She laughs

Heather’s Famous Cinnamon Rolls

I’ve never been much of a baker but in October of 2019 when I went to Townsville, Australia I was working in the kitchen at the YWAM base where I was living and volunteering. While there I learned a recipe for cinnamon rolls from the head cook. Her recipe was amazing, I just changed a couple of things and started baking cinnamon rolls every Saturday for all the other students on the base. 

The recipe I used was enough for about 60 rolls, so I’ve changed it to make about 15 instead. 


Yeast Mixture

1/3 cup very warm water

2 1/4 tsp active dry yeast

1/4 tsp sugar

Dough Mixture

1/2 cup sugar

1/3 cup buttermilk

1/2 cup whole milk

6 tbs melted butter

2 tbs oil (I used vegetable, or canola)

2 tbs vanilla

2 eggs, slightly beaten

1 tsp salt

1 tsp baking powder

4 cups sifted flour

Filling Mixture

1 cup dark brown sugar

2 tbs cinnamon

1/2 cup melted butter


4oz softened cream cheese

2 1/2 tbs melted butter

2 tsp vanilla

1/4 cup milk

1/2 cup powdered sugar


In a small bowl mix together the yeast mixture, let sit 5 minutes or until puffy. Pour mixture into large bowl or standing mixture, add in sugar, buttermilk, whole milk, butter, oil, vanilla, and eggs. Mix until combined. Gradually add in the sifted flour, add the salt and baking powder at the same time as the flour. Mix on medium speed until well combined and the dough is smooth and not sticking to the sides of the bowl or your finger, you may have to add up to a cup more of flour to reach the desired texture. Place the ball of dough into a large greased bowl, cover, and let sit in a warm place for about an hour or until double in size. 

After the dough has risen, roll out on a floured surface into a large rectangle. The dough should be about 1/3 of an inch thick. Mix together the dark brown sugar and cinnamon for the filling mixture, then add the butter. Spread mixture over rolled out dough until the surface is covered. Rolling lengthwise, roll the dough away from you. Use a sharp knife or unflavored floss to cut rolls, they should be about two inches thick. Place rolls into a baking pan, they can be touching but don’t overcrowd them so they have space to rise. Cover again and let rise in a warm place for about 45 minutes. (I usually put them in an oven set to 150 degrees Fahrenheit (65 degrees Celsius) for about 15 minutes because I’m impatient) After the rolls have risen raise the temperature of the oven to 350 F (175 C) and bake for about 10 minutes or until golden brown and not too squishy in the middle. 

While the rolls are baking, you can make your glaze. In a medium bowl cream together cream cheese and sifted powdered sugar, add in the butter and mix well. Add the vanilla and slowly add the milk until desired thickness is reached (you may need more or less than the recipe calls for)

Once the rolls are done spread that glaze all over the top and enjoy!

You can also store them in an airtight container for up to 5 days (They usually don’t make it that long though 😉 ) 

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