Cinnamon Rolls

Soft, pillowy, and loaded with cinnamon-sugar filling — these are the cinnamon rolls your kitchen has been waiting for. This is our go-to recipe at Grand Valley Bread, and once you make them, you'll understand why.

Ingredients

🍞 Dough

• 6 cups (815g) all-purpose flour
• 1 tablespoon active dry yeast
• 1½ cups (354ml) warm milk
• ¾ cup (150g) sugar
• ½ cup (113g) butter, softened
• 1 teaspoon salt
• 3 eggs

🍂 Cinnamon Filling

• 1½ cups (312g) brown sugar
• 3¾ tablespoons ground cinnamon
• ½ cup (113g) butter, softened

🧁 Cream Cheese Icing

• 1 cup (227g) butter, softened
• 3 cups (300g) powdered sugar
• 2 packages (450g total) cream cheese, softened
• ½ teaspoon vanilla extract
• ⅓ teaspoon salt

Instructions

Step 1 — Make the Dough

Dissolve the yeast in the warm milk and set aside for 5 minutes until foamy. In a large bowl, whisk together the flour, sugar, and salt. Add the milk-yeast mixture, eggs, and softened butter. Mix and knead for 5–10 minutes until the dough is smooth and the butter is fully incorporated. The dough should be slightly sticky — add a little extra flour or milk as needed to reach the right consistency.

Step 2 — First Rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1.5 hours.

Step 3 — Shape the Rolls

Once doubled, punch the dough down and knead it into a tight ball. Let it rest for 5–10 minutes. On a lightly floured surface, roll the dough out into a rectangle approximately 1cm thick.

Step 4 — Add the Filling

Mix the brown sugar and cinnamon together in a bowl. Spread the softened butter evenly over the entire surface of the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top. Starting from the long edge, roll the dough into a tight log.

Step 5 — Cut & Second Rise

Slice the log into pieces about 7cm (2¾ inches) in length. Place the rolls upright in a greased baking pan, leaving enough space between each roll to double in size. Cover and let rise again until doubled, about 45–60 minutes.

Step 6 — Bake

Preheat your oven to 190°C (375°F). Bake the rolls for approximately 25 minutes, or until light golden brown on top and cooked through.

Step 7 — Make the Icing

While the rolls bake, beat the butter and cream cheese together until smooth and fluffy. Add the vanilla extract, then gradually add the powdered sugar, whipping until light and creamy. Season with salt.

Step 8 — Ice & Serve

As soon as the rolls come out of the oven, spread the cream cheese icing generously over the top while they're still hot. The icing will melt slightly into every swirl — exactly as it should be. Serve warm and enjoy!

Baker's Tips

• Warm milk matters: Make sure your milk is warm (not hot) — around 38–43°C (100–110°F) — so it activates the yeast without killing it.
• Tight roll = defined swirls: Roll the log as tightly as possible for beautiful, distinct layers inevery slice.
• Make ahead: After cutting, cover the rolls and refrigerate overnight for a slow second rise. Bake fresh in the morning!