My Rolls Are Sweet

My husband is a total soccer addict (or as his European peeps calls it… “football”.) He watched pretty much every game during the world cup. Luckily we have our own photography business and tons of flexibility or he might not have a job anymore! He’s of course cheered for his fatherland of Germany. We went over to a friend’s house for breakfast and the Italy-New Zealand game and I decided to make some cinnamon rolls. This made me realize we should have breakfast parties more often. Or maybe we could do breakfast at dinner parties. Either way makes me happy!

I found this recipe in a big stack of recipes torn out of magazines… so I’m not sure which one this came from, but it is simple and good. I made a few adaptions… like cream cheese glaze. What’s not to like?

Glazed Cinnamon Rolls Recipe

1/2 c unsalted butter, softened
2 c milk
1 tbsp instant dry yeast
6 1/4 c all purpose flour
3/4 c sugar
1 tsp salt

1/2 c unsalted butter, softened
1/2 c brown sugar
1 tbsp cinnamon

4 oz cream cheese, softened
1 c powdered sugar
1/4 c unsalted butter, room temperature
1/2 tsp vanilla extract

1. In a small saucepan, melt 1 stick of the butter in 1 cup of the milk over moderate heat. Remove from the heat and add the remaining 1 cup of milk. Pour this mixture into the bowl of a standing electric mixer fitted with a paddle. Add the yeast and beat until dissolved. Add the 6 1/4 cups of flour, 3/4 cup of the sugar and the salt and beat at medium speed until a dough forms.

2. Transfer the dough to a lightly floured surface and knead until smooth, 1 minute. Lightly oil a large bowl, add the dough and turn to coat. Cover with plastic wrap and let stand in a warm place until the dough has almost doubled in bulk, 40 minutes.

3. Line the bottoms of two 10-inch round cake pans with parchment paper and lightly butter the paper. Divide the dough into 4 equal pieces. Roll 1 piece into a 12-by-6-inch rectangle about 1/3 inch thick, with a long edge facing you. In a small bowl, combine the brown sugar with the cinnamon. Spread 2 tablespoons of the butter on the dough and sprinkle with 2 tablespoons of the cinnamon sugar, leaving a 1-inch border at one long edge. Roll up the dough jelly roll-style and pinch to seal. Repeat with the remaining dough and cinnamon sugar.

4. Cut each roll into 8 slices. Arrange the slices in the cake pans, cut side up and about 1/2 inch apart. Cover with a damp towel and let rise in a warm place until the rolls rise slightly, about 30 minutes.

5. Preheat the oven to 375°. Bake the rolls for 30 minutes, or until golden. Meanwhile, combine all of the glaze ingredients and beat with mixer until soft. Spread on the hot rolls.

Makes about 30 rolls



  • Joy 9 YEARS AGO

    Great rolls. I love a great cinnamon roll recipe.

  • heather @ chiknpastry 9 YEARS AGO

    you really can’t go wrong with cinnamon rolls, and the glaze is a must! i think the breakfast dinner party is the way to go, but much better to be done for dinner!

  • Patricia Scarpin 9 YEARS AGO

    Last Saturday I almost made cinnamon rolls – was out of yeast, such a disappointment. Adding the ingredient to my grocery store list – your rolls are so beautiful I feel like grabbing one out of the screen!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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