Cinnamon Rolls

Updated: Jan 8

INGREDIENTS 2 cups all purpose flour

1/4 teaspoons baking soda

4 tablespoons white sugar

1 teaspoon cinnamon

1 teaspoon salt

3 tablespoons butter, melted

3/4 to 1 cup of buttermilk, room temperature


3/4 cup brown sugar

1/4 cup white sugar

3 teaspoons cinnamon

ICING 1 8oz block cream cheese, softened

6 tablespoons butter, melted

1 to 1 1/2 cups powdered sugar

1 vanilla bean (or 1 teaspoon vanilla extract)


  1. In a large bowl, whisk together the flour, baking soda, sugar, cinnamon, and salt. Add in the butter and the buttermilk, combine with a spoon.

  2. On a floured work surface, dump the mixture out and knead for about a minute. You should knead it just enough to where it comes together and you can form a ball shape.

  3. Add this back into your bowl; cover with a damp rag or towel and let rest for 15 minutes.

  4. Meanwhile, preheat the oven to 350 degrees F, and in a separate bowl, combine the sugars and cinnamon to make the filling (SEE NOTES).

  5. After the resting period, place the dough ball on a floured surface and roll out with a rolling pin into a rectangular shape.

  6. Sprinkle the cinnamon-sugar mixture on top and press into the dough with your hands.

  7. Once you have your desired amount of filling, begin to roll the dough tightly into a cylinder shape.

  8. After its rolled, take a non-serrated knife or bench scraper and cut the cinnamon rolls out. I like to cut mine 1 inch thick.

  9. In a buttered dish, or cast iron skillet, place the cinnamon rolls and bake at 350 for 25-30 minutes.

  10. Remove and drizzle with icing, serve warm :)


  1. In a stand mixer or a bowl with a hand mixer, combine the cream cheese and the melted butter.

  2. When this is at a smooth consistency, add in the powdered sugar until it's as sweet as you like. Add in the vanilla bean paste or extract and mix again.

NOTES: if you use the measurements above, you'll have a good bit of the filling left over. You can either cut the measurements in half or save the filling for future use!

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