Cinnamon Rolls with Cream Cheese Frosting

After making a loaf of bread (cinnamon-oat) I realized I still have a big chunk of the no-knead dough sitting in the fridge. I mentally debated between a braided challah and another loaf of bread but for some reason ended up making cinnamon rolls.

I used my latest grocery find, roasted Saigon cinnamon which has a deeper aroma and darker color. How it differs from the usual ground cinnamon I use remains to be seen but the wonderful roasted aroma does hold a lot of promise.

The first step is mix 2 tbsp ground cinnamon with a cup of light brown sugar

Then roll out the dough in a floured work space into a 15x9 rectangle- don't worry if it's not a perfect rectangle

Brush the top with melted butter

Sprinkle with the brown sugar-ground cinnamon mixture

Sprinkle dried cranberries or raisins all over the cinnamon-sugar mix

Roll up the dough starting from the longer side and pinch edges to seal. Cut into 12-16 slice.

It's not like it's my first time to make bread but some lazy spirit possessed me to use only one pan so that this is how it looks pre baking- very little space in between each rolls.

But they were cooked through anyhow

Like sardines they're cramped up though .... I just did these buns a disservice!
They could have been real beauties :-( But after spreading the top with cream cheese frosting- it looked better. See what cosmetics can do?

And the rolls are soft and pillow-y inside

So delicious... and I think the roasted Saigon cinnamon will be another pantry regular in our house :-)

For the cream cheese frosting you need:

half a pkg cream cheese - room temp
1 cup confectioner's sugar
1/2 stick unsalted butter
1/2 tsp vanilla extract

Using an electric mixer, beat all ingredients together until creamy and smooth
Stir in half a teaspoon of pure vanilla extract and continue mixing
Spread on cinnamon rolls and refrigerate any left over frosting


  1. These look amazing! I was just curious, do you end up with a lot of the cinnamon/sugar mix in the bottom of your pan? and if not, how do you avoid it?

  2. Thank you! I don't think that could be totally avoided- minimized a little maybe by mixing white and brown sugar (I was running low on brown sugar and had to mix what I had with white so it helped in a way)and brushing the dough with milk instead of softened or melted butter before sprinkling the cinnamon-sugar mix. Mine oozes a little bit as well but in a good way. One of my friends actually asked me for the last roll in the pan just so she could scrape the cinnamon sugar crust at the bottom of the pan. I wouldn't worry about it as long as it's not a lot that it turns into sticky buns :-)

  3. Thanks for your advice! I'll definitely try the milk rather than butter next time. I was really looking for a way to minimize that bottom loss, but it isn't that much. I wasn't sure if it was normal too!

  4. You're very welcome! Don't worry about a little oozing here and there... it makes the buns more delish IMO.


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