dough:

200ml (6 3/4 oz.) milk
50g (3 1/2 Tbsp.) butter
500g (3 2/3 cups) flour
75g (6 Tbsp.) sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
7g (2 tsp.) dry yeast
2 large eggs

  • heat milk and butter until melted
  • add dry ingredients to stand mixer bowl and pour in milk mixture
  • add eggs while mixing, and mix 7 minutes, until the dough is smooth and elastic
  • cover and let rise until the dough has doubled, about 1 hour

filling:

55g (1/4 cup) butter, softened
150g (2/3 cup) brown sugar
4 tsp. cinnamon

  • roll dough into large rectangle (about 18” wide) and spread with butter, leaving one edge dry
  • mix brown sugar and cinnamon and sprinkle over buttered dough
  • roll into a tight roll and slice into nine 2” or twelve 1.5” rolls
  • put rolls in buttered pan, cover, and let rise for 30-60 minutes
  • optional: refrigerate overnight before rising, and warm up in a 130°F oven in the morning
  • bake at 350°F for 22-25 minutes, until lightly golden, then cool in pan for 15 minutes

filling variants:

  • use nutella instead of the cinnamon filling
  • peel, thinly slice, and chop two granny smith apples, and saute them in half of the butter for 10 minutes. butter the dough with the remaining butter, top with brown sugar, and then spread the apple pieces on top before rolling

icing:

100g (3 1/2 oz.) cream cheese, softenened
1 Tbsp. simple syrup or milk
1/2 tsp. vanilla
1/4 tsp. salt
125g (1 cup) powdered sugar

  • mix cream cheese, syrup, and vanilla until runny
  • add salt and powdered sugar and mix until smooth

source: based on cranberry orange cinnamon rolls

01/07/2023: doing some cleanup and removing the “#3” from the title — these are the cinnamon rolls i make all the time and they should be just “cinnamon rolls”.