These cinnamon rolls bake up beautifully pillowy, fragrant, and rich with a buttery honey filling. Finished with a generous layer of silky cream cheese glaze that melts over the warm buns, they make an elegant breakfast or afternoon treat. The recipe is straightforward and dependable: mix, proof twice, bake, and serve.
Ingredients
For the dough:
- All-purpose flour — 5 cups | 600 g
- Warm milk (86–95°F | 30–35°C) — 1 1/4 cups | 300 ml
- Active dry yeast — 0.25 oz | 7 g (or 0.75 oz | 21 g fresh yeast)
- Neutral vegetable oil — 1/2 cup | 110 g
- Powdered sugar — 2/3 cup | 80 g
- Vanilla sugar — 2 tbsp | 25 g
- Salt — 1 tsp
For the filling:
- Soft unsalted butter — 1/2 cup | 110 g
- Light brown sugar — 1 cup | 200 g
- Floral honey — 1/4 cup | 70 g
- Ground cinnamon — 2 1/2 tsp
- Cream, 10–33% — 1–2 tbsp (only if the mixture feels too thick)
For the glaze:
- Cream cheese — 6.2 oz | 175 g
- Soft unsalted butter — 2.8 oz | 80 g
- Powdered sugar — 2/3 cup | 80 g
- Cream — 2.5–3.4 fl oz | 40–50 ml
Step-by-Step Recipe
- Warm the milk to 86–95°F | 30–35°C. Add the powdered sugar and vanilla sugar, whisk in the dry yeast, and let stand for 10 minutes until lightly foamy. (If using fresh yeast, crumble it into the milk and activate it the same way.)
- Add the vegetable oil and salt. Gradually add the flour and knead into a soft, slightly sticky dough. Knead for 7–10 minutes until smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and leave in a warm place for 60–90 minutes, until doubled in size.
- For the filling, beat the soft butter with the brown sugar, honey, and cinnamon until smooth and spreadable. If it feels too stiff, add 1–2 tbsp of cream.
- Punch down the risen dough and roll it out into a rectangle about 18 x 12 in | 45 x 30 cm. Spread the filling evenly, leaving a 1/2–3/4 in | 1–2 cm border along the far edge.
- Roll up tightly from the long side and cut into 12 equal pieces. Arrange in a 10 x 14 in | 25 x 35 cm baking pan lined with parchment, leaving a little space between them.
- Cover and let rise for another 25–30 minutes. Preheat the oven to 356°F | 180°C.
- Bake for 22–28 minutes, until golden on top and the crumb springs back softly.
- For the glaze, beat the cream cheese and soft butter until smooth. Add the powdered sugar, then drizzle in the cream little by little until creamy and glossy.
- Spread the glaze over the warm, not hot, rolls. Let stand for 10 minutes and serve.
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Tips and Variations
- Flour: go by texture — the dough should be soft and just slightly sticky. Strong flour may need an extra 1/4–1/2 cup | 20–30 g.
- Sugar: light brown sugar gives the filling caramel notes, but white sugar also works.
- Spices: add a pinch of ground cardamom for a Scandinavian accent.
- Make ahead: shape the rolls in the evening, cover, and refrigerate. In the morning, let them come to room temperature and rise for 40–60 minutes, then bake.
- No honey: replace it with maple or invert syrup, or add 1 tbsp of milk to the filling.
Serving and Storage
Serve warm. Store leftovers at room temperature, covered, for up to 1 day, or in the refrigerator for up to 3 days. Reheat for 5–7 minutes at 300°F | 150°C or 20–30 seconds in the microwave, then add a little fresh glaze if you like.
Nutrition
| Serving | 1 roll out of 12 |
|---|---|
| Calories | ≈ 580 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 29 g |
| Carbohydrates | ≈ 76 g |
| Sugars | ≈ 38 g |
| Sodium | ≈ 260 mg |
FAQ
Can I use fresh yeast instead of dry yeast?
Yes. Use about 0.75 oz | 21 g fresh yeast instead of 0.25 oz | 7 g dry yeast. Crumble it into warm milk with sugar and let it foam for 10 minutes.
What can I use instead of brown sugar in the filling?
Regular white sugar works, or a mix of white sugar with a little honey or maple syrup for a caramel note.
Can I freeze the rolls?
Yes. Freeze cooled rolls without the glaze for up to 2 months. Reheat at 320°F | 160°C for 10–12 minutes and add fresh glaze before serving.