Breakfast & Brunch
Creating Bob's Red Mill cinnamon rolls transforms weekend mornings into a cozy ritual—warm, spiced swirls of dough wrapped in cinnamon-sugar perfection, topped with velvety cream cheese frosting. The secret lies in their high-quality flour and pure cinnamon, which deliver that signature aroma and tender crumb you can't get anywhere else.
I've perfected this recipe over years of baking, ensuring every bite delivers the right balance of sweetness and spice.
What sets these apart is the foolproof dough that comes together in just 30 minutes of prep, followed by a 30-minute bake that fills your kitchen with that irresistible cinnamon scent.
The filling uses Bob's Red Mill's premium cinnamon for authentic warmth, while the cream cheese frosting adds a tangy contrast that makes these rolls impossible to resist. The texture is what truly impresses—soft, pillowy dough with perfectly caramelized edges that hold up to the sweet filling.
These cinnamon rolls are designed for weekend breakfasts or special occasions, but they're simple enough for weeknights too. The dough rises overnight in the fridge, so you can wake up to the smell of baking cinnamon rolls without any morning stress.
Once baked, the rolls stay warm and fresh for hours, making them perfect for brunch gatherings or family breakfasts. The cream cheese frosting isn't just decoration—it's the finishing touch that takes these rolls from good to unforgettable.
Whether you're a seasoned baker or trying this for the first time, this recipe delivers restaurant-quality results with minimal effort. The key is patience—letting the dough rest and the filling set properly ensures every roll turns out perfectly.
Once you try these with Bob's Red Mill ingredients, you'll never go back to store-bought again. Let's get baking!
Ingredients for bob's red mill cinnamon roll
Twelve ingredients, twelve perfect rolls—Bob's Red Mill flour and cinnamon make all the difference.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill All-Purpose Flour 🌾 | 4 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¼ cup | Divided for dough and filling |
| Instant Yeast 🍞 | 2 ¼ tsp | Single-use packet preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Milk 🥛 | ¾ cup | Warm to 110°F |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Bob's Red Mill Pure Cinnamon 🌶️ | ½ cup | For filling and dough |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 2 cups | For frosting |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for frosting |
| Salt 🧂 | ½ tsp | Fine sea salt |
The Bob's Red Mill flour is non-negotiable here—its high protein content gives you that signature tender crumb. Grab the all-purpose blend from their website or any major grocery store's baking aisle. For the cinnamon, stick to their pure cinnamon (not the ground spice blend)—it's what delivers that authentic warmth. The butter should be cold and cubed when you mix it in, or you'll end up with a greasy dough. I always buy Land O'Lakes unsalted butter for this recipe; it melts beautifully without overpowering the cinnamon flavor. If you're using a single-use yeast packet, check the expiration date—old yeast won't activate properly, and you'll end up with flat rolls.
No vanilla extract? Vanilla bean paste works too, but pure extract is ideal. Running short on brown sugar? Substitute white sugar plus 1 tsp molasses for the filling, though it won't caramelize as nicely. The cream cheese frosting is where people usually cut corners, but full-fat Philadelphia cream cheese is worth the splurge—it whips up lighter and tastes richer. For a dairy-free option, Kite Hill almond milk cream cheese works surprisingly well. Pro tip: if your kitchen gets too warm during rolling, chill the dough for 15 minutes before shaping—it makes the filling stay put instead of oozing out during baking.
These rolls keep beautifully—3 days at room temperature covered with a towel, or up to 2 weeks in the fridge wrapped tightly. For freezing, bake them first, then wrap individually in plastic wrap and store in a ziplock bag. Reheat in a 300°F oven for 10 minutes to restore that fresh-out-of-the-oven texture. The frosting can be made a day ahead and stored in the fridge—just whip it again before serving. I always make a double batch of filling and frosting; leftover frosting freezes for 3 months and works great on scones or pancakes.
Why You'll Love This Recipe
- No Yeast Nightmares: I’ve ruined cinnamon rolls with yeast before—this recipe uses instant yeast that dissolves right into the warm milk. No kneading, no waiting for proofing drama. Just mix, let it sit for 10 minutes, and roll. That’s the kind of baking I can handle.
- Warm Spice Magic: The Bob’s Red Mill flour gives these a tender, slightly nutty base, but it’s the cinnamon-sugar swirl that steals the show. That first bite—soft dough, gooey butter, and a crackly top—tastes like a hug from a bakery. (Yes, even on a Tuesday.)
