Cinnamon Rolls (1 Rise Only)
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This is originally mentioned in THIS Instagram Post.
This original recipe is from Sally’s Baking Addiction. I have added weight measurements and edited the frosting.
Ingredients: DOUGH
344g all-purpose flour
~120g of it was AP flour + cornstarch. approximately 30g cornstarch
50g cane sugar
3g salt
180g coffee creamer.I used this because I didn’t have milk. 90% with 10% water so it wasn’t too sweet
3 tbsp butter, salted
8g instant yeast, 1 standard packet
1 egg
Ingredients: FILLING
344g all-purpose flour
3 tbsp butter, softened
67g light brown sugar
1 tbsp cinnamon OR pumpkin pie spice OR apple pie spice. I used pumpkin pie spice to offset the creamer’s sweetness :)
Ingredients: Icing
powdered sugar
water, WAY LESS THAN YOU THINK
Tools:
8×8’’ baking dish
stand mixer (optional)
bench scrape (optional)
muffin liners (optional)
Directions:
Mix flour, cane sugar, and salt in a large bowl.
Heat up butter and coffee creamer/milk until melted and only WARM TO THE TOUCH. You should be able to touch it without wincing. (110°F/43°C)
Add yeast directly into the butter and creamer mixture and stir to combine.
If using a stand mixer, add the dry ingredients into the stand mixer bowl.
Add butter, creamer, and yeast mixture into the bowl and mix with paddle attachment until a VERY wet dough forms.
Use your hands to knead the dough additionally in a big bowl or a surface for additional 5 minutes.
Cover and let dough rest for 10 minutes. Work on step 8.
Mix softened butter, brown sugar, and cinnamon/pie mixture together until fully mixed.
To quickly soften the butter, use this trick.
After the dough has rested for 10 minutes, roll it out onto a clean work surface into a 14’’x8’’ rectangle. I like to use a tape measure for general accuracy.
Add the butter-sugar mixture to the cinnamon roll, leaving about 0.5’’ space from all the edges.
Lightly and *loosely* roll into a 14’’ log and cut into 12 pieces. Each piece should be about 1’’ thick.
Add parchment paper or lightly grease your 8×8’’ baking dish. Add 9 pieces into your dish, evenly spaced.
Optionally, place the last 3 pieces in muffin liners and bake in a separate baking dish to avoid waste. These pieces will become more like individual rolls and might be harder than the main dish.
Cover and let proof for 90 minutes.
Preheat oven to 375F and bake for 26 minutes on a middle rack. While this is baking, make your icing.
Icing is 95% powdered sugar, 5% water. For a large cup of sugar, add a little splash at a time for the powdered sugar glaze. Mix aggressively to assess viscosity. ADD WATER SLOWLY. You will be surprised at how much powdered sugar is needed for a small amount of glaze.
When the cinnamon rolls come out of the oven, add the glaze immediately.
Let cinnamon rolls cool slightly on a wire rack before serving. Enjoy while hot!
FAQ:
Q: What if I want a cream cheese frosting instead?
The original recipe has a phenomenal cream cheese frosting to refer to: link.
Q: Why did you add cornstarch?
1) I wanted to see if the overall texture would turn out finer or softer (see DIY Cake Flour recipe). Since I only converted about 1/3 of the total flour by weight into “cake flour,” this experiment was inconclusive as of 3/4/26.
Q: Why did you substitue creamer instead of getting milk?
A lot of casual baking that I do for myself (aka not for recipe creation), I will substitute dairy I have with what it calls for to cut cost, reduce waste, and see if the various dairies yield different outcomes. I’ve found that most subs for milk (think creamer, heavy cream, plant milk, even diluted yogurt) work flawlessly. :)
