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Aunt Maddy's Cinnamon Rolls

on breakfast, treat, dessert

A classic treat by Aunt Maddy.

Makes 8 cinnamon rolls.

Ingredients

Filling:

  • 0.75 cups packed dark brown sugar
  • 0.5 cup granulated sugar
  • 2 teaspoons cinnamon
  • 0.125 teaspoons cloves
  • 0.125 teaspoons salt
  • 1 tablespoon unsalted butter, melted

Dough:

  • 2.5 cups all purpose flour, plus extra for rolling
  • 2 tablespoons sugar
  • 1.25 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.25 cups buttermilk
  • 6 tablespoons unsalted butter, melted

Icing:

  • 3 tablespoons cream cheese, softened
  • 3 tablespoons buttermilk
  • 1.5 cups confectioners sugar

Instructions:

  1. Set an oven rack to the middle position and heat the oven to 425 degrees.
  2. Generously coat a 9-inch nonstick round cake pan and a wire cooling rack with vegetable oil cooking spray.


  1. For the filling, combine brown sugar, granulated sugar, cinnamon, cloves, salt, and 1 tablespoon melted butter together in a medium bowl and mix until it resembles wet sand.
  2. For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. Whisk the buttermilk and 2 tablespoons of melted butter together in a separate bowl.
  4. Stir buttermilk mixture into the flour mixture until shaggy, about 30 seconds.
  5. Turn the dough onto a lightly floured counter and knead until smooth. About 1 minute.


  1. Press dough out into 9x12 inch rectangle using your hands. Brush the dough with 2 tablespoons of melted butter.
  2. Sprinkle dough evenly with the filling, leaving ½ inch border, and press it firmly into the dough.


  1. Loosen dough from the counter using a bench scraper. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal.
  2. Slice the dough into 8 pieces and place in the prepared pan.
  3. Brush with 2 tablespoons of melted butter.
  4. Bake until edges are golden brown, 20-25 minutes.


  1. Once baked, use a knight to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, turn upright, and let cool for 5 minutes.


  1. For the glaze, set the rack of buns over a sheet of newspaper or parchment paper.
  2. Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth.
  3. Sift the confectioners’ sugar over the mixture and whisk until smooth, about 30 seconds.
  4. Spoon glaze evenly over the warm buns.

Recipe based on one from America’s Test Kitchen