Weekends Baked: The Best Cinnamon Rolls

Cinnamon rolls might seem ambitious for the stoner baker. With lots of steps and waiting, distractions can easily creep in. But this recipe for the world's best cinnamon rolls is easy, and the payoff is huge. The rolling and mixing process can actually play into the right stoner's strengths. Our advice? Set some timers and hit up the GRAV® Coffee Mug Pocket Bubbler when the dough is rising. 

Two things make this recipe stand out as possibly the best cinnamon rolls in the world:

1. It's made with a rich brioche dough, loaded with butter, which keeps the rolls soft and tender.
2. The secret to achieving that better-than-Cinnabon cinnamon roll quality lies in how you handle the icing. As soon as these world's best cinnamon rolls come out of the oven, spread a layer of icing on top. This melts into the rolls, preventing the tops from becoming hard. Once they’ve cooled, apply the rest of the frosting for that perfect finish. This step is crucial, and we've made sure to remind you where to be prepared.

The Best Cinnamon Rolls

Ingredients

Dough

4 large eggs, at room temperature
3/4 cup warm whole milk (100 to 110F (35 to 42C))
1/4 cup (85 g) honey
4 cups (568 g) all-purpose flour
2 1/4 teaspoons instant yeast
2 teaspoons salt
10 tablespoons (1 1/4 sticks or 142 g) unsalted butter, at room temperature, cut into 1 in (2.5 cm) pieces

Filling

1/2 cup (100 g) packed brown sugar
1 tablespoon ground cinnamon
Pinch salt
2 tablespoons (29 g) unsalted butter, melted and cooled

Frosting

8 tablespoons (1 stick or 113 g) unsalted butter, room temperature
4 ounces (114 g) cream cheese, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (120 g) confectioners' sugar

Equipment

9 x 13 in (23 x 33 cm) Baking Dish

 

Instructions

For the Dough

1. Bring Butter to Room Temperature: Take the butter out of the fridge and let it come to room temperature. There are hacks to warm up butter quickly if you forget. 
2. Prepare the Bowl, if you want: Every other recipe has this step, but we've found the dough rises just fine without.
3. Mix the Wet Ingredients: In a large liquid measuring cup, combine the eggs, milk, and honey.
4. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt on low speed to combine.
5. Incorporate Wet Ingredients: Add the egg mixture to the dry ingredients and mix on low until combined.
6. Add the Butter: With the mixer on low, add the room-temperature butter, one piece at a time. Once all the butter has been added, increase the speed to medium and beat until the butter is fully incorporated into the dough, about 1 minute. The dough will be very sticky. Cover the mixing bowl and let it rise, or use a spatula to transfer it into the prepared bowl.
7. First Proof: Cover the bowl with plastic wrap and let the dough rise for about 1-2 hours, or until doubled in size. You can let it proof overnight in the fridge, too. I like to let it rise on the counter for 30 min before I put it in the fridge. But as a stoner, don’t forget about it - it could over-proof. 

For the Icing
Make the icing before assembling the rolls. This step is easy to forget after you get the rolls ready to bake and you need it right when they come out of the oven. So, take care of this step now and you will be glad you did.

1. Beat Butter and Cream Cheese: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy.
2. Add Vanilla and Salt: Add the vanilla and salt, mixing on low until combined.
3. Incorporate Sugar: Gradually add the confectioners' sugar, mixing on low until fully combined. Scrape down the sides of the bowl and then increase the speed to medium, beating until the icing is light and fluffy, about 3 to 4 minutes.

To Assemble
If you haven’t already - make the icing. (see above)

1. Prepare the Dough: Take the dough out of the fridge and let it come to room temperature.
2. Grease the Pan, if you want: Again, this recipe has a lot of butter, so I’ve never reall needed to add more. The rolls have never stuck to the sides of my glass dish. But by all means, grease a 9x13-inch pan, or if desired, line it with parchment paper for easier cleanup.
3. Prepare Cinnamon-Sugar Mixture: In a small bowl, mix the brown sugar, cinnamon, and salt.
4. Roll Out the Dough: On a lightly floured surface, roll the dough into a 16x12-inch rectangle. Brush the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly so it sticks.
5. Shape the Rolls: Starting from a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal, and position the dough seam-side down. Use a sharp knife or a bench scraper to cut the dough into 12 equal pieces. Transfer the pieces to the prepared pan, placing them cut-side up.
6. Final Rise: Cover the pan loosely with plastic wrap and let the dough rise until doubled in size, about 1 to 1 1/2 hours.
7. Bake the Rolls: Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the rolls for 25 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown. Set a timer! Don’t let ‘em burn. 

After Baking 

1. Apply First Layer of Icing: Transfer the pan to a wire rack and let the rolls cool for 5 minutes. Using an offset spatula or table knife, spread about one-third of the cream cheese icing over the warm rolls. The heat will melt the icing, allowing it to seep into the rolls and keep them soft.
2. Final Icing and Serve: Let the rolls cool for another 15 to 20 minutes, then spread the remaining icing over the top. 

Serve and enjoy! I like to save some frosting for the leftover rolls. This way you can re-heat the bun without the frosting melting off.

Your best baking companion

Start your morning off right with the GRAV® Coffee Mug Pocket Bubbler, the perfect companion for your cinnamon roll indulgence. This tiny yet mighty bong, shaped like an espresso cup, blends style and function in a compact design. Made from durable borosilicate glass, it features a 10mm glass cup bowl that delivers just the right amount of your favorite dry herbs. The easy-to-hold design adds a whimsical touch to your session, while the percolator downstem ensures cool, smooth, and diffused hits. It makes for the perfect sidekick to a cinnamon roll baking journey.