Homemade Cinnamon Rolls
Homemade Cinnamon Rolls
Recipe video link not available in the export.
Watch on the original websiteIngredients List
A source measurement needs checking. See measurement notes
Check off ingredients as you prepare them. Converted amounts are rounded.
About these measurements
Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.
Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.
For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.
Ingredient conversion reference Conversion notes
Notes from this source recipe
- Source gives both mass and volume: 16g (approx. 2 tbsps). The metric quantity is retained; no water-density assumption is made.
For the Tangzhong (Dough Starter)
- Bread flour: 56 g
- Whole milk: 112 g
For the Main Dough
- Whole milk: 240 g (warmed to 43 °C [01.69, 01.71]
- Active dry yeast: 7 g
- Sugar: 100 g
- Eggs: 2 large eggs
- Bread flour: 504 g (plus an extra 56 g used during the video for a total of 560 g)
- Sea salt: 6 g
- Softened butter: 250 g (room temperature, cut into small pads)
For the Mascarpone Filling
- Mascarpone cheese: 125 g (slightly softened)
- Brown sugar: 220 g
- Ground cinnamon: 16 g
- Butter: 25 g (added to help soften the cold cheese mix)
For the Baking Step
Heavy cream: 120–150 mL (poured over the buns before baking)
Step-by-Step Baking Instructions
Step 1: Prep the Yeast and Liquids
- Warm 240 g of whole milk to roughly 43 °C.
- Pour the warm milk into your mixer bowl and stir in 7 g of active dry yeast . Tip: If your yeast is fresh, you do not need to let it sit and bloom first
Step 2: Build and Knead the Dough
- Add 2 large eggs, 560 g of bread flour, 100 g of sugar, and 6 g of sea salt directly into the bowl with the yeast mixture.
- Fit your stand mixer with the dough hook and turn it on a low speed (between settings 1 and 2).
- Gradually add your 250 g of softened butter, throwing in one small pad at a time as the machine kneads.
- Continue kneading for about 20 minutes until the dough gathers into a smooth, glossy brioche-style ball that no longer sticks to the bottom or sides of the bowl
Step 3: The First Proof
- Remove the dough ball and transfer it into a clean bowl lightly coated with canola oil.
- Turn the dough to coat it in the oil, then seal the bowl tightly with plastic wrap.
- Let the dough rest and rise undisturbed for 30 minutes
Step 4: Mix the Creamy Filling
- While the dough rises, combine 125 g of mascarpone cheese, 220 g of brown sugar, and 16 g of cinnamon in a bowl.
- Fixing stiff cheese: If your mascarpone is too cold to mix smoothly, add 25 g of butter and microwave the mixture in brief 15-second bursts until it softens into a spreadable paste
Step 5: Roll, Fill, and Cut
- Preheat your oven to 190 °C.
- Dust a pastry mat with a tiny bit of flour and grease your rolling pin with a splash of oil.
- Turn the dough out onto the mat and roll it into a large rectangle, gently popping any massive air bubbles as you push the rolling pin across.
- Spread the mascarpone filling smoothly over the surface with a spatula, leaving a narrow clean border around all the edges so it doesn't leak out later.
- Using a sharp pizza cutter, slice the sheet into even strips about 2.5 cm wide. Roll each individual strip up tightly to shape your buns
Step 6: The Cream Trick & Baking
- Arrange the shaped rolls side-by-side inside a large baking dish, leaving a little room for them to puff up.
- Slowly pour 120–150 mL of heavy cream directly over the tops of the rolls right before they go into the oven—this keeps them unbelievably soft and pillowy.
- Bake at 190 °C for exactly 25 minutes until golden brown. Top them with leftover cream cheese frosting from your Hummingbird Cake if you have any handy
For the Cream Cheese Frosting & Topping
Recipe from Aaron in the Kitchen. View the original page.
