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Joshua Weissman's cinnamon rolls.

Joshua Weismann
A delicious cinnamon roll recipe. Light and fluffy with just the right amount of filling.
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 12


  • stand mixer


The Dough

  • 580 grams All Purpose Flour I used High Gluten flour to give it a little more chew.
  • 107 grams Granulated Sugar
  • 6 grams Fine Sea Salt
  • 84 grams Unsalted Butter
  • 235 grams Luke Warm Whole Milk 100f
  • 7 grams Instant Yeast 9 grams if using dry active yeast.
  • 2 Whole Egg
  • 1 Egg yolk


  • 225 grams Brown Sugar
  • 17 grams Cinnamon
  • 84 grams Unsalted Butter

Vanilla Cream Cheese Glaze

  • 115 grams Cream Cheese
  • 90 grams Powdered Sugar
  • 1 tsp Vanilla Extract Original recipe calls for a half of a vanilla bean striped of it;s seeds. Since I had none I used extract instead.
  • 45 ml Whole Milk


The Dough.

  • To a stand mixer bowl add flower, sugar and salt. Whisk until combined. Once combined add 84g of softened butter. Incorporate with two forks.
  • In a cup add 235g of milk warmed to 100f and add yeast. Stir until dissolved.
  • Mix flower on medium low speed in stand mixer using the dough hook. Add yeast and milk mixture and eggs.
  • Mix for 3-4 min or until dough is smooth.
  • Plop dough into lightly flowered surface and kneed for 30 seconds to a minute.
  • Roll into a ball and place into lightly greased bowl and cover with damp towel or plastic wrap.
  • Let rise for 1 1/2 hours or until doubled.

The Filling

  • Combine brown sugar and cinnamon into a bowl. Whisk until Incorporated.

Back to the Dough

  • Lightly flour a surface and place your degassed dough onto it. Flatten dough and roll out a rectangle a little over 1/4 inch thick. Spread 84g of softened butter onto dough.
  • Take cinnamon/sugar and spread onto the dough evenly across the surface.
  • Tightly roll up from the long side until you have a thick log. Then using a serrated blade cut 2 inch size slices. ( 12 rolls )
  • Lightly grease a 9 x 13 baking dish and line pan with rolls into even rows of 3. Face tails towards each other and cover with plastic wrap for 30-45 min or until 1 1/2 times original size.
  • Remove wrap and place into oven at 375f for 15-20 min or until golden brown. Cool for 15 min.

The Glaze

  • Whip cream cheese on high speed until smooth. Blend in powdered sugar until smooth then mix in 45ml of whole milk. Once smoothed add half a vanilla bean ( 1 tsp vanilla extract if no bean ) scraped of it's seeds and whisk in.
  • Drizzle on the warm rolls after the 15 min of cooling time is over.


I highly recommend laying out all of your ingredients ahead of time like I did here. It makes things immensely easier.
Keyword baking, cinnamon rolls, joshua weissman