Cinnamon Rolls
Serving Size:7|Prep Time:30minutes|Cook Time:28-30minutes

  1. In a small bowl stir together the lukewarm milk, sugar and yeast. Let stand in a warm place for 10 minutes until yeast activates.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl, lightly beat egg then combine with the yogurt.
  4. Add the activated yeast mixture and yogurt/egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough. If the dough is too dry, add a little water. If it is too soft and tacky, additional flour.
  5. Turn out the dough to a lightly floured surface and knead the dough for 2 – 3 minutes, then form into a ball.
  6. Lightly oil a large bowl and place dough ball into it.
  7. Cover the bowl with plastic wrap and trace the dough on the wrap with a marker to give you a visual to compare when the dough is double in size. Place in a warm spot to proof until doubled.
  1. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  1. Preheat the oven to 350°F.
  2. Once the dough has doubled in size, punch the dough down and transfer to a floured work surface and roll it into a rectangle approximately 12 inches x 10 inches.
  3. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  4. Starting with the long edge, gently roll the dough into a log. Don’t roll it too tightly. If you do, the centers of the buns will pop up as they bake.
  5. Slice the rolls 2 inches thick and set them, filling side up, in a parchment paper lined, deep, 2-quart baking dish or skillet. (A 6-inch cast iron skillet works well for 7 rolls.) Be sure to place them touching one another.
  6. Cover the pan with a light tea towel and set aside to rise about 25%, about 45 minutes.
  7. Uncover the pan and bake for 28-30 minutes or until deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  1. In a mixer bowl fitted with a paddle, beat the cream cheese and butter until blended. Add the sugar and vanilla and beat to incorporate. Allow rolls to cool for approximately 20 minutes. Spread glaze generously over the cinnamon rolls.
Chef’s Narrative
Soft and cinnamony, this classic breakfast pastry is loved by all. The rolls can be made up with the filling and put into the refrigerator overnight. The next morning remove from refrigerator and let proof and warm up slightly, then bake as directed – served warm is always best. Mmmgood!
Recipe Substitutions
A simple glaze of powdered sugar thinned with water and a splash of vanilla is a good substitute for the cream cheese glaze.
Yogurt Milk Dough
  • 1/2cupLulubelle’s™ Creamery whole milk,heated to 100°F (lukewarm)
  • 1teaspoonsugar
  • 2teaspoonsdry yeast
  • 3cupsall-purpose flour
  • 1 1/2teaspoonbaking powder
  • 1 1/2teaspoonsalt
  • 1large Gwendolyn’s™ Organic egg
  • 3/4 cupplain yogurt2% or low-fat works well
  • 1/2cupLulubelle’s™ Creamery butter,melted
  • 1 1/4cupslight brown sugar
  • 2 1/2tablespoonsground cinnamon
Cream Cheese Glaze
  • 1/2cupcream cheeseroom temperature
  • 1/4cupLulubelle’s™ Creamery butter,room temperature
  • 1cuppowdered sugar
  • 1 1/2 teaspoonvanilla extract
  • 1tablespoontepid water,optional, if needed to thin glaze for easy spreading

AllergensMilk, Eggs, Wheat