Losers cinnamon rolls are a no-fuss, deeply satisfying take on classic cinnamon rolls. Instead of a finicky yeast dough, this version uses a soft, baking powder-leavened dough that comes together in minutes and bakes up tender, with a gooey cinnamon-sugar center and a thick cream cheese glaze. It’s the kind of weekend baking project that feels special but doesn’t demand a lot of time or skill—perfect for beginners and anyone who wants a warm, homemade treat without the wait.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for rolling
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) whole milk, cold
- For the filling:
- 1/2 cup (100 g) packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 4 tablespoons (55 g) unsalted butter, very soft
- For the glaze:
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or an 8-inch square baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces.
- Pour in the cold milk and stir with a spatula until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently 4–5 times, just until it comes together. Do not overwork.
- Roll the dough into a rectangle about 12×9 inches (30×23 cm) and about 1/4-inch thick. It doesn’t have to be perfect.
- In a small bowl, mix the brown sugar and cinnamon. Spread the soft butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the butter, pressing it in lightly.
- Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife, slice the log into 8 equal rounds (about 1 1/2 inches each).
- Place the rolls cut-side up in the prepared pan, spacing them evenly. They will spread as they bake.
- Bake for 22–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.
- While the rolls bake, make the glaze: beat the cream cheese and powdered sugar together until smooth. Add the vanilla and 2 tablespoons of milk, beating until pourable. Add the remaining tablespoon of milk if needed.
- Drizzle the glaze over the warm rolls (or spread it if you prefer a thicker layer). Serve warm.
Tips
- Don’t overmix the dough: Overworking develops gluten, making the rolls tough. Mix just until the dough comes together, and knead only a few times.
- Use cold milk and butter: Cold ingredients help the baking powder create a light, tender crumb. If your kitchen is hot, chill the milk and butter before starting.
- Slice with a sharp knife: A serrated knife or unflavored dental floss gives cleaner cuts than a dull blade, which can squish the dough.
- Glaze while warm: The glaze soaks into the rolls slightly when applied warm, creating that gooey texture. If you prefer a distinct glaze layer, wait until they’re fully cool.
Serving Suggestions
Serve these cinnamon rolls warm, straight from the oven, with a cup of strong coffee or a glass of cold milk. They’re perfect for breakfast, brunch, or an afternoon snack. For a more decadent treat, add a scoop of vanilla ice cream on top—the contrast of hot roll and cold ice cream is irresistible.
Variations
- Add nuts: Sprinkle 1/2 cup (60 g) of chopped pecans or walnuts over the filling before rolling for extra crunch.
- Swap the glaze: Use a simple powdered sugar–milk glaze (1 cup powdered sugar + 2–3 tablespoons milk) if you don’t have cream cheese, or add a teaspoon of maple syrup to the glaze for a maple twist.
- Make them savory: Omit the cinnamon and sugar, and instead fill with shredded cheddar and chopped jalapeños for a savory version. Reduce the glaze to a simple drizzle of melted butter.
- Add dried fruit: Mix 1/2 cup (80 g) of raisins or dried cranberries into the brown sugar filling.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave a single roll for 15–20 seconds, or warm the whole batch in a 300°F (150°C) oven for 5–7 minutes. The glaze will melt slightly, which is fine. You can also freeze unglazed rolls for up to 1 month; thaw overnight in the fridge and reheat as above, then glaze.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough through step 5, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, then slice and bake as directed. You may need to add a couple of minutes to the baking time.
Why are my rolls dry? Dry rolls usually come from overbaking or too much flour. Check them at 20 minutes and remove as soon as they’re golden. Also, measure flour by spooning it into the cup and leveling off, rather than scooping directly, which packs in extra flour.
Can I use buttermilk instead of milk? Yes, buttermilk adds a slight tang and makes the rolls even more tender. If you don’t have buttermilk, add 1 teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes.
How do I know when they’re done? Insert a toothpick into the center of a roll; it should come out clean or with a few moist crumbs. The internal temperature should be around 200°F (93°C) if you want to check with a thermometer.
Can I double the recipe? Absolutely. Double all ingredients and use a 9×13-inch pan. Bake for the same time, but check at 22 minutes—the larger pan may need a few extra minutes.
Are these safe to eat if left out overnight? Because they contain dairy (butter, milk, cream cheese), they should not sit at room temperature for more than 2 hours. Refrigerate leftovers promptly.
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