Using all-purpose rather than bread flour keeps the dough tender and light.
Baking soda regulates the dough’s pH, helping it brown in the oven.
Unflavored dental floss or butcher’s twine cuts through the dough without squishing it flat.
Cinnamon rolls are the harbinger of a lazy morning, filling the kitchen with an aroma of butter, cinnamon, and freshly baked bread that announces it’s time to sit down. With each puffy swirl of dough dripping with cream cheese frosting, there’s really no way to tackle one standing up. These are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.
Active:45 mins
Total:10 hrs
Makes:12 cinnamon rolls
Ingredients
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For the Frosting:
4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
2 teaspoons (10ml) vanilla extract
5 ounces powdered sugar (about 1 1/4 cups; 141g)
For the Filling:
4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
6 ounces light brown sugar (3/4 cup, gently packed; 170g)
1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
1/2 teaspoon grated nutmeg
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
