Homemade Cinnamon Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	77%	59%
fat	49%	43%
total sugar	108%	88%
egg	15%	12%
yeast	2%	2%
salt	2%	2%
dairy	77%	64%
flour strength	2.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

21 g	1 1/2 Tablespoons salted or unsalted butter (melted (for greasing pie plate))
330 g	2 3/4 cups all-purpose flour or bread flour (plus additional flour as needed)
50 g	1/4 cup granulated sugar
16 g	2 Tablespoons cornstarch ((cornflour in UK) see note)
8 g	2 1/2 teaspoons rapid rise/instant yeast (I use Hodgson mill fast rise yeast)
8 g	1 1/4 teaspoons salt
122 g	1/2 cup whole milk
59 g	1/4 cup water
57 g	4 Tablespoons unsalted butter (melted)
50 g	1 large egg + 1 large egg yolk (lightly beaten, room temperature preferred)
106 g	1/2 cup light brown sugar (firmly packed)
8 g	1 Tablespoon ground cinnamon
1 g	1/8 teaspoon salt
57 g	1/4 cup unsalted butter
60 g	1/4 cup heavy cream (OPTIONAL INGREDIENT (see note))
57 g	2 oz cream cheese (softened)
28 g	2 Tablespoons unsalted or salted butter (softened)
4 g	1 teaspoon vanilla extract
200 g	1 cup powdered sugar
15 g	1 Tablespoon milk or heavy cream

Method: 18 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was my first time making cinnamon rolls and OMG I can kick myself for not trying this recipe sooner. Sam, your recipes never disappoint! I’ve tried many of your recipes and I consider myself blessed to have found your site. These cinnamon rolls were, ligh” — a cook, 5.0★

“These are amazing and just what I've been searching for. The recipe is straightforward and easy to complete. I made an error on my end and they were still amazing! I chose to add the heavy cream because I had it on hand. Thank you for adding the ingredient mea” — a cook, 5.0★