Cinnamon Rolls

jackielservellon
Jun 3, 2025
3 min read

Updated: Jul 11, 2025

Thanks again for joining me in class this weekend—this one was such a blast. This is the same dough we used in class—a fast-rise challah-style recipe that’s soft, flavorful, and super versatile.

Below is the full cinnamon roll recipe scaled for a small batch of six rolls (perfect for recreating the exact batch size from class). You can roll, cut, and bake them right away, or let them rest for 15 minutes for a slightly puffier finish. I've also included tips for refrigerating overnight or freezing so you can prep ahead and bake fresh whenever you're ready.

And of course, I’m including the cream cheese frosting recipe we talked about—no butter, just cream cheese, powdered sugar, and a splash of cream. It’s silky, not overly sweet, and spreads beautifully over warm rolls.

Let’s bake!

Soft & Fluffy Cinnamon Rolls

Ingredients

(Makes 6 Rolls)

Dough:

2½ cups (322g) bread flour
1 tbsp (9g) instant yeast
3 tbsp (36g) granulated sugar
½ tsp (3g) salt
⅔ cup (143g) warm water
1 large egg (50g)
1 tbsp + 1 tsp (18g) neutral oil
2½ tbsp (36g) shortening (or softened butter)

Cinnamon Schmear Filling:

¼ cup (60g) very soft unsalted butter
½ cup + 1 tbsp (90g) brown sugar
2 tbsp (30g) granulated sugar
1½ tsp ground cinnamon
Pinch of salt
Optional: ¼ tsp vanilla or pinch of cardamom

Cream Cheese Frosting (No Butter!)

6 oz (170g) full-fat cream cheese, room temp
1¼–1½ cups (150–180g) powdered sugar, sifted
1–2 tbsp heavy cream
½ tsp vanilla extract (optional)
Small pinch of salt

Method: Beat cream cheese until smooth. Add powdered sugar in batches. Add cream 1 tbsp at a time until soft, fluffy, and spreadable. Add vanilla and salt last. Taste and adjust.

Instructions:

Make the Dough

In a large bowl or stand mixer, add the flour, yeast, sugar, and salt. Mix briefly to combine. Add the warm water, egg, shortening and oil. if using a stand mixer, with the dough hook, mix until a rough dough forms on first speed until all ingredients are wet. Then, knead on medium speed (3-4) for 8 minutes or until very smooth and soft.

First Rise

Cover the dough and let it rise in a warm place for about 30 minutes, or until noticeably puffy (it doesn’t need to double- just about 50% or until gassy and slightly bloated feeling)).

Make the Filling

While the dough rises, combine all filling ingredients into a smooth paste.

Shape the Rolls

Roll the dough into a 10x12-inch rectangle. Spread the filling evenly from edge to edge - leaving an inch clean on the top side. Roll up tightly from the long side, pinch dough at seam, and slice into 6 equal rolls. Place in a parchment lined 8x8 or 9x9 pan.

Final Proof

Rest 15 Minutes – let the rolls sit while the oven preheats for a slightly softer, puffier texture. Options below if you don't want to bake right away:
1. Refrigerate Overnight – cover tightly and place in the fridge. Bake straight from the fridge or let sit at room temp 30 minutes first.
2. Freeze After Shaping – freeze on a tray, wrap well, and when ready to bake, thaw overnight in the fridge or 3–4 hours at room temp, then bake.