Recipe of the Month – September

Freya Emery-Monthly Recipe

Recipe of the Month

Cinnamon Rolls

Freya Emery (She/Her) // Editor-in-Chief

If you’re like me, you might be craving the colder, cozy autumn weather. I’ve been making tons of cinnamon rolls to get a taste of those rainy days. My roommates can back me up when I say our apartment has smelled like a bakery these past few months. Let me take you through my favorite cinnamon roll recipe from Monique at Ambitious Kitchen. Warning: not gluten-free or vegan-friendly — Sorry!


Prep Time: 2 hours

Cook Time: 20 Minutes  

Total Time: 2 Hours 20 minutes




For the dough:

¾ cup warm milk (I use oat milk and it works fine) (110 degrees F)

1 package quick-rise or active yeast (2 ¼ teaspoons)

¼ cup granulated sugar

1 egg plus 1 egg yolk at room temperature

¼ cup butter, melted (I prefer salted, but unsalted works, too)

3 cups bread flour, plus more for dusting (Reg Flour works fine)

3/4 teaspoon salt


For the filling:

2/3 cup dark brown sugar (light brown sugar also works)

1 ½ tablespoons ground cinnamon

¼ cup butter, softened


For the cream cheese frosting:

4 oz cream cheese, softened

3 tablespoons butter, softened

¾ cup powdered sugar

½ teaspoon vanilla extract



Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave-safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to a larger mixing bowl. Slowly stir in the yeast using a wooden spoon. Add in sugar, egg, egg yolk, and melted butter. Mix until well combined. Next, stir in flour and salt until a dough begins to form.


On a well-floured surface, knead dough for about 8-10 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky (meaning it’s sticking to your hands and feels like glue), add in 2 tablespoons more flour. 


Transfer the dough ball to a well-oiled bowl, and cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may take more or less time depending on the humidity and temperature in your home.


After the dough has doubled in size, transfer the dough to a well-floured surface and roll it out into a 14×9 inch rectangle. Spread softened butter over the dough, leaving an ¼ inch margin at the far side of the dough.


In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter. Heads up — this is pretty messy


Tightly roll the dough up, starting from the 9-inch side, and place the seam side down, making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.


Place cinnamon rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel, and let rise again for 30-45 minutes.


Preheat the oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.


To make the frosting: In a bowl, combine cream cheese and butter together, then slowly add powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

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