- Breakfast or Dessert: Honestly, I make these for both. Slather them in cream cheese for breakfast or dust with powdered sugar for dessert. They freeze like champs too—just reheat in the oven, and no one will guess they’ve been sitting in the freezer for weeks.
- Budget-Friendly Crowd-Pleaser: This recipe feeds 12 for under $10, and the leftovers? They disappear faster than I can say “second helping.” The milk and butter make them rich without breaking the bank, and the Bob’s Red Mill flour stretches every ingredient. My college roommate still asks for this one.
Step-by-step instructions for bob's Red Mill cinnamon rolls
Here's how to create tender, fluffy rolls with that perfect cinnamon swirl and velvety frosting.
Prepare the Dough for Maximum Rise
In a stand mixer fitted with the dough hook attachment, combine the 4.5 cups Bob's Red Mill All-Purpose Flour, 0.25 cup Granulated Sugar, 2.25 tsp Instant Yeast, and 0.5 tsp Salt. Mix on low speed for 30 seconds until just combined. This ensures even distribution of ingredients before adding liquids.
Add the 1 cup Unsalted Butter, cut into cubes, and mix on low speed until the butter is incorporated and the mixture resembles coarse crumbs. Gradually add the 0.75 cup Milk and 2 whole Large Eggs, mixing on low speed until the dough begins to come together. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic, pulling away from the sides of the bowl.
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size. I like to place the bowl in a slightly warmed oven with a cup of hot water on the bottom shelf to create a consistent, warm environment for optimal rising.
Roll and Fill with Cinnamon Swirl
Once the dough has risen, punch it down to release any air bubbles and turn it out onto a lightly floured surface. Roll the dough into a 12x18-inch rectangle, about ¼-inch thick. This step requires patience—use a rolling pin to gently press down, rotating the dough as you go to maintain even thickness.
In a small bowl, mix together the 0.5 cup Light Brown Sugar, 0.5 cup Bob's Red Mill Pure Cinnamon, and 2 tsp Vanilla Extract. Spread this mixture evenly over the rolled dough, leaving a ½-inch border around the edges. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal. This creates the classic cinnamon roll spiral.
Cut the log into 12 equal pieces using a sharp knife or dental floss. I find dental floss works best—simply pull it through the log to create clean, even cuts. Place the rolls in a 9x13-inch greased baking pan, spacing them evenly. Cover the pan with a clean kitchen towel and let the rolls rise for 30-45 minutes until puffy and just touching each other.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp, while the centers remain soft and gooey.
I like to bake them on the middle rack for even heat distribution. If the tops brown too quickly, tent the pan with aluminum foil to prevent over-browning while the centers finish cooking. The aroma filling your kitchen at this point is worth the wait—warm cinnamon and vanilla will make your mouth water.
Prepare the Cream Cheese Frosting
While the rolls are baking, prepare the frosting by beating the 8 oz Cream Cheese and 2 cups Powdered Sugar together in a medium bowl using an electric mixer until smooth and creamy. Add the 0.5 cup Heavy Whipping Cream and mix until fully incorporated. The frosting should be thick but spreadable—if it's too stiff, add 1-2 teaspoons of milk to loosen it.
Once the rolls are out of the oven, let them cool for 5-10 minutes. This allows the frosting to set properly and prevents the rolls from becoming soggy. Spread the frosting evenly over the top of each roll, using a spatula to create clean edges. For extra flair, I like to dust the tops with a little extra Bob's Red Mill Pure Cinnamon before serving.
Pro Tips For Making Bob'S Red Mill Cinnamon Roll
- Warm the Milk First: Cold milk kills yeast faster than a winter freeze—heat it to 110°F (just warm to the touch) before mixing it with sugar and yeast. I learned this the hard way when my dough took three hours to rise instead of 1.5. Trust me, a quick microwave check saves time and frustration.
- Cut Butter Cold: Use unsalted butter straight from the fridge, sliced into small cubes—no softening needed. The recipe calls for ½ cup, but if you cut it too small, it’ll melt into a greasy mess mid-roll. Keep it firm until the dough comes together, then let the heat work its magic.
