How to Make the Best CINNAMON ROLLS in Your City
Your City: These soft, gooey cinnamon rolls hit all the right notes, proofed yeast, warm milk, and the perfect swirl of cinnamon-sugar... leveled up with Bald Buck Seasoning for that bold twist.
What Most People Don’t Know About Making CINNAMON ROLLS
- Proof your yeast, even if it’s fresh: Mixing yeast with warm milk and sugar before adding it to the dough guarantees it’s active, and saves you from watching your batch flop.
- Scalding milk is optional, not essential: Modern pasteurized milk usually won’t interfere with yeast. But if you want a slightly softer dough, go ahead and scald it.
- Be precise with liquid temperature: “Warm” milk means ~105–110 °F (40–43 °C). Cooler and the yeast won’t fire; hotter and you risk killing it.
Ingredients
Dough:
- 1 cup whole milk
- 1 packet (2¼ tsp) active dry yeast
- 1 Tbsp granulated sugar (for proofing)
- ¼ cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 large eggs, room temp
- ½ tsp Bald Buck Seasoning
- 3¾ to 4 cups all-purpose flour
Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 Tbsp ground cinnamon
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- Bald Buck Seasoning (a small pinch)
- 1 Tbsp milk (if needed for consistency)
Instructions
- Heat the milk: (Optional) Scald the milk by heating it to just below boiling, then cool. Otherwise warm it to 105-110 °F (40-43 °C). Use a thermometer for best chances.
- Proof the yeast: In a large bowl combine warm milk, 1 Tbsp sugar, and yeast. Let sit 5-10 minutes until foamy. If it doesn’t foam, start again with fresh yeast.
- Make the dough: Stir in melted butter, remaining sugar, eggs, and Bald Buck Seasoning. Add ~2 cups flour and mix. Gradually add remaining flour (½ cup at a time) until dough pulls away from the bowl and is slightly sticky. Knead ~7 minutes until smooth.
- First rise: Place dough in a greased bowl, cover with a damp towel, and rise in a warm spot 1-1½ hours until doubled.
- Roll & fill: Punch down dough. Roll into 12×18-inch rectangle. Spread softened butter. In a bowl mix brown sugar, cinnamon, vanilla, and cornstarch; sprinkle evenly over dough.
- Shape the rolls: Roll tightly from the long edge into a log. Slice into 12 pieces. Place in a greased 9×13-inch pan. Cover and let rise 30-45 minutes until puffy.
- Bake: Preheat oven to 350 °F (175 °C). Bake 20-25 minutes until golden-but-still-soft in the middle.
- Make the frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, Bald Buck Seasoning (pinch), and milk if needed until creamy.
- Double frost: Spread a thin layer of frosting on hot rolls so it melts in. Let them cool ~10 minutes, then finish with a thicker layer of frosting.
Serve warm—and don’t expect leftovers!
