The Best Cinnamon Rolls You'll Ever Eat

Cinnamon Rolls

Step 1: Bloom the Yeast [00:11]

Combine 1 packet of active dry yeast with some warm milk and whisk. Let it sit for 10 minutes until foamy.

Step 2: Mix Dry Ingredients [00:23]

In a stand mixer, add flour, sugar, and salt. Whisk briefly before adding the yeast mixture.

Step 3: Combine Ingredients [00:30]

Add the egg mixture to the flour mixture and mix on medium speed until a dough forms. Scrape down the sides as needed.

Step 4: Incorporate Butter [00:51]

Gradually add room temperature butter, one or two cubes at a time, mixing until fully incorporated.

Step 5: Develop Gluten [01:15]

Increase mixer speed and mix until window panes form in the dough, indicating it's ready.

Step 6: First Rise [01:46]

Butter a glass bowl, shape the dough into a ball, and place it inside. Cover with plastic wrap and let it rise for 1.5 to 2 hours or until doubled in size.

Step 7: Punch Down the Dough [01:58]

After rising, punch down the dough to release air, then cover and refrigerate overnight.

Step 8: Make Brown Butter Filling [02:09]

Melt butter in a pan over medium heat, stirring until it turns golden brown. Remove from heat and mix in cinnamon, honey, nutmeg, salt, and light brown sugar. Let cool to room temperature.

Step 9: Prepare Frosting [03:42]

In a stand mixer, combine cream cheese and butter, mixing until light and fluffy. Gradually add powdered sugar, then milk, vanilla extract, and lemon juice, mixing until combined.

Step 10: Roll Out Dough [03:30]

Flour your surface and roll the dough into a 12x6 inch rectangle. Spread the brown butter filling evenly across the dough.

Step 11: Roll and Cut [04:13]

Roll the dough tightly into a log, trim the ends, and cut into 10 even pieces. Place them in a greased baking dish.

Step 12: Second Rise [05:19]

Cover the rolls with plastic wrap and let proof at room temperature for 1.5 hours or until doubled in size.

Step 13: Prepare for Baking [05:24]

Add a spoonful of heavy cream on top of each roll before baking.

Step 14: Bake [05:42]

Bake the rolls until they reach an internal temperature of 185 to 190°F. Let cool for at least 30 minutes.

Step 15: Make Candied Walnuts [06:05]

Melt butter with brown sugar and a pinch of salt. Add walnuts and coat them in the caramel. Spread on a parchment-lined baking sheet.

Step 16: Finish the Rolls [07:21]

Spread frosting on each roll, sprinkle with candied walnuts, and enjoy your delicious cinnamon rolls!