- Don’t Overwork the Dough: Once the flour is added, mix just until combined—about 2 minutes by hand or 3-4 pulses in a stand mixer. Over-kneading develops gluten, and your rolls will turn out tough instead of tender. The dough should be shaggy but hold together; no need for a smooth, elastic ball.
- Roll Even Thickness: Use a rolling pin to press the dough to a scant ½-inch thickness—no thinner, or the filling will ooze out like a sad, runny mess. I measure with a ruler once to set the standard, then roll in one direction (not back and forth) for even pressure. Consistency = perfect slices.
Serving suggestions for bob's red mill cinnamon roll
Classic Brunch Plating
Serve these cinnamon rolls warm from the oven with a side of hot coffee or chai tea—the steam rising from the mug enhances their cinnamon aroma. I like to arrange them on a wooden serving board with a few extra cinnamon sticks scattered around for decoration.
Add a small bowl of whipped cream on the side for guests who want extra indulgence. 🍵
Gift-Worthy Presentation
For special occasions, wrap each roll individually in parchment paper and tie with a red ribbon—this makes them perfect for holiday gifts or teacher appreciation gifts. Place them in a gift box with a handwritten note about how Bob’s Red Mill ingredients make all the difference.
The presentation feels luxurious without requiring extra effort.
Make-Ahead Serving
If you’re prepping ahead, bake the rolls the night before and store them in an airtight container at room temperature. Reheat them in a 300°F oven for 10 minutes before serving to restore their warmth.
The frosting can be added fresh to keep it looking perfect—just whip it again if it’s been chilled.
Family-Style Sharing
For a cozy family breakfast, serve the rolls on a large platter with a carving knife for slicing. Pair them with scrambled eggs and crispy bacon for a full brunch spread.
The rich cinnamon flavor balances the savory elements beautifully. I often set out a small bowl of extra cinnamon-sugar mix for guests to sprinkle on their plates.
Coffee Shop Vibes
To recreate a café experience at home, serve the rolls on a white ceramic plate with a gold-rimmed glass of iced coffee. Add a sprinkle of cinnamon on top of the frosting and a drizzle of caramel sauce for a gourmet touch.
Play soft jazz in the background to complete the ambiance.
Kids’ Party Twist
For a fun kids’ party, cut the rolls into fun shapes using a cookie cutter before baking. Serve them on a colorful platter with fruit skewers and yogurt cups for a balanced snack. The kids will love assembling their own mini cinnamon roll sandwiches with frosting and sprinkles.
Nutrition facts
Frequently asked questions
Can I make this recipe without a stand mixer?
Use a large mixing bowl and a wooden spoon to combine the dry ingredients first. Then, cut in the cold butter with a pastry cutter or your fingers until crumbly. Mix in the wet ingredients by hand until the dough comes together. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough will be slightly stickier, but it'll rise beautifully.
Why does my dough smell like yeast but isn't rising?
This usually means your yeast is old or the environment isn't warm enough. First, check if your yeast packet is expired—fresh yeast is crucial. Try activating the yeast in 110°F warm milk with 1 tsp sugar first: if it doesn't foam within 5-10 minutes, your yeast is dead. For rising, place the dough in a warm spot (like a turned-off oven with a cup of hot water) and cover it with a clean kitchen towel.
How do I prevent the filling from oozing out during baking?
Chill the dough for 15-20 minutes before rolling and cutting—this helps the filling stay put. Also, roll the dough slightly thinner (⅛-inch) and use a ½-inch border of plain dough around the edges. For extra insurance, place the shaped rolls in the fridge for 10 minutes before baking. The cold slows the yeast and keeps the filling contained.
Can I substitute Bob's Red Mill flour with regular all-purpose flour?
You can try, but Bob's Red Mill's high-protein flour creates that signature tender crumb. If substituting, use King Arthur or Gold Medal all-purpose flour—they have similar protein levels. For a closer texture, add 1 tsp vital wheat gluten per cup of flour. The flavor difference is minimal, but the texture might be slightly denser. The cinnamon's warmth still shines through!
What's the best way to reheat leftover cinnamon rolls?
Wrap individual rolls in aluminum foil and reheat in a 350°F oven for 8-10 minutes for soft, gooey centers. For microwave reheating, wrap the roll in a damp paper towel and heat for 15-20 seconds—this adds moisture and prevents drying. Avoid the microwave for more than one roll at a time, or the frosting may melt unevenly. The oven method preserves the best texture.