Just Cinnamon Bakersfield is a straightforward, no-fuss cinnamon roll recipe that delivers soft, tender spirals with a deep cinnamon-sugar filling and a simple vanilla glaze. It’s designed for home bakers who want classic, bakery-style cinnamon rolls without complicated techniques or hard-to-find ingredients. The dough comes together quickly, rises reliably, and bakes into golden rolls that pull apart easily—perfect for weekend breakfasts, brunches, or a cozy dessert.
Ingredients
- For the dough:
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (one packet) active dry yeast
- 1 teaspoon salt
- 3/4 cup (180 ml) whole milk, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 ml) water, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- For the filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 2 tablespoons ground cinnamon
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Proof the yeast: In a small bowl, combine the warmed milk, water, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- Make the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free spot for 1–1.5 hours, until doubled in size.
- Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined. Set aside.
- Roll out the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch (30×45 cm) rectangle, about 1/4-inch (6 mm) thick.
- Spread the filling: Evenly spread the cinnamon-butter mixture over the dough, leaving a 1-inch (2.5 cm) border along one long edge.
- Roll and cut: Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches (4 cm) thick.
- Second rise: Place the rolls in a greased 9×13-inch (23×33 cm) baking dish, cut side up, leaving a little space between each. Cover and let rise for 30–45 minutes, until puffy and almost doubled.
- Preheat and bake: While the rolls rise, preheat your oven to 350°F (175°C). Bake the rolls for 22–28 minutes, until golden brown on top and the centers are cooked through (internal temperature should reach 190°F / 88°C for fully baked dough, though this is not a food-safety requirement). If the tops brown too quickly, tent loosely with foil.
- Glaze: While the rolls bake, whisk together the powdered sugar, milk, and vanilla until smooth. Add more milk if needed to reach a pourable consistency.
- Finish: Remove the rolls from the oven and let cool for 5–10 minutes. Drizzle the glaze over the warm rolls and serve.
Tips
- Yeast temperature: Milk and water should be warm but not hot—about 110–115°F (43–46°C). Too hot will kill the yeast; too cool will slow the rise.
- Flour adjustment: Humidity affects dough. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add a teaspoon of milk.
- Cutting cleanly: Use unflavored dental floss or a very sharp knife to cut the rolls without squishing them. Wipe the knife between cuts for cleaner edges.
- Make ahead: After shaping, cover the rolls and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking.
Serving Suggestions
Serve these cinnamon rolls warm, straight from the oven, with the glaze dripping down the sides. They pair beautifully with a cup of black coffee, a glass of cold milk, or a simple fruit salad. For a richer treat, spread a little extra butter on top or serve with a side of vanilla ice cream.
Variations
- Add nuts: Sprinkle 1/2 cup (60 g) chopped pecans or walnuts over the filling before rolling.
- Use raisins: Soak 1/2 cup (80 g) raisins in warm water for 10 minutes, drain, and scatter over the filling.
- Cream cheese frosting: Beat 4 oz (115 g) softened cream cheese with 1 cup (120 g) powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Spread over cooled rolls.
- Spiced variation: Add 1/4 teaspoon nutmeg or cardamom to the filling for extra warmth.
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 5–8 minutes. If the glaze has set, you can refresh it with a tiny splash of milk.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons). Instant yeast doesn’t need proofing—just mix it directly into the flour. You can skip the first proofing step and let the dough rise once after shaping.
Why did my rolls turn out dense? Dense rolls usually mean the dough wasn’t kneaded enough, the rise was too short, or the oven temperature was too low. Make sure the dough doubles in size during the first rise, and don’t rush the second rise.
Can I freeze the unbaked rolls? Absolutely. After shaping, place the rolls in a greased baking dish, cover tightly, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then let rise at room temperature for 1 hour before baking as directed.
What if I don’t have a stand mixer? You can knead by hand—just knead for 8–10 minutes until the dough is smooth and elastic. It’s a good arm workout, but the result is the same.
How do I know when the rolls are done? The tops should be golden brown, and the center of a roll should feel firm when gently pressed. You can also insert an instant-read thermometer into the center of a roll—it should read 190°F (88°C) for fully baked dough.
Can I make these gluten-free? You can substitute a 1:1 gluten-free flour blend, but the texture will be slightly different and the rise may be less. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it, and expect a denser result.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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