Cinnamon rolls will always be nostalgic for me because when I was a child, my parents used to bring my brother and me to the U.S. every Christmas. The smell of walking through a shopping mall food court and past a Cinnabon store is burned into my memory—so whenever I bake cinnamon rolls and the smell fills my kitchen, that memory comes rushing back. I hope you love these too.


  • 3 cups (450g) bread flour or all-purpose flour
  • 1/4 cup (50g) sugar
  • 1 tsp salt
  • 3/4 cup (187ml) whole milk
  • 2 & 1/2 tsp instant yeast
  • 1 egg
  • 1/4 cup (57g) unsalted butter
  • 2 tsp vanilla paste or essence/extract
  • 1/2 cup (125ml) heavy cream
  • filling: 3/4 cup (150g) brown sugar, 2 tsp cinnamon, 1/3 cup (75g) unsalted butter
  • frosting: 1/2 cup (115g) cream cheese, 1/4 cup (57g) unsalted butter, 2 cups (260g) powdered sugar, vanilla paste or essence/extract, 1 tbsp heavy cream


  1. Warm milk in the microwave for around 15-20 seconds, then add yeast and sugar. Let sit for several minutes at room temperature until foamy, then add egg, melted butter, vanilla, salt, and flour. Knead until a smooth dough forms.
  2. Cover and let rise at room temperature for 90 minutes, until doubled in size.
  3. Punch down dough, then roll out into a rectangle and smear with butter, then sprinkle liberally with brown sugar and cinnamon. Pat down with hands to make sure it sticks.
  4. Roll up and cut into 10-12 pieces depending on size preference (I used dental floss to do this), then arrange in a pan and cover. Let rise for another 30-45 minutes at room temperature.
  5. Preheat oven to 175 degrees Celcius, then heat cream for 20-25 seconds in the microwave and pour around rolls before baking. Bake for approximately 30 minutes, or until tops of cinnamon rolls are slightly golden brown.
  6. Make frosting by beating room temperature cream cheese and butter together until light and fluffy, then gradually add powdered sugar, vanilla, and cream.
  7. Frost cinnamon rolls while slightly warm.

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