Arts & Culture

Follow Your Gut: Cinnamon Rolls

Let me preface these cinnamon rolls by saying if you don’t try making them, then you are seriously missing out. This is the most tried and true, practically holy grail recipe in my collection, which is why I saved them for my last installment of Follow Your Gut. These glorious buns are a little time consuming to make, but are so worth it. But enough droolinghere’s the recipe.


  • 2½ tsp. active dry yeast
  • ½ cup warm water
  • ½ cup sugar
  • ¾ cup warm homogenized milk
  • 2 large eggs
  • 7 Tbsp. butter, divided
  • 5½ – 6 cups flour


  • ½ cup butter, softened
  • 1½ cups packed light brown sugar
  • 2½ Tbsp. cinnamon
  • 1½ tsp. cornstarch


  • 4 oz. light cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup icing (confectioners) sugar
  • ½ Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Pinch of salt



  1. In a bowl of a standup mixer fitted with a dough hook, pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
  2. Meanwhile, melt 6 Tbsp. of butter in a microwave safe bowl, and set aside to cool.
  3. When the yeast mixture is ready, add the milk, eggs, and 6 Tbsp. melted butter. Mix on low, adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
  4. Lightly dust a work surface and take dough out and knead a few times by hand.
  5. Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
  6. While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
  7. When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18″x 24″ wide rectangle. Spread on the ½ cup softened butter. Leave a 1″ border around the edge.
  8. Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1″ of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
  9. Grease two 8×11″ pans and  place 6 rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled about 60-90 min.
  10. Preheat oven to 350 F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
  11. While the rolls are baking, make the icing. In a clean bowl of a standup mixer, add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
  12. When the rolls are finished baking, let cool for 5 min. then spread on half of the icing. Let cool further and spread on the additional icing.



Well, that’s a wrap on Follow Your Gut! I hope you liked this and all of my other recipes. Don’t hesitate to comment any questions or tell us if you made these marvelous cinnamon rolls! I truly love sharing my favorite recipes and looking forward to seeing you all interact with  them.


Recipe and photo credits


Noland, Tara. “Copycat Cinnabon Cinnamon Rolls.” Noshing With the Nolands, 25 June 2016,



  1. Elizabeth Webel

    This looks delicious, Webley! I absolutely love cinnamon roles. Have you ever tried putting a little coffee in with the icing? It adds just a little bit of flavor, but its amazing.

  2. This recipe is the one I always use!!! It’s also the only cinnamon roll recipe I found that ALWAYS works.

  3. yeast…I can’t do yeast…I’ve tried and even bought a thermometer but they don’t activate! *wails*

    • In this recipe all you have to do is let the yeast sit with sugar. As long as the yeast is not expired (that may be your issue) it should work out fine.