Somewhat Simple

Brown Sugar Cinnamon Rolls



Hello again, Somewhat Simple readers! I’m excited to share one of my favorite recipes with you today! To me, cinnamon rolls are pretty much the ultimate comfort food. I love mine soft and moist and dripping with delicious cream cheese glaze. These brown sugar cinnamon rolls fit the bill perfectly! I think a good cinnamon roll can turn even the worst day around, and put a smile on the saddest little face. At least, that’s how it works at my house!


I will confess that cinnamon rolls have been tricky for me in the past. I’ve tried what seems like a million recipes and haven’t been successful, so I was thrilled when I stumbled across this recipe and it worked for me the very first time. And not only did it work, it also made some of the most delicious cinnamon rolls I’ve ever tasted. Yum! You have got to try these delicious cinnamon rolls for yourself!


Brown Sugar Cinnamon Rolls

for the rolls:

3/4 cup buttermilk, warm (or milk + a splash of vinegar)

6 tablespoons butter, melted and cooled

3 large eggs

4 1/4 cups flour

1/4 cup sugar

2 1/4 teaspoons instant yeast

1 1/4 teaspoons salt

for the filling:

1/2 cup butter, room temperature

1 cup brown sugar

2 teaspoons cinnamon

for the glaze:

1 1/2 cups powdered sugar

2 ounces cream cheese, softened

3 tablespoons milk

1/2 teaspoon vanilla

Combine the buttermilk and butter in a measuring cup. In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. With the mixer on low speed, add the buttermilk mixture and eggs, and mix until the dough comes together. Knead until smooth and elastic. If the dough is too stick add more flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. Cover and let rise 2 – 2 1/2 hours, or until doubled in size.

When the dough has risen, grease or line with parchment paper a 9 x 13 baking dish. Punch the dough down and press it into a 12 x 16 inch rectangle. Brush the 1/2 cup butter over the dough, leaving a 1/2 inch border on all sides. Sprinkle the brown sugar and cinnamon over the dough, pushing the sugar mixture gently into the dough with your hands. Roll the dough into a tight log, seam side down. Cut the dough into twelve even sized rolls using a serrated knife. Place cut side down in prepared baking dish. Cover and let rise 1 – 1 1/2 hours, until doubled.

While the dough is rising, preheat the oven to 350. Bake the rolls for 22-25 minutes, until lightly golden and cooked through. Remove and let cool for a few minutes. Whisk together the powdered sugar, cream cheese, milk, and vanilla, and drizzle it over the warm rolls. Enjoy!

adapted from Mel’s Kitchen Cafe


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