Losers NYC, a popular bar in Manhattan’s East Village, is famous for its indulgent, oversized cinnamon rolls that blur the line between breakfast and dessert. This copycat recipe recreates that signature soft, pillowy dough, swirled with a deep brown sugar-cinnamon filling and topped with a tangy cream cheese frosting. It works because it uses a rich brioche-style dough and a two-stage rise, giving you that bakery-quality texture at home.
Ingredients
- For the dough:
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 3 1/2 cups (455 g) all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- For the filling:
- 1/2 cup (115 g) unsalted butter, very soft
- 1 cup (220 g) packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- For the frosting:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Bloom the yeast: In a small bowl, combine the warm milk and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is dead—start over.
- Make the dough: In a large mixing bowl or the bowl of a stand mixer, whisk the yeast mixture with the sugar, egg, egg yolk, and melted butter. Add the flour and salt. Mix on low speed until a shaggy dough forms, then knead on medium-low for 8–10 minutes (or by hand on a floured surface for 12 minutes) until smooth and elastic. The dough should be slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (75–80°F / 24–27°C) for 1 to 1 1/2 hours, until doubled in size.
- Make the filling: In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Keep the softened butter separate.
- Roll and fill: Punch down the dough. On a lightly floured surface, roll it into a 12×18-inch (30×45 cm) rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the sugar mixture over the butter, pressing it gently into the dough.
- Shape the rolls: Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut into 8 equal slices (about 2 inches / 5 cm wide).
- Second rise: Place the rolls cut-side up in a buttered 9×13-inch (23×33 cm) baking dish or a 10-inch (25 cm) cast-iron skillet, leaving a little space between them. Cover loosely and let rise again for 45–60 minutes, until puffy and nearly doubled.
- Preheat and bake: About 20 minutes before baking, preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until golden brown on top and the center rolls reach 190°F (88°C) on an instant-read thermometer. If the tops brown too quickly, tent loosely with foil.
- Make the frosting: While the rolls bake, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until fluffy. Add milk a teaspoon at a time until you reach a pourable consistency.
- Finish: Let the rolls cool in the pan for 5–10 minutes. Spread or drizzle the frosting over the warm rolls (not piping hot, or it will melt into a glaze). Serve immediately.
Tips
- Use a thermometer for liquids: Milk that’s too hot (above 120°F / 49°C) will kill the yeast; too cool won’t activate it. Aim for 110°F (43°C).
- Don’t over-flour the dough: It should be soft and slightly tacky. Adding too much flour yields dense, dry rolls.
- Chill the dough if it’s too sticky: If the dough is hard to handle, refrigerate it for 20–30 minutes before rolling—it will firm up without harming the yeast.
- Cut with floss for clean slices: A knife squishes the rolls; dental floss slides through cleanly. Use unflavored floss.
Serving Suggestions
Serve these cinnamon rolls warm, straight from the pan, with extra frosting on the side. They’re perfect with a cup of black coffee or cold milk. For a dessert twist, warm them under the broiler for a minute and top with a scoop of vanilla ice cream.
Variations
- Sticky pecan: Omit the cream cheese frosting. Instead, spread 1/2 cup (120 ml) maple syrup and 1 cup (100 g) chopped pecans in the bottom of the pan before adding the rolls. Bake as directed, then invert onto a platter.
- Apple cinnamon: Add 1 cup (150 g) finely diced peeled apple to the filling along with the sugar mixture.
- Chocolate chip: Sprinkle 1/2 cup (90 g) mini chocolate chips over the filling before rolling.
- Vegan: Substitute the milk with almond milk, the butter with vegan butter, and the egg with 1/4 cup (60 ml) unsweetened applesauce. The texture will be slightly less rich.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave a single roll for 20–30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. If reheating frosted rolls, do so gently to avoid melting the frosting completely. You can also freeze unbaked rolls: after shaping, place them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then let rise at room temperature for 1 hour before baking.
Frequently Asked Questions
Can I make these ahead of time? Yes. After shaping the rolls, cover the pan and refrigerate overnight. The next morning, let them sit at room temperature for 1 hour before baking (they’ll need a longer second rise). Bake as directed.
Why did my rolls come out dense? Dense rolls usually mean the dough was over-floured, under-kneaded, or didn’t rise long enough. Make sure your yeast is fresh and your kitchen is warm enough for the rise.
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 teaspoons) but skip the blooming step—mix it directly into the flour. You may need to add 10–15 minutes to the first rise.
How do I know when they’re done? The tops should be deep golden brown, and the internal temperature of the center rolls should read 190°F (88°C) on an instant-read thermometer. If you don’t have a thermometer, insert a skewer into the center—it should come out clean.
Can I reduce the sugar? You can cut the filling sugar to 3/4 cup (165 g), but the rolls will be less gooey and the frosting will taste sweeter in contrast. The dough itself has only 1/4 cup sugar, so it’s not overly sweet.
Why is my frosting runny? If the rolls are too hot when you add the frosting, it will melt and run off. Let them cool for 10–15 minutes. Also, make sure the cream cheese and butter are softened but not melted.
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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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