for maximum flavor.

Rising Time:
Allowing the rolls to sit out for 45 minutes after refrigeration is crucial to let them complete the second rise. Don’t skip this step for fluffy, well-risen rolls!