Description
A reliable, travel-friendly cinnamon roll recipe designed for outdoor brunches and meal prep. These rolls stay soft and sturdy during transport, making them perfect for picnics, camping, or busy weekends.
Ingredients
Scale
- 4 to 4.5 cups (500-550g) all-purpose flour
- 1/3 cup (75g) granulated sugar
- 2 teaspoons (7g) instant yeast
- 1 cup (240ml) whole milk, warmed
- 4 tablespoons (55g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened (for filling)
- 1/2 cup (100g) granulated sugar (for filling)
- 1/2 cup (100g) brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/4 cup chopped pecans or walnuts (optional)
- 4 ounces (115g) cream cheese, softened (for icing)
- 2 tablespoons (28g) butter, softened (for icing)
- 1.5 cups (180g) powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- In a stand mixer fitted with a dough hook, combine warm milk, melted butter, sugar, yeast, eggs, and salt. Mix on low until combined.
- Gradually add flour, one cup at a time, mixing on low until the dough comes together. Increase speed to medium and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- While dough rises, mix softened butter, brown sugar, granulated sugar, and cinnamon to form a spreadable paste. Fold in nuts if using.
- Punch down risen dough and roll out into a 12×18 inch rectangle on a floured surface.
- Spread the butter-sugar mixture evenly over the dough, leaving a border at the top edge.
- Tightly roll the dough into a log from the long side. Cut into 12 equal pieces using a sharp knife or dental floss.
- Place rolls cut-side down in a greased 9×13 inch baking pan, leaving space for expansion.
- Cover loosely and let rise again for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake for 20-25 minutes until golden brown. Internal temperature should reach 190°F (88°C). Cool in pan for 10 minutes.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy and spreadable.
- Spread icing over warm rolls. Let set before transporting in an insulated carrier.
Notes
For best results, use high-quality butter and cinnamon. If baking ahead, cool completely before covering to prevent sogginess. Rolls can be frozen for up to 3 months. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use coconut oil and oat milk.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 375
- Sugar: 28
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: cinnamon rolls, outdoor brunch, meal prep, picnic food, yeast dough, travel friendly breakfast, homemade cinnamon rolls